18 lb Brisket and (2) 10 lb Butts ***QVIEW***

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pintobean

Smoke Blower
Original poster
Oct 1, 2010
102
12
Frankfort, IL
Well, it's been a while since I posted any qview, but I'm doing a big smoke today and thought I'd share. Got an 18 lb brisket (trimmed out to 11lbs 4.5oz) and I also got two 10 lb bone-in pork butts going on. Going to be a long day! Going in the ECB with lump and apple splits, and one hickory split for good measure. Here's some starters...more to follow.

Trimmed Brisket (most I've ever trimmed, wife doesn't like a lot of fat)

http://s19.photobucket.com/albums/b178/BrandoB2003/BBQ/?action=view&current=IMAG1150.jpg

One of the Butts

http://s19.photobucket.com/albums/b178/BrandoB2003/BBQ/?action=view&current=IMAG1147.jpg

Second Butt

http://s19.photobucket.com/albums/b178/BrandoB2003/BBQ/?action=view&current=IMAG1146.jpg

Rubbed Brisket

http://s19.photobucket.com/albums/b178/BrandoB2003/BBQ/?action=view&current=IMAG1151.jpg

And a nice smoky rauchbier

http://s19.photobucket.com/albums/b178/BrandoB2003/BBQ/?action=view&current=IMAG1145.jpg
 
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A long smoke indeed. I agree with Chef Willie about the abt's, plenty of room. What are you doin' with the rest of the fat from the brisket? Ya could lay it over the brisket for basting purposes?  

RP
 
    I agree RK,all that goodness cut off,I know it will reduce the cooking time by 11hrs(appox.)
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but Oh man, what love is being wasted.I don't trim or cross-cut;just S/CBP and on the smoker till it's done.
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 That's just my way,have fun and...
 
    I agree RK,all that goodness cut off,I know it will reduce the cooking time by 11hrs(appox.)
drool.gif
but Oh man, what love is being wasted.I don't trim or cross-cut;just S/CBP and on the smoker till it's done.
biggrin.gif
 That's just my way,have fun and...
Yes, I do not do anything butt leave all the fat on, fat side up in my book. You can cut the fat off when slicing.
 
 
Yeah, trust me, I didn't really want to trim it. My wife did...I'll call it an experiment, if it doesn't come out as good, I'm not trimming it again. I saved the fat I trimmed, I think I'll drape it over the meat when I wrap it, this is going to be pulled brisket. Oh, for the extra space in there, I will probably make some ABT's, but I'm definitely throwing some ribeye's on there for dinner, gonna sear 'em up on the grill afterwards.

Here's the progress...

http://s19.photobucket.com/albums/b178/BrandoB2003/BBQ/?action=view&current=IMAG1155.jpg
 
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Why not meat her half way?  1/4 inch trim on the fat works out pretty well and most of it will disappear by the time you are finished with the smoke.  Nothing like a little crisp fat to add flavor.  Looking delicious so far by the way
 
Why not meat her half way?  1/4 inch trim on the fat works out pretty well and most of it will disappear by the time you are finished with the smoke.  Nothing like a little crisp fat to add flavor.  Looking delicious so far by the way


X2

Bear
 
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