Christening Our New CCSV24, Brisket & Butt Qview

chilerelleno

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Alabama Gulf Coast In the Origin of Mardi Gras

• Nov 6, 2016

• #1

Time to finally christen our new smoker, a Camp Chef Smoke Vault 24".
I've a 5.4# brisket flat and a 8.5# Boston Butt in the fridge, all rubbed down and ready for an early start in the AM.

And here we go...

Plan on smoking these low and slow at 225'

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• chilerelleno
• Nov 6, 2016

Butt RUB
1C Brown Sugar
1C Paprika
1/2C Seasoned salt
1/4C Cajun mix
2T each Garlic and Onion powder

Rub butt, coat with mustard and rub again, plastic wrap, refrigerate and rub again before going in the smoker.

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• chilerelleno
• Nov 6, 2016

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• chilerelleno
• Nov 6, 2016

Brisket Rub
Take one cup of the above rub and add 1/8C ground Black Pepper
Rub liberally and plastic wrap, refrigerate and then straight to the smoker in the AM.

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• chilerelleno
• Nov 6, 2016

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• chilerelleno
• Nov 6, 2016

More to come

 

akdutchguy

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• Nov 6, 2016

• #2

I'm hungry. This is going to be good.
Jason

 

mike5051

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• Nov 6, 2016

• #3

I can't wait!  

Mike

 

chilerelleno

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Alabama Gulf Coast In the Origin of Mardi Gras

• Nov 6, 2016

• #4

Looking forward to trying the regular and Sriracha pickled onions on Pulled Pork sammiches... OH Yeah!
And put some into some fresh slaw too.

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• chilerelleno
• Nov 6, 2016

 

SmokinAl

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• Nov 7, 2016

• #5

Looks like a great start!

Al

 

chilerelleno

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Alabama Gulf Coast In the Origin of Mardi Gras

• Nov 7, 2016

• #6

Couldn't find my pan for the Brisket so it's naked on the grill, oh well.
I'll get the juices when I Crutch it.

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• chilerelleno
• Nov 7, 2016

And made a batch of my Whup@$$ Coleslaw.

I normally forego carrot in my slaws, but the family wanted it.

I'll be adding some of my pickled onions to some of this later.

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• chilerelleno
• Nov 7, 2016

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• chilerelleno
• Nov 7, 2016

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• chilerelleno
• Nov 7, 2016

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• chilerelleno
• Nov 7, 2016

 

chilerelleno

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Alabama Gulf Coast In the Origin of Mardi Gras

• Nov 7, 2016

• #7

Brisket hit 165' after six (6) hours.
Time to Crutch it with foil, I figure I'll check in another two hours to see if it passes the probe test for smooth as butter.

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• chilerelleno
• Nov 7, 2016

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• chilerelleno
• Nov 7, 2016

 

dirtsailor2003

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• Nov 7, 2016

• #8

Looks tasty!

 

chilerelleno

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Alabama Gulf Coast In the Origin of Mardi Gras

• Nov 7, 2016

• #9

5.4# Brisket Flat, done in 10hrs.
Unwrapped from the crutch and was very pleased, its now resting where the dogs have no chance of getting to it.
Couldn't resist cutting a burnt end off, nicely tender and juicy... Mmmmm!

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• chilerelleno
• Nov 7, 2016

The Butt was stalled at 170'ish so I decided to Crutch it too after setting the Brisket off to the side. Kicked the smoker's temp up to 275' and will give it another hour before checking it.

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• chilerelleno
• Nov 7, 2016

 

chilerelleno

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Alabama Gulf Coast In the Origin of Mardi Gras

• Nov 7, 2016

• #10

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• chilerelleno
• Nov 7, 2016

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• chilerelleno
• Nov 7, 2016

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• chilerelleno
• Nov 7, 2016

Money Shots

Brisket Sammich with SBR and Sriracha Pickled Onions
Whup@$$ Coleslaw
Salted Cucumber Wedges

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• chilerelleno
• Nov 7, 2016

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• chilerelleno
• Nov 7, 2016

 

pc farmer

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• Nov 7, 2016

• #11

Beautiful cook. Well done. Points for sure

 

chilerelleno

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Alabama Gulf Coast In the Origin of Mardi Gras

• Nov 7, 2016

• #12

Even Crutched the Butt took it's sweet time reaching 195' and getting butter tender.
By the time it was ready to come off the smoker the family had devoured the entire brisket.
So we'll be digging into the Pulled Pork starting at lunch tomorrow.

I dig the color contrast between before and after crutching it.

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• chilerelleno
• Nov 7, 2016

 

mike5051

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• Nov 7, 2016

• #13

Great job!  "Points" for the brisket and the butt!  Great Qview.

Mike

 

crankybuzzard

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• Nov 8, 2016

• #14

Very nice indeed!  That brisket looks amazing!

 

chilerelleno

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Alabama Gulf Coast In the Origin of Mardi Gras

• Nov 8, 2016

• #15

Didn't like the bark on the Butt after crutching it.
I have to have bark meat sammiches when it comes to Pulled Pork, so I popped it into a 500' oven for a few minutes.
Booyah! Looks like it never saw foil.

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• chilerelleno
• Nov 8, 2016

And then I made lunch.

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• chilerelleno
• Nov 8, 2016

 

b-one

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• Nov 8, 2016

• #16

Tasty looking smoke! Love the toasted buns!

 

disco

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• Nov 8, 2016

• #17

Great smoke. Great food. Great qview. Great thread. Other than that there isn't much to see here.

Point!

Disco

 

SmokinAl

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• Nov 9, 2016

• #18

Everything looks absolutely delicious!

Point!

Al

 

garvinque

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• Nov 9, 2016

• #19

How do you like the Camp Chef?

 

Rafter H BBQ

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• Nov 9, 2016

• #20

Awesome cook CR, very nice ! Thumbs Up Looks real tasty !