Fired up the smoker sunday about 830ish. Put an 11.5 pound brisket in the bottom and two pork butts on top. It got a little windy so I put up a makeshift blockade. About 2p we hit 145 on the butts.
I decided to wrap all three pieces of meat in foil at about 5p. Butts stalled at 160-165 plus I have good results doing it this way. A little brown sugar on top and two pats of butter. Also at this time, with this style smoker, the firepan becomes completely clogged of ash and the temp drops so in the oven they went at 250. By about 7p we hit 185-190 and pulled the butts. Also decided to check the brisket and it went a little over temp. 205. I was hoping to pull out at 185-190 on it and let it rest for a good while. It was still very good but not my best. The pulled pork was to die for! Brisket came out soooo juicy. Nice smoke ring on the pork. Used cherry. Mmmmm. Wife made slaw, baked beans and deviled eggs. Leftovers for the next few days should be epic!
Shout out to MikeInMa for the inspiration. Your talk of the picnic cut motivated me pretty easy! Thanks for that.
