Briskets & Butts

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Master of the Pit
Original poster
OTBS Member
May 21, 2006
Monroe, La
Couldn't make up my mind what to cook, wife wanted brisket, I wanted pulled pork. What the heck;

Thats a 7# butt and a 13# brisket.

Rubbed them with a little Tony's and my rub mix;

4TBSP Splenda brown sugar
1 TBSP Red Pepper (cayenne)
1TBSP Chili powder
1 tsp Black Pepper
1 tsp dry mustard
1 tsp onion powder
1/2 tsp white pepper
1/4 tsp garlic powder

Put a little mustard on the Butt and a little Gold Medal Brisket sauce on the Brisket. Going to hit the smoker at 8PM and let em go all night with some pecan chunks. 8)

Gonna be some goooooood eatin tomorrow. :D
Looks like it's going to be a feast tomorrow. What time should I be there for dinner, Rodger? :twisted:

Good luck with the "All Nighter". Remember to post the result for us-and I don't want to see a picture of an empty plate either. :P A picture of thebrisket and butt just after they came out of the smoker will do just fine! :mrgreen:
I got the camera lens all shined up Dutch :D

If you can get here by 1:00 PM tomorrow, you can help me set the table 8)
Dang, the Boss Lady tells me that I have to take the pups to the vet in the morning and then tomorrow night her Granddad is getting married and there is no getting out of not going. :(
Some of the Grandkids aren't too happy about it since Grandma passed on last December. Granddad says he still loves Grandma but he doesn't think he would last long on this earth if he had to live alone and he claims it isn't anywhere near his time to go even if he is only 87 years young. Can't say I blame him.

My daughter is a Juvenille Diabetic

So I key in on things like sugar, carbs, Splenda, Nutrasweet, etc.

Without asking for your personal business, is there a non medical reason for using Splenda brown sugar, or is this part of some diet/medical issue of you or your family.

Again, not prying into specifics, just curious
Hey Bill,

I thought everyone was probably tired of hearing about my wife being diabetic. :roll:

I try to keep all my recipes or smokes as low on carbs and sugar as possible, because she loves the Q as much as I do. 8)

PS edit; Dutch I have to go on Grandpa's side again. A man only 87 years young shouldn't have to look at these oncoming decades alone :D

Stuck the meats in the smoker at 7:30 last night at 225 with a good smoke box full of oak and hickory chunks. Didn't open it up until 6:00 this morning. Here is what' happening;

Brisket is plateaued at 170 and butt is just coming out and moving up around 180.

Needless to say, I have the best smelling backyard in the neighborhood :D
Looks damn good for a coon@$$! I love the colors of well smoked meats. What are you basting with? I usually use Jim Beam and apple juice, which leads to nice color. Also, love the pics! :)
Thanks Noah,

I put them in the smoker and locked the door last night and didn't baste them at all. :shock: That's all natural juices you see in the pic.
Looking good, Rodger! I usually smoke Sundays and bring a little in for the guys on Monday. They're starting to expect it now. Even have a few stop by on Sunday to see what's cooking! And you just don't stop by my place 'cause you are in the neighborhood! You are either headed here or you ain't!
Keep us posted!
OK Guys,

Everything is finished and only took 16 hours. :D

Here is a pic of the finished brisket ;

And one of it sliced up;

Found my wife and son's girlfriend pulling the pork butt and stuffing their faces :mrgreen: before I got a picture of it. Went ahead and took a pic of it after pulling. Super tender;

Now its time to start the cure on my Canadian Bacon :D
Wow, no baste! They look great! This rookie is in awe. The day my smoke looks that satisfying (and tastes as good as it looks) will be the day I request membership into the OTBS from Earl... Still awaiting that "perfect smoke". Enjoy lunch (and dinner). Funny, but I brought some of my smoke from the other day with me to work today, I had to run and grab my bag of pork and smell it while I looked at your pic's. Talk about being "almost there"! :D Thanks for the pic's, they're beautiful!
Thank you for sharing this wonderful effort with us! A picture may be worth a thousand words but the proof is still in the eating!
Great going, Rodger!
Hey Rodger,
The beef and pork look great! Congratulations on a fine effort. And by the way, if you have some of that brisket left over and want to make some really outstanding chile, go the the search mode and look up Florida Jeff's recipe. Try it and if you are'nt already a hero, that recipe will certainly make you one! Really fine.
I do have a little left over and have checked that recipe out before. Think I'll give it a whirl :D
Way to Go Brother Rodger,
That is some fine lookn' Grub. I tried to get a taste but all I tasted was lint on my monitor so I'll be washing that later. I also tried the scratch and sniff technique and that didn't work either. Great pics .. now I am hungry. I am also curing pork for bacon at this time <not canadian bacon> I have never tried doing the canadian bacon, But now that you started it a light goes off in my head. So, I'll be watching and waiting for your bacon pics.

Thanks Joe,

Did you find the recipe for a natural bacon cure?

I looked for it but never found any leads. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads