First Brisket and Butt last weekend!

[Sonny Jordan]

Loaded up the fire ring with Kingsford and some lump. Dumped a hot chimney load on top. Let the WSM level off for about 30 min.

Put the previously rubbed brisket on bottom and the rubbed butt on top at 8:00 pm. Used the Brinkman charcoal pan for the water pan.

Checked it at 7 am and adjusted the vents since the temp was down to 210. Butt reached 190 deg at 1 pm. 17 hr cook total.

Double wrapped in foil and put in towels for a 2 hr cool off.

Brisket was so tender I couldn't believe it. The pork was similar to what I grew up on in West Tennessee. I was surprised.

Most folks say the cook makes the difference, but in my case the WSM did all the hard work.

Ancho Rub-
5 parts ancho chili powder
2 to 3 parts garlic powder (I like garlic)
1 part salt
1 part cumin
cracked black pepper

sonnyJ

 

[John F Ford]

Sonny,
What part of West Tenn? I grew up in the big city of Milan.

John

 

[Sonny Jordan]

Hey John,

Grew up in Parsons. 15 miles from Lexington right on the Tenn river. My first bbq in 1972 was from a concrete block building that might not have had a state health certificate. You know the place. Of course I am just guessing on the certificate.

Six hogs laid out over hickory or oak coals with cardboard over them. Real pulled meat.

I think you guys beat us in high school football every year.

SonnyJ