BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: SnellySmokesEm on February 05, 2010, 02:27:41 PM

Title: Super Bowl Smoke Out
Post by: SnellySmokesEm on February 05, 2010, 02:27:41 PM
Well the Super Bowl Weekend is finally here!  Its time to test my BBQ skills and too see how much information I have absorbed in the past two weeks since I have been on the forum.  I am ready to get the smoke rollin and cant wait to be rewarded with some great tasting slow cooked meat. 

Nekkid 14.5lb Packer's cut brisket waiting to be rubbed, slathered and mopped,  check!  12lb Pork Butt (brining as we speak), check!  Maverick ET73, check.  I got Carolina treet, Pat's Ho-Made BBQ sauce, 10points yellow sauce, Pachanga's basting sauce.  Mequite, Hickory and Apple oh my.   Appetizers and sides galore.  And over course no smoke out is complete a keg of bud light!!!   ::)

Now its time to get that smoker fired up and the smoke rolling.  Pictures to come so stay tuned all weekend.  Thanks to everyone on the forum for their informative posts and helping with my smoke out...
Title: Re: Super Bowl Smoke Out
Post by: jfin on February 05, 2010, 02:29:35 PM
Wow, sounds great, are you taking reservations? :)
Title: Re: Super Bowl Smoke Out
Post by: RickWL63 on February 05, 2010, 02:32:09 PM
Sounds pretty awesome to me! 
Title: Re: Super Bowl Smoke Out
Post by: OU812 on February 05, 2010, 02:43:34 PM
Sounds like a good time to be had for all but you forgot the whiskey.  ;D
Title: Re: Super Bowl Smoke Out
Post by: classicrockgriller on February 05, 2010, 05:42:40 PM
Yep, you gotta have whiskey!

What else you gonna blame the fight on? ;D
Title: Re: Super Bowl Smoke Out
Post by: ronbeaux on February 05, 2010, 06:07:54 PM
Throw that man a cigar!
Title: Re: Super Bowl Smoke Out
Post by: hal4uk on February 05, 2010, 06:36:56 PM
When it really sets in, just how much of the work the Bradley will do for you...
The call for "whiskey and cigars" might morph into something quite pertinent.
Title: Re: Super Bowl Smoke Out
Post by: SnellySmokesEm on February 05, 2010, 10:06:05 PM
The meat is brined, rubbed and slatered.  Smoke starts rollin at 7am.
Here's the first set of pics.


(http://i70.photobucket.com/albums/i82/matts887/CIMG6244.jpg)
The Meat

(http://i70.photobucket.com/albums/i82/matts887/CIMG6251.jpg)
Butts are rubbed and slathered

(http://i70.photobucket.com/albums/i82/matts887/CIMG6248.jpg)
Packers Cut Trimmed, Rubbed and Slathered

(http://i70.photobucket.com/albums/i82/matts887/CIMG6252.jpg)
Rest boys... you got a long day ahead...
Title: Re: Super Bowl Smoke Out
Post by: RickWL63 on February 05, 2010, 10:08:03 PM
Looking good SSE.  Can't wait to see the finished product.
Title: Re: Super Bowl Smoke Out
Post by: Quarlow on February 05, 2010, 10:22:24 PM
Nice looking meat man. Give'r smoke!!!
Title: Re: Super Bowl Smoke Out
Post by: Batman of BBQ on February 06, 2010, 03:16:57 AM
Lookin Good Snells!!!!!
Title: Re: Super Bowl Smoke Out
Post by: SnellySmokesEm on February 06, 2010, 05:31:25 AM
(http://i70.photobucket.com/albums/i82/matts887/CIMG6255.jpg)
7:00am Smoke Time
Title: Re: Super Bowl Smoke Out
Post by: SnellySmokesEm on February 06, 2010, 06:26:07 PM
(http://i70.photobucket.com/albums/i82/matts887/CIMG6261.jpg)
After 4 hours.  Ready For Basting

(http://i70.photobucket.com/albums/i82/matts887/CIMG6262.jpg)
8 hours into the smoke

(http://i70.photobucket.com/albums/i82/matts887/CIMG6264.jpg)
10 hours into the smoke
Title: Re: Super Bowl Smoke Out
Post by: classicrockgriller on February 06, 2010, 06:29:15 PM
WOW!

