Chuck got mustard slather and Texas Brisket Blend
One Butt got Mustard with Oklahoma Joes Rub
The other butt got mustard slather and a local Smokin Guns Rub
Butts were about 5.5lbs each and 1 Chuck about 3.5lbs.
Magic Mustard Slather
Chuck on top, butts below.
Chuck foiled before being put in the cooler. Transferred butts to the top
Official Taste Tester....guess it lip smackin good!
Butt just before being pulled
Great yield from 2 butts.
Put the meat on about 10:30pm Sat Night. Pulled the Chuck off around noon and foiled in the cooler for about 2 hours.
Pulled the butts off around 3pm and foiled in the cooler for 2 hours.
Used lump and 1/2 chimney kingsford to start
Got up at 7am, temp was at 150* so I filled up the chamber
with Royal Oak briquette.
Lump and Kingsford always burn up too quick.
Royal Oak briquettes (we don't have lump here) always burns longer, plus the royal oak is $1.50 cheaper than kingsford.
Anyway, all in all had plenty left over for the vac sealer!