Butts and Brisket

05-09-2008, 09:56 AM

I have a luncheon I'm catering at work next Thursday, so I'm off today and want to get the meat done. Doing 2 butts and 1 brisket on the WSM today and will vac seal and freeze, then reheat at work on thursday. I am using the extension ring just to raise the butts up a bit from the water pan. No reason in particular, just easier for me to reach the bottom shelf this way. But I still have room underneath the butts with it if I wanted to add another brisket!

Bbq Bubba · 05-09-2008, 09:57 AM

Lookin good Larry!
What rubs did you use?

BruceB · 05-09-2008, 10:01 AM

Them's gonna be good...why didn't you put the butts over the brisket, just curious, I've always heard that was the way to do it.

05-09-2008, 10:07 AM

Quote:

Originally Posted by BruceB

Them's gonna be good...why didn't you put the butts over the brisket, just curious, I've always heard that was the way to do it.

I like to foil my briskets around 165*, so with it being on the top it makes it easier to get to and the brisket will be done way before the butts will.

jeffjenkins1 · 05-09-2008, 10:17 AM

Nice...........don't forget the finish pron!

Jeff

darthtrader · 05-09-2008, 11:06 AM

Very nice. I too would like to know what you rubbed on your butts and brisket. Can't wait to see the finished pron!

beerguy · 05-09-2008, 04:39 PM

Quote:

Originally Posted by Bbq Bubba

Lookin good Larry!
What rubs did you use?

Now thats funny! Larry, maybe you can send him a sample! Meat looks great! Hope the catering goes well.

thunter · 05-09-2008, 07:40 PM

Larry,

Where did you get that rack on the bottom with the long handles? Thats what I have been looking for to make it easier to get the meat off that bottom rack.

Bbq Bubba · 05-09-2008, 08:22 PM

Larry?? Larry, you still with us??

BBQ Grail · 05-09-2008, 10:10 PM

I'm here! But I don't know anything about what rub was used or the handle thingy.

I do know it looks really tasty up above.

05-10-2008, 05:05 AM

Sorry guys everything finished up late last night, was cooled, then refridgerated and will be vacuum sealed this morning! From the taste samples I had I think everyone will be happy! Today I will do the chicken!

The "Extension Ring" was something a friend of mine designed and had a handful of them made. At the time he did it there didn't seem to be alot of interest so it got swept under the rug. I'll post another clearer pic of it at the bottom of this thread if someone has the know how to make one this may give them a good reference. In the last picture the extension ring is turned upside down in order for the WSM lid to fit.

FatDaddy · 05-10-2008, 05:14 AM

Food looks great!! im gonna cook a brisket this sunday i think just to kill some time !

With the extension ring does it give u an extra rack so u have 3 racks in the WSM? guess its early in the AM and just aint understanding it well.

05-10-2008, 05:35 AM

Quote:

Originally Posted by FatDaddy

Food looks great!! im gonna cook a brisket this sunday i think just to kill some time !

With the extension ring does it give u an extra rack so u have 3 racks in the WSM? guess its early in the AM and just aint understanding it well.

Yes with one extension ring it will give you an additional top or bottom grate, depending on where you put it. But with a second one you could have 4 grates on the WSM.

OSD · 05-10-2008, 05:50 AM

nice job, Larry!!

n-2-que · 05-10-2008, 07:53 AM

nice looking grub bet it tastes as good also

05-09-2008, 09:56 AM	#1
Larry Wolfe Guest	Butts and Brisket I have a luncheon I'm catering at work next Thursday, so I'm off today and want to get the meat done. Doing 2 butts and 1 brisket on the WSM today and will vac seal and freeze, then reheat at work on thursday. I am using the extension ring just to raise the butts up a bit from the water pan. No reason in particular, just easier for me to reach the bottom shelf this way. But I still have room underneath the butts with it if I wanted to add another brisket!

05-09-2008, 09:57 AM	#2
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Lookin good Larry! What rubs did you use? __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

05-09-2008, 10:01 AM	#3
BruceB is one Smokin' Farker Join Date: 12-09-04 Location: Utica, MI	Them's gonna be good...why didn't you put the butts over the brisket, just curious, I've always heard that was the way to do it. __________________ Good Talkin' With You Bruce 22 1/2" WSM and 18 1/2" WSM Weber 22 1/2" Kettle, Weber Jumbo Joe 18 1/2" Weber Genesis Gasser Treasurer, Great Lakes Barbecue Association

05-09-2008, 10:17 AM	#5
jeffjenkins1 Babbling Farker Join Date: 03-01-08 Location: Akron, OH	Nice...........don't forget the finish pron! Jeff __________________ You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer

05-09-2008, 11:06 AM	#6
darthtrader Full Fledged Farker Join Date: 10-29-07 Location: San Diego, CA	Very nice. I too would like to know what you rubbed on your butts and brisket. Can't wait to see the finished pron! __________________ WSM w Stacker Old Smokey Electric Smoker 38 In. GrandeTurbo Gasser 18.5 Weber Kettle UDS Masterbuilt Extra Wide Propane Smoker

05-09-2008, 07:40 PM	#8
thunter is One Chatty Farker Join Date: 03-21-06 Location: Indianapolis, IN	Larry, Where did you get that rack on the bottom with the long handles? Thats what I have been looking for to make it easier to get the meat off that bottom rack. __________________ Tony Hunter Pit Happens! Smokefleet Command Lang 48 Patio - "Enterprise" Weber 22.5 Premium Kettle - "Galileo" Weber SmokeFire EX6 - “Defiant”

05-09-2008, 08:22 PM	#9
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Larry?? Larry, you still with us?? __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

05-09-2008, 10:10 PM	#10
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	I'm here! But I don't know anything about what rub was used or the handle thingy. I do know it looks really tasty up above. __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

05-10-2008, 05:05 AM	#11
Larry Wolfe Guest	Sorry guys everything finished up late last night, was cooled, then refridgerated and will be vacuum sealed this morning! From the taste samples I had I think everyone will be happy! Today I will do the chicken! The "Extension Ring" was something a friend of mine designed and had a handful of them made. At the time he did it there didn't seem to be alot of interest so it got swept under the rug. I'll post another clearer pic of it at the bottom of this thread if someone has the know how to make one this may give them a good reference. In the last picture the extension ring is turned upside down in order for the WSM lid to fit.

05-10-2008, 05:14 AM	#12
FatDaddy is One Chatty Farker Join Date: 04-04-06 Location: Wichita Falls, Tx	Extension ring Food looks great!! im gonna cook a brisket this sunday i think just to kill some time ! With the extension ring does it give u an extra rack so u have 3 racks in the WSM? guess its early in the AM and just aint understanding it well. __________________ HALF DIAMOND RANCH BBQ Home made 5' reverse flow smoker Lg BGE WSM 18.5 WSM 22.5 Weber Kettle 22 1/2" silver series Weber Copper Smokey Joe Gold 14.5" GPS trackable RED super fast thermopen http://www.facebook.com/jtempleton2

05-10-2008, 05:50 AM	#14
OSD is One Chatty Farker Join Date: 12-22-05 Location: Pinellas Park, Fl.	nice job, Larry!! __________________ Jim

05-10-2008, 07:53 AM	#15
n-2-que is one Smokin' Farker Join Date: 11-08-06 Location: Iowa City, IA	nice looking grub bet it tastes as good also __________________ Cook Brisket Bill - Cook - KCBS Judge Dianne- Go Getter - KCBS Judge Cooker CookShack- Fec100 BGE - Extra Large with Table Weber- 22 inch Kettle ______________ www.n2que.com

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