Fired up the smoker for the first time this year with some pecan. Have a combo of deliciousness cued up with pork shoulder and beef brisket. Will be letting them go till they reach a temp of 190 degrees. Why 190 degrees? With both of these cuts of meat you will need more time and a higher finishing temperature to break down the fibers. You need to be patient with this and you will be rewarded with delicious bbq.
- 2 7lb Pork Shoulders dusted with Williamham's Original Mild and Porky's Gourmet Master Que.
- 8 lb Beef Brisket with fat trimmed and heavily dusted with Obie-Cue's Bigbull's Texas Brisket Rub.
- Traeger Smoker dialed in at 220 degrees with pecan
- iPhone with iCelsius set to ring the house when the brisket hits 190's.