Uncle JJ
07-23-2013, 03:36 PM
Last Friday, I put 2 butts on my 26er kettle. Cooked around 9 hours at 265ish over lump + cherry. I had a loaf pan with water over the coals. I injected one of them with Butcher BBQinjection. Both came out good. I didn't love the injection flavor, but it was a bit more juicy. May try AJ + salt + rub next time.
Sat 4 am I put on a 15 lb packer. I had injected with Butcher BBQ and let it sit overnight. Also 265ish but with lump, pecan, hickory. It took 10 hours to get to 190*. In fact, the flat was about 180* then. It probed soft in most places but still a bit firm on parts of the flat. I wrapped it in foil and put it back on for 1 1/2 hours - 200*. It probed tender all over, and I was feeling like a champ (this was my first brisket).
I kept it in foil, wrapped in a towel and put it in the cooler so I could cook ribs. (it stayed there for 4 hours).
My ribs were the best I've ever done. 3 slabs of St Louis with rub. 265* in rib rack for 3 hours. Foiled with some butter, syrup, other goo, and cooked for 1 hour. Out of the foil and glazed with mix of BBQ sauce & honey. Perfect pull, color, and taste. I was jacked up.
Then I took out the brisket, and it had good bend - seemed fine. I sliced the brisket. It reminded me of the turkey on Nat'l Lampoons X-mas Vacation. Dry as a bone. I sauced it with broth, which helped a little. People liked it, because it tasted good, but I was disgusted with the dryness. Not sure what happened there, but I'll keep trying.
Thanks for reading - comments welcome (especially on the brisket)!
Sat 4 am I put on a 15 lb packer. I had injected with Butcher BBQ and let it sit overnight. Also 265ish but with lump, pecan, hickory. It took 10 hours to get to 190*. In fact, the flat was about 180* then. It probed soft in most places but still a bit firm on parts of the flat. I wrapped it in foil and put it back on for 1 1/2 hours - 200*. It probed tender all over, and I was feeling like a champ (this was my first brisket).
I kept it in foil, wrapped in a towel and put it in the cooler so I could cook ribs. (it stayed there for 4 hours).
My ribs were the best I've ever done. 3 slabs of St Louis with rub. 265* in rib rack for 3 hours. Foiled with some butter, syrup, other goo, and cooked for 1 hour. Out of the foil and glazed with mix of BBQ sauce & honey. Perfect pull, color, and taste. I was jacked up.
Then I took out the brisket, and it had good bend - seemed fine. I sliced the brisket. It reminded me of the turkey on Nat'l Lampoons X-mas Vacation. Dry as a bone. I sauced it with broth, which helped a little. People liked it, because it tasted good, but I was disgusted with the dryness. Not sure what happened there, but I'll keep trying.
Thanks for reading - comments welcome (especially on the brisket)!