Well, the pork shoulders came out fantastic (how could they not?!?!). The brisket and the shoulders cooked for 11 3/4 hours and I let the shoulders sit for 30 minutes wrapped before pulling.
My folks are getting half the booty, but we're still puttin' away a fair amount of pork shoulder.
The beef brisket was good but I cut it into thirds and vacuum sealed two of the three hunks. Tomorrow night is beef brisket with jalapeno cornbread and sliced tomatoes, so I left one in the reefer for tomorrow.
I wanted to thank all those that kept me company during my cook and for all the great information, hints, and yes, Larry, even barbs!
My folks are getting half the booty, but we're still puttin' away a fair amount of pork shoulder.
The beef brisket was good but I cut it into thirds and vacuum sealed two of the three hunks. Tomorrow night is beef brisket with jalapeno cornbread and sliced tomatoes, so I left one in the reefer for tomorrow.
I wanted to thank all those that kept me company during my cook and for all the great information, hints, and yes, Larry, even barbs!