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Pork Shoulder AND Brisket; gotta post somewhere...
Thanks for all the high praise. The butt was truly great, but I am sad the report the brisket was less than stellar. It was not done long enough; not nearly tender enough. The flovor was good, but confusing; the weber kicken chicken was a poor choice. It's edible, just not great. I'll be... -
Pork Shoulder AND Brisket; gotta post somewhere...
The brisket is done now, but I am still trying to figure out how to cut it properly. -
Pork Shoulder AND Brisket; gotta post somewhere...
Wow, the butt was a winner. My wife is usually pretty picky; this time she went back for seconds. -
Pork Shoulder AND Brisket; gotta post somewhere...
ready to pull the butt. -
Brisket Redemption Smoke '07
Very nice looking! You set the bar high! I hope mine come out that well! -
Pork Shoulder AND Brisket; gotta post somewhere...
Thank for the quick reply. I took your advice and wrapped it. Before I did, I asked my 4-year old if you wanted some. Asked "are they ribs?" I told him no, but that it was kind of like ribs. When I told him it was a Boston Butt, he said, "yuk", but tried some off a corner after some coaxing then... -
Pork Shoulder AND Brisket; gotta post somewhere...
thanks for the comments. The Butt is at 170*. Should I pull it and wrap it. Should I leave ti alone till 190*. What should I do????? -
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Pork Shoulder AND Brisket; gotta post somewhere...
A pic of the pit and one of the goods as of 0930... -
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New to the board: smokin in OH
Thanks all for the warm welcome. Smoking a pork shoulder and brisket tonight. After surfing the site I have changed my mind about getting a bigger smoker and have decided to get a simple weber kettle for grilling and dedicate my smokenpit to a smoker-only unit. Going to try some of the mods... -
Pork Shoulder AND Brisket; gotta post somewhere...
it's 2300 hours here in dayton. i just put on a 7 lb pork shoulder and will put on a 7 lb brisket in a couple hours. I am using a charcoal and wet wood chunk mix to do them up. For the pork I did a rub with sea salt, onion powder, garlic powder, black pepper, thyme, and white pepper. I'll... -
Wet vs. dry wood
regarding soaking chunks: I soak mine so as to slow the burn rate. I suspect if you soaked them long enough to fully waterlog them it might take a week or more, especially w/hardwood. So, I do mine like I would dry beans when in a hurry. I put them in a big pot of water on the stove and boil... -
Smoked Squirrel!
I made some Squirrel Jerky in my mom's deydrator when I was kid. It was ok, but as I recall, more work than it was worth. It is doable though, and likely a fun way to practice while not wasting any "prized" or purchased meat. -
New to the board: smokin in OH
Hi there. What great site. I have owned my Brinkmann Smoke'N Pit since 1993 and added the firebox to it in 1997. What a great unit. I've had great success with chickens, turkeys, ribs, salmon, and halibut. But alas, it (the grill) is getting old. It is pretty weathered and rusted on the...
