Dutch
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As I promised in DeejayDebi's "Found More Briskets" thread, I'd post pics of my Easter Weekend Smoke.
To start, Friday night I gave my 8.5 pound Packer Brisket a slather of yellow mustard and sprinkled Montreal Steak seasoning over the top followed by a good sprinkling of some Chipotle Mesquite powder that I had on hand. Wrapped the brisket in plastic wrap and put it in the garage fridge.
Saturday afternoon around 2:30 pm I fired up the GOSM with a chunk of pecan and a chunk of cherry. While the GOSM was coming up to temp I unwrapped the brisket and applied another light sprinkle of the Montreal Steak Seasoning and the Chipotle powder. WOW the aroma of the spices coming up from the brisket was fantastic. Had to restrain myself so I wouldn't take a bite out of it.
Into the smoker fat side down and only opened the door long enough after the first hour to toss in another chunk of pecan and cherry. Hour three I reloaded the wood box and sprayed the brisket with equal parts of apple juice and cranberry juice. Hour four another spritz of juice and some more wood into the box.
At the beginning of hour seven, I pulled the brisket and wrapped it in foil and back into the fridge. Still to dang cold out at night to do an all nighter.
Sunday morning 11:00 am smoker fire back up and brought up to temp. While smoker was heating up I pulled the brisket out of the fridge and began prepping my two rack of pork ribs and one rack of beef. Pork ribs got a brushing of vegetable oil and sprinkled with some Emeril's Rib Rub that Ma Dutch picked up. The beef ribs got the mustard slather and the Montreal Steak Seasoning and Chipotle pepper rub. Everything went into the smoker at 12:00 noon. Ribs got their first spray two hours into the smoke session. On this smoke I did not do the 3-2-1 method-I just continued to spray the ribs once an hour when I replenished the wood box.
Everything was pulled at 6:00 pm, chamber temps for both days was at 225*. The brisket was at 180*. The future son-in-law (from ol' Kentucky) was as happy as a hog in a mud wallow when he saw all 'que. And he was really impressed when he cut a slice of brisket with the side of his fork.
Enjoy the food porn!!
To start, Friday night I gave my 8.5 pound Packer Brisket a slather of yellow mustard and sprinkled Montreal Steak seasoning over the top followed by a good sprinkling of some Chipotle Mesquite powder that I had on hand. Wrapped the brisket in plastic wrap and put it in the garage fridge.
Saturday afternoon around 2:30 pm I fired up the GOSM with a chunk of pecan and a chunk of cherry. While the GOSM was coming up to temp I unwrapped the brisket and applied another light sprinkle of the Montreal Steak Seasoning and the Chipotle powder. WOW the aroma of the spices coming up from the brisket was fantastic. Had to restrain myself so I wouldn't take a bite out of it.
Into the smoker fat side down and only opened the door long enough after the first hour to toss in another chunk of pecan and cherry. Hour three I reloaded the wood box and sprayed the brisket with equal parts of apple juice and cranberry juice. Hour four another spritz of juice and some more wood into the box.
At the beginning of hour seven, I pulled the brisket and wrapped it in foil and back into the fridge. Still to dang cold out at night to do an all nighter.
Sunday morning 11:00 am smoker fire back up and brought up to temp. While smoker was heating up I pulled the brisket out of the fridge and began prepping my two rack of pork ribs and one rack of beef. Pork ribs got a brushing of vegetable oil and sprinkled with some Emeril's Rib Rub that Ma Dutch picked up. The beef ribs got the mustard slather and the Montreal Steak Seasoning and Chipotle pepper rub. Everything went into the smoker at 12:00 noon. Ribs got their first spray two hours into the smoke session. On this smoke I did not do the 3-2-1 method-I just continued to spray the ribs once an hour when I replenished the wood box.
Everything was pulled at 6:00 pm, chamber temps for both days was at 225*. The brisket was at 180*. The future son-in-law (from ol' Kentucky) was as happy as a hog in a mud wallow when he saw all 'que. And he was really impressed when he cut a slice of brisket with the side of his fork.
Enjoy the food porn!!
