or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › Brisket and Butt combo!
New Posts  All Forums:Forum Nav:

Brisket and Butt combo!

post #1 of 13
Thread Starter 
Yesterday I picked up a close out slab (believe it is a point) that weighed little over 2 lbs. The butt is almost 8lbs.

Seasoned the brisket up with pepper garlic and salt.

Rubbed the butt down with 3 different rubs. Used up a few that I had little left. Not really to sure of all the ingredients but they are very similar because I'm usually making just some kind. Sugar, salt, onion, garlic, ancho, chipolte, paprika.

Will continue with pictures all day. Cooking at 225.


post #2 of 13

Looks like a good start.

post #3 of 13
Thread Starter 
Thanks bmaddox

Little over 3 hours in and I added the thermometer and poked the brisket to check IT. Butt is at 131 and brisket is at 160 so I'm gonna add a little beef brother and Worchesthire and foil the brisket.
post #4 of 13

That brisket looks like the end of the flat so it probably doesn't have much fat. If that is the case then adding some liquid and wrapping it will help a bunch. 

post #5 of 13

looking good! keep us posted 

post #6 of 13

Ooohhh baby.

post #7 of 13
Thread Starter 
Quote:
Originally Posted by bmaddox View Post

That brisket looks like the end of the flat so it probably doesn't have much fat. If that is the case then adding some liquid and wrapping it will help a bunch. 
Just checked temp on brisket and it read 207. Seems to maybe have been on to long but we will wait and see in 2 hours.

Would u let it rest in the foil with the juices or rewrap in new foil?

Thanks.

Butts at 156. Seems to be in its stall. Usually have it stall little higher but every butt is different.
post #8 of 13

correct every butt is different and for the brisket unless you plan on pulling that brisket you may have over cooked it for slicing its best after about 180 on it to probe check it for tenderness... when it goes in like a hot knife in butter its done. good luck i hope it turns out good 

post #9 of 13
Thread Starter 
Quote:
Originally Posted by jcollins View Post

correct every butt is different and for the brisket unless you plan on pulling that brisket you may have over cooked it for slicing its best after about 180 on it to probe check it for tenderness... when it goes in like a hot knife in butter its done. good luck i hope it turns out good 
the last brisket I done was 200 and it cut like a hot knife in butter but that was a whole one. I guess ya live and learn. It was only 9$ and having only 1 probe for meat and other for smoker kinda hurt I suppose. Jumped 40 degrees in a hour and half after wrapping.
post #10 of 13

Yeah it happens you live and learn and you have to watch temps when you foil they will skyrocket quick

post #11 of 13
Thread Starter 
Nice smoke ring and done pretty good! Not tough and passed the bend test! It's even approved by my little helper!

Butt is at 172. Had to move into oven to finish as I pulled a rookie mistake and let my pellet grill run out of pellets. Let it rest amd filed then relit to come up with a fire inside my grill. Pretty sure it over filled the pellets and that caused it. Well see if any damage once it cools off. Looked like a grease fire and I just cleaned it up this morning so not to sure.
post #12 of 13

Looks good to me :drool ,  holding together in a slice . You must have had a melt in your mouth Brisky :icon_exclaim:       How was the Butt :confused: . It got forgot about . . .

 

If you took a Shot , post it :biggrin: .

 

Have fun and .. . 

post #13 of 13
Thread Starter 
Here is the only one I remembered taking. I was in a hurry to get to softball so only snapped one.

Thanks for watching and good vibes given its appreciated!finished the slices of brisket today!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: General Discussion
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › Brisket and Butt combo!