UDS: Brisket Flat and Pulled Pork

[smokemaster]

6lb Brisket Flat

4lb Butt

NEXT MORNING

Hickory & Apple chunks

Temps 320F - 360F
Final Internal temps before resting - Brisket 190F ; Butt 205F

Overall the meat was delicious, but the smoke ring was almost nonexistent. :? Not enough wood chunks or because I used lump?
Last smoke I used briquettes and it was great.

 

[LarryWolfe]

Very nice!

 

[Captain Morgan]

Houston, we have no problem.

 

[BluzQue]

looks real good from here to me smokemaster

8)

 

[Que~Dawg]

Montreal is a very good brisket rub in my book. That last pic is wonderful makes my mouth water.

 

[Puff1]

Lookin' good!
Montreal Steak seasoning on a brisket is the best!

 

[Cliff H.]

Looks good enough to eat to me.

Would the lack of smoke ring be from the high heat cook ?

 

[Div]

mmm pork

 

[007bond-jb]

looks great