First Brisket and a butt

tnjimbob · 11-26-2012, 09:50 AM

Finally got around to buying a brisket and smoking it along with a pork butt on Saturday. Since I didn't cook on Thanksgiving

, I was ready to cook something over the weekend. Found a good looking choice flat at RD, and I wanted to also smoke a butt just in case I screwed up the brisket. Fortunately, I didn't screw it up, as it turned out very good for my first one.

Here are pics of my cook.

RD choice brisket. I think it was around $2.60/lb., IIRC.

Injected w/ apple juice, beef broth & worchestershire sauce. Rubbed with Old Bay, garlic powder and Weber's Steak & Chop seasoning, then rested overnight in the fridge.

Butt rubbed with my usual basic rub & rested overnight. I don't inject butts except for comps.

I really didn't want to babysit my WSM all day, so I fired it up with a full ring of RO lump, a few hickory & pecan chunks and ran it up to nearly 300°. Here is the brisket on the top and butt on the bottom. After the fact, I thought about maybe putting one to each side to prevent drips from causing a problem flavor-wise, but I really couldn't taste any beef flavor on the butt at all.

Brisket @ 4 hrs. Steady as she goes! I foiled @ 170° and moved it into the oven, as the wind started to pick up and it was tough to keep temps above 240°, which was lower than I wanted to cook these guys.

Here is the butt with the blade bone removed just before I pulled it. I've cooked plenty of them and they always come out great. Pulled pork is about my favorite BBQ to cook and eat, and having both meats made for an awesome dinner.

And pulled.

Brisket sliced. I pulled it around 193° and let it rest for 45 minutes before slicing. It could have been a little more tender, but for my first one, it was better than I expected.

After I pulled both meats from the WSM, I pulled a little 'que from the shoulder and added to some Bush's beans with some sauce and let them warm on the top rack of the WSM for a couple of hours. Nothing like smoky beans!

Here's your plate. OK, this was my plate, and it was great!

1FUNVET · 11-26-2012, 09:53 AM

Can i get an order to go?

cowgirl · 11-26-2012, 01:37 PM

Me too!!

Looks delicious!!

Fo Sizzle My Nizzle · 11-26-2012, 01:47 PM

Good lookin grub!

centexsmoker · 11-26-2012, 01:56 PM

looks awesome. I know it's been beaten to death but try to do whole packers when you can. It's really the only way to get consistent results out of your flats. They are much more moist (even in the flat) when the point is attached.

swinn · 11-26-2012, 02:07 PM

looks great

Bludawg · 11-26-2012, 05:14 PM

Yum!!

tish · 11-26-2012, 06:06 PM

Excellent looking plate ya got there! I'd jump all over that!

sdbbq1234 · 11-26-2012, 07:54 PM

Down right YUMMY looking!

Nice job.

wallace

dealm9 · 11-26-2012, 09:48 PM

Wow I am so jealous that that is your first brisket. From what you sacrificed in tenderness you seemed to have made up in moisture because that brisky looks amazingly juicy. Great cook and thanks for sharing

Tonybel · 11-26-2012, 11:07 PM

Everything looks delicious. Congrats on your first brisket.

colind · 11-27-2012, 03:33 PM

Looks awesome, I am defo getting the smoker out this weekend !!!!!!!!!

BobM · 11-27-2012, 05:48 PM

That is a great looking meal, good job on everything!

BBcue-Z · 11-27-2012, 05:57 PM

Very nicely done

Happy Hapgood · 11-27-2012, 06:36 PM

Mighty Fine!

