The in-laws throw a Halloween party for the grand kids each year. We volunteered to take it this year and threw some butts on the smoker. Picked up a couple of 7 lb or so butts from Costco. I won't do boneless again....those things flop all over the place. I cut each one down so I had three smaller butts - tying two smaller cuts together. Rubbed with some Memphis style rub and used hickory and apple for the smoke.
Tied and rubbed at O'dark-thirty
Time for the butts to meet the smoke
This was at some unknown point in the process. A few beers had gone by at this point.
No plated pics but I did foil them at the end because the family had arrived and they weren't tender yet. In the end the butts were great (no pun intended)
On to the brisket. Been wanting to try one of these and decided I needed to just buy it and get'r done.
Bought a twelve pound packer from Wally World. Seasoned it the night before with my old stand by Memphis rub and wrapped in plastic wrap. In the morning I applied more rub- using the recipe from the high-heat brisket topic on this site. This was a high-heat cook with temps at 350-375. 2 1/2 hours then about 2 more hours in a foil pan, covered.
Minion method with a few large chunks of hickory and several small apple chunks
The finished product. No injection, no mopping or spraying. Just plain old rubbed brisket
I set the point off to the side. Next time I have to do burnt ends. This thing tasted great
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.....and sliced. Tasted great. I didn't sweat or over think this one. I kept it simple and let it go its course.
Grab a plate, fork, and some sauce and let's eat!
Tied and rubbed at O'dark-thirty
Time for the butts to meet the smoke
This was at some unknown point in the process. A few beers had gone by at this point.
No plated pics but I did foil them at the end because the family had arrived and they weren't tender yet. In the end the butts were great (no pun intended)
On to the brisket. Been wanting to try one of these and decided I needed to just buy it and get'r done.
Bought a twelve pound packer from Wally World. Seasoned it the night before with my old stand by Memphis rub and wrapped in plastic wrap. In the morning I applied more rub- using the recipe from the high-heat brisket topic on this site. This was a high-heat cook with temps at 350-375. 2 1/2 hours then about 2 more hours in a foil pan, covered.
Minion method with a few large chunks of hickory and several small apple chunks
The finished product. No injection, no mopping or spraying. Just plain old rubbed brisket
I set the point off to the side. Next time I have to do burnt ends. This thing tasted great
.....and sliced. Tasted great. I didn't sweat or over think this one. I kept it simple and let it go its course.
Grab a plate, fork, and some sauce and let's eat!
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