Smoky Tuesday at Red's w/Qview

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

seenred

Legendary Pitmaster
Original poster
OTBS Member
Feb 9, 2009
9,938
1,658
N.E. Oklahoma
Been wanting to smoke a brisket lately, so I asked Mrs. Red to find a smallish flat last time she was at the meat market.  While she was there, she also saw a pork loin that caught her eye...so I decided to go ahead and smoke both today.  The plan was to have the brisket for dinner today, and foil the loin and store it for dinner later this week.

This flat was just under 4 lbs.  Plenty for Mrs. Red and me, with enough left to chop for some leftover brisket sammies for another day.  I slathered some L&P Thick Worsty Sauce, then dusted with some seasoned garlic salt and Big Poppa's Money Rub.


The loin is about 5 lbs total.  Rubbed with Memphis Magic Dust.


Into the Rec Tec...I had 100% hickory pellets in the hopper and Todd's Pitmaster's Choice in the Tube.  I ran the pit @ 230*.


2 hours later...the loins are done!  Pulled them at 148* IT.  I foiled them and rested them for over an hour.


They looked and smelled so good, we decided not to wait 'til later in the week...this one became lunch!




Meanwhile, the brisket is coming along.  Here it is right before the crutch...IT @ 160*.  I put him in a foil pan with some worsty and apple juice in the bottom of the pan, then covered tight w/ foil.


Done!  IT is 205*.  Total cook time about 8 hours.  Rested in a warmish oven for just over an hour.


Sliced and displayed on the good paper china.  It was moist and delicious!  Cut it with a fork tender.


Thanks for stopping by....

Red
 
Last edited:
Looks really, really good man! 
drool.gif
  Nice dual smoke you had. How is the Memphis Magic Dust?  I've never heard of it...
 
Looks great Red. I have a 4 lb briskey in the freezer just waiting for me.
 
Oh my goodness Red !! :drool: Both the loin and brisket look just awesome.... Yourself and Mrs. Red sure did have some fine eatin this afternoon & tonite and if there's leftovers, what a treat that'll be as well.... What a great smoke, that Rec Tec kicks out some good Q, but hail to the pitmaster as well !! :yahoo:

Justin
 
 
Looks really, really good man! 
drool.gif
  Nice dual smoke you had. How is the Memphis Magic Dust?  I've never heard of it...
Thanks Brother!  

I can't remember where I found the recipe...but I'm sure it was here at SMF somewhere.  It has become one of my favorite pork rubs.

Memphis Magic Dust Rub Recipe

Ingredients

 3/4 cup firmly packed dark brown sugar

 3/4 cup white sugar

 1/2 cup paprika

 1/4 cup Morton's kosher salt

 1/4 cup garlic powder

 2 tablespoons ground black pepper

 2 tablespoons ground ginger powder

 2 tablespoons onion powder

 2 teaspoons rosemary powder

Yield, makes about 3 cups.

Red
 
  • Like
Reactions: smoking b
C Farmer x2. Just need to make time for it. Hope mine comes out half as juicy as Red's looks. Excellent.


Thanks a lot! Hope to see your Qview!


Oh my goodness Red !! :drool: Both the loin and brisket look just awesome.... Yourself and Mrs. Red sure did have some fine eatin this afternoon & tonite and if there's leftovers, what a treat that'll be as well.... What a great smoke, that Rec Tec kicks out some good Q, but hail to the pitmaster as well !! :yahoo:

Justin


Thanks Justin!! I'm not gonna lie...it was real good!

Red
 
They both looked very pretty thanks for showing I cooked a butt and was having trouble with temp rising so wraped in foil and also added apple choose and throwed back in till got to 205 man that was good you advised me also on that one thanks :) Before smoking soaked in apple juice and lots garlic I call it my Sweet Apple Butt :)
 
They both looked very pretty thanks for showing I cooked a butt and was having trouble with temp rising so wraped in foil and also added apple choose and throwed back in till got to 205 man that was good you advised me also on that one thanks :) Before smoking soaked in apple juice and lots garlic I call it my Sweet Apple Butt :)

Thanks for the compliment! Your butt cook sounds like it turned out great...let's see the Qview! :biggrin:

Red
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky