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Had friends over tonight and smoked a full packer prime cut brisket from Costco. Did my usual and smoked two pork butts on the rack above the Brisket. Basically for 14hrs the pork fat rain about 4+ cups of pork fat into the brisket. This is my trick for killer brisket.
Also end up with pulled pork too but the main reason for the pork is the rendering of fat slowly as the brisket cooks.
The smoked pulled pork was served as well but mainly will be vacuum packed tomorrow AM and frozen in family serving sizes. Smoked pork is about as universal as a meat can get. You can make anything with it.
Great evening with good food wine and friends to boot!
Also end up with pulled pork too but the main reason for the pork is the rendering of fat slowly as the brisket cooks.
The smoked pulled pork was served as well but mainly will be vacuum packed tomorrow AM and frozen in family serving sizes. Smoked pork is about as universal as a meat can get. You can make anything with it.
Great evening with good food wine and friends to boot!