Brisket and Pork Butt Smoke

[Geebs]

A few weekends ago I was able to have some family in town and they really enjoy when I fire up the smoker for some good ole BBQ.

I recently just got a 1/4 cow that we split with friends and the butcher always cuts the brisket into 4 pieces. This time I got a half of the flat. I injected it with some beef broth and used Jeff’s rub. I also threw in an 8# pork butt that I injected with Apple juice that was simmered with some rub and then coated with Jeff’s rub.

I got the WSM fired up and settled in at 275. Threw them both on at about 6am and went back to bed. The brisket cooked prettty quick since it was a small piece and was off at about noon, wrapped and threw it in the cooler. The pork butt continued on its way and was off at about 5 at an internal temp of 205. The bone pulled out nicely and I pulled it for pulled pork.

I then made up a batch of my famous baked cheesy corn that went into the smoker for 2 hours. By 6 pm we were full from this delicious meal.

Thanks for lookin!
-Geebs

 

[SmokinAl]

Looks like a fantastic meal!
Got the recipe for the cheesy corn?
That looks interesting!
Al

 

[Geebs]

Thanks Al,

Here is the Cheesy Corn Recipe
4 TB Butter
4 Teaspoons of Flour
Cup of Milk
Pinch of Garlic Powder, maybe a little more as it adds great flavor
2 Cups Cheddar Cheese
1 Package Cream Cheese
30 oz bag of frozen corn
Bacon Bits
1-2 Jalapeno if your looking for a bit of kick.

Start off with melting butter in large put, one melted add the flour until it becomes like a paste. Then add milk and turn to medium heat until its bubbling. Then add the 1 and 1/2 cups of cheddar cheese and cream cheese and bacon bits and stir until its all melted and mixed together. Then add the corn and mix well until the corn is is covered in cheese. I then pour it into a aluminum pan and cover with the remaining cheese and throw it on the smoker for 2 hours or in the oven at 350 for 45 min. If you are adding the Jalapeno, add it with the cheese and bacon bits. My family and friends rave about this.

 

[Burner76]

A few weekends ago I was able to have some family in town and they really enjoy when I fire up the smoker for some good ole BBQ.

I recently just got a 1/4 cow that we split with friends and the butcher always cuts the brisket into 4 pieces. This time I got a half of the flat. I injected it with some beef broth and used Jeff’s rub. I also threw in an 8# pork butt that I injected with Apple juice that was simmered with some rub and then coated with Jeff’s rub.

I got the WSM fired up and settled in at 275. Threw them both on at about 6am and went back to bed. The brisket cooked prettty quick since it was a small piece and was off at about noon, wrapped and threw it in the cooler. The pork butt continued on its way and was off at about 5 at an internal temp of 205. The bone pulled out nicely and I pulled it for pulled pork.

I then made up a batch of my famous baked cheesy corn that went into the smoker for 2 hours. By 6 pm we were full from this delicious meal.
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Thanks for lookin!
-Geebs

Looks tastey.. !! Great corn recipe as well. Thanks for sharing that recipe , always looking for new ideas and twists ..I'll have to try this out for sure !!
Cheers , Greg

 

[SmokinVOLfan]

Nice smoke geebs! Everything looks great!

 

[Smoke23]

Everything looks fantastic!
That brisket looks nice and juicy!!

 

[Geebs]

Everything looks fantastic!
That brisket looks nice and juicy!!

I cut it a little too thick but it had great flavor!

 

[dcecil]

Man does that brisket look delicious, cant wait wait to try the corn recipe

 

[gmc2003]

Looks like you did your family proud Geebs, that's a wonderful looking meal, and the corn recipe is now on my todo list.

Point for sure.

Chris

 

[phatbac]

Great looking smoke! LIKE!

Happy Smoking,
phatbac (Aaron)

 

[Geebs]

Thanks Chris and Phatbac, I plan on making that corn recipe again tonight along with my wings im doing a little later.