Who's smoking meat this weekend?

[passedpawn]

13 pound brisket, no foil. 18 hour cook at 225, then rested for 2 hours. 2nd time cooking a big brisket, was worried it would be dried out but it turned out great!

Yowsa!

 

[Runyanka]

Finally got my heat deflector in, decided to smoke some wings and drums to break it in

 

[lumpher]

got 2 racks of ribs thawing. going in the brine tomorrow

 

[Melana]

13 pound brisket, no foil. 18 hour cook at 225, then rested for 2 hours. 2nd time cooking a big brisket, was worried it would be dried out but it turned out great!

This is meat porn and should be reported. Looks darn tasty. Did you make 'burnt ends' with the point?

 

[m3n00b]

Man if I only had a dollar for every butt rub joke in this thread.....

 

[smakudwn]

Anyone here do a brisket and pork butts at the same time? I was thinking of doing both this weekend. I figured I can just put the brisket on first and then put the pork on later so they finish about the same time? Or should I put them all in at the same time and just pull the pork when it is done and hold in a cooler to keep warm?

 

[Melana]

We have done it. If you can put the butts over the brisket (the dripping fat helps to baste the meat). If you find a large enough butt you may not need to pull the pork early - they may finish up around the same time or close.

 

[smakudwn]

We have done it. If you can put the butts over the brisket (the dripping fat helps to baste the meat). If you find a large enough butt you may not need to pull the pork early - they may finish up around the same time or close.

Yes I have a WSM so the butts will go on the top and the brisket on the bottom. I was thinking of doing 2 butts and a brisket. Maybe Ill try and find a smallish brisket.

 

[Melana]

We have also done Clod... the beef equivalent of butt. damn tasty.

 

[passedpawn]

Anyone here do a brisket and pork butts at the same time? I was thinking of doing both this weekend. I figured I can just put the brisket on first and then put the pork on later so they finish about the same time? Or should I put them all in at the same time and just pull the pork when it is done and hold in a cooler to keep warm?

I did 2 butts and 2 briskets on my WSM a couple of weeks ago. I put the briskets on top since I was planning on foiling them at some point. I never foiled them and they ended up slightly dry (at least dryer than when I foil them).

I put them on and removed the same time as the pork. I think it was about 10 hours @ 250.

Pork will drip a lot of fat, so maybe the bottom is where you want those. The beef is fairly lean, depending on how it's trimmed.

I'm putting some butts and ribs on today as well, but the ribs will come off early.

 

[m3n00b]

We have done it. If you can put the butts over the brisket (the dripping fat helps to baste the meat). If you find a large enough butt you may not need to pull the pork early - they may finish up around the same time or close.

This is a great idea. Didn't even think about that when I did both.

 

[Remmy]

This is a great idea. Didn't even think about that when I did both.

If you really want to test the waters, do MOINK balls and ABTs (both wrapped in bacon) on the top grate and put the wings on the lower great.

I won't tell you how good it is - just try it.

 

[passedpawn]

I've got a pork butt and a brisket on the bottom and 3 babyback racks on the top. Ribs will come off this evening, Brisket and pork will come off late tonight.

 

[smakudwn]

How long does your brisket take? Is it a whole packer brisket? Or just the flat?

 

[Remmy]

 

[finsfan]

best smiley ever! never seen rib rolls haha good idea passedpawn

 

[passedpawn]

How long does your brisket take? Is it a whole packer brisket? Or just the flat?

It's just a flat. I was going to do 2 pork butts, but on a whim I replaced one of the butts with a small flat. I think it will be done with the ribs, total of about 4 or 5 hours. Maybe less. I'm gonna foil it now (it just hit 170).

I wish I had the full packer on there, but I'm saving that for my first overnighter, sometime in the next week. Can't wait.

 

[passedpawn]

best smiley ever! never seen rib rolls haha good idea passedpawn

Skewer holds them together. Works great. I hate the rib racks. Ribs have some curvature in them and they just don't fit right in my rack, and when I try to get them out to turn them or remove them they want to tear. Those rib rings are really easy to just flip halfway through the cook. Got the idea from Chris at the Virtual Weber Bullet site.

 

[smakudwn]

It's just a flat. I was going to do 2 pork butts, but on a whim I replaced one of the butts with a small flat. I think it will be done with the ribs, total of about 4 or 5 hours. Maybe less. I'm gonna foil it now (it just hit 170).

