- Aug 8, 2009
- 47
- 10
A friend and I are throwing a BBQ this Sunday for our class. Most of those in attendance have never had real southern BBQ or even BBQ at all! I've done single butts and briskets and even a butt and brisket at the same time, but never this much!
We're doing 4 briskets (8-9lbs each) and 8 butts (8-9lbs each). We have two upright smokers, but will have to do the briskets first and butts second. The briskets are rubbed in a mostly pepper based rub while the butts are in a brown sugar/paprika based rub. We're using mesquite wood to for the briskets and hickory for the butts.
Brisket Plan
Start at 6am tomorrow morning. Brisket fat side down. We left a decent amount of fat cap (1/2") since we'll be reheating them the following day. Mesquite wood and smoke to 170' with an apple juice, cider vinegar, and spiced rum spray every hour or so after 6-7 hours. At 170', foil with some of the juices and spray and continue to 190'. Pull and let rest in color for an hour. Separate point and flat, re-wrap flat, and put back in cooler for another hour. Cube point, re-rub, and smoke for 1-2 hours for burnt ends. Pull point out of cooler, slice, put in foil pan, cover with foil, and put in fridge for Sunday. 3 hours before BBQ on Sunday, take foil pans out of fridge, cover with defatted brisket juice from smoker, and reheat at 200 for 2-3 hours. Serve and enjoy!
Pork Plan
Pretty standard. Butts are rubbed now. Have decent fat cap on them. Start them tomorrow night after brisket is done. Smoke with hickory wood. Smoke till 170' with sprays every hour after 6-7 hours. Wrap in foil with spray and then continue until 200'. Pull and place in coolers for 1-2 hours. Shred 2-3 butts in advance and bring the remaining to the BBQ to shred there. Finish with a bit of finishing sauce and serve!
I'll try and post some pictures and updates over the next two days. Picture is shot of fridge with all meat rubbed and waiting for smoker tomorrow!
We're doing 4 briskets (8-9lbs each) and 8 butts (8-9lbs each). We have two upright smokers, but will have to do the briskets first and butts second. The briskets are rubbed in a mostly pepper based rub while the butts are in a brown sugar/paprika based rub. We're using mesquite wood to for the briskets and hickory for the butts.
Brisket Plan
Start at 6am tomorrow morning. Brisket fat side down. We left a decent amount of fat cap (1/2") since we'll be reheating them the following day. Mesquite wood and smoke to 170' with an apple juice, cider vinegar, and spiced rum spray every hour or so after 6-7 hours. At 170', foil with some of the juices and spray and continue to 190'. Pull and let rest in color for an hour. Separate point and flat, re-wrap flat, and put back in cooler for another hour. Cube point, re-rub, and smoke for 1-2 hours for burnt ends. Pull point out of cooler, slice, put in foil pan, cover with foil, and put in fridge for Sunday. 3 hours before BBQ on Sunday, take foil pans out of fridge, cover with defatted brisket juice from smoker, and reheat at 200 for 2-3 hours. Serve and enjoy!
Pork Plan
Pretty standard. Butts are rubbed now. Have decent fat cap on them. Start them tomorrow night after brisket is done. Smoke with hickory wood. Smoke till 170' with sprays every hour after 6-7 hours. Wrap in foil with spray and then continue until 200'. Pull and place in coolers for 1-2 hours. Shred 2-3 butts in advance and bring the remaining to the BBQ to shred there. Finish with a bit of finishing sauce and serve!
I'll try and post some pictures and updates over the next two days. Picture is shot of fridge with all meat rubbed and waiting for smoker tomorrow!
