Brisket & Pulled Pork success!

Shelby

Finally have time to report back in on a MOST successful cook thanks to a few few folks here who encouraged me to do the combined brisket/pulled pork cook![p]Brisket ran for 16.5 hours; butts ran for 20.5 hours. My only mistake was when I took the brisket off the egg, the fire got really hot with the dome open, so when I put the butts back on to finish, I closed down the vents a little too much and it killed the fire a couple hours sooner than I'd have liked.[p]However, that being said, everyone said it was the best brisket they'd ever eaten (and some are regular's at my house) and said the pork was great. Personally, I thought the pork came out better but both were great! Can't wait to find a reason to do a cook of that nature again![p]Just goes to show...I've had my large for almost 3 years and when I needed advice on a different cook, I knew exactly where to turn and got great advice! Thanks again!!

Bordello

Shelby,
Glad to hear it worked out well. When you pulled the brisket did you shut the bottom vent first??? That will help some to tame the flames but there will still be some. I've had to do that too so after the flames shot way up I started closing the lower vent, just don't for get to open it back up. If you are using a BBQ Guru shut it down firs so it's not feeding the fire.[p]
Cheers,
New Bob

Shelby

New Bob,[p]To be honest, I didn't think of closing the bottom vent when I woke at 1:50AM to take the brisket off. Thanks for the advice.[p]No, haven't invested in a Guru yet...but I'm sure sooner or later I will.