So Father-In Law is having a few people over on Sunday. He asked if I would do some pork and beef for him. My schedule changed this week, so had to do the cook on Thursday and he will reheat it for the gathering. He chose 2 shoulders and 1 full brisket.
Shoulder rub and prep was like this cook.
http://www.smokingmeatforums.com/t/125208/3-shoulder-picnic-ham-smoke-w-q-view
Batch Size of Rub I used.
http://www.smokingmeatforums.com/t/127046/jarjar-pork-rub-recipe
I used the rub I had left from this cook for the brisket. Did not do the Aus Jus, but it is very good.
http://www.smokingmeatforums.com/t/126546/first-smoked-brisket
I pepped the meats the night before and put in the fridge. It rained the entire night before, so everything was wet. I started the fire at 6:30 and the smoker finally got to temp by 7:45.
I have added 2 dial thermometers just above grate level. L is on the far side and R is closest to the fire box.
I was using 2 remote thermometers I got from Wally World and I have a gut feeling they are picking up or interfering with each other. They will flash from one temp to another. Will have to play with them a bit more to figure this out. I do have on my wish list a couple Maverick ET-732 for the holidays….
Time Brisket Pork L R
7:45 34 34 275 300
10:15 134 134 220 255
11:15 155 155 250 290 (I stirred the charcoal to remove the ashes and the temp shot up.
12:15 172 172 250 250
13:15 168 185 260 280
At 13:30 I opened the smoker to probe the smaller of the two shoulders. It was at 200 IT, so I pulled and wrapped it with foil and towels.
14:15 I removed the last shoulder the IT was 202. The bone just fell out. I placed them both in a 2” hotel pan with my finishing sauce. Placed both of them in an oven that was set at 170 to let them sit in the juices and rest until the brisket was done. Then loosely finger pulled them and placed them to cool in the fridge.
http://www.smokingmeatforums.com/t/128537/jarjar-pp-foiling-finishing-sauce
15:50 the brisket was at 195 IT, so I removed it and placed it in a hotel pan with ½ c beer and into the fridge to cool.
Starting pic. I usually will dust the meat one last time before it goes in the smoker.
11:15 Looking good.....
13:15 Looking nice and yummy. Think the little one is almost there. It was removed about 15 min later.
Hard to show. But the morrow was just bubbling away.
Little one waiting to get wrapped and wait for it's big friend..
Well the big one was done. Went to move it by the bone and they just fell out....opps
The bones from the big one. Almost clean. Had my little hepper TCO the little bits that were on them. Not sure if the bones are good for my dog. Need to research that one more..but she can tell when i am smoking. She is always at my side licking her chops..so every now and then a piece will fall to her..
A few money shots to make you drool...... When I would taste little bits dredged through the sauce i could not stop eating it. I had to of eaten a half a pound while cleaning up....
The brisket looks good. I will try to get a sliced shot before everyone eats it on Sunday..
Shoulder rub and prep was like this cook.
http://www.smokingmeatforums.com/t/125208/3-shoulder-picnic-ham-smoke-w-q-view
Batch Size of Rub I used.
http://www.smokingmeatforums.com/t/127046/jarjar-pork-rub-recipe
I used the rub I had left from this cook for the brisket. Did not do the Aus Jus, but it is very good.
http://www.smokingmeatforums.com/t/126546/first-smoked-brisket
I pepped the meats the night before and put in the fridge. It rained the entire night before, so everything was wet. I started the fire at 6:30 and the smoker finally got to temp by 7:45.
I have added 2 dial thermometers just above grate level. L is on the far side and R is closest to the fire box.
I was using 2 remote thermometers I got from Wally World and I have a gut feeling they are picking up or interfering with each other. They will flash from one temp to another. Will have to play with them a bit more to figure this out. I do have on my wish list a couple Maverick ET-732 for the holidays….
Time Brisket Pork L R
7:45 34 34 275 300
10:15 134 134 220 255
11:15 155 155 250 290 (I stirred the charcoal to remove the ashes and the temp shot up.
12:15 172 172 250 250
13:15 168 185 260 280
At 13:30 I opened the smoker to probe the smaller of the two shoulders. It was at 200 IT, so I pulled and wrapped it with foil and towels.
14:15 I removed the last shoulder the IT was 202. The bone just fell out. I placed them both in a 2” hotel pan with my finishing sauce. Placed both of them in an oven that was set at 170 to let them sit in the juices and rest until the brisket was done. Then loosely finger pulled them and placed them to cool in the fridge.
http://www.smokingmeatforums.com/t/128537/jarjar-pp-foiling-finishing-sauce
15:50 the brisket was at 195 IT, so I removed it and placed it in a hotel pan with ½ c beer and into the fridge to cool.
Starting pic. I usually will dust the meat one last time before it goes in the smoker.
11:15 Looking good.....
13:15 Looking nice and yummy. Think the little one is almost there. It was removed about 15 min later.
Hard to show. But the morrow was just bubbling away.
Little one waiting to get wrapped and wait for it's big friend..
Well the big one was done. Went to move it by the bone and they just fell out....opps
The bones from the big one. Almost clean. Had my little hepper TCO the little bits that were on them. Not sure if the bones are good for my dog. Need to research that one more..but she can tell when i am smoking. She is always at my side licking her chops..so every now and then a piece will fall to her..
A few money shots to make you drool...... When I would taste little bits dredged through the sauce i could not stop eating it. I had to of eaten a half a pound while cleaning up....
The brisket looks good. I will try to get a sliced shot before everyone eats it on Sunday..
