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Pork Butt and Brisket on my MES this weekend

post #1 of 9
Thread Starter 

Having some friends over this weekend so I decided to smoke a pork butt and brisket on my new MES smoker. Seasoned it last weekend and did a small pork roast to test it out and was very impressed.

Here's the pork shoulder that I started with.

 

I'll try the pictures I loaded from my profile.

 

 

Pork butt

 

After trimming

 

Trimed pork butt


Edited by 2nd smoke - 5/27/13 at 5:22pm
post #2 of 9
Thread Starter 

I hope the pictures are loading up. Don't see them yet

post #3 of 9
Thread Starter 

Well the story goes on.

I trimmed it up and injected it with this sauce.

 

3/4 cup apple juice

1/2 cup water

1/2 cup white sugar

1/4 cup table salt

2 Tablespoons Worcestershire Sauce

 

This darkens the meat a little but I really like the flavor the WS gives it.

Then I rubbed the meat with this mixture.

 

1/4 cup dark brown sugar

1/2 cup white sugar

1/2 cup paprika

1/3 cup Kosher salt

1 Tablespoon chili powder

1 teaspoon oregano

1 teaspoon cayenne pepper

1 teaspoon cumin

1 teaspoon black pepper

 

Then I wrapped it in tin foil and put it in the refridge for about 10 hours.

 

I'll try a picture here

 

Brisket before trimming

 

Brisket

 

 

After trimming

 

Trimmed brisket

 

 

After rub

 

Pork butt with rub

 

 

smilie_flagge13.gif


Edited by 2nd smoke - 5/27/13 at 5:29pm
post #4 of 9
Thread Starter 

Hope these pictures are showing up.

 

Then I started on the brisket.

 

 

Trimmed it up and rubbed it with this mixture.

 

1/2 cup paprika

1/3 cup brown sugar

3 Tablespoons garlic powder

3 Tablespoons onion powder

2 Tablespoons oregano

2 Tablespoons salt

1 teaspoon tyme

 

This is the first time I've tried this rub, I'll see how it turns out.

 

Wrapped it up in foil and put it in the refridge for about 10 hours also.

 

Brisket with rub


Edited by 2nd smoke - 5/27/13 at 5:24pm
post #5 of 9
Thread Starter 

I put the meats on the MES at midnight last night and gave it 2 shots of mesquete chips. Set the temp at 230 deg.

Got up this morning and put in the thermometer probes and the meat was at 165. Turned down the temp to 215 and gave it a load of apple chips.

I'm going to wrap it up in foil and towles then put it in a cooler for 2-3 hours.

 

The brisket

 

 

Beef brisket

 

The shoulder

 

Pork shoulder


Edited by 2nd smoke - 5/27/13 at 5:26pm
post #6 of 9

Hi 2nd Smoke.

 

Still not seeing your pics, but perhaps the site software is holding them until a Mod can clear them.  This happens with newer members until they get a certain number of posts under their belt.  Its a bit of a pain, but is meant to be a measure of protection against spammers.

 

Even though I can't see it, it sounds great!  Good luck, and be sure to tell us how it turns out!

 

Red

post #7 of 9
Thread Starter 

Just took them out at 195 and wrapped them up in foil and towels. Put them in a cooler full of towels. Should stay hot for 2 hours until we are ready to eat. I'll take more pictures then.

 

Watching Formula 1 race we taped this morning.

post #8 of 9
Thread Starter 

The pork butt and brisket turned out great! Brisket could have been a little more moist but was very tender.

 

Beef brisket

 

Pork butt

 

Pork shoulder

 

 

And a salad from my hydroponic saled garden with spinach, buttercrunch lettuce and romain lettuce.

 

Salad garden

post #9 of 9
Thread Starter 

Found out it works to upload the pictures to my profile and then put them in my post so I edited the earlyer post and added the pictures. bluesbros.gif

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