Pork Butt and Brisket on my MES this weekend

Discussion in 'General Discussion' started by 2nd smoke, May 26, 2013.

  1. 2nd smoke

    2nd smoke Fire Starter

    Having some friends over this weekend so I decided to smoke a pork butt and brisket on my new MES smoker. Seasoned it last weekend and did a small pork roast to test it out and was very impressed.

    Here's the pork shoulder that I started with.

    I'll try the pictures I loaded from my profile.


    After trimming

     
    Last edited: May 27, 2013
  2. 2nd smoke

    2nd smoke Fire Starter

    I hope the pictures are loading up. Don't see them yet
     
  3. 2nd smoke

    2nd smoke Fire Starter

    Well the story goes on.

    I trimmed it up and injected it with this sauce.

    3/4 cup apple juice

    1/2 cup water

    1/2 cup white sugar

    1/4 cup table salt

    2 Tablespoons Worcestershire Sauce

    This darkens the meat a little but I really like the flavor the WS gives it.

    Then I rubbed the meat with this mixture.

    1/4 cup dark brown sugar

    1/2 cup white sugar

    1/2 cup paprika

    1/3 cup Kosher salt

    1 Tablespoon chili powder

    1 teaspoon oregano

    1 teaspoon cayenne pepper

    1 teaspoon cumin

    1 teaspoon black pepper

    Then I wrapped it in tin foil and put it in the refridge for about 10 hours.

    I'll try a picture here

    Brisket before trimming


    After trimming


    After rub


    [​IMG]
     
    Last edited: May 27, 2013
  4. 2nd smoke

    2nd smoke Fire Starter

    Hope these pictures are showing up.

    Then I started on the brisket.

    Trimmed it up and rubbed it with this mixture.

    1/2 cup paprika

    1/3 cup brown sugar

    3 Tablespoons garlic powder

    3 Tablespoons onion powder

    2 Tablespoons oregano

    2 Tablespoons salt

    1 teaspoon tyme

    This is the first time I've tried this rub, I'll see how it turns out.

    Wrapped it up in foil and put it in the refridge for about 10 hours also.

     
    Last edited: May 27, 2013
  5. 2nd smoke

    2nd smoke Fire Starter

    I put the meats on the MES at midnight last night and gave it 2 shots of mesquete chips. Set the temp at 230 deg.

    Got up this morning and put in the thermometer probes and the meat was at 165. Turned down the temp to 215 and gave it a load of apple chips.

    I'm going to wrap it up in foil and towles then put it in a cooler for 2-3 hours.

    The brisket


    The shoulder

     
    Last edited: May 27, 2013
  6. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Hi 2nd Smoke.

    Still not seeing your pics, but perhaps the site software is holding them until a Mod can clear them.  This happens with newer members until they get a certain number of posts under their belt.  Its a bit of a pain, but is meant to be a measure of protection against spammers.

    Even though I can't see it, it sounds great!  Good luck, and be sure to tell us how it turns out!

    Red
     
  7. 2nd smoke

    2nd smoke Fire Starter

    Just took them out at 195 and wrapped them up in foil and towels. Put them in a cooler full of towels. Should stay hot for 2 hours until we are ready to eat. I'll take more pictures then.

    Watching Formula 1 race we taped this morning.
     
    Last edited: May 26, 2013
  8. 2nd smoke

    2nd smoke Fire Starter

    The pork butt and brisket turned out great! Brisket could have been a little more moist but was very tender.


    Pork butt


    And a salad from my hydroponic saled garden with spinach, buttercrunch lettuce and romain lettuce.

     
  9. 2nd smoke

    2nd smoke Fire Starter

    Found out it works to upload the pictures to my profile and then put them in my post so I edited the earlyer post and added the pictures. [​IMG]
     

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