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

Toast · 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 Downloads: 0 Uploads: 0	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! __________________ Traeger Lil' Tex Elite, WSM, Green SS Performer, 22" OTG, hyperfast orange Thermapen. CBJ.

11-26-2012, 01:37 PM	#3
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Me too!! Looks delicious!! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) 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 Downloads: 0 Uploads: 0	Good lookin grub! __________________ WSM 22 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Redhead Weber SS Performer ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTPlus ~ Limey Weber 18 OTS 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. Downloads: 0 Uploads: 0	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 Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Yum!! __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

11-26-2012, 09:53 AM	#2
1FUNVET Babbling Farker Join Date: 04-16-09 Location: Lake Charles La Downloads: 0 Uploads: 0	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 Downloads: 0 Uploads: 0	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 Babbling Farker Join Date: 11-13-11 Location: york, pa Downloads: 0 Uploads: 0	Excellent looking plate ya got there! I'd jump all over that! __________________ When all else fails, just ask yourself WWGALD???* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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 <'\__! .// .\\ Puppy baby says 'piss on it and walk away!' ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

11-26-2012, 07:54 PM	#9
sdbbq1234 is one Smokin' Farker Join Date: 02-11-10 Location: Northern VA Downloads: 1 Uploads: 0	Down right YUMMY looking! Nice job. wallace __________________ - Life Is Good, Butt BBQ Is Better! - BWS - Fat Boy - WSM 22.5 (almost new) - simple UDS (retired from comps) - KCBS CBJ# 58657 - MABA Member "My doctor told me to eat more fruit. So I picked up some Pop-Tarts on the way home"

11-26-2012, 09:48 PM	#10
dealm9 is one Smokin' Farker Join Date: 04-22-11 Location: Cleveland, OH Downloads: 0 Uploads: 0	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 Take a breath! Join Date: 02-29-12 Location: Southern California Downloads: 0 Uploads: 0	Everything looks delicious. Congrats on your first brisket. __________________ WSM 18.5 , Weber one touch Gold 22.5, Charbroil Gas Grill, Blue Performer , Smokey Joe

11-27-2012, 03:33 PM	#12
colind Got Wood. Join Date: 03-31-10 Location: Bangor, Northern Ireland Downloads: 0 Uploads: 0	Looks awesome, I am defo getting the smoker out this weekend !!!!!!!!! __________________ Firing up the Smoker!!!

11-27-2012, 05:48 PM	#13
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	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 \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|

11-27-2012, 05:57 PM	#14
BBcue-Z Is lookin for wood to cook with. Join Date: 08-16-12 Location: Atlanta, GA Downloads: 0 Uploads: 0	Very nicely done

11-27-2012, 06:36 PM	#15
Toast Babbling Farker Join Date: 03-17-12 Location: Shreveport, LA Downloads: 1 Uploads: 0	Mighty Fine! __________________ Cooking Equipment: Weber WSM Weber Spirit S-320 Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Maverick ET-732 Superfast LSU Purple Thermapen The Fun Never Stops at the BBQ Brethren Throwdowns