Today's Smoke!

Discussion in 'Pork' started by flyfishjeep, Jan 23, 2010.

  1. flyfishjeep

    flyfishjeep Smoking Fanatic

    I got a LATE start on prepping the meat last night after some friends came over for dinner. After finally making billbo's dry rub for the pork butt I added some Apple Juice, spiced rum, apple cider vinegar and worchester (sp) sauce and a little bit of the dry rub to make an injection for the butt. Beer-b-q's dry rub and mop for the brisket.
    They sat in the fridge for a few hours and they are now sitting on the counter coming up in temp while the MES heats up. They are going in at 235 degrees.
    There will be a double order of Dutch's wicked beans making an appearance after the brisket is done since they got rave reviews after the first time I did it.[​IMG]
    Now it is just a little bit after 5 am.
    The brisket is being done for a co-worker after she brought in a whole packer for me. Lunch at the office is going to be so good on Monday. [​IMG]

    I will update the Qview as the day goes on.
    Thanks for looking

    Here is the flat on the left and the point on the right after they were trimmed and sat for a few hours with the injection and rub.

    close up of the brisket

    close up of the pork butt-bone in\

    After a couple hours in the TBS
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Sounds great! I'm also a fan of Dutch's beans. I'll be watching for the Qview.
  3. morkdach

    morkdach Master of the Pit OTBS Member

    what time
  4. old poi dog

    old poi dog Master of the Pit OTBS Member

    .....Looking forward to the Qviews too [​IMG]
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Yes it does sound like you are well on your way to a great smoke. Then you are also smoking a brisket for the wifes work. I'm with Mork what time I'll be there??
  6. flyfishjeep

    flyfishjeep Smoking Fanatic

    added some pics to the original post [​IMG]
  7. flyfishjeep

    flyfishjeep Smoking Fanatic

    Here are the burn't ends! Now I know why they call them meat candy! Oh my goodness!
  8. flyfishjeep

    flyfishjeep Smoking Fanatic

    Wow did this turn out great! It took 13 hours for the butt to finish, and I let it rest for about 45 min before the guests made me take it out of the cooler. SoFlaQue's finishing sauce was killer and highly recommended! Double dose of Dutch's wicked beans and some burnt ends from my co-workers brisket made the meal!
    The family was quiet at the table (which is hard to do) and most took seconds and some home.
    Thanks to everyone for posting tips and temps on this website. It has removed a huge learning curve for us beginners. I can't wait to do this again.
    Here is the final pic of the pork butt before the two forks tore it apart with ease. The bone fell out clean!

    Here is the entire meal not including the chips and drinks. This is after everyone ate. They pushed me out of the way after I pulled it...[​IMG]

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