THoey1963
somebody shut me the fark up.
Been thinking about chili lately, and I wanted to put smoked brisket and pork in it, so I picked up a small brisket flat and some slices of pork butt and put them on the smoker.
Seasoned both with salt, pepper, onion, garlic, and some chili powder...
Onto the smoker. Didn't use my thermometer as I wasn't going for an exact temp. I am guessing the smoker was running at around 275*.
Pork is done and time to wrap the brisket in butcher paper.
A couple hours later the flat was just getting to probe check tenderness. I pulled it early as it is going to be cut up and cooked longer in the chili. Tastes good, just a little shy of tender...
Vacuum packed everything and into the freezer until next week.
Seasoned both with salt, pepper, onion, garlic, and some chili powder...
Onto the smoker. Didn't use my thermometer as I wasn't going for an exact temp. I am guessing the smoker was running at around 275*.
Pork is done and time to wrap the brisket in butcher paper.
A couple hours later the flat was just getting to probe check tenderness. I pulled it early as it is going to be cut up and cooked longer in the chili. Tastes good, just a little shy of tender...
Vacuum packed everything and into the freezer until next week.