For those who smoke their own BBQ:

[tbn.al]

Smoked a brisket and part of a pork shoulder today.

This stuff is oh-so good.

Fess up now, the pork was way better than the beef wasn't it?

[SRanney]

Fess up now, the pork was way better than the beef wasn't it?

I don't feel guilty about saying it; the pork was definitely better than the beef!

Pulled pork sammiches and brisket slices along with bbq baked beans with a killer potato salad are soon to be on the table for dinner.

[Tom Mason]

Sounds like a great first try, and congrats.

If you ever want the brisket to being closer to the pork in texture, (not duplicating, but getting rid of some of the toughness) then use meat tenderizer as part of your rub or pre-cooking treatment.

A brisket can also be tenderized by other methods. Taking the hammer to is is not as bad an option as it sounds, and consider that if the brisket leaves the cooker an hour or two before the pork, it will not be as thick in texture.

Tom Mason

[tbn.al]

I don't feel guilty about saying it; the pork was definitely better than the beef!

True to yo' Southern roots, pork is always bettah. Yo' mamma raised you right!
Beef is for steak and stew. Pork is for BBQ.