Brisket / Butts / Ribs - another trip to Restaurant Depot yesterday

[Clint]

I'm about to start an early overnighter, like ASAP really.

Yesterday I stopped @ RD & picked up a couple of boneless butts (15.16# total), a 10.85# packer, and a couple racks of ribs.

I'm thinking I'll just go with SP, maybe add O&G (better doublecheck my franklin book real quick). I'll probably throw the ribs on tomorrow morning or afternoon if there's any room.

Not a big party, just a few people coming over tomorrow, this is mainly just to have some food in the freezer

 

[Clint]

I was gonna just do just S&P for the rub (~1.25 cups total planned, 50/50), but before I knew it I was throwing in dehydrated jalapeno & red pepper flakes, then some coffee, onion & garlic powder, and a little cocoa for good measure. I even almost put in a little sage or oregano just for fun.



I filled the ring about halfway & put in a bunch of mesquite chips, then filled it the rest of the way & scattered a lot more chips... went at it with the mapp gas for a minute and let it go.

I used all the rub......thought I'd have some leftover but nope.

boneless butts on the bottom (was gonna grab bone-in this time but stuck with what I knew)

brisket on the top

I didn't trim the meat at all, just pulled it out of the bag, covered with rub, & then onto the 18.5 wsm.

 

[Clint]

I went to bed around 11:45, before that I put the rest of the 18.6# bag of kbb in the ring; all vents were 100% open the entire time.

This is what I found @ 6:45am:

butts on the bottom, pic through the door:

I tugged at a loose piece that I noticed on the flat yesterday, it tasted salty (top right, 1 o'clock position)

so I flipped it to fat side up, hoping the juices would get rid of a little of it, wondering if it'll be too salty (not too worried), & hoping it doesn't cause a problem with the butts being too salty (not too worried about that either):

Sunrise - the entire sky is pink...east to west:

I haven't probed the meat yet. This will be the first packer I've not cooked high heat. I plan to leave to go skiing in about 1.5 hours, ski for a little over 2 hours, then home. Not sure if I'll foil or do anything. Probably not.

 

[Len Dennis]

Looks mighty tasty

 

[Rich Dahl]

I like your style Clint, hey lets try this and see if it works. That's what makes BBQ so much fun.

 

[Clint]

I like your style Clint, hey lets try this and see if it works. That's what makes BBQ so much fun.

If the worst thing I do all week is have a less-than perfect meal then I'm OK with that! I went skiing, got home, & the wsm was chugging along @ 225f, the meats were ~185-195.

I separated the point from the flat @ ~14 hours in, had a little taste @ ~19 hours in (mmmm on the brisket). I put one freshly cut piece (fat seam) up, & the other down, kind of stacking the whole thing like it was before....just trying something different to deal with what's always an ugly fat seam.

People are coming over soon and I have a 2 hr appointment with my weights in the basement & need to clean my kitchen counter & table........ so I'm gonna be busy & ultimately let down because I'm not going to have everything done on time. But I have whiskey, meat, friends, family, and a chess board

Hopefully I'll have some good pics later...

oh yeah, I also want to make some slaw...that's probably a tomorrow thing.

 

[Jason Noble]

Beautiful color on everything Clint. Your guests ate well. Whats RD charging per lb on Brisket? Not sure if you've been to that new store "Cash & Carry" on 300W but they have briskets going for $2.42lb.

 

[Robert T]

Clint those meat pictures are to me exactly how excellent barbecue is supposed to look. It makes me so want to throw something outside. I also love your creativity and fearlessness in your rubs. That's a great talent. I've never used coffee or cocoa but it sounds like a winner.

 

[JeffG]

Clint I think you have been diagnosed with Jim Lamp disease. Dome temp, I didn't trim the meat at all, i'm going skiing for 2 hours, oh yeah, I also want to make some slaw...that's probably a tomorrow thing.

LOL, I bet this cook turns out tasty.

 

[Barb D]

Great looking cook and that sunrise WOW!!!

 

[ChuckO]

Hopefully I'll have some good pics later...

I would love to see the finished cook. From what I see, I bet it was fantastic! Two hours on the weight pile? What a stud

 

[Clint]

I would love to see the finished cook. From what I see, I bet it was fantastic! Two hours on the weight pile?

3x per week - most of the time I'm just waiting.... I rest longer than 6.5 minutes between the works sets (3 sets of 5)... squat / bench (or press) / deadlift.

Here's where I separated the point from the flat

I stacked it like this so the fat would cook:

pork ready to come off

take it inside

the other Other white meat

Lots of bark!

I really liked the rub but I think the brisket was just a touch over or under done. Next time (this is the first "traditional" way to cook a packer) I'll use a little foil and monitor the temps. I like my pork butts to be a little more tender too - great flavor and it pulled well, It had great texture too-----I've just had more tender and that's what I'm going to aim for next time.

 

[Cliff Bartlett]

Very interesting and creative meal Clint. Wonderful bark and I just know you and your guests had a great time and wonderful dinner. Man, I got stressed just reading about your timeline and to do list. Great post.

 

[Clint]

I've been slowly tearing into the frozen brisket slices from my freezer - I almost think it tastes better from the freezer. I know that's not true, but it's sure nice to have on hand, ready to eat.

The bark on the pulled pork was a little much - I should've pulled it off sooner. Next time I'm going for just a regular bark, & super soft meat, which means foil will most likely be used for at least a small time.

A few days ago I was brought a pork salad from Cafe Rio, that made me want to crock pot a butt I'll just go for super tender....the only butt I had out of a crock pot that I know of seemed very greasy. I didn't complain but

 

[John B]

Clint, good looking cook and meat. Driving back to Utah today from Kentucky and your view made me homesick. From that angle it looks like you are near Olympus somewhere. We live in west valley but I grew up in Sugarhouse.

 

[Rich Dahl]

Clint, the last butt I did I didn't foil for the first time and the bark was certainly thicker than a foiled butt and the meat had great texture but was a little dryer than a foiled butt. The other thing I injected the butt like I always do and I thought the stall would never end, about five hours. It was a five and a half pound butt that took 11 hours....pass the foil please.

 

[John Sp]

Clint - you really put on a clinic with this cook. Everything looks great!

Regards,

John

 

[Bill Schultz]

Some people just know how to take it to another level, very creative my friend.