Pork Butt, Brisket and Chuckie's w/ Q-View overload :)

Discussion in 'Pork' started by slodave, Apr 20, 2011.

  1. slodave

    slodave Newbie

    Started a big smoke over the weekend. I've been using my Weber 22" kettle with Smokenator for a couple years. Just recently bought a MES 40" and love it. Only thing I miss is a smoke ring...No biggie

    I bought two large butts and the two chuck roasts from Sam's. The brisket I found reduced at Wal-Mart.

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    I've been using a modified rub recipe for about two years...have tried others but keep coming back to this one.

    You can reduce or add to your liking:

    3/4 cup dark brown sugar

    3/4 cup white sugar

    1/2 cup paprika

    1/4 cup kosher salt

    4 tablespoons garlic powder

    2 tablespoons ground black pepper

    2 tablespoons onion powder

    2 tablespoons ground ginger

    2 tablespoons ground oregano

    1 tablespoon thyme

    1 tablespoon basil

    1 tablespoon cayenne

    1 tablespoon chipotle

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    First up ... the butts

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    Did not trim anything on these...this is how they were out of the bag

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    Next up... The chucks

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    Rubbed down with "Thick" Worcestershire and followed up with the rub.

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    And finally the brisket:

    before trimming..

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    after trimming...

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    got happy with the knife in a few spots :)

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    All sealed up and ready for the fridge overnight..

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    Here is my neighbors corn bread recipe... it was wonderful (again you can reduce or add to quantities)

    MEXICAN CORN BREAD

    2.1/2 pounds of yellow corn meal self rising (about 6 cups)

    one green one red and one yellow bell peppers.

    4 hot peppers.

    one can of cream style corn.

    one pound cheddar cheese.

    one quart of butter milk

    4 eggs

    chop peppers first then grade cheese.

    beat eggs with butter milk.

    slowly mix in corn meal

    add every thing else bake to golden brown 

    (took about 40 minutes with this much mixture)

    You could almost eat it like cake...awesome

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    The rest are just shots on the MES...

    Butts

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    Chucks:

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    All together

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    Chucks up to 195 and taken off.... Butts and brisket in the middle of their stall

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    Chucks:

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    Here is some brisket shots:

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    1/4 of the brisket vacuumed packed to enjoy sometime in the future :)

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    And now the butts:

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    Here are the extras ready to preserve for later use..

    All I do it take from freezer, place in pot of water and bring to boil. Just as good as the day it was made. The sealed bag and boiling water heat it through and through....Perfect. FoodSaver was another great purchase for me.

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    And now the most important part of an MES equation.... The A-maze-n smoker...

    The best purchase for me all year.  I got the 6x8 and loaded it with hickory/apple mix... Lit one end and this sucker provided tons of smoke for 8+hours  no kidding. Absolutely perfect for those overnight smokes. I just make sure it lights and does not go out ( I go check it again after 1/2 hour) if it's still lit... it all good for the whole night. Thanks Todd for a great product.

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    I looked at the original time stamp on these two pictures of the A-MAZE-N and they are about 5 hours apart.

    This sucker just works.

    If you have an MES, this is a must have. So much easier. With that said, I usually start a smoke with a couple handfuls of chips in the MES loader then after everything settles in I place the A-MAZE-N smoker in the bottom of the MES. You can see in the pic below where I place it. It is on the two wire rods right under the water pan. Simple

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    Sorry for the overload of pics, just trying to give back to the website that got it all started for me.

    Enjoy,

    Dave
     
  2. Looks good, thanks for sharing!

    something I've read about that may be worth trying:

    Electric smokers don't produce a smoke ring because of the significantly reduced amount of combustion gasses produced by burning wood, charcoal, or gas to provide heat. You can force a smoke ring by placing a couple coals in your chip box of an electric smoker, or, in you case with the AMNS, smouldering them either on the coil, or igniting them and transferring them to the smoker. The trick is to use one, or two coals, enough to prodce some combustion gasses, but not enough to produce hard-to-manage excess heat.

    If I had an electric, I'd definitely try it!

    Good luck with your future smokes
     
  3. bamafan

    bamafan Smoking Fanatic OTBS Member

    Nice looking load of meat there, looks great. If I still used my MES I would have to get one of those amazin smoker .
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Everything looks great Dave! Nice bark, great color. It all just looks delicious.
     
  5. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Great looking chow!!

      Craig
     
  6. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    awesome
     
  7. fife

    fife Master of the Pit

    Sure does look good.[​IMG]
     
  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    It all looks great Dave, you did a fine job...
     

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