DTG Smoke #6 - Not pork butt...

damnthatsgood

Meat Mopper

Original poster

Sep 5, 2013

153

22

Just East of San Antonio

• Nov 13, 2013

• #1

Well, I was going to smoke a pork butt this time.  Not gonna happen, I'm afraid.  I pulled it out of the fridge, cut open the plastic, and it was rotten.  It was only five days old.  Luckily, I had a brisket too.  So smoke number six is going to be the same ole same ole.  But hey, who doesn't like Q-view anyways, right?

Eleven pounder.

DSC_0148.JPG

• damnthatsgood
• Nov 13, 2013

DSC_0149.JPG

• damnthatsgood
• Nov 13, 2013

Simple rub:

1 tbsn pepper

1 tbsn cayenne pepper

1 tbsn salt

1/2 tbsn cinnamon (why?  just because.)

1/4 cup paprika

1/4 cup brown sugar

DSC_0150.JPG

• damnthatsgood
• Nov 13, 2013

I criss-crossed the fat cap this time instead of trimming it.

DSC_0151.JPG

• damnthatsgood
• Nov 13, 2013

Just about ready to put it on the smoker.

You can peruse my last smoke if you want.  It didn't get much coverage, and it was the best brisket I've ever eaten!!

http://www.smokingmeatforums.com/t/151099/dtg-smoke-5-brisket-w-pineapple-juice

 

woodcutter

Master of the Pit

OTBS Member

Jul 2, 2012

3,308

163

Marathon Wisconsin

• Nov 13, 2013

• #2

Bummer about that butt.

 

damnthatsgood

Meat Mopper

Original poster

Thread starter

Sep 5, 2013

153

22

Just East of San Antonio

• Nov 13, 2013

• #3

I know.  I'd just spent a copious amount of time reading about how to cook them, and was pretty excited as I was opening the wrapper.  LOL.  It freakin' STUNK!  My first thought was to evacuate the house and burn it down.

 

damnthatsgood

Meat Mopper

Original poster

Thread starter

Sep 5, 2013

153

22

Just East of San Antonio

• Nov 14, 2013

• #4

Here's the finished product.  I foiled it at about 145* so I could finish off the rest of the smoke with wood.  Oddly, this brisket didn't stall, and the entire cook time was about nine hours.  I brought it all the way to 202* before I pulled it, and let it rest for 1.5 hours.  It wasn't as good as last time, but it was still very good.

Question:  When it's foiled, I can have as much smoke rolling out of the stack as I want without risk of creosote, right?

DSC_0153.JPG

• damnthatsgood
• Nov 14, 2013

DSC_0154.JPG

• damnthatsgood
• Nov 14, 2013

DSC_0155.JPG

• damnthatsgood
• Nov 14, 2013

DSC_0156.JPG

• damnthatsgood
• Nov 14, 2013

DSC_0157.JPG

• damnthatsgood
• Nov 14, 2013

DSC_0158.JPG

• damnthatsgood
• Nov 14, 2013

DSC_0159.JPG

• damnthatsgood
• Nov 14, 2013

DSC_0160.JPG

• damnthatsgood
• Nov 14, 2013

DSC_0161.JPG

• damnthatsgood
• Nov 14, 2013

DSC_0162.JPG

• damnthatsgood
• Nov 14, 2013

DSC_0163.JPG

• damnthatsgood
• Nov 14, 2013

 

woodcutter

Master of the Pit

OTBS Member

Jul 2, 2012

3,308

163

Marathon Wisconsin

• Nov 14, 2013

• #5

 

driedstick

Smoking Guru

OTBS Member

★ Lifetime Premier ★

Nov 3, 2011

6,027

664

N. Central Idaho

• Nov 14, 2013

• #6

Wow that looks great

 

chuckles

Meat Mopper

Oct 27, 2013

196

13

Western Illinois

• Nov 14, 2013

• #7

Looks good enough to eat. LOL. Great job. How big was the brisket? Couldn't read it on my iPad. What was ur avg smoker temp and how long did it take to bring it to 202*?

 

damnthatsgood

Meat Mopper

Original poster

Thread starter

Sep 5, 2013

153

22

Just East of San Antonio

• Nov 14, 2013

• #8

Chuckles said:

Looks good enough to eat. LOL. Great job. How big was the brisket? Couldn't read it on my iPad. What was ur avg smoker temp and how long did it take to bring it to 202*?

Click to expand...

Thanks guys.

The brisket was 11 lbs.  Average temp was about 210*.  It took nine hours.  But in my opinion, this is a freak number.  There was no stall, and it went from 160* to 200* very quickly.

 

chuckles

Meat Mopper

Oct 27, 2013

196

13

Western Illinois

• Nov 14, 2013

• #9

Thanks, DTG. That's DG information. Really liked the QViews too.

 

venture

Smoking Guru

OTBS Member

Aug 1, 2008

6,948

73

Central California

• Nov 14, 2013

• #10

Great recovery!

With five days, you were pushing that Butt to the limit?

On the other hand it looked cryopacked and should have been OK?

Have to wonder about the seal on the cryopack or how it was handled before you got it?

Guess I should add that cryopacked meat can have a different smell?  But what you described sounds extreme?

Either way?  Looks like you had a great meal!

Good luck and good smoking.

 

Last edited: Nov 14, 2013

damnthatsgood

Meat Mopper

Original poster

Thread starter

Sep 5, 2013

153

22

Just East of San Antonio

• Nov 14, 2013

• #11

Venture said:

 
Great recovery!

With five days, you were pushing that Butt to the limit?

On the other hand it looked cryopacked and should have been OK?

Have to wonder about the seal on the cryopack or how it was handled before you got it?

Guess I should add that cryopacked meat can have a different smell?  But what you described sounds extreme?

Either way?  Looks like you had a great meal!

Good luck and good smoking.

Click to expand...

It was in a vacuum sealed bag that it comes in from the store.  It didn't have a 'different' smell, LOL.....it had a 'DIFFERENT' smell!  As soon as I poked the knife in the wrapper I could smell it.  So I cut it open and bent down and took a big whiff.  Big mistake.  Yeah, it was bad.