Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: brew on July 22, 2016, 04:14:29 PM
-
staying at the mother-in-laws while our house is being built. Having her family reunion tomorrow so she asked if i could smoke up some meat. went to cash & carry and bought a 16 lb brisket and two 6 lb pork butts. threw together a rub- basically sea salt, black pepper, garlic powder, celery seed, some jamaica me crazy seasoned black pepper and some brown sugar. cut the brisket into 1/3rds- i don't finish them on the smoker (will go into the process later) and coated them with deli mustard before applying the rub. Rubbed the butts and then put a liberal amount of paprika on them ( i like the color it gives). threw some briquettes in the offset smoker box and realized i didn't have any lighter fluid to start them....luckily for some reason i had some 180 proof moonshine sitting around so i used that to start the fire :chuckle: will keep them on the Q on inderect heat at about 300 degrees for about 6 hours before my next step. had a buddy of mine give me some cherry wood that i threw on there for the smoke (peeleed the bark so not to give it an acrid taste) started them about 3 this afternoon...will add briquettes and wood to keep the temp up. here is the first pic. brisket sections in the back and butts on the front right. will keep you updated. will be cooking the 4 chickens tomorrow about an hour before we eat. will cut them up and soak the pieces in a brine of sea salt and some johnny's chicken seasoning for about an hour before i cook them also using the cherry wood
-
so after 6 hours of cherry wood smoke at about 275 degrees this is what i've came up with..
-
looks great :drool: I have half a brisket sitting waiting to go in the smoker one of these days.
-
Now that's a grill smoker full of meats!!!! :tup:
-
now i take the pork and put it in a crock pot at 170 degrees with a small amount of liquid ( you can use bbq sauce if you want) and take the brisket and mix it with au jus in the oven at 170 degrees..at 170 degrees the connective tissue in the meat will break down..12 hours from now you take the brisket out and slice it...heaven...you can see the smoke ring on the pork
-
How hard is it to keep the temp on that
-
:yeah: looks good tho
How hard is it to keep the temp on that
-
:yeah: looks good tho
How hard is it to keep the temp on that
I agree looks delicious
-
:yeah: looks good tho
How hard is it to keep the temp on that
I agree looks delicious
keeping the temp constant is pretty easy...about every hour put a chunk of wood on and every hour and 1/2 put some heated up briquettes in...the temp will fluctuate approx 20 degrees or so but its not really a big deal...you just adjust the airflow in if it gets too hot.
-
just started to shred the pork after its been in the roaster at 170 degrees for 9 hours. added a little bbq sauce and will stir it often enough so the meat will keep falling apart. smelling that stuff all nite has made me hungry--time for a pork sammich for breakfast
-
:drool: looks great!
