Finally, Time to get the smoke rolling. ;D My family is in town for my son's first Birthday and I am having a BBQ Sat. @ 2:00. On the Menu: Beef Brisket and Pulled Pork.
9LB Boston Butt Rubbed with Adobo/Chili Rub overnight
(http://i70.photobucket.com/albums/i82/matts887/IMG00135-20100325-2029.jpg)
Mustard slatered on the butt
(http://i70.photobucket.com/albums/i82/matts887/IMG00139-20100326-1524.jpg)
12.5 Packer Rubbed with Fat Fred's Dry Rub
(http://i70.photobucket.com/albums/i82/matts887/CIMG6407.jpg)
Packer slatered with mustard, It's going to be a tight squeeze
(http://i70.photobucket.com/albums/i82/matts887/CIMG6411.jpg)
3:30 First in, Pastrami and Butt (I had to throw in a small corned beef flat so my pops could try some Pastrami ;D ;D)
(http://i70.photobucket.com/albums/i82/matts887/CIMG6405.jpg)
7:30 After 4hrs Aldar Smoke. Pastrami (IT 150) Butt IT 220 Time to put in the Brisket.
(http://i70.photobucket.com/albums/i82/matts887/CIMG6410.jpg)
(http://i70.photobucket.com/albums/i82/matts887/CIMG6415.jpg)
Hey that looks great! Very envious right now! We had some company come for a visit with only 24 hours notice. I took one of my Pork Shoulders outta the freezer, thawed, and roasted in oven. Turned out great, but would have been better in the Bradley.
Again, Very nice lookin!
Newfie
Oh, yeah. Looks good. I don't think I can make it down to Sarasota in time >:(
You might want to consider a larger smoker - maybe a used Volvo ??? ;D
Looking Good Snelly!
Will be watchin to see how's it going.
Hope you guys have a great B-Day party for your Son.
Nice Snelly! did you say 2:00pm....I'll be there! ;D
Pastrami is ready for FTC
(http://i70.photobucket.com/albums/i82/matts887/CIMG6421.jpg)
Butt after 8 hours and Brisket after 6 hours
(http://i70.photobucket.com/albums/i82/matts887/CIMG6423.jpg)
(http://i70.photobucket.com/albums/i82/matts887/CIMG6424.jpg)
The Cow gets an overnite bath
(http://i70.photobucket.com/albums/i82/matts887/CIMG6422.jpg)
(http://i70.photobucket.com/albums/i82/matts887/CIMG6425.jpg)
7:30AM 12 hours and IT 195. Time for FTC
(http://i70.photobucket.com/albums/i82/matts887/CIMG6426.jpg)
7:30AM 14 hours and IT 150.
(http://i70.photobucket.com/albums/i82/matts887/CIMG6429.jpg)
Mighty fine looken eats there Snelly!
That just has to be good!!!
Go Snelly, Go!
Yes Sir, Looking mighty fine.
Looks GREAT Snelly!
I'm just having some left over DIY corned beef tonight. I was gonna make the point into pastrami but there was too much screamin' for more corned beef.
Snelly did you ftc that butt after 14hours and an IT of 150*? or was that a typo on the last pic?
Quote from: Tenpoint5 on March 27, 2010, 03:39:50 PM
Snelly did you ftc that butt after 14hours and an IT of 150*? or was that a typo on the last pic?
I think he was just stating that at 7:30 the IT was 150*
He didn't plan on eating till 2 to 4 today.
Thanks for all the replies. It was a typo on the pork and the ftc. I have been so busy this weekend and haven't had time to finish the thread. I'll post the rest of the pics later and share my experience with you guys.
Here's the finished products.
Pulled Pork IT 187 after 23hours
(http://i70.photobucket.com/albums/i82/matts887/CIMG6432.jpg)
(http://i70.photobucket.com/albums/i82/matts887/CIMG6433.jpg)
This was a stubborn butt. I couldn't the the IT to the desired 195 and had no time to ftc. The bone pulled out with some mild effort and it pulled fine, just not as easy as I would have liked it. The being said, this was absolutely the best boston butt I have ever smoked. My parents (who live in Texas) could not stop talking about it. The bark was unbelievable and once it was mixed in with the rest of the pork it tasted phenominal. I am actually freezing the leftovers so my mom can put in her suitcase and take back to texas with her. WOW is all I can say! Here's a quick summary: Injected with CAjun Injectors Creole Garlic. Rubbed with Adobo/Chili rub overnight and then slatherd with mustard. Smoked with 8 hours of Aldar for a total of 23 hours. I also basted with my version of the cowboy braise throughout the cook. Once pulled and put in the crock pot I added one bottle of Pat's Ho-Made BBQ sauce.
And Now the Brisket. :-\ :-\ :-\
(http://i70.photobucket.com/albums/i82/matts887/CIMG6434.jpg)
I'm not sure what happened to the brisket this time. It turned out dry and I was not very happy with the finished results at all. Here's how it all went down: Injected with Cajun Injectors Creole Garlic and rubbed with Fat Fred's Dry Rub and left in the fridge overnight. Slathered with mustard. Smoked for 4 hours with Alder. After 7 hours it went into the braise but I had to put it into the oven at 200 because the pan was too big for the ES. After 12hrs total cook time the brisket's IT was at 195. I pulled it out of the braise and ftc'd for 7 hours and the IT went down to 140. I then put the brisket with some of the braise wrapped in foil into the oven for 1 hour at 200 and 45min at 300 to reheat and got the IT back to 165 before I sliced it. I'm not sure what caused the dryness. Whether it was the braise, the long ftc or the reheat. Maybe it was the cut I bought that was long and thick? I am guessing it was the reheat. I think I should have left it in the FTC and sliced at the lower temp. One thing I did notice when I sliced the brisket was that the mustard was still soft so I think that I should not have slathered if it was going to be braised.
The Braise: I did my own version of the Cowboy Braise. Here's is the recipe.
4 cloves of garlic, minced
1/2 large onion chopped
1/2 cup cider vinegar
1/2 cup worchestire
2 can beef broth
2 cans budlight
2 sliced jalapenos
2T CYM
2T paprika
1 stick unsalted butter
The Pastrami was outta this world again. My parents were very impressed with the meat and the slicer.
(http://i70.photobucket.com/albums/i82/matts887/CIMG6509.jpg)
Man it sliced pretty thin. I liked that this one had a small fat cap and I toned down the pepper in my rub. I smoked with Alder for 3 hours and got an IT of 145 then wrapped tight and let chill for 2 days.
How long will it take the postal service to get a Pastrami sandwich to Newfoundland? ;D ;D ;D
Newfie
Are you trying to keep everybody at your house forever?
They would be crazy to leave with all that great food you are feeding them.
That all looks great Snelly.
Too bad your brisket turned out a little dry, better luck next time.
All looks great to me! don't blame your self for the dry brisket.
I swear it was due to gravitational pull as I too had a dry one this weekend.
Snelly,
I would guess the brisket problem was braising. It was most likely your mustard problem also. Braising retards or halts the formation of bark caused by the Maillard Reaction. Hence, the mustard did not set. Those who braise will pull the braise and cook naked during the last couple of hours for bark formation. Braising can pull a lot of moisture out of meat due to steaming. You can dry a piece of meat by boiling it underwater. If the IT of the meat hits boiling (or the outside edges), rapid release of moisture is the result. When the meat is FTCed, the moisture equalizes and pulls from the center to the edges, creating a more even dryness. The above is based on scientific facts.
It may have been the reheating but my best guess is the above.
Nice experiment, however, and something to gain additional information from for future smokes. You have to try new things to see what is best for you and to achieve your ultimate brisket. The best brisket ever smoked is waiting out there somewhere. It may be your next.
The brisket may not have been up to your standards but that butt and pastrami were killer.
Good luck and slow smoking,
Pachanga
Thanks for all the replies.
