So I've just gotten into the hobby of smoking and I've been loving it. Got my smoker put together last friday and smoked ribs and bbq beans last saturday and chicken on sunday. Both turned out awesome. Got brave due to my good initial results and went for a 9lb boston butt and 11lb brisket! For my first time I was shocked at the results, came out amazing....seriously some of the best pork and brisket I've had. Maybe I'm a bit biased due to the fact I cooked it. Anyways, I rubbed with a rub I've found on a friends bbq blog called Magic Dust. I forget the guy whos recipe it is right off. Used the rub on the ribs and chicken last weekend so thought I'd see what it was like on the butt and brisket. I used the exact recipe one the butt and used a little less sugar and salt on the brisket. Not sure exactly why honestly but I had read about some people not liking a bunch of sugar or salt on meat. I dont like sweet or salty meat either so I figured it wouldn't hurt. Couldn't be more pleased with the results! Awesome bark and perfect taste in rubs for each meat IMO. I injected the butt with a apple juice, rub, worstchire sauce, and bit of sugar mixture. Not sure if that helped or not, this being my first one, however it was and juicy and tender as I had possibly hoped it would be. Didn't foil either meat until I took off the smoker. I took the brisket off about 187 and the but of about 197. Ran the smoker about 230 avg temp. Put the meat on 1am, took the brisket off at 2:30pm or so and butt off at 4pm. Is it normal for a larger brisket to finish sooner than a smaller butt? I have a 22.5 WSM and put the butt on top grate and brisket on bottom. Haven't tested, but makes sense, and from what I've gathered the bottom grate right above the water pan stays around 10 degrees cooler than the top. I filled the coals just over the top of the rim, used a decent sized single cut of pecan wood and about 5 avg size (baseball size or so) chunks of hickory mixed throughout the charcoal that I bought in a bag at a local hardware store. After I pulled both hunks of meat I put 5 cobs of corn that I pulled the stalk? back and pulled the stringy shit out on. I soaked corn and green stalk? for about 45 mins then put green outside layer back around it and tied it tight. Put on the smoker with a hunk of hickory and pecan for around 1 hr and 40 mins or so and the corn was awesome as well! Very basic way to do corn but had the best flavor ever. Haved to say after the ribs, chicken, and now brisket and butt I am officialy stoked on smoke! Couldn't have done it without reading up on here for the last few weeks, thanks for all the info! Will add the q-view as soon my profile is approved!
