Okay...so I'm still getting used to working with a new smoker, and I'm inexperienced with pork butts and brisket. Not to mention the experience I do have with both of them is from the better part of two decades ago. What do I decide to do to myself? I decide to do BOTH on my second cook with the Party unit. I really must hate myself. Here's how it went:
Everything in:
Closer shot:
Five hours in (I had to take a peek...)
Ten hours in:
I pulled the brisket point at eleven hours. I forgot to take a picture of it when I took it out, but here it is chopped up for burnt ends:
Burnt ends done:
Brisket flat pulled out at 14 hours:
Flat after being partially sliced:
Sliced brisket:
Pork butts done (finally!) at 18 hours:
Pulled pork:
Well, I have to say I'm very pleased with the results. Everything was moist and juicy and had great smoke flavor. There's still a lot of room for improvement, but not bad for my first time in a long time. Thanks again to Tom and Paul for getting me into this smoker. Barely over half a bag of charcoal for an 18 hour cook is amazing. I can hardly wait for my next cook and I just finished this one!
