Well I did a pork and a beef smoke in the same run this past weekend, since the bigger chunk of meat was the beef I figured I'd throw it in the beef section!
Picked up the beef brisket on Tuesday of last week, it's a big sucker, 11 pounds!
On Wednesday afternoon I pulled it out of the packaging to rub it down with a slightly modified version of Jeff Phillips rib rub.
I decided to try leaving the fat on the meat and not mop during my smoke so it was a basic mustard/rib rub mix...
Then came the pork shoulder...same deal, left the fat onboard.
Same deal with the pork rub down, mustard and rib rub! Once both pieces of meat were rubbed I wrapped them in plastic and let them sit in the fridge until Saturday AM.
Pan to catch the drippings and the wood chips soaking up some H2O!
Saturday morning at EARLY AM getting everything out to let it come to temp before going in the smoker...
Time to score the fat cap...
Hit a plateau around 4-5PM on Saturday.
Decided to give a visual inspection when the plateau hit to make sure nothing was amiss...all good to carry on!
Meat was stalled for about 6-7 hours before the IT started to rise again, at 4:30AM on Sunday I called it for the beef brisket at172 degrees and wrapped it in foil/towels to sit in the cooler for 2 hours. I wrapped the pork 1.5 hours later when the IT started to slide back to 179, I would have liked to get the IT higher before removing it but I figured wrapping it in the cooler for 2 hours should sufficiently finish it up...I was also exhausted at that point and was aiming to have the process completed before I turned into a total zombie!
Here's the beef being wrapped up...
Time for coffee....damn it tasted goooooooooooooooooood!
Here's the pork just before being wrapped up...
The juices that were usable after 22 hours in the smoker, put them in the fridge to separate...
Both coolers sitting waiting to spill forth magically delicious and wonderful MEAT!
The finished brisket, should note that it was so big I wound up having to cut it in two pieces to fit my racks! Still steaming when I unfolded the foil after sitting in the cooler for 2 hours, what a smell!!!!
Carved it up and dug in, so good!
Then it was time to unwrap the pork...more epic smells!
Time for some PULLIN'!
Not much base left for the gravy after removing the fat, but it's better than nothing!
Then I did some cleanup, I hate a messy kitchen when I'm working!
Borrowed my buddy's electric slicer to carve up the brisket after it cooled off for a few hours...I need to get one of these for myself...but I'll "borrow" his for a little while first!
Diner time on Sunday came along, made up the gravy, unfortunately I had a little slip when I was adding flour to the mix to thicken it up and I got a bit of clumping so we had lumpy smokin' gravy, it still tasted AWESOME though!
And here is the piece de resistance, the diner time meal plate, after 22 hours in the smoker, 26+ hours with prep time I savored every bite, TOTALLY WORTH THE EFFORT!!!
Picked up the beef brisket on Tuesday of last week, it's a big sucker, 11 pounds!
On Wednesday afternoon I pulled it out of the packaging to rub it down with a slightly modified version of Jeff Phillips rib rub.
I decided to try leaving the fat on the meat and not mop during my smoke so it was a basic mustard/rib rub mix...
Then came the pork shoulder...same deal, left the fat onboard.
Same deal with the pork rub down, mustard and rib rub! Once both pieces of meat were rubbed I wrapped them in plastic and let them sit in the fridge until Saturday AM.
Pan to catch the drippings and the wood chips soaking up some H2O!
Saturday morning at EARLY AM getting everything out to let it come to temp before going in the smoker...
Time to score the fat cap...
Hit a plateau around 4-5PM on Saturday.
Decided to give a visual inspection when the plateau hit to make sure nothing was amiss...all good to carry on!
Meat was stalled for about 6-7 hours before the IT started to rise again, at 4:30AM on Sunday I called it for the beef brisket at172 degrees and wrapped it in foil/towels to sit in the cooler for 2 hours. I wrapped the pork 1.5 hours later when the IT started to slide back to 179, I would have liked to get the IT higher before removing it but I figured wrapping it in the cooler for 2 hours should sufficiently finish it up...I was also exhausted at that point and was aiming to have the process completed before I turned into a total zombie!
Here's the beef being wrapped up...
Time for coffee....damn it tasted goooooooooooooooooood!
Here's the pork just before being wrapped up...
The juices that were usable after 22 hours in the smoker, put them in the fridge to separate...
Both coolers sitting waiting to spill forth magically delicious and wonderful MEAT!
The finished brisket, should note that it was so big I wound up having to cut it in two pieces to fit my racks! Still steaming when I unfolded the foil after sitting in the cooler for 2 hours, what a smell!!!!
Carved it up and dug in, so good!
Then it was time to unwrap the pork...more epic smells!
Time for some PULLIN'!
Not much base left for the gravy after removing the fat, but it's better than nothing!
Then I did some cleanup, I hate a messy kitchen when I'm working!
Borrowed my buddy's electric slicer to carve up the brisket after it cooled off for a few hours...I need to get one of these for myself...but I'll "borrow" his for a little while first!
Diner time on Sunday came along, made up the gravy, unfortunately I had a little slip when I was adding flour to the mix to thicken it up and I got a bit of clumping so we had lumpy smokin' gravy, it still tasted AWESOME though!
And here is the piece de resistance, the diner time meal plate, after 22 hours in the smoker, 26+ hours with prep time I savored every bite, TOTALLY WORTH THE EFFORT!!!
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