I wish I had the full packer on there, but I'm saving that for my first overnighter, sometime in the next week. Can't wait.

So what is your process on the flat? 4-5 hours then back in some foil? I would like to throw a flat or 2 on the bottom rack while I do these 2 butts this weekend. I hate wasting smoker space!

 

[passedpawn]

So what is your process on the flat? 4-5 hours then back in some foil? I would like to throw a flat or 2 on the bottom rack while I do these 2 butts this weekend. I hate wasting smoker space!

Timing depends on the size of the flat, so going by temps, I let the brisket get to 175, then wrap in foil, then leave in till 190 - 200. I foiled after about 3 hours, and I'll take it off after 3 more. Something like that. I'll post pics of mine when it's done. The flat I have is under 2#. Wrap the foil so it collects juices, then pour those juices over the meat after slicing.

I just pulled the ribs off, lathered in KC Masterpiece, and foiled and resting. I'm leaving the flat in there for a while longer. I haven't even stuck a probe in the pork yet.

 

[m3n00b]

If you really want to test the waters, do MOINK balls and ABTs (both wrapped in bacon) on the top grate and put the wings on the lower great.

I won't tell you how good it is - just try it.

Mouth is watering. I have 4 shelves. I'll do abts on top then balls then butts then brisket on bottom. Holy crap. This will be epic.



This forum is going to make me fat. Awesome beer and awesome food. All made by me

 

[ChefRex]

Tomorrow's my Bday. I'll be smoking all manner of things on my Weber Smokey Mountain. Probably put 2 pork butts on the bottom and baby backs at the top. Might get crazy and do some ABTs before I put the ribs on.

And brewing, of course!

Happy Birthday!

 

[Remmy]

Mouth is watering. I have 4 shelves. I'll do abts on top then balls then butts then brisket on bottom. Holy crap. This will be epic.



This forum is going to make me fat. Awesome beer and awesome food. All made by me

I make beer and barbecue all the time and my body fat is under 10%. I lift 4x/week and don't eat like **** every day. Moderation is key. Although, I've been drinking so much beer this summer, it's been unbelievable. I've never drank so much in my life.

 

[m3n00b]

I make beer and barbecue all the time and my body fat is under 10%. I lift 4x/week and don't eat like **** every day. Moderation is key. Although, I've been drinking so much beer this summer, it's been unbelievable. I've never drank so much in my life.

Yeah... I eat very healthy all the time. Once every couple of months I'll smoke up something sinful. I never eat fast food and I lift 3-5 times a week. I also swim in my pool and use swmbos elliptical. I'm about 15% bf. 6'7" and 225. Of course I am getting old so we'll see how this regimen holds.

I've seen your posts on untappd. LOL.

 

[Remmy]

Homemade Eastern Carolina sauce

My trimmed St. Louis-style spares (I sharpened the **** out of my knife for this)

Smoking cheese for smoked mac-and-cheese

Brisket

Chopped the point to make burnt ends

Sliced

Stuffed meatballs (with cheese)

Crack on a stick aka Short Ribs!

 

[chef273b]

Homemade Eastern Carolina sauce

My trimmed St. Louis-style spares (I sharpened the **** out of my knife for this)

Smoking cheese for smoked mac-and-cheese

Brisket

Chopped the point to make burnt ends

Sliced

Stuffed meatballs (with cheese)

Crack on a stick aka Short Ribs!

All looks delicious! What's in yer ENC sauce? Nothing but vinegar and red pepper flakes, I hope. ;-)

 

[Remmy]

All looks delicious! What's in yer ENC sauce? Nothing but vinegar and red pepper flakes, I hope. ;-)

I add black pepper and salt. Red pepper flakes and cider vinegar!

 

[chef273b]

I add black pepper and salt. Red pepper flakes and cider vinegar!

That sounds right! Enjoy, friend. Do you do plates, or eat it on cheap, soft, white bread buns. Mmmmm. I'm drooling.

 

[Remmy]

I don't eat my barbecue with white bread (like I do when I'm in Alabama and Texas). However, I do serve it to friends in the plastic, red oval plates with wax/parchment paper like they do in real barbecue joints.

 

[jkingery79]

Hey Remmy any chance for the stuffed meatball recipe?