Daytime Pork Butt & Brisket


 
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Bruce Bissonnette

Bruce Bissonnette

TVWBB Guru
Good Morning Q fans, it's a lovely day here in SE MI, 59* heading to a high of 74*, wind at 5mph.
Put a 5.5lb pork butt on the top grate and a 6lb USDA Choice brisket flat on the bottom rack at 7:40am, both were rubbed and refrigerated overnight, oak & cherry wood, minion method. At 8:45am lid temp was 255, top grate 246, bottom grate 222. Shooting for a 10-12 hour cook, dinner sometime around 6:30ish, I hope. Gonna be a good day!
 
Well it's almost 3:30pm here and I just put the therms into the meat. Brisket at 176; Pork Butt at 171; lid temp 250. I think I have reached the Q Plateau. /infopop/emoticons/icon_eek.gif Smellin' good!
 
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