First Brisket and Pork Butt
Posted: October 6th, 2014, 9:02 amWell I embarked on my first brisket(17 pounds untrimmed) yesterday I decided to give HnF a go because it looked simple enough... I rubbed up the brisket and the butts and put them on at 8am at 300 deg and let them roll for 4 hours.
Here they are on the pit after 4 hours and pulled off to wrap:
I had to use foil because I am a moron and left the butcher paper I bought on the bottom of the cart where I bought it. It is far enough away that I didn't go back for it.... So foil it was.....
Brisket Sliced and Pork Pulled:
I have had brisket before at some "bbq" joints but I always found that it was a little tasteless when I had it. I was so happy that is came out really yummy and all my guests really loved it. People are not kidding when they say bbq brings people together. Lots of fun and great eats.
Here they are on the pit after 4 hours and pulled off to wrap:
I had to use foil because I am a moron and left the butcher paper I bought on the bottom of the cart where I bought it. It is far enough away that I didn't go back for it.... So foil it was.....
Brisket Sliced and Pork Pulled:
I have had brisket before at some "bbq" joints but I always found that it was a little tasteless when I had it. I was so happy that is came out really yummy and all my guests really loved it. People are not kidding when they say bbq brings people together. Lots of fun and great eats.