Kloogee
Full Fledged Farker
Hi all,
I hope you all had as good of a holiday weekend as Kloogee clan had! I've got 2 active young boys, so our weekend was filled with football games, a baseball practice, backyard whiffle ball games, indoor nerf basketball and all kinds of other fun activities with the boys.
Today, we didn't have any scheduled activities, so in between playing with the boys, I squeezed in some cooking.
The plan was to cook a small 5lb brisket flat I picked up a while back, a 8lb bone in Boston Butt to we pulled, baked beans, baked potatoes, and some sausage for snacking along the way.
First up is the brisket flat. I wish it would have been marbled better, but it is what I had.
Trimmed and ready for some seasoning. This is my first ever chunk of brisket, so I really didn't have a clue what I was doing.
I'm not a big Tyson fan, but with limited time, beggars can't be choosers (picked it up at 11:30pm last night at Wallyworld). Tyson had already already hacked the whole fat cap off, so not much trimming was necessary.
Here they are seasoned up. I used the same simple "rub" for both. Roughly equal parts kosher salt and course ground pepper with a small dash of granulated garlic and onion powder.
Now for the Public Service Announcement.... Do NOT use one of these types of shaker bottles for your rub. That fancy little snap on cap WILL come off and dump the ENTIRE contents of the bottle onto your meat! Don't ask me how I know! :mmph:
Nobody ever accuse me of being the sharpest tool in the shed! :tsk::icon_blush:
Threw them on the UDS with a goal of around 300*ish. I'm not a temp snob, so I don't get worried about temp swings. I ran out of lump with my previous cook, so was using KBB with some chunks of cherry and a little hickory. This is after a couple of hours. Had added some Polska Kielbasa as well.
Unfortunately, I failed to get pics of the kielbasa when I took it off for brunch time snacking. Forgive me father for I have sinned. I'll do better next time (maybe). :crazy:
Next up, while the meat was busy getting happy, I started on the baked beans. Browned some bacon, the sweated some onions and green peppers in the grease. Then added some simple yellow mustard, the onions, peppers, and bacon to a can of Bush's lazy man starter beans.
Then into the smoker under the Butt to catch some of the drippings. The Butt was probably somewhere around 160-170* at this point.
The brisket flat came off before the Butt and went into towels in a cooler. I wasn't planning on wrapping the Butt, but I was running out of time once it got around 185*, so I threw it in a pan and foiled it to speed things up a bit.
I checked the beans at this time and decide they were too dry and didn't have as much flavor as I was looking for.
So, I mixed some apple juice and Sweet Baby Ray's together and into the beans and back onto the smoker until we were ready to eat. This is the finished product:
The butt was probing tender around the 207-209* range. Yanked it off the smoker, into the cooler for a couple hours before pulling it. Turned out great:
Brisket turned out pretty good for my first time. The Kloogee clan loved it. Especially the youngin's. They devoured it. For Brethren standards, it wasn't all that great. Too dry and too much tug, but it was still pretty tasty. Aaron Franklin can still sleep at night, for now.... :clap2:
My older son made a pork sandwich, using the brisket as the "bread". He was extremely proud of his invention and insisted I take a pic and post it to share. :clap::-D
Oh and forgot to mention I'd thrown some small Idaho bakers on the smoker too. This is after taking them off.
And here's the plated shot:
I'm not winning any awards for it, but the Kloogee clan was stuffed, happy, and looking forward to lunch the rest of the week!
Happy Labor Day!
I hope you all had as good of a holiday weekend as Kloogee clan had! I've got 2 active young boys, so our weekend was filled with football games, a baseball practice, backyard whiffle ball games, indoor nerf basketball and all kinds of other fun activities with the boys.
Today, we didn't have any scheduled activities, so in between playing with the boys, I squeezed in some cooking.
The plan was to cook a small 5lb brisket flat I picked up a while back, a 8lb bone in Boston Butt to we pulled, baked beans, baked potatoes, and some sausage for snacking along the way.
First up is the brisket flat. I wish it would have been marbled better, but it is what I had.
Trimmed and ready for some seasoning. This is my first ever chunk of brisket, so I really didn't have a clue what I was doing.
I'm not a big Tyson fan, but with limited time, beggars can't be choosers (picked it up at 11:30pm last night at Wallyworld). Tyson had already already hacked the whole fat cap off, so not much trimming was necessary.
Here they are seasoned up. I used the same simple "rub" for both. Roughly equal parts kosher salt and course ground pepper with a small dash of granulated garlic and onion powder.
Now for the Public Service Announcement.... Do NOT use one of these types of shaker bottles for your rub. That fancy little snap on cap WILL come off and dump the ENTIRE contents of the bottle onto your meat! Don't ask me how I know! :mmph:
Nobody ever accuse me of being the sharpest tool in the shed! :tsk::icon_blush:
Threw them on the UDS with a goal of around 300*ish. I'm not a temp snob, so I don't get worried about temp swings. I ran out of lump with my previous cook, so was using KBB with some chunks of cherry and a little hickory. This is after a couple of hours. Had added some Polska Kielbasa as well.
Unfortunately, I failed to get pics of the kielbasa when I took it off for brunch time snacking. Forgive me father for I have sinned. I'll do better next time (maybe). :crazy:
Next up, while the meat was busy getting happy, I started on the baked beans. Browned some bacon, the sweated some onions and green peppers in the grease. Then added some simple yellow mustard, the onions, peppers, and bacon to a can of Bush's lazy man starter beans.
Then into the smoker under the Butt to catch some of the drippings. The Butt was probably somewhere around 160-170* at this point.
The brisket flat came off before the Butt and went into towels in a cooler. I wasn't planning on wrapping the Butt, but I was running out of time once it got around 185*, so I threw it in a pan and foiled it to speed things up a bit.
I checked the beans at this time and decide they were too dry and didn't have as much flavor as I was looking for.
So, I mixed some apple juice and Sweet Baby Ray's together and into the beans and back onto the smoker until we were ready to eat. This is the finished product:
The butt was probing tender around the 207-209* range. Yanked it off the smoker, into the cooler for a couple hours before pulling it. Turned out great:
Brisket turned out pretty good for my first time. The Kloogee clan loved it. Especially the youngin's. They devoured it. For Brethren standards, it wasn't all that great. Too dry and too much tug, but it was still pretty tasty. Aaron Franklin can still sleep at night, for now.... :clap2:
My older son made a pork sandwich, using the brisket as the "bread". He was extremely proud of his invention and insisted I take a pic and post it to share. :clap::-D
Oh and forgot to mention I'd thrown some small Idaho bakers on the smoker too. This is after taking them off.
And here's the plated shot:
I'm not winning any awards for it, but the Kloogee clan was stuffed, happy, and looking forward to lunch the rest of the week!
Happy Labor Day!
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