Mother’s Day 2012 BBQ Smoke Log

Pork Butt – 7.5 pounds trimmed.
Yellow Mustard and Sonoran Rub

Brisket – 4.5 pounds
Yellow Mustard and Island Seasonings Rub

10:30pm: Fired 30 coals in chimney starter
10:50pm: Filled smoker with coals, 8 chunks hickory & lit coals
11:30pm: 210 degrees. Meat on.
12:30pm: 230 degrees.
2:00am: 245 degrees.
3:30am: 250 degrees.
4:45am: 240 degrees.
6:45am: 210 degrees.
8:45am: 205 degrees. Added unlit charcoal.
9:00am: 205 degrees. Added half chimney of lit charcoal. Brisket at 185 degrees. Pork at 175 degrees.
9:45am: 250 degrees. Brisket at 185 degrees. Pork at 177 degrees
10:15am: 260 degrees. Brisket at 192 degrees (removed & foiled).
10:45am: 260 degrees. Pork at 185 degrees.
11:15am: 260 degrees. Pork at 192 degrees (removed & foiled).