and every Saturday night is like the Easter Vigil…
“Come, eat of my [BBQ].”
Read this explanation of the various methods of starting the smoker,
also applicable to your regular charcoal grill.
Meanwhile, in the kitchen…
Read this article at Weber Virtial Bullet to learn about brisket selection and preparation.
Read this recipe for more details.
A 10 pound brisket needs more time under smoke than an 8 pound Boston Butt. Now it’s time to prepare the pig. Read this so that you buy the right pork shoulder: butt not picnic.
Then the prepared pig, wrapped tight in heavy duty aluminum foil and sitting inside a deep foil roasting pan (all done so as to prevent pork from dripping on beef), is put on the top grate in the smoker, an hour after the brisket.
If you don’t want your lips tingling, consider instead this classic recipe on Virtual Weber Bullet. If you want to melt a hole through your heart, double the cayenne.
Now go to bed.
But wake up several times, after every hour or two, to check the temperature on the smoker, adjusting the air vents accordingly to keep the temp between 220 and 240 while leaving open the top vent as much as possible, and add mesquite (or oak) to the charcoal chamber.
Eventually you will collapse, hopefully on something soft, only to be greeted by the wondrous sight of transformed flesh.
After 7.5 hours of 225 degrees, the brisket is well on its way. The foil sealing up the pork is opened to expose completely the top of the roasting pan. No turning, no basting and no wrapping in foil of the brisket. It only needs an internal thermometer to be inserted…
and the lid to be closed.
Time to make the slaw.
Now a word from our sponsor.
After twelve and eleven hours for the brisket and pork respectively, they are ready to be sealed in foil and allowed to rest for half an hour before the beef is removed from the foil and sliced and the pig is pulled apart carefully with forks or fork and knife while staying in its roasting pan.
This may invite speculation about the Q Source, but not all questions can be answered.
Southern Living publishes a great guide that includes fine recipes and excellent explanations of basic techniques that otherwise go without mention in other cookbooks:
Big Book of BBQ.