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| Last night, I put a brisket and a pork butt on our smoking bros pellet grill around 6 o'clock. Was mowing hay close, so every hour I sprayed the pork with apple juice and putsome other concoction my wife made on the brisket. After 3 hours, I turned the grill to 225, put the pork in a pan and covered with foil, left the brisket on the grate, and went to bed. Got up around 5:30 this morning and the pork was 200 degrees and excellent. The brisket was 195 so we took both off and let them set for an hour, then sliced the brisket and tore apart the pork. The thinner parts of the brisket was half smoke ring and tough. The thickest parts were just right. Any advice or an explanation of how you would have finished this would be appreciated. Make it simple, I like eating better than I like cooking ! Thanks, Ron | |
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