Smoke Day 17 in Central Texas


 

B.A. Poole

TVWBB Fan
A market trimmed brisket using B&B briquettes mixed with Royal Oak lump. One small piece of oak.


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Finished up.


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Served up.


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17 3/4 lbs of pork shoulder going on.


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Pork Shoulders at half way.


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Pork shoulders. Notice one on the right? I turned my back for a second and tasters moved in.


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Pulled pork is on.

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B.A. Poole

TVWBB Fan
@Joan I tried something different and used Kosmo's Cow Cover on the brisket. The pork shoulders got a covering of garlic, onion and coarse black pepper; mixed at 2:2:1. Once the pork is pulled I very lightly season it with a homemade seasoning similar to Emeril's Essence that has paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano and thyme.
 

 

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