My first Q as a member of the Brethren

[Pipin' Pig]

I am posting this a my first Q after joining. We have quite a few new people moving into the neighborhood and thought we would host a Q for everyone to meet and greet.


I have been reading up on many of the posts and all my experience has been with pork ribs, carolina style pulled pork and chicken. This weekend we are doing a brisket for the first time (~8 lbs), pulled pork (~12 lbs butt) and 2 beer can chickens.

We just put the brisket (brined over night, rubbed and fat side down) and butt (also brined over night, rubbed and fat side up) in the pit. I am burning lump coal, with hickory and miskeet chunks. Expect to cook at ~200 for about 16-18 hours. I expect to wrap the pork and brisket at about the 12 hour mark or once they reach 165 which ever comes first. Anyone have any other opinions on this? I have probes in both meats and can foil them at any internal temp.

I expect to put the chickens on around 12 tomorrow and people should begin showing up around 2.

We just took some pictures after putting the brisket and pork on that I will post in the morning along with pictures of when we add the chicken.

Thanks to all for sharing the info in the threads. I hope to put it to good use.

BTW - I have not posted to the cattle call yet, but will do so this week.

 

[MilitantSquatter]

Why are you cooking so low (200 deg ?) You can push to 225-250 conservatively and finish much quicker with just as good of a finished product.

Good luck !!

 

[icemn62]

I would shot for a cooking temp closer to 220 - 250. It has been awhile since I last did a brisket, but I always do a search to brush up.

 

[Pipin' Pig]

I may push it up a bit. We will see. It is a small brisket - only about 8 lbs - and already the temp is responding. I always do my pork real slow so it is not a bother for me. We will see.

 

[RevZiLLa]

Good luck, Brother!

I would prob go for about 220* on a slab that size. If I remember a lot of the posts about foiling...foil at 175, put it back in till 190-200, put it (foiled) into the cooler for an hour or two and wrap with towels over the foil.

I have heard that collagen starts to break down once you hit 175 internal.

 

[jpw23]

Good luck!!!!!

 

[txschutte]

Agree, I pull Off at about 190, foil wrap, then rest. Results are outta this world.

 

[Pipin' Pig]

I have decided to set 200 as my low and 250 as my high and try to keep it between there. I have started opening up the dampers as it approaches 205 or so and once it gets back down there, I have been adding fuel. Once it starts to creep above 235-240 I close the damper down. That seems to be working so far and it tends to get me about an hour between fuel additions. I am adding a small chimny starter of lump with chunks of hickory and misquite mixed in to about 1/4 of the volume.

 

[CarbonToe]

Hows the cook coming?

 

[WalterSC]

Welcome to the brotherhood meanmna good luck with competeing and since you are in South Carolina we might just meet up down the road. Oh yea I spent 4 years in whats called Charleston Southern University ( Baptist College in my day, LOL.)

 

[Pipin' Pig]

Welcome to the brotherhood meanmna good luck with competeing and since you are in South Carolina we might just meet up down the road. Oh yea I spent 4 years in whats called Charleston Southern University ( Baptist College in my day, LOL.)

I am a Citadel grad. You still in chuck town?

Anyway, cooking is coming along. After about 12-13 hours I foiled the brisket and butt. But temp is around 175 and brisket is around 170. I am surprised it is coming up slower than the butt. I couldn't resist and pulled a small piece off the tail. A bit to pull it off, but that was with the grain not against so I imagine it will be tender when sliced accross the grain.

In any event, it tasted good. Seemed moist and the small piece was quite tender on the chew. My hopes are up.

 

[Muzzlebrake]

What time are we expected?
What can I bring?

 

[Pipin' Pig]

What time are we expected?
What can I bring?

We invited the entire neighborhood over at 2 and I expect the eat'n to start around 2:30-3. We have one side of the street bringing sides and the other deserts. I think out of state qualifies for booze :-D

 

[Pipin' Pig]

Had planned more pics but it was all eaten before we got the camera

Honestly I had planned more pictures of the end of the cook, but the chickens were taking longer than expected and everyone just went at it when the meat came off the cooker. I was all I could do to get them to let the brisket rest.

Everything turned out great. Brisket, I thouhgt was well flavored and very tender. For my first attempt, I thought it was rather moist and everyone complimented it. My wife and I had some of the last few slices (after the first two of course :biggrin: ) and those were a little dryer. Any tips on keeping it moist after it comes of the heat? I brined it the night before, foiled it when it hit about 165/170 and then left it on till it hit 195. I did leave it on a little longer in the foil and it went a little higher (~205) waiting for the chicken. I guess I should have pulled it once it topped 195 and just let it rest longer.

The pork and chicken turned out tops. All was eaten except 1 of the chix. The wife, kids and I will have that for dinner tonight. So much for left overs. I did not expect all the kids to chow down on the pork and brisket. I guess next time I need to count on them being normal people when it comes to BBQ. Sure would have like to try some of that brisket at breakfast of lunch. Oh well.

Anyway, here are the pictures:

Here is the smoker coming up to temp:

Here is the brisket and but going in:

My temp gauge at the start.

Normally I try to keep it here for my butt, but many of the feedback from the original posting suggested 220-240 so I bumped it up and set my target at 225 this time. The butt came out as good as ever so I think I will set this as my new temp.

Next time I will have to be better at photo recording the progress and event.

 

[Smokin Gator]

Nice work there bro...