11-26-2012, 09:50 AM	#1
tnjimbob Full Fledged Farker Join Date: 02-02-12 Location: Nashville, Tn Name/Nickname : Jim H.	First Brisket and a butt Finally got around to buying a brisket and smoking it along with a pork butt on Saturday. Since I didn't cook on Thanksgiving , I was ready to cook something over the weekend. Found a good looking choice flat at RD, and I wanted to also smoke a butt just in case I screwed up the brisket. Fortunately, I didn't screw it up, as it turned out very good for my first one. Here are pics of my cook. RD choice brisket. I think it was around $2.60/lb., IIRC. Injected w/ apple juice, beef broth & worchestershire sauce. Rubbed with Old Bay, garlic powder and Weber's Steak & Chop seasoning, then rested overnight in the fridge. Butt rubbed with my usual basic rub & rested overnight. I don't inject butts except for comps. I really didn't want to babysit my WSM all day, so I fired it up with a full ring of RO lump, a few hickory & pecan chunks and ran it up to nearly 300°. Here is the brisket on the top and butt on the bottom. After the fact, I thought about maybe putting one to each side to prevent drips from causing a problem flavor-wise, but I really couldn't taste any beef flavor on the butt at all. Brisket @ 4 hrs. Steady as she goes! I foiled @ 170° and moved it into the oven, as the wind started to pick up and it was tough to keep temps above 240°, which was lower than I wanted to cook these guys. Here is the butt with the blade bone removed just before I pulled it. I've cooked plenty of them and they always come out great. Pulled pork is about my favorite BBQ to cook and eat, and having both meats made for an awesome dinner. And pulled. Brisket sliced. I pulled it around 193° and let it rest for 45 minutes before slicing. It could have been a little more tender, but for my first one, it was better than I expected. After I pulled both meats from the WSM, I pulled a little 'que from the shoulder and added to some Bush's beans with some sauce and let them warm on the top rack of the WSM for a couple of hours. Nothing like smoky beans! Here's your plate. OK, this was my plate, and it was great! __________________ BWS Extended Party, 18" WSM, Green SS Performer, 22" OTG, KCBS CBJ

11-26-2012, 01:37 PM	#3
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Me too!! Looks delicious!! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

11-26-2012, 01:47 PM	#4
Fo Sizzle My Nizzle is one Smokin' Farker Join Date: 07-09-12 Location: Colorado Springs, CO	Good lookin grub! __________________ WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300 When all else fails just ask yourself, WWGALD???

11-26-2012, 02:07 PM	#6
swinn Full Fledged Farker Join Date: 12-07-09 Location: Kansas City, Mo.	looks great __________________ KC CHIEFS UDS! New Braunfels Bandera: 22.5 inch RED Weber Kettle: Sunbeam 340 Gasser

11-26-2012, 05:14 PM	#7
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Yum!! __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

11-26-2012, 09:53 AM	#2
1FUNVET Babbling Farker Join Date: 04-16-09 Location: Lake Charles La	Can i get an order to go?

11-26-2012, 01:56 PM	#5
centexsmoker Full Fledged Farker Join Date: 09-22-12 Location: Austin, TX Name/Nickname : John	looks awesome. I know it's been beaten to death but try to do whole packers when you can. It's really the only way to get consistent results out of your flats. They are much more moist (even in the flat) when the point is attached.

11-26-2012, 06:06 PM	#8
tish Quintessential Chatty Farker Join Date: 11-13-11 Location: york, pa	Excellent looking plate ya got there! I'd jump all over that! __________________ When all else fails, just ask yourself ?Quid faceret Gore et Landarc??* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

11-26-2012, 07:54 PM	#9
sdbbq1234 is One Chatty Farker Join Date: 02-11-10 Location: Northern VA	Down right YUMMY looking! Nice job. wallace __________________ wallace(Don) - Life Is Good But BBQ Is Better - BWS - Fat Boy - WSM 22.5 - A bunch on other outdoor cooking stuff. - KCBS CBJ# 58657 - MABA Member "Take luck!"

11-26-2012, 09:48 PM	#10
dealm9 is one Smokin' Farker Join Date: 04-22-11 Location: Cleveland, OH	Wow I am so jealous that that is your first brisket. From what you sacrificed in tenderness you seemed to have made up in moisture because that brisky looks amazingly juicy. Great cook and thanks for sharing __________________ Mark...UDS, 22.5 weber knock-off kettle, gasser. GO BROWNS!!!

11-26-2012, 11:07 PM	#11
Tonybel Babbling Farker Join Date: 02-29-12 Location: San Berdoo, CA	Everything looks delicious. Congrats on your first brisket. __________________ Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers

11-27-2012, 03:33 PM	#12
colind Got Wood. Join Date: 03-31-10 Location: Bangor, Northern Ireland	Looks awesome, I am defo getting the smoker out this weekend !!!!!!!!! __________________ Firing up the Smoker!!!

11-27-2012, 05:48 PM	#13
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	That is a great looking meal, good job on everything! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

11-27-2012, 05:57 PM	#14
BBcue-Z Is lookin for wood to cook with. Join Date: 08-16-12 Location: Atlanta, GA	Very nicely done

11-27-2012, 06:36 PM	#15
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	Mighty Fine! __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast