Brisket and Butt

westexasmoker · May 18, 2009, 09:23:46 AM

Well it was time to break in the new smoker! Brisket and butt all rubbed up and resting!

After 4 hours of smoke, boated up and ready for the oven.

After an all nighter, time for some FTC

Sliced brisket

And the pork butt

Ahh, its good to be back!

C

Mr Walleye · May 18, 2009, 09:33:46 AM

WesTex.... Ya didn't miss a beat! ;)

Looks fantastic! 8)

Mike

KyNola · May 18, 2009, 10:16:00 AM

Did I smell hickory on that brisket? :D

Nice going WTS, glad you're operational again!

KyNola

Tenpoint5 · May 18, 2009, 11:44:41 AM

Welcome Back O'l Buddy. Glad yuo didn't have to go through Brisket withdrawals for too Long.

FLBentRider · May 18, 2009, 01:25:06 PM

I love the smell of Brisket in the morning!

Up In Smoke · May 18, 2009, 05:10:06 PM

Quote from: FLBentRider on May 18, 2009, 01:25:06 PM
I love the smell of Brisket in the morning!
it smells like hictory?

FLBentRider · May 18, 2009, 07:24:39 PM

Quote from: Up In Smoke on May 18, 2009, 05:10:06 PM
Quote from: FLBentRider on May 18, 2009, 01:25:06 PM
I love the smell of Brisket in the morning!
it smells like hictory?

or

M E S Q U I T E

8) ::)

seemore · May 18, 2009, 08:31:34 PM

damm you are good................. :P
seemore

UK Smoke · June 25, 2009, 04:23:58 PM

WTS, when smoking the butt and brisket together do you bring the meat or the smoker to a certain temp before boating and putting in your oven? Your brisket recipe on the recipe sight I use calls for bringing the Bradley back up to 220 before removing and putting in the oven over night. I would like to try to cook both together as you did here.

westexasmoker · June 25, 2009, 04:33:12 PM

Yes thats the usual routine, 3-4 hours smoke and leave in the smoker until it has recovered to 220. This can take a good while depending on your load.....by that same token, I've applied the 3-4 hours of smoke and gone straight to the house oven when I've gotten a late start and am ready to go to bed. Either way you go is fine, getting the smoke applied is the important part! Good Luck!

C

Ka Honu · June 25, 2009, 04:37:19 PM

WTS - Did you add juice or some other liquid when you boated the meat? I didn't note any in the photo and wondered. Thanks.

westexasmoker · June 25, 2009, 04:50:07 PM

Quote from: Ka Honu on June 25, 2009, 04:37:19 PM
WTS - Did you add juice or some other liquid when you boated the meat? I didn't note any in the photo and wondered. Thanks.

I use too, but I've found if you don't get to carried away trimming your fat cap you'll have plenty (if not almost overflowing) of juice in the pan!

C

ISUTroutBum · June 25, 2009, 08:30:40 PM

Both the brisket and the butt look delic!!

Best,
Trout