A 7 pound pork butt that was seasoned with BBQ Savor and Butcher BBQ Honey rub. It was injected
with a mixture of Peach nectar, apple juice and Frank’s Red Hot sauce. The 3 pound brisket deckle
was seasoned with Fiesta Brisket rub. I injected it with Better than Bouillon, apple juice and some
Frank’s Hot sauce. Both refrigerated overnight. Here they are out of the refrigerator and getting
ready for the WSM.
Put on the WSM using KBB and a combination of Hickory and Cherry chunks. I have my clay pot in and
also am using a small pan of water under the meat. Both went on the WSM at 9:30 AM.
I made up a bowl of Grilled Corn, Avocado and Tomato Salad with Honey Lime dressing. I got the
recipe from this
site.
It took 8 hours and 45 minutes to get the briskets to 203 internal temp. I am going FTC until my
wife gets home from the gym. I did not wrap or spritz the entire time.
Sliced!
I added some Vidalia onion and Sweet Bay Rays to my sammie.
Brisket was moist, tender and full of flavor. We really liked the salad and are already looking at things
to kick it up a notch.
The pork butt is still on the smoker and it seems to be stuck at 185 at the moment. We will be eating
it tomorrow. I will add the pictures of when it comes off the smoker in tomorrow’s cook post. The WSM
is still ticking along at 230 degrees. I haven’t had to load any charcoal. I started with a full ring with about
20 lit pieces of charcoal. 10.5 hours so far.
