SO today, coldwarrior and mrs coldwarrior are doing some bbq with new charcoal grill…

‘puti’ didnt get the memo this morning and she thought we were going to the country club instead.

So, here is the setup, and the meat, on the left is full brisket and on the right is a pork shoulder for pulled pork, these were taken at the start of the day.  Both are rubbed with wonderful spices.

the firebox with a large chunka cherry.  we are yankees so we use cherry and maple to smoke our bbq sometimes. apple also works very nicely. And of course we will use the classic mesquite and pecan sometimes. today its cherry and apple with a spicy rub to balance the sweeter smoke.

After about 6 hours of the good smoke, i place foil under the cuts to prevent too much drying out. They get basted with their own juices and maybe sprayed with a pure maple syrup/water mix to keep them moist for the next 8-10 hours of cooking.  Never exceed 225F, and always have drinks at the ready!

We use Sweet Baby Rays BBQ sauce, i cant make it any better than his, nor do i doctor it up, so i dont bother anymore. It works great with the rub.

The brisket will be used for lunch meat (kinda like pastrami), in texas jailhouse chili, and for dinner.  The pulled pork will be frozen for later as sandwiches or as an ingredient.  $45 worth of meat will go a very long way.