Frank Sacco
TVWBB Fan
In observation of our hobby holiday Smoke Day IV, I decide to go with a overnight cook.
Yesterday I purchased 14.5lbs of bone in pork butts and a 14.75lbs Superior Angus Beef Brisket.
This morning I trimmed the brisket, applied the rub and let it hang out in the refridge all day. Then came the butts. I cut off the fat caps, tied them up, threw them in a ziploc and off I went to take a nap around 2:30. I must've been tired, I awoke at 6:00 p.m. put up a pot of coffee and the fun began. I installed my Guru eyelets I purchased a few months back and prepped the smoker for tonights cook.
Around 9:30 I lit up a chimney of lump, pulled my meats out. Slathered up my butts with some Frenchs yellow and applied Armadillo Willy's Rub. (Oh heaven, did they look good)
My brisket was rubbed with onion & garlic powder, kosher salt, course black pepper, cumin, chile powder, cayenne pepper, paprika and dried oregano leaves.
I'm smoking with cherry and oak wood over a bed of Royal Oak lump.
Yesterday I purchased 14.5lbs of bone in pork butts and a 14.75lbs Superior Angus Beef Brisket.
This morning I trimmed the brisket, applied the rub and let it hang out in the refridge all day. Then came the butts. I cut off the fat caps, tied them up, threw them in a ziploc and off I went to take a nap around 2:30. I must've been tired, I awoke at 6:00 p.m. put up a pot of coffee and the fun began. I installed my Guru eyelets I purchased a few months back and prepped the smoker for tonights cook.
Around 9:30 I lit up a chimney of lump, pulled my meats out. Slathered up my butts with some Frenchs yellow and applied Armadillo Willy's Rub. (Oh heaven, did they look good)
My brisket was rubbed with onion & garlic powder, kosher salt, course black pepper, cumin, chile powder, cayenne pepper, paprika and dried oregano leaves.
I'm smoking with cherry and oak wood over a bed of Royal Oak lump.
