Brisket and pork belly?

jimdgreat1

Why not?

Salt, pepper, and Spanish oregano on the brisket. Thought I'd let some pork belly share the heat. It's a smaller brisket. Just 7 pounds. Should be ready this evening.

I'll probably chunk the pork at some point for burnt ends.

lkapigian

Nice 

thetrim

That is a better combo than Batman and Robin! 

jimdgreat1

Hour an a half later. Cubed, rub, and back on.

shtgunal3

I’m digging the pork belly burnt ends. That’s something I’ve been wanting to do for quite some time. 

jimdgreat1

I'm tempted to put the fat I trimmed off on the top grate when the pork comes off. Or render it and freeze.

logchief

jimdgreat1 said:

I'm tempted to put the fat I trimmed off on the top grate when the pork comes off. Or render it and freeze.

Why Not?  Nothing like extra tasty fat to share with that Brisky

jimdgreat1

4 hours on the pork.

jimdgreat1

Resting. Wife took the coolers to the lake.

jimdgreat1

Chopped up some of both and heated up for tacos today.