Big overnight cook tonight

[LMichaels]

Kids, spouses and grandchildren all coming over tomorrow to do a 4th b/day celebration for this little peanut (my cute little terrorist LOL)

So, I have a brisket point all trimmed up, and a half pork butt (boneless from Costco) ready to go after they're seasoned. Big Z is warming and stabilizing at 220 set point right outside the back door, Chef IQs are charged up and waiting for "insertion".
Rubs as usual will be simple. coarse Kosher salt and coarse ground black pepper. simple yellow mustard binder on both hunks of meat.
Hoping weather holds for me. And hoping to have all proteins pulled, wrapped and resting in the cooler by 1400-1500 for serving by 1700.

 

[Josh Dekubber]

That sounds like a great time Larry! Hopefully the weather hold off for you. Enjoy your quality family time! Hope your meat turns out perfect.

 

[Timothy F. Lewis]

Weather will be just fine!

 

[JimK]

Hope the cook is going well and you had a restful night.

 

[LMichaels]

Just woke up a little while ago. Cook is going faster than expected. Woke up to sunny skies, and little to no wind. Not warm out (only 30) but I'll take this over the hurricane winds and dampness the last few days

 

[LMichaels]

Well things had progressed on the overnight much faster than anticipated. I decided to do a "Modified" wrap on the butt first. I pulled it off and into a disposable foil pan at about 190-192. Oddly it felt a bit "tighter" than I expected. I placed it back on wrapped and took it to 205-208. I didn't probe it, just took it in and placed it in the cooler.
A little while ago got the signal that the brisket was to temp. I probed it.................................like buttah! So I did the same modified wrap, and it too is now in the "ze coolah" for the duration with both waiting until the kids and families all get here
Both had outstanding bark on them as well.
Just hoping the butt loosens up

 

[LMichaels]

Well the brisket was incredible and the pork but was quite good but I went over a bit on it as I was not used to doing only a half shoulder and trying to do it at same temps and times as a brisket point. But flavor was incredible. Good deep smoke on both, good bark. I think if I'd done a full butt along with the point and done everything the same as how I did these last night and today, the butt would have been absolute top notch. As it was, it turned out VERY good but not my best work

 

[Josh Dekubber]

I bet it was delicious Larry!!

 

[LMichaels]

I bet it was delicious Larry!!

Yeppirs! Kinda in a meat coma at moment