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Had a small order to fill, so what we have going on here is 2 briskies and 2 pork butts. I fired up me Weber Performer with the Smoke-EZ attachment, got her rockin at 250, using Stubbs briquets and cherry wood chunks.
Butts were prepped last night with a mix of Mad Hunky and brown sugar. The briskies were prepped with a layering of kosher salt, granulated onion, granulated garlic, and black pepper. All of them slept together in the fridge overnight.
I did not marinade/inject anything. Only thing that got marinating was the cook...
Here's one of the briskets aboot 2 hours in...
...and the pork butt
This will be a progressive thread, as long as my "camera" doesn't get too marinated... so stay tuned!
Butts were prepped last night with a mix of Mad Hunky and brown sugar. The briskies were prepped with a layering of kosher salt, granulated onion, granulated garlic, and black pepper. All of them slept together in the fridge overnight.
I did not marinade/inject anything. Only thing that got marinating was the cook...
Here's one of the briskets aboot 2 hours in...
...and the pork butt
This will be a progressive thread, as long as my "camera" doesn't get too marinated...
so stay tuned!
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