Brisket, Butts, and Yard Bird

Discussion in 'Beef' started by walle, Jul 23, 2011.

  1. walle

    walle Smoking Fanatic OTBS Member

    A really good guy that works for me is hosting his son's first birthday and baptism bash this weekend and asked me if I would "smoke up some stuff for about a 100 people".. HELL's YEAH! I says... so I took the day off and I'm going with brisket, butt, and some yard bird. Picked up three packers, 14, 16, and 18#'s, two butts, and will be spatchcocking and brining the birds tonight and smoking them tomorrow right before the event.

    Sharing this mostly because of the spatchcocked brisket [​IMG] I'm sure this has been done, but I've never tried this. Basically peeled out the large hunk of fat from the corner of the point, then semi-separated the point from the flat, removing a lot of the excess fat between the two. I found that you GOTTA be careful trimming the top side so as to not fully separate them in that process. I separated the belly side right down to the point, and the back side down until I ran out of meat on the point... 2/3 to 3/4 down if that makes sense.

    I'm hoping this turns out! [​IMG]

    Rub - did a combo of Canadian Steak seasoning and dried basil, ran through my redneck spice grinder, and granulated garlic - finger test was [​IMG]. Applied some worsty and soy, then rub a dub dubbed them.



    Spatchcocked [​IMG]







    I ended up scoring the top side so that I could see where the meat was... worked great... wish I would have thought of that on the first two!



    Hitting them with hickory and oak at 225* MEAT ON!!



    Here we are at six hours.
    Small brisky at 157
    Large briky at 149.. [​IMG]



    Brisket and shoulders at 170'ish, pulled and foiled, and back in to 185.  I want the brisket to be firm enough to slice, and will be chunking the pork vs. pulling it.  Points cut into chunks with rub and back into the smoker. I'll sauce and finish those tomorrow.














    The spatchcock on the brisket worked pretty slick, one clean swipe and they were separated.

    Yard Birds coming later today!

    Thanks for checking out my post.

    Tracey
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great Tracey, but I wouldn't expect anything less from you!!!

    Nice Bearview too!!!

    Thanks Buddy!

    Bear
     
  3. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks delicious!!

      Craig
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Great job Tracey!

    Looks delicious!
     
  5. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    N I C E !!!

    Had to put a mark on this one, so I don't miss the finish! When you said spatchcocked brisket, I thought it was a typo, and punched into to the wrong section of the write-up...nope, it's not a chicken gettin' it's back broke...LOL!!!

    Good grief, I love the color you're getting with the soy/worsty...the oak takes a good amount of credit for that as well, I suspect.

    Patiently waiting................

    Eric
     
  6. meateater

    meateater Smoking Guru SMF Premier Member

    Wow that looks great ! [​IMG]
     
  7. walle

    walle Smoking Fanatic OTBS Member


    Thanks a lot, Eric - it all turned out great.

    Here's the wrap up post.  I didn't get any chopped pictures of the chicken - got way too busy.

    Here's the brisket cold sliced this morning - waiting for some top rack reheat action.



    Yard Bird!! Brined for 12 hours using Tip's Slaughter House brine, then a little rub, a little garlic, and a little lemon pepper.

    Smoked at 300 for 2.5 hours to 165.  I killed the smoker and just let them set for another 30 minutes and they were perfect.





    And the coolest signs EVER!!! [​IMG] My daughters are quite the arTeests... I'm lucky to draw a good thought on most days... Hopefully these will survive for a while.



    Thanks for following the saga!!!!
     
  8. Nice job ,you have to artists in the house your smoking ability and your daughters craftyness [​IMG]
     
  9. I'm heading for the Burnt Ends table.....which way?
     
  10. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    That's cool when the kid's get that kind of enthusiasm going for a gathering. Sounds and looks like a great event!

    I will say, when you really get comfortable with outdoor cooking, the family reunions, church or work events and other functions where larger numbers will attend seem to bring out the best in all of us. I have a blast doing them, myself...sometimes a bit challenging, but still alot of fun to pull it off, and, it gives you a great sense of satisfaction. The smiling faces eating the meal you prepared just takes it over the top. And, if you get a potluck meal going? Oh, my, the amount of varied dishes that are brought to the table can be mind-boggling, and all great eats.

    Great effort, and beautiful outcome!

    Eric
     

Share This Page