Another smoke

**ZX7R** · 20th June 2014

Early start this time; likely to be 3am tomorrow! I'm cooking for my sister's party which kicks off around 5pm
I'm doing a full brisket and a pork butt...

Weber smokey mountain prepped.

Brisket injected with a mix of beef stock and a bit of rub.

I'll apply rub and inject the pork with apple juice later.

**rgb1** · 20th June 2014

How are you finding the automatic temperature control?, I'm umming and ahing because mine holds the temperature within range pretty well.
I tried something new last weekend, soaked garlic cloves along with a small chunk of mesquite, boy that turned out nice.

**ZX7R** · 21st June 2014

I love it. Thus far it has been completely reliable - letting me sleep without worrying. I'll probably upgrade soon to the 120 so I can get an internal meat temperature reading as well - all digital.

Pork butt before going in

Brisket injected and rubbed.

Since then I've wrapped the brisket in foil and am about to get the internal temp of the pork. Should all be done in an hour or two.

The smoked garlic cloves sound great!

**BigBrand** · 21st June 2014

Fucking hell some meat that.

You actually inject the meat?

**ZX7R** · 21st June 2014

Yeah, pork was 30 quid. Same or slightly more for the brisket (which has just finished cooked btw). Pork still on.

Yup, pork got injected with a mix of some salt and decent apple juice. Beef got injected with a fancy beef stock for enhanced beefy taste. :-) !

**BigBrand** · 21st June 2014

Fucking hell immense that

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**ZX7R** · 21st June 2014

Brisket was great. Pork butt hit a stall at 170F. Had to foil and take it off at 180F get to my sister's party. (Ideal would be 195-200F). Anyway, it all turned out great and was demolished! Only a couple of tiny bits were left when I went back for seconds. 😄 About 30 people and two large joints of meat.
Until next time!