18 Lb. Brisket and 9 Lb. Pork Shoulder (bone in)

[Smokin Jon]

Man!  Brisket prices have gone up in the last couple of months!!!

Dry Rub:  12 hours prior to cooking (9:30 am – 9:30 pm)

Fat from the brisket trimmings were put in a crock pot for about 8-10 hours.  Beef Tallow was strained and put in the fridge overnight.

• Brisket:
o Cooked Brisket Unwrapped x 9 hours
o Wrapped in foil with ~3/4 cup beef tallow until internal temperature of 203
o Total Cook Time =  13 Hours 40 minutes
o Rested wrapped in cooler x 3.5 hours

• Pork Butt:
o Smoked Pork Shoulder 10 Hours and put in instant pot with apple juice and left over broth from beef tallow x 1.5 hrs.

Mix of wood chunks - Pecan, White Oak, Cherry, Hickory
• Amount of Wood – 368 grams – 12.98 oz.
• Smokin-It SS Chip Screen
• Wood Combustion 80% -

Very Good Outcome and smoke flavor.  Surprisingly not over smoked. 
I was a little worried since i've never used that much wood before.

Still loving my Smokin-It 3D!

Smokin Jon

 

[barelfly]

I’d have to say that looks just about perfect!

What dry rub did you end up using? Looks like a great bark you got with it!

 

[Smokin Jon]

I typically mix what I have on hand (never actually measure):

This rub was approximately 1/3 Weber Dry rub, 1/3 (Montreal steak seasoning + some extra kosher salt to cut some of the heat + garlic powder + onion powder), and <1/3ish The Gospel all purpose rub.

I mix and taste and then mix some more if needed. 

Very unscientific.

It's ironic because I measure, document, and time everything else with every cook.

 

[barelfly]

I like the mixture. I haven’t had the Weber dry rub before, but have had the other two, and it sounds like it was great!

Thanks for sharing your concoction!

 

[OldeSmoker]

Looks like a great meal. I also use quite a bit more wood in my smoker than recommended. It always turns out good and I don’t get to much smoke.

 

[old sarge]

Looks good from where I am sitting.

 

[Smokin Jon]

I'm really glad I found out about the Smokin-It smokers!  They are great smokers that produce a really good product!.  I'm also glad I found this forum because it is a treasure trove of advice for these smokers.