| Meximorro BBQ Pork Butt and Brisket |
| Brisket is a Texas staple and Pork Butt is a Carolina staple. I may be from Texas, but I sure enjoy pulled/sliced pork. Since I'm on a diet and the only reasonable diet out there for a barbecue connoisseur is Atkins, I make barbecue for my meals of the week. Today, I'm smoking a 11.25 lb. brisket and an 8 lb. pork "picnic" butt. Both have been slathered, seasoned and the Weber Smokey Mountain is smoking away. |
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| After six hours, I foiled the brisket and pork butt. The smokering should already be formed. The reason I'm foiling is to cook it at a faster time and still keep it tender and moist. I throw on 3 hot dogs and a fatty (breakfast sausage chub), for some snacking later on. At 7:30 the hot dogs are done and the fatty is at 140 degrees and needs some more time (picture on the left). Fatty came off at 8:30 and then sliced up to eat. |
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| Using foil speeds up the process of cooking, so at 10pm I pulled the pork off at 195 degrees. The brisket came off at 10:30 and was at 196 degrees. We pulled the pork with 2 forks and we sliced and chopped up the brisket. Lunch/dinner for the rest of the week! |
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