Finally- Smoking something

[GusRobin]

Been working long hours the last few weeks and haven't been able to smoke anything. Talk about withdrawals.
Finally got to smoke some tonight. I had an 8 1/2 lb butt and picked up a 15 lb brisket. Decided to separate the flat from the point. First time I ever did that to a packer so we will see what happens. The butt may have been somewhat close to still being frozen in the center, but what the heck, I have been away from smoking too long.
So, here is the butt.
I slathered with CYM and some red rub I found in the pantry. Not sure what it was since the writing on the baggie smeared (hope it was rub :o).


The flat I also used CYM and put some Alabama red and Alabama GP.


For the point I used BLSH's GP clone (thanks Eric -sorry it took so long to try it)


Put them all in the smoker,with 2 small pans on the last rack to catch some drippings with 4 hrs of hickory.

So I am sitting there and watching the temp recover after I loaded the meat and all of a sudden the Maverick temp is starting to drop. I am thinking that my PID went out again.  So I go and check and the PID is reading good temps. So it must be the maverick probe. I want the maverick measuring smoker temp so I can put the alarm on it and get some sleep. So I switch the maverick smoker probe and the meat probe. I think my smoker probe is gone . Cabinet is at 210 and it is only reading 160 and it is right next to the probe reading 210.
Well at least the one maverick probe is working and I can use that for the alarm. Oh, did I mention that it is raining steadily why I am trying to resolve all this?
What a way to start an overnight smoke.
Will post more pics later.

[Tenpoint5]

Glad to see you back in the saddle Gus!! It hasn't been a great weekend for equipment, your not alone.

[GusRobin]

Update-
7:45 and butt at 180* and brisket at 157*

[pensrock]

looks great, what time are we eating?  ;D

[TestRocket]

What time should I come over? I'll bring something cold and something to pour over ice!  ;D

[Tenpoint5]

Them is looking really good!!

[GusRobin]

Here is the butt going into FTC;


Butt pulled. Very tender but part appeared a bit dryer. Probably because it was close to still frozen in the middle when I put it in.


Brisket done and ready to FTC. (took a bit for quality control.)


Also ran out of homemade BBQ sauce so I am making up another batch. Here it is simmering. Will be canning it shortly. I think I made too much. ::)

[TestRocket]

That's called the "Boss Sauce" everything looking good!  ;D

[ADH]

 I think I can smell the sauce from here.. Wait that's mine I'm smelling.  :o

[SouthernSmoked]

Looks Good Gus!

[GusRobin]

All done with the sauce. Ended up with 3 gallons of BBQ sauce - all canned and on the pantry shelf.
Had some of the brisket for dinner - it turned out pretty good especially since it was a "Select" grade (I know- but that is all they had).
Chopped up some of the point and made burnt ends using some of the sauce. Added some potato salad. Have to say I really enjoyed.


Probably one of the better briskets I have made. Makes up for the butt which I was a bit disappointed. Everyone else liked it but knowing what it could be, I hate to settle for less.

[hal4uk]

Looks awful goooooooooooood to me, Gus!!!
I wish I could kill my to-do list and smoke something.

[dbondy]

Looks fantastic gus. ;)

[OU812]

Them there hunks of meat look mighty gooood.

[jiggerjams]

Them burnt ends do look delish. I just ate and my brisket senses are tingling!