5# Brisket Point and 8# Pork Butt

Broke out the Millscale 94 on Saturday to smoke a 5lb brisket point and a 8lb pork butt. 250-275 with a water pan and post oak.

Point – parkay as a binder, 16 mesh black pepper, coarse salt and lawrys season salt. Spritzed every 30 minutes from about 150 to 180 with 50:50 apple cider vinegar and beef stock. Took about 6 hours to hit 180 and wrapped in butchers paper to hit 203. 8 hours cook time and 2 hours rest.

Pork Butt – parkay as a binder, 16 mesh black pepper and meatchurch honey hog. Scored fat cap. Spritzed every 30 minutes from about 150 to 175 with 50:50 apple cider vinegar and beef stock. Wrapped in foil and half steam pan around 175 with spritz mixture, couple tbps of butter and hot honey drizzled on top. Pulled around 203 and rested for 2 hours. Used a fat separator to use liquid after shredding.