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First Brisket along with butt and qview

post #1 of 6
Thread Starter 

Well I did my first brisket last night for my wife's birthday.  It turned out pretty good.  It stalled at 150 for about 2 hours and once it hit 160 I foiled it.  I thought I would then have enough time to run into town which took me about 2.5 hours.  Well by the time I got back it had hit 200!!!  I had not wanted to pull it so I ended up slicing it and it was just a bit dry.  If I would have been here to to take it off like should have been done it would have been awesome.  I also did 2 onions with the cores out and butter in them, along with 2 peppers.  We then put in swiss cheese, the meat, and onion and pepper in the sandwich.  I also made up some au jus with the drippings and served that on the side.  They were awesome.

     I also did a 9lb pork butt and pulled that.  Was not the best I have done.  I did with a brown sugar rub and have come to this conclusion.  Neither I or any of the people I cook for like any of the rubs with sugar in them.  I had added the juice back to the pork and some of soflaquer's finishing sauce, and the sugar taste just overpowered it.  Still not bad of course, just not as good as I have made before.  Well here are the pictures.


IMG00037-20100807-0638.jpgIMG00040-20100807-1054.jpg IMG00039-20100807-1054.jpgIMG00042-20100807-1721.jpgIMG00043-20100807-1721.jpg

post #2 of 6

The pulled looks damn good. Thats interesting about the sugar part you mentioned. I find the other spices round off the sweetness and they all blend together. You could try using very little sugar or non at all ! ! Well enjoy and thanks for the qview.

post #3 of 6

It all looks great from here.

 That's the great thing about a recipe, It can be adjusted to fit your taste.

 salt free diet ? don't add salt.

 don't like sweet ? cut back on the sugar.

 Want more heat ? add pepper.

 I make my rubs to fit my taste and I try not to make them where someone else just couldn't eat them. you will never be perfect for everyone.

post #4 of 6

It all looks real good from my house!


Being from WI, it must be hard to find cheese for your sandwich.  




post #5 of 6
Thread Starter 

I have to get  a better camera, the phone is just not cutting it.


Cheese from anywhere else just doesnt seem like cheese!!

post #6 of 6

The pok looks awesome! I used the Memphis Dust Rub from amazingribs.com which includes sugar on a pulled pork. It didn't make the meat taste sweet at all. Maybe it was the optional ingredient I added (chili), but ours tasted hot 'n' spicy. The sugar, I believe, was responsible for a nice glazing effect.


Memphis Dust Recipe

3/4 cup firmly packed dark brown sugar

3/4 cup white sugar

1/2 cup paprika

1/4 cup kosher salt

1/4 cup garlic powder

2 tablespoons ground black pepper

2 tablespoons ground ginger powder

2 tablespoons onion powder

2 teaspoons rosemary powder


Optional. Add up to 2 tablespoons crushed dried chipotle, cayenne, chili powder, or other hot pepper

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