[johnjmonroe]

2 pork butts (20 lbs total) and a 15 lb brisket.  Last night the pork was injected with a brine and the beef was injected with a coke, oil, and mustard mix.  This morning around 11 they were all rubbed down.  One of the pork butts used a mustard slather under the rub and I used mustard on the side of the brisket that doesnt have the fat cap.  Just went onto the BGE at 5:30.  Dinner is at 5:50 tomorrow. 

Pork butts


Brisket


Leaning tower of meat


I have one of the butts and the brisket instrumented, and I plan on foiling around 160 and bringing them all up to around 195 to 200 for shredding.  This is my first brisket, so I'm a little nervous. 

[studglove]

interesting to see how the egg holds so much meat. What size is the egg? Keep the updates and photos coming!

[johnjmonroe]

Its a large egg.  I've done up to 55 lbs of pork on it at one time. 

The pork was done at 4:30 am and the brisket is on a 205 plateau right now.  Going to take it up to 210 for shredding.

[pegraves]

Oh man.  I put my brisket on this morning at 10AM and it's been hovering around 150 for over 4 hours.  I am cooking at 250.  It's going to be a late dinner for me!

[johnjmonroe]

As always, I forgot to take pictures of the result.  Maybe next time I'll take pictures before I start drinkin. 

[Gizzy's Smokin Crew]

As always, I forgot to take pictures of the result.  Maybe next time I'll take pictures before I start drinkin. 

Been there, Done that

[revgodless]

been there yesterday... LOL