QVIEW from the weekend

Discussion in 'Beef' started by davidgreig, Jul 14, 2014.

  1. davidgreig

    davidgreig Newbie

    Hey Everyone,

    Well over the weekend I did more smoking then I have ever done and all in all I would say that it turned out to be a pretty big success. I did  12 pound whole packer brisket (and Burnt Ends) an 8 pound pork shoulder, 10 pounds of wings, and a few bacon wrapped chicken breasts.


    So here is a look at the brisket after I did a little trimming to it. I trimmed the cap down to about 1/4 of an inch, and took a little bit of fat off the point that wasnt going to render down much. Other then that I left it alone.


    Brisket after being rubbed with a simple Texas rub that was heavy on the black pepper.


    Here is just a picture of the chicken breasts I did. I brined them in just a simple solution (water, salt, sugar) and then wrapped two slices of hickory smoked back around each.

    Here is the 8 pound pork shoulder. I Wanted to get a good picture of the rub I used which is the Pork Barrel All-American Spice Blend. If you havent used this rub yet I highly recommend it.

    The cubed up point for from the brisket before it went back into the smoker for the burnt ends. I just added a little bit more rub to them before they went back in.

    The finished brisket. Turned out ok. Prior to this I dont have a lot of experience with brisket. Parts of it were a little dry but for the most part it turned out really good. (If anyone has brisket advice I would gladly take it)



    These last two pictures are just a look at the final spread. I added a little BBQ sauce (Stubbs) to the brisket and finished it off in the oven just to add a little bit more moisture back into it. In the two bowl are the wings I smoked for about 3 hours, pulled them, and finished them on the grills. Once they were done I tossed them in a buffalo blue cheese sauce, and a North Carolina vinegar based sauce that was heavy on the red pepper flakes.

    Thanks for checking this out everyone. I welcome any comments. Have a good one :)
     
  2. davidgreig

    davidgreig Newbie

    I forgot to mention. All of this was done in my 30" Masterbuilt electric smoker.
     
  3. Hey David, Good job, looks tasty to me, nothing like smoking several different thing and having them all turn out.

    Gary S
     

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