Panchanga - Thanks for your input as well along with the facts to back it up as well. After seeing squirtthecat hit a homerun with his smokepalozza brisket I decided my next brisket would be braised. Maybe I should have PM'd squirt and got a better game plan. All was not lost however, the pork was great and the pastrami was a home run as well. I learned something as well and will apply to my future smokes. I will have another shot at brisket and I wont let his one get me down! ;D ;D ;D
So any ideas on what to do with the leftover brisket besides feed it to my dogs???? I still have the part of the brisket where the point and the flat are attached. Pulled beef perhaps?
Oh and on another note: After all the post regarding running up the post count I hope no one thinks that was what I was doing when I did separate posts when adding the finished product pics. It seems like every time I get a long post my mac does funny things and sometime it losses my post when I am previewing it. It happened twice when I started this post and I had to re-post it a few times. Anyone else have this problem?
Quote from: SnellySmokesEm on March 28, 2010, 07:33:33 PM
the brisket with some of the braise wrapped in foil into the oven for 1 hour at 200 and 45min at 300 to reheat
I wonder if that 45 minute ride at 300° dried it out?
Quote from: squirtthecat on March 30, 2010, 05:53:42 AM
Quote from: SnellySmokesEm on March 28, 2010, 07:33:33 PM
the brisket with some of the braise wrapped in foil into the oven for 1 hour at 200 and 45min at 300 to reheat
I wonder if that 45 minute ride at 300° dried it out?
It is so hard to pinpoint exactly what it was because I tried so many new techniques in this smoke. I really think it was a combination of them that led to the dryness. I cant wait to try it again. Thats the beauty of smoking! I feel that eating is the reward of a long and fun process of slow smoking the food and I did have fun and was rewarded heavily with the pork and the pastrami so I am still a happy guy. ;D ;D ;D
Quote from: SnellySmokesEm on March 30, 2010, 06:00:34 AM
It is so hard to pinpoint exactly what it was because I tried so many new techniques in this smoke. I really think it was a combination of them that led to the dryness. I cant wait to try it again. Thats the beauty of smoking! I feel that eating is the reward of a long and fun process of slow smoking the food and I did have fun and was rewarded heavily with the pork and the pastrami so I am still a happy guy. ;D ;D ;D
That's the spirit! Throw another brisket at it..
QuoteSo any ideas on what to do with the leftover brisket besides feed it to my dogs?Huh I still have the part of the brisket where the point and the flat are attached. Pulled beef perhaps?
Cut it up into chunks. Add some of the fat (quite a bit). Put
cold brisket in a food processor. Pulse till finely chopped. When it is reheated the fat will melt into the brisket. Butter some buns and brown them in a frying pan on the range. Add a layer of sauce, hot sweet pickles, onions, and jalapenos. It will be like heaven.
Good luck and slow smoking,
Pachanga
Quote from: smokeNcanuck on March 29, 2010, 02:04:57 PM
All looks great to me! don't blame your self for the dry brisket.
I swear it was due to gravitational pull as I too had a dry one this weekend.
I knew it had to be something like that. It certainly wasnt anything I did to it. ;D ;D ;D
I'm with Pachanga. Basically, it's cooked beef and you can do a lot with it. Use your imagination.
I corned some brisket and there were leftovers. I chopped the dickens out of it along with the leftover potatoes, carrots, cabbage, onions - whatever else was in there. Dumped it into a cast iron pan on med-hi, flattened it out, cracked a few eggs on top and covered it until the eggs were done (runny). Crispy on the bottom. Good stuff.
Quote from: SnellySmokesEm on March 30, 2010, 05:50:58 AM
So any ideas on what to do with the leftover brisket besides feed it to my dogs????
I'm thinkin about a hot beef sandwitch, with mashed taters and the hole thing covered with brown gravy. Makin me hungry just thinkin about it.
Anther suggestion.
This is what I do with burnt ends occasionally. Chop it in chunks and throw it in a big pot of pintos the last hour of cooking. It is a whole new smoked experience.
I've got pintos on right now to go with some ribs tonight. I saved some ends and forgot about them until now. Thanks.
Pachanga
Thanks for the ideas guys. The point and flat are going into to freezer and be eaten next week...
Dry brisket becomes great chopped beef with a little sauce or apple juice.