Time vs Temps Brisket and Pork

Discussion in 'General Discussion' started by dockman, Feb 27, 2015.

  1. dockman

    dockman Smoking Fanatic

    Pulled The Hog out and parked it in the driveway for a long day of smoking tomorrow. First thing to do was clean out the firebox and load with some good dry oak while my wife rinses of the meat. The brisket is about 8 lbs pre trimmed purchased from local grocery store. Mixed up a rub using salt, pepper, garlic powder & salt, paprika, and montreal streak seasoning. I added a light coat of rub wrapped it up in a turkey oven bag. Next up are my 4 Boston butts at 8-10 lbs each. The butts don't have a ton of fat so I choose not to trim and will pick out fat as I pull. I have had good luck with injecting my pulled porks with Creole better marinate diluted with apple juice or in todays case beer. Once injected it's time for rub my choice of rub is Plowboys. The plan is to fire off smoker about 7 am and put meat on around 8-8:30 am.

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  2. dockman

    dockman Smoking Fanatic

    I plan to add some more rub to brisket right before it goes into smoker. Gotta have my miller lite when prepping food for smoker. I always put butts right on the grates can they be left in pans? Same with brisket whats your thoughts?
     
  3. Looks like a fun and tasty day! I've tried the pan once, held all the drippings and didn't allow for any bark on the bottom and made the bark on the sides a little soggy. I like bark so I didn't care for that experiment. Oh and also the pan got coated with creasote and was just nasty when I brought it in the house. I usually just foil towards the end then wrap in a blanket and into a cooler for rest. But I don't make as many as your doing.
    I prefer Coors Lite but miller is a close second.
    Kyle
     
  4. dockman

    dockman Smoking Fanatic

    I thought that would be the case. I will just go with what has worked in the past.


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  5. shaggy91954

    shaggy91954 Meat Mopper

    What army are you feeding and what time should I arrive?  Man that looks like some good smokin meat.  I agree Bomb, just cook on the grate and foil towards the end of the smoke.  Be sure to send qviews of this cook.  I also have never heard of "plowboys rub" but I'll google it.  And if it ain't Bud it ain't beer.  Budlight that is.  Watchin my figure.
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    If it can be done in your smoker, put some disposable pans under the meat. Any juices can be put back when the meat is pulled plus it keeps the smoker clean and grease free...JJ
     
  7. dockman

    dockman Smoking Fanatic

    Local marina is having an open house next Friday. I do the pulled pork the week before, freeze it, and warm it that day. I will be doing 30 lbs of Turkey breast the day of also. Plowboys is out of Kansas City I have been using their rub for about a year and a half now. I tried lots of rubs just like all of you have I am sure and it has turned out to be my favorite. I have been using Yard Bird but decided to try their Bovine Bold. It's is equally as good as the yard bird.


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  8. I'm coming to your house, looks like there will be some heavy duty eating going on    I'll be watching

    Gary
     
  9. dockman

    dockman Smoking Fanatic

    Come on over Gary!
     
  10. Wish I could,  going to be great !

    Gary
     
  11. dockman

    dockman Smoking Fanatic

    Started my fire at 6:40 am and pulled meet out of cooler. Pit temp at 8:00 am is 310 so I put brisket and porks on the smoker added some hickory and cherry then shut the vent down. I did add a light layer of rub the brisket. Meat probes are laying on grates a few inches from the meat.
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  12. Looking Good    I'll be here

    Gary
     
  13. dockman

    dockman Smoking Fanatic

    1 hour in
    (Right side) Brisket
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    (Left side) Butts
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    I made a vent/exhaust adjustment to see if I can even out the two sides
     
  14. b-one

    b-one Smoking Guru OTBS Member

    Looking good so far but I still see extra room on the smoker!:biggrin:
     
  15. Getting hungry !

    Gary
     
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  17. dockman

    dockman Smoking Fanatic

    2 hours in check out brisket IT
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    Pork IT this was the coolest butt others were 104ish
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  18. Better and Better   

    Gary
     
  19. dockman

    dockman Smoking Fanatic

    Moved brisket to a cooler spot in the smoker. I believe it is entering the stall! One of the butts is setting at 135 and brisket is 156.
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  20. I really like that smoker, and the meat is looking dang tasty too. I'm bringing the napkins and beer, let's eat!
     

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