Decided to try my first brisket this weekend. I went with the butt over brisket in my WSM to help baste it. The flat was 6.4lbs. from sam's club and the butt was a 9 pounder from Save-a-lot.
Butt Rub consisted of:
sugar in the raw
paprika
cayenne
chili pepper
kosher salt
black pepper
Brisket rub:
Kosher Salt
black pepper
chipoltle pepper
cumin
garlic powder
onion powder
brown sugar
I rubbed them about 8 hours prior to smoking. Got them on the WSM at midnight, temps stabilized by 1am and off to bed I went. Woke up at 530am to check on it, it was running a bit hot, but all was good.
I have to say, it was the best pork I have made to date. The brisket turned out good, could have been trimmed alot better on the fat side. The thinner side was a bit dry, but I made an au jus with the broth, rub, and some other stuff. It was great with that on it. Smoke ring was great, smoke flavor was perfect. Did 3 chunks of hickory with 3 chunks of cherry.
The brisket went to 1045am and into the cooler until 1145am. Then sliced it for lunch. The butt went to 2pm and into the cooler until 3. Pulled great, bark was out of this world.
And the neighbors cows got out. Probably smelled the brisket cooking and got the hell out of dodge!!
Onto the q-view!
http://i209.photobucket.com/albums/b...r/a36dc312.jpg
http://i209.photobucket.com/albums/b...r/3078e75b.jpg
http://i209.photobucket.com/albums/b...r/41ee88d4.jpg
http://i209.photobucket.com/albums/b...r/5b72b11a.jpg
http://i209.photobucket.com/albums/b...r/d171a1eb.jpg
http://i209.photobucket.com/albums/b...r/9ecde6d6.jpg
http://i209.photobucket.com/albums/b...r/378ced22.jpg
http://i209.photobucket.com/albums/b...r/d1ccb774.jpg
http://i209.photobucket.com/albums/b...r/cfc980ab.jpg
http://i209.photobucket.com/albums/b...r/74a6ae8b.jpg
http://i209.photobucket.com/albums/b...r/eefb560b.jpg
http://i209.photobucket.com/albums/b...r/5bb24738.jpg
http://i209.photobucket.com/albums/b...r/99dcd9c6.jpg
http://i209.photobucket.com/albums/b...r/23b14a46.jpg
http://i209.photobucket.com/albums/b...r/970deb3f.jpg
http://i209.photobucket.com/albums/b...r/6c94e74e.jpg
Butt Rub consisted of:
sugar in the raw
paprika
cayenne
chili pepper
kosher salt
black pepper
Brisket rub:
Kosher Salt
black pepper
chipoltle pepper
cumin
garlic powder
onion powder
brown sugar
I rubbed them about 8 hours prior to smoking. Got them on the WSM at midnight, temps stabilized by 1am and off to bed I went. Woke up at 530am to check on it, it was running a bit hot, but all was good.
I have to say, it was the best pork I have made to date. The brisket turned out good, could have been trimmed alot better on the fat side. The thinner side was a bit dry, but I made an au jus with the broth, rub, and some other stuff. It was great with that on it. Smoke ring was great, smoke flavor was perfect. Did 3 chunks of hickory with 3 chunks of cherry.
The brisket went to 1045am and into the cooler until 1145am. Then sliced it for lunch. The butt went to 2pm and into the cooler until 3. Pulled great, bark was out of this world.
And the neighbors cows got out. Probably smelled the brisket cooking and got the hell out of dodge!!
Onto the q-view!
http://i209.photobucket.com/albums/b...r/a36dc312.jpg
http://i209.photobucket.com/albums/b...r/3078e75b.jpg
http://i209.photobucket.com/albums/b...r/41ee88d4.jpg
http://i209.photobucket.com/albums/b...r/5b72b11a.jpg
http://i209.photobucket.com/albums/b...r/d171a1eb.jpg
http://i209.photobucket.com/albums/b...r/9ecde6d6.jpg
http://i209.photobucket.com/albums/b...r/378ced22.jpg
http://i209.photobucket.com/albums/b...r/d1ccb774.jpg
http://i209.photobucket.com/albums/b...r/cfc980ab.jpg
http://i209.photobucket.com/albums/b...r/74a6ae8b.jpg
http://i209.photobucket.com/albums/b...r/eefb560b.jpg
http://i209.photobucket.com/albums/b...r/5bb24738.jpg
http://i209.photobucket.com/albums/b...r/99dcd9c6.jpg
http://i209.photobucket.com/albums/b...r/23b14a46.jpg
http://i209.photobucket.com/albums/b...r/970deb3f.jpg
http://i209.photobucket.com/albums/b...r/6c94e74e.jpg