Since this past weekend was a three day (and fully paid unlike future furlough 3-days), I decided to light up that smoker for some brisket and pork shoulder. First do a dry rub and let it sit for 2 days on the brisket point. Then another dry rub for the pork shoulder. Smoke low-n-slow for 10 hours and voila!
The brisket looks pa'paa but that's just flavorful burnt ends
Along with the pork shoulder
Add a little slaw and Carolina vinegar-based BBQ sauce and you have some mighty fine eats!
Okay, when's the next three day?
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