Don't you just love it!
Title: Re: Super Bowl Smoke Out
Post by: Pachanga on February 06, 2010, 07:48:18 PM
Your turning up the heat, Bud.

Get those doggies moving'.   Rawhide.

Yee Haw,

Pachanga

Title: Re: Super Bowl Smoke Out
Post by: classicrockgriller on February 06, 2010, 08:06:47 PM
Yee Haw, and Rawhide Smoking !
Title: Re: Super Bowl Smoke Out
Post by: SnellySmokesEm on February 06, 2010, 09:50:12 PM
Well the butt has been moved to the oven to make room for the briskett.  My temp on the pork seems to have stalled at 171 IT. This is the second stall.  The first was @ 154 IT.  Is it normal to have a  second stall?


(http://i70.photobucket.com/albums/i82/matts887/CIMG6265.jpg)
The Brisket went in at 11:30.  Its gonna be a long night!!!   ;D
Title: Re: Super Bowl Smoke Out
Post by: HawkeyeSmokes on February 06, 2010, 10:09:59 PM
Not sure if the second stall in normal, but I've had it happen and so have others.

You might be in for a long night, I was when it happened to me.  ::)
Title: Re: Super Bowl Smoke Out
Post by: SnellySmokesEm on February 06, 2010, 10:18:11 PM
Well the temp is on the rise again... almost a 2 hr stall
Title: Re: Super Bowl Smoke Out
Post by: classicrockgriller on February 06, 2010, 10:41:33 PM
You got a Dbl Staller?

Yep, 150'ish, 170'ish

Last two I had did that.

Thought I was crazy or did something wrong.

Quote from: SnellySmokesEm on February 06, 2010, 10:18:11 PM
Well the temp is on the rise again... almost a 2 hr stall

Don't expect it to rise fast.

All you have done is cook the collagen to the point that moisture is leaving the Butt.
Title: Re: Super Bowl Smoke Out
Post by: SnellySmokesEm on February 06, 2010, 10:51:16 PM
The ol'  Bbl staller.....Thanks CGR!  Time for a one hour "nap"

Title: Re: Super Bowl Smoke Out
Post by: classicrockgriller on February 06, 2010, 10:55:17 PM
Quote from: SnellySmokesEm on February 06, 2010, 10:51:16 PM
The ol'  Bbl staller.....Thanks CGR!  Time for a one hour "nap"



Maybe two to four, go do it!
Title: Re: Super Bowl Smoke Out
Post by: hal4uk on February 07, 2010, 12:49:19 AM
Hmmmm...  He recommends naps... He just doesn't take 'em himself....
Title: Re: Super Bowl Smoke Out
Post by: SnellySmokesEm on February 08, 2010, 12:31:55 PM
(http://i70.photobucket.com/albums/i82/matts887/CIMG6267.jpg)
This is the finished pork butt.  It was 8lbs. I brined the butt for 24 hours, rubbed it with Alpine's rub, slathered with CYM and mopped with Pachanga's mopping sauce. I smoked for 4 hours using mesquite and apple.  Total cook time was 20hrs.  After 16hrs I pulled the butts out of the ES, boated and moved into the oven to finish.  The only reason I moved to the oven was to make room for the brisket.  My pork stalled twice during the cook.  Once at  IT 155 and again at IT 175.  Since the pork was finished at 3:30 am I FTC'd for 8 hrs and then pulled and put in the crock pot.

(http://i70.photobucket.com/albums/i82/matts887/CIMG6273.jpg)
The Smoked butt was by for the most tender/moist pulled pork I have ever had. 


Now onto the Brisket
(http://i70.photobucket.com/albums/i82/matts887/CIMG6265.jpg)
I used Pachanga's brisket recipe thread
http://forum.bradleysmoker.com/index.php?topic=12061.0
to help me trim  the brisket and used the scrap fat to baste the brisket.  The dogs loves the scraps!!!

The finished brisket
(http://i70.photobucket.com/albums/i82/matts887/CIMG6278.jpg)
WOW!  Thats all I can say.  All the advice from the forum helped make this brisket perfect.  Anyone can make brisket like this.  This was the most tender/moist beef I have ever had.  The bark had so much flavor and really made it the best condiment for the beef.  I feel bad for serving family brisket (trimmed flat) before this.    The brisket cut like butter and tasted great.  It was very impressive to my guest and even more impressive to me!!!!

