Dennis Solin
TVWBB Super Fan
Put on a 10 lb shoulder and a 10 lb brisket about 2:00pm. Covered both with cym and stubbs rub.
Got the WSM lid temp at 250 and plan on a 20 hour cook. Put the brisket on lower rack and
the pork shoulder on top, should help in basting. Found a nice select grade packer cut, cut between
the point and the flat and hit everything with rub.
Plan on taking the brisket off about 188 and the shoulder around 200. Be good fixins while we
watch the Ducks play on Sunday.
Used some fine Kingsford made in Oregon charcoal, and some mequite chunks. Kingsford started
just fine, burning just fine.
Got the WSM lid temp at 250 and plan on a 20 hour cook. Put the brisket on lower rack and
the pork shoulder on top, should help in basting. Found a nice select grade packer cut, cut between
the point and the flat and hit everything with rub.
Plan on taking the brisket off about 188 and the shoulder around 200. Be good fixins while we
watch the Ducks play on Sunday.
Used some fine Kingsford made in Oregon charcoal, and some mequite chunks. Kingsford started
just fine, burning just fine.