- Jul 22, 2017
- 24
- 28
Nothing like a little R&R with B&B (butt & brisket)! Have family in town so I ran a 5lb butt with 4lb brisket (Sorry for a little beef content in the Pork forum, but the butt was 56% of my TMC [total meat content] so therefore this qualifies as a majority Pork related post! haha). Thanks to Uncle Eddie and Bear, this was my first smoke with nothing in the water pan in my MES30. What a big difference. JD white Oak/Cherry wood combo gave a real nice balanced sweetness to both meats.
This was a cryovac pre-brined butt so my next adventure is to go with a fresh butt. Maybe it's just psychological, maybe not, but the quality of the fresh meat just looks so much better.
8 hr additional brine for the butt in AJ/Cider vinegar. This time I tried olive oil instead of mustard for the pre-rub (on both meats). I think I like the mustard better with my rub mix. 12 hr marinade time in fridge with rub. No foiling and no spritzing.
MES30 Set point 260F. Air temp stabilized at 220F +/- 10F after loading the meat. After 4 hours both meats at 155F internal. At 9 hours, Butt IT at 205F and Brisket at 198F. Butt literally fell apart into pieces as I pulled it our of the smoker.....Oh what a glorious meal!
This was a cryovac pre-brined butt so my next adventure is to go with a fresh butt. Maybe it's just psychological, maybe not, but the quality of the fresh meat just looks so much better.
8 hr additional brine for the butt in AJ/Cider vinegar. This time I tried olive oil instead of mustard for the pre-rub (on both meats). I think I like the mustard better with my rub mix. 12 hr marinade time in fridge with rub. No foiling and no spritzing.
MES30 Set point 260F. Air temp stabilized at 220F +/- 10F after loading the meat. After 4 hours both meats at 155F internal. At 9 hours, Butt IT at 205F and Brisket at 198F. Butt literally fell apart into pieces as I pulled it our of the smoker.....Oh what a glorious meal!
