Brisket and Butt

[hillbillysmoker]

Did a full packer brisket today as well as a butt.  I just love the pulled stuff both beef and pork.

[NePaSmoKer]

Looks great my friend  ;D

nepas

[Gizmo]

Hillbilly,
It's a good thing I have chow coming out of the smoker soon (Pork Tenerloin with a Plumb Cassis Glaze), otherwise I'd have to be replacing the LCD monitor from the teeth marks.  :D

[Gizmo]

Made it without biting the monitor.  Good thing to.  I wouldn't have wanted to fill up on plastic and missed out this.

Awesome and very moist.  Brining really helps out.  2 hours of Apple was perfect smoke.  240 deg and Pulled at 148 deg.  Wrapped in foil to "rest" then sliced.

[coyote]

Hillbilly...Gizmo ,.............Damn you guys are good ! ;D I gotta get back in the sadle and get smokin' !
I've been off my feed for a while , but that's the stuff to get me rollin' strong again. Hope to jump in with
ya'll with Tuesday chat.

                                               Coyote

[Wildcat]

Real nice job guys!  Giz, that thing is so moist that it looks like it is sweating!

[iceman]

Hillbilly and Giz, you need to put warnings with posts like you just made. At least that way us poor starving pygmies stuck here at work with nothing but a cup of soup wouldn't have to go around drooling all day like a rabid wolf. :o ;D Dang good looking vittles guys. ;) :) :) :)

[Consiglieri]

good stuff guys.

Giz: I take it you make T2's recipe?  Looks very tasty.

[begolf25]

Hillbilly and Gizmo,

Great job, everything looks great!

[NePaSmoKer]

Ok here is my trip. Stop at hillbillys for butts N briskit then to Calif to eat loin with Giz.......yeah I'll bring the rolls and brews  ;D

Looks fantastic guys

nepas

[Gizmo]

good stuff guys.

Giz: I take it you make T2's recipe?  Looks very tasty.

You could say that.  T2's Plum-Cassis recipe is from Smoke and Spice.  I used the recipe from Smoke and Spice for the brine (basic chicken and pork brine) and then looked at Old's recipe site for Bradley adaptations and saw T2's info.  I didn't put AJ in the water pan, just water.  T2 didn't have smoke temps and I just took a best guess as Pork Tenderloin doesn't need low and slow as it doesn't have the fat content to render which is why I used the higher temp. 

T2's post really helped out in trying to find the right kind of Madeira wine.  He had a couple of good explanations there and from that I was able to get some brands to find.  BevMo to the rescue from there.

[coyote]

Great thinking Nepas , I'll drop by Cabela's and we're on our way. A coast to coast buffet. :D

Coyote

[Gizmo]

NePa, hopefully you'll stay long enough to show me the successful art of suasage making and will bring some along as well.   ;D  So what date is the trip scheduled for?

[NePaSmoKer]

Wish i could get away for a couple weeks on a BS ROADTRIP EATIN BINGE  ;D

nepas

[Tiny Tim]

Well, when you're ready, let me know when you'll be by to pick me up.....ain't missin' this for nothin'. ;D