The 14.5 brisket just fit into the ES.  I smoked for 4 hours using mesquite and apple and cooked for a total of 17.5 hrs. I used Alpine's Rub then slathered with CYM and injected with garlic butter.  During the cook I basted with Pachanga's basting sauce.  (I cant find the link anymore so maybe Pachanga will be so kind to share with us again :) )

sorry I didnt take pictures of the sliced brisket.  Was a little buzzed at that point.

Thanks again for all the advice.  What the hell was I so stressed for??  Cant wait to do it all again!  Hmmmm whats next?  Ahhh yes Pastrami!!!!!!
Title: Re: Super Bowl Smoke Out
Post by: Caneyscud on February 08, 2010, 12:44:23 PM
Wowsers!  Good looking eats!
Title: Re: Super Bowl Smoke Out
Post by: Quarlow on February 08, 2010, 12:51:31 PM
Oooooh my that looks fantastic. Nice work.
Title: Re: Super Bowl Smoke Out
Post by: Pachanga on February 08, 2010, 03:06:00 PM
Snelly,

That was one good looking smoke.  If the butt and brisket tasted half as good as they looked, you hit it out of the park.

Good for you.

I'll repost the mop later.  I'm doing some more research on mops.  I have had a lot of PMs interested in mops since the "To Mop or Not to Mop" thread was posted so I am going to post something up and try to involve a lot of the board.

QuoteThe bark had so much flavor and really made it the best condiment for the beef.

Your description of the bark being the condiment for the brisket is right on target.  That is the way I feel about a Texas Style Brisket and the way it should be.

QuoteI feel bad for serving family brisket (trimmed flat) before this.

I started sending briskets to New York for my daughter.  She packs them in her luggage or her backpack on the plane ride with no shame.  When her friends ate Texas Style Brisket for the first time, they were pretty upset with their parents for depriving them of "real" food all their lives and called and told them so.  Now they have to have a regular brisket fix.

Thanks for the Photos.  It was a very impressive smoke and it came out perfect.  

The members on this board are a bunch of fine folks with great ideas and loads of smoking experience. They are always ready to share.  What one doesn't know, another one will.  Pass it forward.

Good luck and slow smoking,

Pachanga



Title: Re: Super Bowl Smoke Out
Post by: OU812 on February 08, 2010, 03:22:08 PM
Nice lookin eats there Snelly.
Title: Re: Super Bowl Smoke Out
Post by: ronbeaux on February 08, 2010, 03:35:24 PM
You really knocked that one out of the park!
Title: Re: Super Bowl Smoke Out
Post by: Batman of BBQ on February 09, 2010, 06:05:37 AM
looks awesome Snelly!  wish I could have made it my man.
Title: Re: Super Bowl Smoke Out
Post by: Tenpoint5 on February 09, 2010, 06:33:56 AM
Nice Job Snelly!!
Title: Re: Super Bowl Smoke Out
Post by: SnellySmokesEm on February 09, 2010, 08:15:08 AM
Quote from: OU812 on February 05, 2010, 02:43:34 PM
Sounds like a good time to be had for all but you forgot the whiskey.  ;D

Oh Mr Beam showed up and he brought seven with 'em    :P
Title: Re: Super Bowl Smoke Out
Post by: SnellySmokesEm on February 09, 2010, 08:18:23 AM
Batman, you missed out!!!!  Let me know when you do your first brisket.  Ill be over!!!
Title: Re: Super Bowl Smoke Out
Post by: SnellySmokesEm on February 09, 2010, 08:40:14 AM
QuoteI'll repost the mop later.  I'm doing some more research on mops.  I have had a lot of PMs interested in mops since the "To Mop or Not to Mop" thread was posted so I am going to post something up and try to involve a lot of the board.

Thanks!  It really did add a nice flavor to the bark as well as providing moisture for the outside of the meat.  You really hit the nail on the head with your "To Mop or Not to Mop" thread. 

QuoteYour description of the bark being the condiment for the brisket is right on target.

You said it first my friend.....