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Cooking a brisket and pulled pork.
No way we can eat all of it, so I'm thinking some of it will be portioned, vac sealed and stored in the freezer.
For those thinking about how much will fit in a GMG Daniel Boone, the brisket was approximately 7.5Kg and the pulled pork around 2.5. There was still plenty of room.
I decided to place the pulled pork on top so that it would drip onto the brisket. We'll see if it washes off too much rub... I'm thinking it should be ok as the brisket was in there on its own for over one hour.
Rub for the brisket was salt, pepper, brown sugar, cumin, mild paprika. Same for the PP, but I also added Merken.