Doing two pork butts tomorrow. I always make two, as it's just as easy as making one. Then I pull them, and then give one to my daughter's family.

The grandsons have been spoiled on good bbq, and always jump on it when I bring some over. So have I apparently, as when I go to a bbq joint, my criteria is, "Is it better than mine?" Quite often, it isn't.

thelostverse posted:
mneeley490 posted:

So have I apparently, as when I go to a bbq joint, my criteria is, "Is it better than mine?" Quite often, it isn't.

This has ruined a few BBQ places for me as well.

Yep.The PNW isn't known for great BBQ, but I will always give credit where credit is due. There are two places near me that I love; one is unfortunately no longer in business, but there is another called "Jeff's Texas Style BBQ" that won an award in Food & Wine for best BBQ in WA state. I've known Jeff since before he started his place, and it is that good.

longboarder posted:

Just smoked a whole brisket using hickory and apple wood at 225 for 12.5 hours. Got an excellent smoke ring and the brisket was juicy after wrapping and 2 hours in the cooler. Internal temp hit 196. Not dry at all. Good cut to start with helps. 

Congrats.  Brisket is the hardest thing to smoke properly.  I need to try it again in the future, the last time I overcooked it a bit and a lot of it went to make brisket chili (which was quite good, but not what I was aiming for).

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