First Cook of the New Year

R2Egg2Q · 01-02-2011, 01:27 PM

Thought I'd start off my cooking this year with a brisket (11.7 lbs after trimming) and a butt (7.1 lbs).

Here they are all injected and rubbed down:

and onto the XL Egg:

to be continued...

Phubar · 01-02-2011, 01:29 PM

Continue it Quick!

R2Egg2Q · 01-02-2011, 01:35 PM

Quote:

Originally Posted by Phubar

Continue it Quick!

...and for my next pic... raw meat!

Sorry my friend, it'll be a while.

Groundhog66 · 01-02-2011, 02:23 PM

It's not too bad outside, looking forward to the end product.

Old Smoke · 01-02-2011, 05:26 PM

Hey John
Please HURRY I'm really hungry NOW!!!!!

Yea I know it's done when it's done

bigabyte · 01-02-2011, 10:11 PM

That's a nice looking start, looking forward to the end!

R2Egg2Q · 01-02-2011, 11:34 PM

Maybe this should have been titled "first mismanaged cook of the year" as I'm way off on my times. It definitely didn't help that I got lazy and didn't clean out my Egg and didn't put in enough lump.

So much fun handling a hot plate setter with a drip pan! That's a mistake I won't make again.

I also went without foiling until the rest period this time (I normally foil when IT reaches around 165) and I'm pretty sure that added to the cook time as well. The butt was removed at 196 degrees and only rested just over an hour (I normally wait 2+ hours). The bone put up a little fight which I'm not used to. Flavor is good but not quite as tender as I like. I forgot to take a picture of the butt before pulling. It had a nice dark bark to it.

Here's the pulled pork:

The brisket is still on the Egg. It cleared 190 and upon first probe still had some resistence. It definitely more bark than when I foil. Hopefully it'll get the tenderness I'm looking for. I'll have a pic at some point tonight. Getting kind of late for me to make burnt ends...

OneHump · 01-02-2011, 11:47 PM

Lookin good John! Hope you don't have to work tomorrow.

bbq lover · 01-03-2011, 12:07 AM

looks good to me

R2Egg2Q · 01-03-2011, 12:08 AM

Quote:

Originally Posted by OneHump

Lookin good John! Hope you don't have to work tomorrow.

Unfortunately, I do have to work. This is turning into the cook I would like to forget. In 45 minutes, IT has dropped 2 degrees down to 188. WTH? I have a bad feeling about this...

landarc · 01-03-2011, 12:10 AM

You can do it John, just another hour or so.

R2Egg2Q · 01-03-2011, 02:59 AM

Quote:

Originally Posted by landarc

You can do it John, just another hour or so.

There is no "Stumping The Landarc" is there? Of course you were right Bob.

Here's the brisket (that strange curve towards the bottom of the meat is an errant cut by a butcher):

Some smaller slices with some crazy bark:

Brisket was a little overcooked and it crumbled a little in a couple of places so I have some "chopped brisket". I was a bit surprised at how tender it came out considering I didn't foil until the end.

I'm happy with the result but not happy with how many mistakes I made.

Now I gotta get some sleep.

R2Egg2Q · 01-03-2011, 09:25 AM

Forgot one pic of the ends which could have used more cooking time but it was just too late:

42BBQ · 01-03-2011, 12:40 PM

Anything you are not happy with you can send to me! Looks awesome from here.

Groundhog66 · 01-03-2011, 12:46 PM

Everything loos like it turned out quite tasty

01-02-2011, 01:27 PM	#1
R2Egg2Q is Blowin Smoke! Join Date: 08-15-10 Location: Pleasanton, CA	First Cook of the New Year Thought I'd start off my cooking this year with a brisket (11.7 lbs after trimming) and a butt (7.1 lbs). Here they are all injected and rubbed down: and onto the XL Egg: to be continued... __________________ -John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U]

01-02-2011, 01:29 PM	#2
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Continue it Quick! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

01-02-2011, 02:23 PM	#4
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Name/Nickname : Tim	It's not too bad outside, looking forward to the end product. __________________ Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit

01-02-2011, 05:26 PM	#5
Old Smoke is one Smokin' Farker Join Date: 03-22-10 Location: Ukiah, California	Hey John Please HURRY I'm really hungry NOW!!!!! Yea I know it's done when it's done __________________ [FONT=Comic Sans MS]Rick[/FONT] [FONT=Comic Sans MS]"Brown it's cookin', black it's done"....................Dad. [/FONT] [FONT=Comic Sans MS]Guess that is why he was truck driver, not a chef......:shocked:[/FONT]

01-02-2011, 10:11 PM	#6
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	That's a nice looking start, looking forward to the end! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

01-02-2011, 11:34 PM	#7
R2Egg2Q is Blowin Smoke! Join Date: 08-15-10 Location: Pleasanton, CA	Maybe this should have been titled "first mismanaged cook of the year" as I'm way off on my times. It definitely didn't help that I got lazy and didn't clean out my Egg and didn't put in enough lump. So much fun handling a hot plate setter with a drip pan! That's a mistake I won't make again. I also went without foiling until the rest period this time (I normally foil when IT reaches around 165) and I'm pretty sure that added to the cook time as well. The butt was removed at 196 degrees and only rested just over an hour (I normally wait 2+ hours). The bone put up a little fight which I'm not used to. Flavor is good but not quite as tender as I like. I forgot to take a picture of the butt before pulling. It had a nice dark bark to it. Here's the pulled pork: The brisket is still on the Egg. It cleared 190 and upon first probe still had some resistence. It definitely more bark than when I foil. Hopefully it'll get the tenderness I'm looking for. I'll have a pic at some point tonight. Getting kind of late for me to make burnt ends... __________________ -John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U]

01-02-2011, 11:47 PM	#8
OneHump is one Smokin' Farker Join Date: 08-15-10 Location: Phoenix, AZ	Lookin good John! Hope you don't have to work tomorrow.

01-03-2011, 12:07 AM	#9
bbq lover is one Smokin' Farker Join Date: 09-05-08 Location: tracy ca.	looks good to me __________________ GREEN MOUNTAIN GRILL <JIM BOWIE > 680 country smoker ugly drum controlled by stoker

01-03-2011, 12:10 AM	#11
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	You can do it John, just another hour or so. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

01-03-2011, 09:25 AM	#13
R2Egg2Q is Blowin Smoke! Join Date: 08-15-10 Location: Pleasanton, CA	Forgot one pic of the ends which could have used more cooking time but it was just too late: __________________ -John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U]

01-03-2011, 12:40 PM	#14
42BBQ is One Chatty Farker Join Date: 06-26-10 Location: Manheim, PA	Anything you are not happy with you can send to me! Looks awesome from here. __________________ Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-

01-03-2011, 12:46 PM	#15
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Name/Nickname : Tim	Everything loos like it turned out quite tasty __________________ Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit

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