SATURDAY BRISKET and OTHER STUFF

Discussion in 'Beef' started by gary s, May 24, 2014.

  1. Good morning all, set the clock for 4:30, woke up at 4:15 so I got up.

    First order of business (Start Coffee) , then I pulled out everything I am smoking to take a picture. Everything back in fridge. except for the Brisket and Pork shoulder.

    Started getting my smoker ready. I had a partial bag of lump left still have a few splits of hickory and picked up some pecan yesterday from #2 son. Hooked up my trusty weed burner and started the charcoal. Also went over my racks and inside the CC to help get it up to temp quicker and get rid of anything that may have been left from last time, brushed down the racks and went to get the meat ready.

    Full packer Brisket about 12# and a 9# pork shoulder;

    Trimmed up the brisket, rubbed it down with a little EVOO then salt and course ground black pepper.

    Shoulder was rinsed, rubbed down with a little yellow mustard and my BBQ rub

    Both on the smoker at 5:30   What can I say, I'm old and getting slower

    It is now 6:10 and getting light, I'll post a couple on the smoker 

    Here are some pictures I have so far

    Brisket, Pork shoulder, St Louis ribs, Boudin, 2 packages Country style ribs and 4 packages of Kielbasa Sausage





     
  2. More Pictures

    Smoker


    Brisket & Shoulder


    Fire


    Settings on my FB door for now, getting ready to dampen back a bit


    Nothing but Thin Blue Smoke


     My smoker is straight out the patio door, so I can sit in my recliner, drink my coffee, post on SMF and watch my temp gauge

    Later 
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Awesome Start, Gary!!!

    Beautiful TBS going!!![​IMG][​IMG]

    Be Back.

    [​IMG]

    Bear
     
  4. Two hours in, added another split and a couple scoops of lump. Spritzed both with 50/50 mix Apple Juice & Apple Cider Vinegar  Back to my recliner and working on second pot of coffee.

     
  5. Last edited: May 24, 2014
  6. Went ahead and started the baked beans so I could get them on the smoker, Picture of the smoker 3 hours in.  I guess one picture didn't take of the onions sauteing with the bacon 



    Very thin Blue Smoke, Mostly heat


    Holding a steady 225º

     
  7. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That all looks great Gary ! Looks like your in for a fun day...... Good for you !
     
  8. Beans on the smoker

    r
     
  9. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Love the thread Gary!  I felt like I was there from the words and pics as I sat here sipping my coffee.  Could even smell the smoke.  Inspired me to put my shopping list together for today (busy week), including Tri Tips for my wife, Brisket for me, another batch of Dutch's Wicked Baked Beans for both of us.  Thanks for the wakeup read! 
     
  10. You are welcome, always a good day when you have a smoker full of meat and a lot of good friends to post pictures and visit with.

    Have a great weekend

    Gary S
     
  11. Looking good Gary, Not sure about Texas but here in N.C our brisket prices have sky rocketed up to $9  #
     
  12. Oh my.... That is a beautiful sight!!!
     
  13. Getting ready to wrap at 10:30   Brisket in Butcher paper, Shoulder in Foil   I'll post pictures.  Holding at 225º  nothing but thin blue smoke.

    Gary
     
  14. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    lookin' good Gary.................
     
  15. I think I paid a little over three bucks a pound. Pork is what is getting high  Pork Butt $2.97 lb.

    Gary
     
  16. 5 hours in, pulled both brisket and pork butt to wrap, then back on the smoker.




    Time to start prepping the ribs, probably go on around noon or a little before.
     
  17. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Lookin awesome Gary ! Thumbs Up
     
  18. Prepped the Ribs, 1 rack of St Louis and Packages of Country style, Guess i'm on a mustard kick today.

    Here is where I pulled the membrane off the underside


    St Louis & Country Style Cleaned up and ready for seasoning


    On a Mustard kick tody


    My regular Rub   and -------   waiting to go on


    Sausage and Boudin a little later,  Ribs going on in about 15 min.

    I am 6 hours into my cook, only another 6 or so to go.

    Gary
     
  19. Ribs are on, be in a holding pattern for a while

     
    bearcarver likes this.
  20. looking good Gary , How many people you plan on feeding ?
     

Share This Page