Pork "butts" with a dry rub, and cooked low and slow over hardwood lump charcoal. I cooked these for 17 hours. We pulled them apart and they were crazy tender and moist. The "bark" on the outside combined with the moist tender meat makes for an unbeatable flavor.
Beef Brisket "burnt ends" cooked over hardwood lump charcoal. This only took 6 hours to cook. It was the point of a brisket that I saved from a (packer) brisket cook the weekend before. I have never tasted beef as tender and moist as this. It was delish to say the least.
