A butt and some beef.


 
GaryB-Alberta

GaryB-Alberta

TVWBB Member
Found some nice cuts at the butcher yesterday, had my butcher cut just the point off of a large brisket and grabbed a small bone-in butt. Love the buttery meat of the point after a long cook. Threw it on with couple small chunks of pecan and some more cherry wood, water in the bowl and I'm not planning on wrapping either until they are off the cooker to rest. Updates later in the day....

I gotta say, although I love the quality of meat we get up here, you guys in the states sure pay a whole less for your meat. Envious to say the least...

Butt


Brisket Point


Overnight Rub


It begins
 
Ouch $25 yikes! But it looks fantastic, youre off to a great start there, gonna be good
 
The results were ideal for how I like my meat. I am more of a beef guy but that pulled pork definitely won me over big time. I left it chunky and it was perfect for my taste, I will be doing that again soon. I took both off after 11 hours, mostly at around 235-250 at the top grate, wrapped in tinfoil and towls for an hour or so then dug in. My third brisket so far and by far the best one yet, love the WSM and all she does for me. All in all a great success, many thanks to the info on this forum.

Pork before the pull


Chunky pull


Brisket


Brisket, pork, stuffed potatoes off the smoker, coleslaw and potato salad
 
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