Butt & Briskett Help

[Blues Man]

I just purchased an 8 Lb. butt and 6 Lb. briskett. Doing the rub and wrap now. I want them to be ready at around 2PM Sunday. I have a 4 rack BDS. Step by step, how do I pull this off and not screw something up? (I have to allow for work on Saturday from 8AM til 6PM so the smoker will be UN-attended during that time) Butt on top so it will drip on Briskett??? How much smoke??? How important is bringing them to room temp?

Thanks Guys.

Oh, I promise! Photos this time!

[Consiglieri]

Icerat4 posted an overnight technique that I think he learned from Chez B.  Here is a link discussing the technique:

http://forum.bradleysmoker.com/index.php?topic=4528.msg39690#msg39690

Good luck on your project!

[Blues Man]

Thanks Consiglieri,

Looking forward to my first over nighter!

Looks like he did two butts. Brisket take any longer?

[Consiglieri]

I haven't done much brisket, so can't offer much advice.  I'm actually collecting some advice on making same killer pastrami out of a brisket.  Hoping to post something postive in the next week or so, but my schedule is prone to interruption right now...

Good luck with the pork.  As to the two butts, a lot of places cryovac two boneless into one package (Costco, Sams Club).  Heck, if the box is hot, cook it all and food saver some for later.   ;D

[Blues Man]

OK guys, it only took a week to get these photos on my computer at home so I could attempt to post them here. Let's see if it works!

On Friday night I injected the butt with a mixture of 2/3 cup apple juice, 2/3 cup soy sauce, 2/3 cup worcestershire sauce. Rubbed it with Emeril's Essence.
Wrapped it in plastic wrap and placed it in the frig. On the brisket, injected 1/3 cup Moore's steak seasoning, 1/3 cup soy sauce, 1/3 cup worcestershire sauce. Rubbed with Emeril's and wrapped.Then placed it in the frig with the butt.

Saturday afternoon at 6:00pm placed both on the counter to get room temp. 8:00pm Pre-heated the Bradley BDS to 280F. (took about 45 minutes) Placed the butt and brisket in the smoker, reduced heat setting to 210F. After 45 minutes of heat, turned on 2 hours and 40 minutes of Hickory smoke. Vent 1/2 open to allow moisture to escape.

Around midnight I re-set the timer and reduced heat setting to 200F. Went to bed to let the magic machine do it's thing. Woke up at 6:00am, everything is looking good. Internal temp is 165F on the butt and 175 on the brisket. Again re-set timer and turned heat setting to 220F. Every hour I spayed with apple juice and checked the internal temp. The internal temp over the next 4 hours the temp climbed slowly to 198F on the butt and 190F on the brisket.

at 10:00am removed the butt and brisket and let rest on the kitchen counter for about 45 minutes. The results are in the photos!

[Wildcat]

Nicely done!  ;) Now ya got me hungry again.  Starting to put on some pounds just lookin at this stuff!  :o

[Arcs_n_Sparks]

Blues Man,

Love that reentry vehicle look.....

Outstanding outcome and pics.

Arcs_n_Sparks

[hillbillysmoker]

Congrats on a successful smoking adventure.  Food looks awesome.

[Carter]

Boy that looks good.  I gotta try me some briskett soon.

Carter

[Gizmo]

Good thing I just picked up a butt for next weekend.  Now i gotta hurry the week up again after seeing that spread.
Nice looking rabbit platter.

[iceman]

You guys get any better at this suff and you're going to put all the BBQ joints out of buisiness. :D ;D Good looking vittles Blues Man ;)

[KyNola]

Hey Blueman!
Great looking meat.  Nice job!  Couldn't help but notice the photos with the New Orleans references.  You are after my own heart.  Wonder if you can smoke crawfish tails?  You from NOLA?  ???

KyNola 8)

[gDub]

I haven't got my Portable Propane Smoker yet, but I ordered the Little Bradley receipe book which came today, and I was womndering, when its says cook 10 hours but smoke for 4 hours. do I load 4 hours worth of bisquettes into the smoker and then let it run for another six hours like in an oven or do you actually need to finish it in a regular   oven.

[Habanero Smoker]

gDub;
Welcome to the  forum.

It does mean to apply 4 hours of smoke, but you also need to add two extra bisquettes, because those two are needed to push the 12th bisquette (which would be 4 hours) to the heating pad. Or better yet get a set of Bubba pucks. The remaining time you can finish off either in the BS or in your oven. More important than time is the internal temperature of the meat. So you should go by that, since there can be many environmental factors that can interfere with the cabinet temperature; the wind being a main factor, along with the ambient temperature. Also opening the door frequently.

[Tiny Tim]

4 hours smoke, then let it be for another 6 or until the IT hits what you want it to, or transfer to oven.  Your choice.


Looks like Habs beat me to it, so I'll just continue and welcome you to the board.