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5 Butts, 2 Briskets, Qview

post #1 of 18
Thread Starter 
Big day on the Lang Saturday.

Price at the commissary went up a bit on the butts, used to pay $.92. Rubbed down with a good dose of Jeff's..

And the briskets...

Got the butts on and fired up the charcoal grill for my first go at searing a briskets. It was happy to see me after so long... Briskets got a heavy sprinkle of Canadian steak seasoning. It just didn't seem right to burn the meat to a crisp.

More coming...
post #2 of 18
Looks like a good start
post #3 of 18
That does looks good so far....cool.gif
post #4 of 18
Thread Starter 
Started spritzing at the three hour mark with 3:1 apple juice and Capt Morgan on the butts and a bourbon-based spritz for the brisket.

6 hours...

Took around 6.5 hours go get the briskets to 160. Pulled them and foiled them. Thick-sliced onions lined the bottom of the foil. That makes for some GREAT oniony flavored drippin's!

Sorry, that's the last pic of the brisket today. I smoked them this weekend to cater a party next weekend. Still gotta smoke chix quarters and ribs Saturday and will post the final brisket qview the the qview of of the chix and ribs.

Finishing up with the butts...
post #5 of 18
Looks good Ken
post #6 of 18
Thread Starter 
Finishin up this smoke...

Butts at 9 hours, getting close to foil

had to show this sweet closeup!

Didn't take any more pics till after the towel and the cooler rest.

Got the butts in the cooler and went to bed. They were in there for 6 hours before I woke up and got to them. Wish I stuck a therm in one. All I know is they were way too hot still to grab with bare hands.

Fresh out of the cooler...

Got one full pan and one half pan, both mounded over. Came out to 24.85 lbs prepared from 44.80 lbs of raw for a yield of 55.4%.

Love this closeup!

6 bags at 4 lbs each, 3 committed to the party this coming weekend

Stay tuned for next week's episode, starring 6 racks of spare ribs, 20 pounds of chix quarters, and now I'm thinking one of Jerry's pigs! Two half pans of Dutch's beans, Wife's potato salad, and hopefully I can find a good coleslaw recipe.
post #7 of 18
Thread Starter 
Sorry 'bout the pics of the butts getting ready to be pulled. Seems I posted a different view of the same butts icon_rolleyes.gif
post #8 of 18
Yeesh Seboke,

Teach a man to smoke and he has great Q for the rest of his life. Teach a man to smoke and get him a Lang and the edible animal population starts to quickly diminish.

Hear ye, hear ye, get your meat fast before Seboke cooks it all!

Man it all looks great. I may have to do a smoke this weekend after all this Q!

Props and way to put that thing to use.
post #9 of 18
I am new to the board, but no where near new to smoking butts, briskets and everything else. I have to admit that this is the first time I have heard of anyone searing briskets at the start of a cook. Can you tell me more about it and the rationale? Thanks!

post #10 of 18
Excellent work....Man, that looks delicious!PDT_Armataz_01_37.gif
post #11 of 18
Man, everything looks so good. You have got that 84 figured out nicely. Love the look of them scored butts. Have you noticed the difference of scoring?

I am envious of the pull out grate that ya got, saves the back a bit!

Great thread Seboke!PDT_Armataz_01_37.gif
post #12 of 18
I would like to add that I have modified the way I do the method a bit to. Many spices don't take well to frying in beef fat and open flame. Hence, I have been searing the meat and THEN applying a mustard slather and rub before smoking. Just something else to try.
post #13 of 18
Great looking smoke,man thats a lot of meat you got for the weekend.
post #14 of 18
Nice job Seboke! PDT_Armataz_01_37.gif .
post #15 of 18
How are you going to store all the meat for the week? I see you Vac sealed the pork, are you going to freeze or just refrigerate? Do you then just re-heat in a roaster? Also how about the brisket, what do you do with it, slice, pull, leave whole befroe reheating? Sorry for all the questions but I would like to do a few big things and was just wondering on how to coordinate.
post #16 of 18
Why did I come home for lunch and look at this. Here I come deli meat sandwich, uggghhhh.

AWESOME job man.
post #17 of 18
Ken another great smoke!!!! as far as searing briskets i just did one past weekend that i posted and did a modified sorta like richtee said. personally i also believe its a waste to put seasonings or anything else on before the sear, i put absolutly nothing on brisket before searing, after the sear i used a peppercorn garlic marinade, more like a paste and added 1/3 at beginning of smoke after the sear, another 1/3 somewhere in the middle, and the final 1/3 when it went in foil at 170ish. took off at 205 and toweled it and let rest for couple hours and went to work pulling. all the while i smoked it fat side was up. i was kinda thinking that the fat would render itself and soak down thru the meat making it more juicey. i dont know for sure if i seared most of the fat cap off or if it disappeared during the smoke but when i pulled it there was basically nothing left of the fat except a spot here and there. and it was nice and juicey. all i can say is it pays off sometimes to mess around and try different things. ya never know what you may discover, and you dont have to do it exactly like anyone else says. it is your creation and what you do with it is totally up to you. just remember to share your discoveries with us all and maybe we be making your brisky next time!!!
post #18 of 18
Great looking smoke seboke, another job well donePDT_Armataz_01_37.gif
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