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Those look spot on. I'm a brisket and whole hog guy. Probably do 8-10 briskets and 3ish hogs a season.

Never tried them either. I've done beef ribs a few times. Always come out great.

That looks great.. I've got to get the pit out soon.. going to need some smoke therapy.

Looking good. I love smoked prime rib. I've got a 7 bone roast in the freezer. Might have to get that out soon and get her on the pit.

Wow, that's a lot of salt. I'll have to try this brine, but I'll be cutting the salt down and adding a little more sugar. Salt absorbs at a faster rate than sugar, so dropping it a little shouldn't matter. I don't use salt when eating, so lots of stuff will seem salty to me. I do love my...

I'd brine it overnight. Water, 1/4 cup of salt and sugar.

Just about ready to wrap.

I've made some fantastic rubs from combining several different rubs into one.

You definitely didn't use SPOG for your rub. What did you use?

My Sam's club usually has choice and prime briskets. This choice cut was $3.99lb. it was the only one of 10 or 12 that was worth purchasing. Pork butt came from a local supermarket. A 10 lb pork butt is common here.

Tomorrow's menu going on the pit midnight tonight. No sleep for me. 21lb brisket, 10 lb pork butt for pulled pork. Both seasoned with SPOG.

Piggy went quick.

Porky is off the pit and resting for 45min or so before I start cutting.

Nothing like a little smoke therapy. I'll be doing a 21 lb brisket, 10 lb pork butt for pulled pork and chicken legs at my place tomorrow for a family get together.

Temps are 165 in the shoulder, and 145 in the hind. Head is near the fire box, so I'll probably rotate the rack. Dropping pit temp to 225°. Should have no prob getting both sides to 180+ by 1pm. If it goes to fast, I'll knock the pit temp down to 150°.

Miss Piggy went on the pit around 5:15. Seeing it was packed in 60lbs of ice all night, and this needs to be cooked by around 1pm, for a 2 eat time, I'm running this hotter than normal at 275°. I'll flip it around 9am, and hopefully by then I can lower the pit down to 225°.

Getting up early tomorrow morning to start a 73lb hog for good friends 25th wedding anniversary.

Ok, now I'm hungry.

And most likely tastes better.

I'll let you slide on the pictures, this time. Glad everyone liked it.