Time vs Temps Brisket and Pork

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dockman

Smoking Fanatic
Original poster
Jun 14, 2013
594
26
Climax Springs, Mo
Pulled The Hog out and parked it in the driveway for a long day of smoking tomorrow. First thing to do was clean out the firebox and load with some good dry oak while my wife rinses of the meat. The brisket is about 8 lbs pre trimmed purchased from local grocery store. Mixed up a rub using salt, pepper, garlic powder & salt, paprika, and montreal streak seasoning. I added a light coat of rub wrapped it up in a turkey oven bag. Next up are my 4 Boston butts at 8-10 lbs each. The butts don't have a ton of fat so I choose not to trim and will pick out fat as I pull. I have had good luck with injecting my pulled porks with Creole better marinate diluted with apple juice or in todays case beer. Once injected it's time for rub my choice of rub is Plowboys. The plan is to fire off smoker about 7 am and put meat on around 8-8:30 am.

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I plan to add some more rub to brisket right before it goes into smoker. Gotta have my miller lite when prepping food for smoker. I always put butts right on the grates can they be left in pans? Same with brisket whats your thoughts?
 
Looks like a fun and tasty day! I've tried the pan once, held all the drippings and didn't allow for any bark on the bottom and made the bark on the sides a little soggy. I like bark so I didn't care for that experiment. Oh and also the pan got coated with creasote and was just nasty when I brought it in the house. I usually just foil towards the end then wrap in a blanket and into a cooler for rest. But I don't make as many as your doing.
I prefer Coors Lite but miller is a close second.
Kyle
 
I thought that would be the case. I will just go with what has worked in the past.


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What army are you feeding and what time should I arrive?  Man that looks like some good smokin meat.  I agree Bomb, just cook on the grate and foil towards the end of the smoke.  Be sure to send qviews of this cook.  I also have never heard of "plowboys rub" but I'll google it.  And if it ain't Bud it ain't beer.  Budlight that is.  Watchin my figure.
 
If it can be done in your smoker, put some disposable pans under the meat. Any juices can be put back when the meat is pulled plus it keeps the smoker clean and grease free...JJ
 
What army are you feeding and what time should I arrive?  Man that looks like some good smokin meat.  I agree Bomb, just cook on the grate and foil towards the end of the smoke.  Be sure to send qviews of this cook.  I also have never heard of "plowboys rub" but I'll google it.  And if it ain't Bud it ain't beer.  Budlight that is.  Watchin my figure.

Local marina is having an open house next Friday. I do the pulled pork the week before, freeze it, and warm it that day. I will be doing 30 lbs of Turkey breast the day of also. Plowboys is out of Kansas City I have been using their rub for about a year and a half now. I tried lots of rubs just like all of you have I am sure and it has turned out to be my favorite. I have been using Yard Bird but decided to try their Bovine Bold. It's is equally as good as the yard bird.


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I'm coming to your house, looks like there will be some heavy duty eating going on    I'll be watching

Gary
 
Started my fire at 6:40 am and pulled meet out of cooler. Pit temp at 8:00 am is 310 so I put brisket and porks on the smoker added some hickory and cherry then shut the vent down. I did add a light layer of rub the brisket. Meat probes are laying on grates a few inches from the meat.
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1 hour in
(Right side) Brisket
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(Left side) Butts
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I made a vent/exhaust adjustment to see if I can even out the two sides
 
Moved brisket to a cooler spot in the smoker. I believe it is entering the stall! One of the butts is setting at 135 and brisket is 156.
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