Easter Weekend Smoke

Discussion in 'Beef' started by dutch, Apr 11, 2007.

  1. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    As I promised in DeejayDebi's "Found More Briskets" thread, I'd post pics of my Easter Weekend Smoke.

    To start, Friday night I gave my 8.5 pound Packer Brisket a slather of yellow mustard and sprinkled Montreal Steak seasoning over the top followed by a good sprinkling of some Chipotle Mesquite powder that I had on hand. Wrapped the brisket in plastic wrap and put it in the garage fridge.

    Saturday afternoon around 2:30 pm I fired up the GOSM with a chunk of pecan and a chunk of cherry. While the GOSM was coming up to temp I unwrapped the brisket and applied another light sprinkle of the Montreal Steak Seasoning and the Chipotle powder. WOW the aroma of the spices coming up from the brisket was fantastic. Had to restrain myself so I wouldn't take a bite out of it.

    Into the smoker fat side down and only opened the door long enough after the first hour to toss in another chunk of pecan and cherry. Hour three I reloaded the wood box and sprayed the brisket with equal parts of apple juice and cranberry juice. Hour four another spritz of juice and some more wood into the box.

    At the beginning of hour seven, I pulled the brisket and wrapped it in foil and back into the fridge. Still to dang cold out at night to do an all nighter.

    Sunday morning 11:00 am smoker fire back up and brought up to temp. While smoker was heating up I pulled the brisket out of the fridge and began prepping my two rack of pork ribs and one rack of beef. Pork ribs got a brushing of vegetable oil and sprinkled with some Emeril's Rib Rub that Ma Dutch picked up. The beef ribs got the mustard slather and the Montreal Steak Seasoning and Chipotle pepper rub. Everything went into the smoker at 12:00 noon. Ribs got their first spray two hours into the smoke session. On this smoke I did not do the 3-2-1 method-I just continued to spray the ribs once an hour when I replenished the wood box.

    Everything was pulled at 6:00 pm, chamber temps for both days was at 225*. The brisket was at 180*. The future son-in-law (from ol' Kentucky) was as happy as a hog in a mud wallow when he saw all 'que. And he was really impressed when he cut a slice of brisket with the side of his fork.

    Enjoy the food porn!!
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  2. gofish

    gofish Smoking Fanatic OTBS Member

    Good lookin grub Dutch!
     
  3. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Dutch those look amazing ! drewl ,slurp slurp !! lol ...too many wobly pops ,time for bed :)[​IMG]
     
  4. chris_harper

    chris_harper Master of the Pit OTBS Member

    looks good. now i am hungry, and i just got home from work.
     
  5. buddy

    buddy StickBurners

    Man thats some good looking chow!
     
  6. tonto1117

    tonto1117 Master of the Pit OTBS Member

    Somone please pass me the monitor bib....Drooling. Looks great Dutch, betcha that's one happy son in law to be.[​IMG]

    The Chipotle Mesquite powder, you mentioned, is that somthing you made up or a mix that I can find already pre mixed??
     
  7. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Man that looks great! (He types through the drool on the keyboard)

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  8. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Great looking food Dutch[​IMG]

    I remember a discussion a week or so ago about the gas smokers not putting a good smoke ring on the meat. I say take a look at the slices of Dutch's brisket[​IMG]
     
  9. smokincowboy

    smokincowboy Smoking Fanatic OTBS Member

    Oh man that looks good
     
  10. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    Lord, Dutch. That is some obscene porn!
    Got an extra bed for an OGHFG? (Old Gray Haired Fat Guy) I'd move in in a minnit for grub like that. [​IMG]
     
  11. smokincowboy

    smokincowboy Smoking Fanatic OTBS Member

    I was going to ask if he neaded another son inlaw but I to am old grey and big in the middle so gould ya just adopte me ;)
     
  12. jts70

    jts70 Smoking Fanatic OTBS Member

    I could almost taste from here! Looks great!
     
  13. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    That Chipotle Mesquite powder was part of a three pack of spices that was in a prize package that I won in a Dutch Oven Cook-off, so I know the stuff is commercially produced. I'll have to check the bottle to see if there is any Company info listed. The other two bottles in the pack is Cajun Seasoning and Lemon Pepper.
     
  14. tonto1117

    tonto1117 Master of the Pit OTBS Member

    Appreciate it!![​IMG]
     
  15. deejaydebi

    deejaydebi Smoking Guru

    Dutch -

    That does look sooooooooooo good! You make some mean que!

    Looks like all need now is the chipotle powder the rest I have on the shelf!

    Thanks!
    [​IMG]
     
  16. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Theresa, In looking at the Mesquite Chipotle Seasoning bottle, I found a phone number- on the side of the bottle, it's 801.859.6611. The lable on the bottle is:


    Chef Tomass
    Gourmet
    Dutch Oven Society
    Mesquite Chipotle
    Seasoning
    cheftomassspices& netzero.com

    I did a "Goggle" and found
    Chef Tomass Gourmet Seasoning
    www.cheftomass.net

    I tried the link but came up with a "Page not found" message.

    I'll try the phone number tomorrow when things slow down at work.
     
  17. tonto1117

    tonto1117 Master of the Pit OTBS Member

    Dutch, The link worked fine for me and I was able to find the Mesquite Chipoltle Seasoning. There are also some other very interesting blends.

    I am going to peruse the site a bit later this morning and place my order. Thank You very much.[​IMG]
     
  18. squeezy

    squeezy Master of the Pit OTBS Member

    And I'd be willing to bunk with whomever to have a stake in that grub ....

    another OGHFG ! [​IMG]

    Nice job Dutch ...
     
  19. ultramag

    ultramag SMF Events Planning Committee

    That was the first thing that I thought when I opened that first sliced brisket pic. Looks good Dutch.
     
  20. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Chef Tom's site must have been off line last night, I was able to get to the site this morning with no problem.
     

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