u/stinkdrink45

10lb brisket, overnight wet brine in heavy concentrated Meat church, patted dry in the morning added salt and peper. Post oak fire wood at 250° wrappedat 265° and tossed it in the oven so I could enjoy the 4th with friends and family. Pulled it at 205°. I also did two pork butts didn't get a finish product pic. I did the same as the brisket with less salt and pepper, more meat church. I also made a BBQ sauce with the drippings of the pork butts. Pork literally fell of the the bone.

Tried my hand at a brisket in a propane grill. At my sons request he wanted a brisket for his birthday our lake house Airbnb only had a a propane grill and a old Smokey. I wanted to do more fishing than cooking. I like to experiment so I through in the brisket in a two day brine, some salt and pepper and a little bit of this and that, and this was my out come. Biggest take away, it can be done, it did lack smoke taste (add more liquid smoke) as I didn't light any smoking wood but flavor was there it was a bit on the dry side as I didn't spritz. I don't remember how long it took as I never looked at the time just the temps. Over all my family loved it.

Decided to do something I've never done before with a pork butt and ribs. Decided to brine with some meat church, brown sugar and apple cider vinegar and I have to say it was great. I also did not let it rest, I told my family it would be ready at 6, it was 8 when I pulled it off the pit. I rushed it I wrapped it with foil at 150° and pulled it at 202° bone slid out and it fell apart and every one loved it.