Raleigh W.
TVWBB Member
Did an all night cook on my SmokeFire and WSM last weekend. Had a 14 lb Snake River Farms Wagyu brisket and a 9 lb Porter Road pork shoulder to cook for 24 family members on Saturday. Fired up the SmokeFire and WSM both just before 8pm on Friday. Used Lumberjack Hickory pellets at 225* and Jealous Devil lump charcoal and apple and hickory chunks in the WSM Also at 225*. Seasoned the brisket with Salt, pepper, garlic powder and a little Landry’s. The pork had my standard paprika and cayenne rub. Both went on a 8 pm.
I monitored both all night and they each hit the stall at around 160*. I waited a bit to wrap the brisket until the color was a decent mahogany and then coated it in tallow and wrapped in butcher paper. I let the pork go unwrapped to preserve the bark, however as did spritz the pork every hour or so with a 50/50 mix of apple cider vinegar and apple juice. I had to add pellets after 13 hours and a little charcoal after 15 hours. Otherwise both went with no issues.
After 18 hours the brisket was at 203* so I pulled it of to rest for a few hours (fewer than I would have preferred but we had to eat). The pork came off after 19.5 hours at 201*.
I let the pork rest a bit before shredding it and I decided to cut the brisket as people filed through getting their food. I wanted it to stay as juicy as possible.
The general consensus was that everything was delicious. As always I learned a little more and will improve next time.
I monitored both all night and they each hit the stall at around 160*. I waited a bit to wrap the brisket until the color was a decent mahogany and then coated it in tallow and wrapped in butcher paper. I let the pork go unwrapped to preserve the bark, however as did spritz the pork every hour or so with a 50/50 mix of apple cider vinegar and apple juice. I had to add pellets after 13 hours and a little charcoal after 15 hours. Otherwise both went with no issues.
After 18 hours the brisket was at 203* so I pulled it of to rest for a few hours (fewer than I would have preferred but we had to eat). The pork came off after 19.5 hours at 201*.
I let the pork rest a bit before shredding it and I decided to cut the brisket as people filed through getting their food. I wanted it to stay as juicy as possible.
The general consensus was that everything was delicious. As always I learned a little more and will improve next time.
