Second smoking (Boston Butt and Brisket)

[BBNRules]

The brisket was a 10 lb Prime cut.  The flat was like a Food Network show for the first 2/3.  The end wasn't tapered so it had a consistent thickness.  It had great bark (no pics, finished at midnight and the son was out of town so no camera yet) and as I was slicing the flat it had that great texture where a little tug is necessary  then it gives up and falls apart.  Excellent flavor as well.  After 2/3 of the way in it got a little more resistance in order to cut it.  It wasn't tough and chewy, but it wasn't as tender as the end piece.  Once I let the whole thing rest for 20 minutes I separated the flat and sliced the rest of it.  The part of the flat that rides under the point wasn't as moist and tender as the exposed part of the flat.  Temps were as outlined and the fork test passed.  What I was excited about was the point.  I trimmed excess fat and cut that bad boy into 1 inch nuggets, slathered with mustard and some rub, and back in the smoker for another 3 hours.  Holy crap were they good.  Flats.....schmats, give me POINTS!!!  If I ever do another whole brisket, I'll keep the tender flat pieces and do the rest of the brisket into burnt ends.  That's how good they were.  The combo of hickory and apple was the perfect smoke combo for me (3 hours hickory and 2 apple). 

The boston butt was spectacular.  I used Three Little Pigs rub and it was on there for 5 hours of smoke, 7 hours of heat, 3 more hours of heat double wrapped in foil, and the last hour to firm up the bark (10 lbs went for 16 hours plus 2 more hours of FTC).  I went to transfer it to a cooling rack and the bone pulled right out.  I knew right then it was going to be good.  It sure was.  Thanks again fellas for all the guidance, great board full of knowledable and sharing people.

BTW, made a batch of Jan's rub and added that to my baked beans.  Everyone was asking what was different about them.  I said that Jan came by and helped me out.  Got a few puzzled looks at first, then shared the story.  Next time Jan's rub may end up on the brisket.  The butcher did his rub for me and his base coat was A1 sauce.  It was a little salty for me, but it made the Burnt Ends great.  Thanks again and happy smoking.

[Pachanga]

Yes, burnt ends are pretty darn good.  You can use them to enhance a lot of other dishes but straight up is hard to beat.  Consequently, there are usually none left for future use.

Also, regarding the point, it makes some mighty tasty chopped brisket sandwiches when pulse a few times in the food processor with all the fat and bark.  Reheat on a cast iron pan with sauce of choice if desired.  The sauce will caramelize into the meat.  Meanwhile, brown a liberally buttered bun (interior sides down) in the other part of the pan.  The fats of the meat melt and blend, then soak soak into the bun.

Onion, sweet hot pickles, jalapenos or sport peppers; WOW.

Good luck and slow smoking,

Pachanga

[BBNRules]

Funny you mentioned sandwiches Pachanga.  I took some sharp cheddar cheese and sour dough bread and made a Burnt Ends grilled cheese with carmaelized onions and jalapenos.  I've lost 125 pounds over the last 3 years and I need to watch myself, that's how good it was.  LOL  The creamy cheese combined with the salty Burnt ends and onions/jalapenos was unbelieveable.  thanks again for all the advice, well received.

[Saber 4]

Funny you mentioned sandwiches Pachanga.  I took some sharp cheddar cheese and sour dough bread and made a Burnt Ends grilled cheese with carmaelized onions and jalapenos.  I've lost 125 pounds over the last 3 years and I need to watch myself, that's how good it was.  LOL  The creamy cheese combined with the salty Burnt ends and onions/jalapenos was unbelieveable.  thanks again for all the advice, well received.

That sounds like an awesome sandwich and congrats on the 125lbs.

[Ka Honu]

... and there is no better meat to make chili with than a smoked point.

[Pachanga]

... and there is no better meat to make chili with than a smoked point.

I have made a lot of chili.  My favorite is my 9 Chile Chili but as many smoked points as I have managed to mangle, I have never slipped one into a Texas Red as the main meat; should have been a natural - duh. 

The enlightenment and wisdom of the Great Blue Writer Turtle crosses the waters once again to shine a new light on an old subject.

That will be my next chili.  Thanks.

Good luck and slow smoking while basking in the warm sun with a cold one handy,

Pachanga

[Ka Honu]

"9 chile chili?" I only use 6 - please elaborate with, if it's accessible (or even written down at all), a recipe.  Mahalo/Gracias.

[Pachanga]

"9 chile chili?" I only use 6 - please elaborate with, if it's accessible (or even written down at all), a recipe.  Mahalo/Gracias.

I have it written out and will send your way after reviewing and adding notations.

The chiles are ancho, poblano, powder (from New Mexico Ground Chiles), jalapeno, serrano, bell, Hatch, chipotles, Hungarian paprika.  I add Chile de Arbol, pequins or chilpetin for more heat if the chipotles are not enough dependent on the guest list.

If the guest list gets complicated, I divide the chili toward the end to spike one half with some of the above for the heat heads or I grind up some Arbol and pequins as a table shaker.

I have been known to slip in a guajillo, pasilla or mulato on occasion.

Pachanga

[pokermeister]

If you want a chili that will light you up, I made a great flavor chili that I call Jet Fuel Chili. Not for the faint of heart, as it is absolutely a 9.7 or better (heat) on scale of 1 to 10. If you eat more than one bowl, you can develop the peculiar ailment called 'smoky tail'.

[BBNRules]

If you eat more than one bowl, you can develop the peculiar ailment called 'smoky tail'.




The AMA recognizes "Smoky Tail" as a leading indicator that you will develop Mud Butt.

[pokermeister]

Have not heard about "mud butt", but it is a possibility.