Easter Weekend Smoke

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Jul 7, 2005
Midvale, UT
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!!




Somone please pass me the monitor bib....Drooling. Looks great Dutch, betcha that's one happy son in law to be.

The Chipotle Mesquite powder, you mentioned, is that somthing you made up or a mix that I can find already pre mixed??
Great looking food Dutch

I remember a discussion a week or so ago about the gas smokers not putting a good smoke ring on the meat. I say take a look at the slices of Dutch's brisket
Lord, Dutch. That is some obscene porn!
Got an extra bed for an OGHFG? (Old Gray Haired Fat Guy) I'd move in in a minnit for grub like that.
That Chipotle Mesquite powder was part of a three pack of spices that was in a prize package that I won in a Dutch Oven Cook-off, so I know the stuff is commercially produced. I'll have to check the bottle to see if there is any Company info listed. The other two bottles in the pack is Cajun Seasoning and Lemon Pepper.
Dutch -

That does look sooooooooooo good! You make some mean que!

Looks like all need now is the chipotle powder the rest I have on the shelf!

Theresa, In looking at the Mesquite Chipotle Seasoning bottle, I found a phone number- on the side of the bottle, it's 801.859.6611. The lable on the bottle is:

Chef Tomass
Dutch Oven Society
Mesquite Chipotle
cheftomassspices& netzero.com

I did a "Goggle" and found
Chef Tomass Gourmet Seasoning

I tried the link but came up with a "Page not found" message.

I'll try the phone number tomorrow when things slow down at work.
Dutch, The link worked fine for me and I was able to find the Mesquite Chipoltle Seasoning. There are also some other very interesting blends.

I am going to peruse the site a bit later this morning and place my order. Thank You very much.
Chef Tom's site must have been off line last night, I was able to get to the site this morning with no problem.
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