Once again, your posts here push me to new and wonderful firsts. My armature neighborhood bbq team and their families got together and I put together some new things to try…..wasn’t flawless execution, but fun and there wasn’t any leftovers!
SPOG for the Chuck & Brisket flat, Brown sugar base rub for the pork butt. I halved the salt and replaced with Accent, per
thirdeye
recommendation
onto the pellet pooper with mesquite. I’ve been having AMPS issues which didn’t bother me too much because the strong flavors being added later will dominate anyway.
Pulled them off and rested when;
1) Brisket flat hit IT of 190. No probe tender since it’ll be simmering in chili pot forabout 4 to 5 hours the next day.
2) Chuck hit IT of 180. cubbed next day and brought up to probe tender in maple bourbon glaze.
3) Pork butt hit 180, cut into ribs next day and brought to pull tender in Chipotle bbq sauce.
Chuck and Butt we’re wrapped after long rest and put in the fridge for Next day. Last pic of brisket I cubed that night to put in the IPA Texas Chili sauce (recipe on my IPA Texas Style Chili thread) to marinade overnight.
Next day I put the chili on a low simmer to reduce and cook of IPA alcohol taste. I think it went about 5 hours.
Then cubbed up the Chuck and put into foil pan. In sauce pan;
1/2 cup maple syrup
1/2 cup bourbon
1/4 cup ketchup
1/4 cup brown sugar
4 teaspoons sugar base rub
4 teaspoons apple cider vinegar
Boil, reduce to low simmer to reduce to syrup consistency, pour on beef cubes, then sprinkled with K Satlt and brown sugar, a few Pattie’s of butter into the mix.
Then the Butt, cut up to look like ribs, placed in aluminum pan, in sauce pan:
2 cups BBq sauce (I used Sweet Baby Ray)
2 tablespoons molasses
1/2 cup cider vinegar
1 tablespoon Worcestershire
3 chopped chipotles in adobo sauce
Stir and simmer till blended well.
Cover, back on smoker at 250 for about another hour.Removed lid, I was going to put boneless ribs onto kettle, but they fell apart fast and the beer was flowing and BS was flying so we decided to eat! Chuck burnt ends were real tasty, chili was amazing, boneless ribs became a sloppy pulled pork, but….. definitely great! Fun flavors, poor execution, but a lot of happy friends!
Thank you for your time!!!
SPOG for the Chuck & Brisket flat, Brown sugar base rub for the pork butt. I halved the salt and replaced with Accent, per
thirdeye
recommendation
onto the pellet pooper with mesquite. I’ve been having AMPS issues which didn’t bother me too much because the strong flavors being added later will dominate anyway.
Pulled them off and rested when;
1) Brisket flat hit IT of 190. No probe tender since it’ll be simmering in chili pot forabout 4 to 5 hours the next day.
2) Chuck hit IT of 180. cubbed next day and brought up to probe tender in maple bourbon glaze.
3) Pork butt hit 180, cut into ribs next day and brought to pull tender in Chipotle bbq sauce.
Chuck and Butt we’re wrapped after long rest and put in the fridge for Next day. Last pic of brisket I cubed that night to put in the IPA Texas Chili sauce (recipe on my IPA Texas Style Chili thread) to marinade overnight.
Next day I put the chili on a low simmer to reduce and cook of IPA alcohol taste. I think it went about 5 hours.
Then cubbed up the Chuck and put into foil pan. In sauce pan;
1/2 cup maple syrup
1/2 cup bourbon
1/4 cup ketchup
1/4 cup brown sugar
4 teaspoons sugar base rub
4 teaspoons apple cider vinegar
Boil, reduce to low simmer to reduce to syrup consistency, pour on beef cubes, then sprinkled with K Satlt and brown sugar, a few Pattie’s of butter into the mix.
Then the Butt, cut up to look like ribs, placed in aluminum pan, in sauce pan:
2 cups BBq sauce (I used Sweet Baby Ray)
2 tablespoons molasses
1/2 cup cider vinegar
1 tablespoon Worcestershire
3 chopped chipotles in adobo sauce
Stir and simmer till blended well.
Cover, back on smoker at 250 for about another hour.Removed lid, I was going to put boneless ribs onto kettle, but they fell apart fast and the beer was flowing and BS was flying so we decided to eat! Chuck burnt ends were real tasty, chili was amazing, boneless ribs became a sloppy pulled pork, but….. definitely great! Fun flavors, poor execution, but a lot of happy friends!
Thank you for your time!!!
