Briskets & Butts

Discussion in 'Beef' started by cajunsmoker, Jul 28, 2006.

  1. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Couldn't make up my mind what to cook, wife wanted brisket, I wanted pulled pork. What the heck;

    [​IMG]


    Thats a 7# butt and a 13# brisket.

    Rubbed them with a little Tony's and my rub mix;

    4TBSP Splenda brown sugar
    1 TBSP Red Pepper (cayenne)
    1TBSP Chili powder
    1 tsp Black Pepper
    1 tsp dry mustard
    1 tsp onion powder
    1/2 tsp white pepper
    1/4 tsp garlic powder


    Put a little mustard on the Butt and a little Gold Medal Brisket sauce on the Brisket. Going to hit the smoker at 8PM and let em go all night with some pecan chunks. 8)

    Gonna be some goooooood eatin tomorrow. :D
     
  2. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks like it's going to be a feast tomorrow. What time should I be there for dinner, Rodger? :twisted:

    Good luck with the "All Nighter". Remember to post the result for us-and I don't want to see a picture of an empty plate either. :p A picture of thebrisket and butt just after they came out of the smoker will do just fine! :mrgreen:
     
  3. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    I got the camera lens all shined up Dutch :D

    If you can get here by 1:00 PM tomorrow, you can help me set the table 8)
     
  4. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Dang, the Boss Lady tells me that I have to take the pups to the vet in the morning and then tomorrow night her Granddad is getting married and there is no getting out of not going. :(
     
  5. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Heck Dutch,

    I may come to your house to watch Grandpa git hitched :D .
     
  6. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Some of the Grandkids aren't too happy about it since Grandma passed on last December. Granddad says he still loves Grandma but he doesn't think he would last long on this earth if he had to live alone and he claims it isn't anywhere near his time to go even if he is only 87 years young. Can't say I blame him.
     
  7. willkat98

    willkat98 Smoking Fanatic OTBS Member

    CS

    My daughter is a Juvenille Diabetic

    So I key in on things like sugar, carbs, Splenda, Nutrasweet, etc.

    Without asking for your personal business, is there a non medical reason for using Splenda brown sugar, or is this part of some diet/medical issue of you or your family.

    Again, not prying into specifics, just curious
     
  8. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Hey Bill,

    I thought everyone was probably tired of hearing about my wife being diabetic. :roll:

    I try to keep all my recipes or smokes as low on carbs and sugar as possible, because she loves the Q as much as I do. 8)

    PS edit; Dutch I have to go on Grandpa's side again. A man only 87 years young shouldn't have to look at these oncoming decades alone :D
     
  9. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    UPDATE 0600 HOURS,

    Stuck the meats in the smoker at 7:30 last night at 225 with a good smoke box full of oak and hickory chunks. Didn't open it up until 6:00 this morning. Here is what' happening;

    [​IMG]

    Brisket is plateaued at 170 and butt is just coming out and moving up around 180.

    Needless to say, I have the best smelling backyard in the neighborhood :D
     
  10. nmayeux

    nmayeux Meat Mopper OTBS Member

    Looks damn good for a [email protected]$$! I love the colors of well smoked meats. What are you basting with? I usually use Jim Beam and apple juice, which leads to nice color. Also, love the pics! :)
     
  11. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Thanks Noah,

    I put them in the smoker and locked the door last night and didn't baste them at all. :shock: That's all natural juices you see in the pic.
     
  12. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    Looking good, Rodger! I usually smoke Sundays and bring a little in for the guys on Monday. They're starting to expect it now. Even have a few stop by on Sunday to see what's cooking! And you just don't stop by my place 'cause you are in the neighborhood! You are either headed here or you ain't!
    Keep us posted!
    Cheers!
    Monty
     
  13. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    OK Guys,

    Everything is finished and only took 16 hours. :D

    Here is a pic of the finished brisket ;

    [​IMG]

    And one of it sliced up;

    [​IMG]

    Found my wife and son's girlfriend pulling the pork butt and stuffing their faces :mrgreen: before I got a picture of it. Went ahead and took a pic of it after pulling. Super tender;

    [​IMG]

    Now its time to start the cure on my Canadian Bacon :D
     
  14. smokemack

    smokemack Smoking Fanatic OTBS Member

    Wow, no baste! They look great! This rookie is in awe. The day my smoke looks that satisfying (and tastes as good as it looks) will be the day I request membership into the OTBS from Earl... Still awaiting that "perfect smoke". Enjoy lunch (and dinner). Funny, but I brought some of my smoke from the other day with me to work today, I had to run and grab my bag of pork and smell it while I looked at your pic's. Talk about being "almost there"! :D Thanks for the pic's, they're beautiful!
     
  15. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    Thank you for sharing this wonderful effort with us! A picture may be worth a thousand words but the proof is still in the eating!
    Great going, Rodger!
    Cheers!
    Monty
     
  16. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Hey Rodger,
    The beef and pork look great! Congratulations on a fine effort. And by the way, if you have some of that brisket left over and want to make some really outstanding chile, go the the search mode and look up Florida Jeff's recipe. Try it and if you are'nt already a hero, that recipe will certainly make you one! Really fine.
     
  17. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    I do have a little left over and have checked that recipe out before. Think I'll give it a whirl :D
     
  18. icemn62

    icemn62 Smoking Fanatic OTBS Member

    Now that is how to do a smoke the right way. Some Beef and Pork. Yours looks fantastic, and I am sure it taste that way too.
     
  19. joed617

    joed617 Smoking Fanatic OTBS Member

    Way to Go Brother Rodger,
    That is some fine lookn' Grub. I tried to get a taste but all I tasted was lint on my monitor so I'll be washing that later. I also tried the scratch and sniff technique and that didn't work either. Great pics .. now I am hungry. I am also curing pork for bacon at this time <not canadian bacon> I have never tried doing the canadian bacon, But now that you started it a light goes off in my head. So, I'll be watching and waiting for your bacon pics.

    Joe
     
  20. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Thanks Joe,

    Did you find the recipe for a natural bacon cure?

    I looked for it but never found any leads.
     

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