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Memorial Day Weekend...First Packer Brisket + Butts Chicken and Beer

Discussion in 'General Discussion' started by SmokinVOLfan, May 29, 2018.

  1. SmokinVOLfan

    SmokinVOLfan Smoking Fanatic

    Had a great 3 day weekend here in East Tennessee despite rain, sun, heat, wind, and everything in between. First and foremost a big thanks to all out there for their service to this country.

    Kicked this party off on Saturday morning cooking up a fresh batch of bbq sauces. Always like to have a nice variety when I'm doing pulled pork for other people. Plus its fun to experiment with new ones and ingredients sometimes:

    Speaking of pulled pork I was asked to do a couple boston butts and a couple sides for my niece's birthday party which was on Sunday afternoon. So started getting that prepped up Saturday afternoon for an overnight smoke. Both injected with apple juice and rubbed down:

    Fired the smoker up to 250 and got it rolling:

    It had been raining on and off. Had just got the butts in...kids were in the yard playing with the dog...happened to look up and noticed this. Couldn't help but take the picture! It must have been my lucky day!

    Anyways threw some burgers and some dogs on Saturday night for dinner. This picture doesn't do it justice. Had them with white American and Colby jack cheese and also did bacon in the cast iron on the side burner but had several cold ones in me at this point and forgot to take finished picture.

    Butts done about 8 am Sunday tossed em in the cooler for a few hours and then pulled them. Off they went to the party with some slaw and beans:

    Late Sunday afternoon the brisket fun started. This is the first whole packer I have done. Probably read 100 threads here on it and got some great tips. Shout out to Scott(hillbillyrkstr) for PM'ing me some great tips and suggestions.

    All trimmed up ready to inject and rub...

    On the smoker at 225 with some of the trimmed fat on the rack above it(thanks to SmokinAL for the suggestion)

    Stalled on me at 163 so I threw it in the pan below and foiled over the top. Seemed to slow down again at the 200 range. 16 hours later I pulled once it was probe tender and threw it in the cooler.

    While the brisket was resting I had some chicken brining and then rubbed with a little spicy brown mustard and jeffs rub and tossed them in the smoker at 275

    And the pan shot once I brought it in and pulled it

    Some sliced brisket shots. It was a little overdone in my opinion. I think my probes are off(need to check them). Still juicy and tasted great though. All in all not bad for a first packer IMHO. At least I learned a lot and know better for the next one! Got plenty left for nachos and sandwiches.

    And some pics with all the fixin's...pulled pork, pulled chicken, mac and cheese, baked beans, slaw, and cucumber and tomato salad

    And to finish up...made some homemade banana pudding and sliced half a watermelon

    All in all a great weekend with friends and family. Thanks for looking.
  2. dcecil

    dcecil Master of the Pit SMF Premier Member

    Im sure your family and friends enjoyed themselves feasting on that meal. Looks great. Care to share your sauce recipes.
  3. 73saint

    73saint Smoking Fanatic SMF Premier Member

    That’s a pile of good food, and what a marathon of a cook you had! Everything looks terrific!
  4. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster OTBS Member

    What an Awesome load of Tasty looking Vittles!!!:)
    Nice Job!!

  5. gmc2003

    gmc2003 Smoking Guru OTBS Member

    Looks like a great smoke you got there VOl, and a great day..

    Point for sure.

  6. jaxgatorz

    jaxgatorz Master of the Pit OTBS Member SMF Premier Member

    3 thumbs up !!!
  7. lancep

    lancep Master of the Pit

    Nice lookin spread!
  8. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's some good looking eats there my friend!
    What a marathon cook!
    I'm sure your effort was much appreciated!
    SmokinVOLfan likes this.
  9. Looks incredible. That brisket pic made my mouth water. You also have given me a new goal for the next time I see a rainbow.
  10. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

    Very nice. Lots of food and bunch of cooking. :D
  11. SmokinVOLfan

    SmokinVOLfan Smoking Fanatic

    I usually like to find a good base and kind of add and tweak things from there until its to my liking though.

    I've got to give Chefjimmj credit on the honey Dijon sauce and the original sauce. Do a search for KC Bubba Q Juice and also Honey Dijon Bubba Q Juice. When I do big cooks I've usually got a lot of kids and older people that don't like a lot of spice or heat. The KC style is very sweet but has great flavor and they all love it. This is the first time I have done the Honey Dijon and it also is killer. Great flavor. Kind like the Franks Red Hot lady...I would put that sh** on everything! I'm surprised its not in a bottle on the store shelf for sale.

    The vinegar sauce is Jacks old south competition vinegar sauce except I like to add red pepper flakes and very lightly simmer it. Think it makes the flavors mash better. It does have some kick. Google vinegar bbq sauce and it will pop up. Simple and easy to make

    The Carolina mustard is one I have been tweaking and adding stuff too for years and this is the one I always come back to:

    1 1/2 cups yellow mustard

    1/2 cup packed brown sugar

    3/4 cup cider vinegar

    3/4 cup beer(I like Budweiser)

    1 tablespoon chili powder

    1 teaspoon black pepper

    1 teaspoon white pepper

    1 teaspoon cayenne pepper

    2 teaspoons Worcestershire sauce

    4 tablespoons butter, room temperature

    1 1/2 teaspoons liquid smoke flavoring

    2 teaspoon Louisiana-style hot sauce

    Simmer on low for 30 minutes
  12. SmokinVOLfan

    SmokinVOLfan Smoking Fanatic

    Thanks Saint!
  13. SmokinVOLfan

    SmokinVOLfan Smoking Fanatic

    Thanks Bear! I did it all in my Cabela's MES40 and probably burned through 4 pounds of pellets. It was windy on Saturday when I was doing the butts and my pellets hopped rows in the AMAZEN tray twice and burned em up quick. I noticed way more smoke was coming out than normal to find the rows had burned up. Never had that happen. Any suggestions there?
  14. SmokinVOLfan

    SmokinVOLfan Smoking Fanatic

    Thanks Chris. Once I get through all these leftovers I hope to try one of those fatties you made the other day! Looked amazing
  15. SmokinVOLfan

    SmokinVOLfan Smoking Fanatic

    Thanks Gator. Seen all this good food you been throwing down the last few weeks. Inspired me haha
    jaxgatorz likes this.
  16. SmokinVOLfan

    SmokinVOLfan Smoking Fanatic

    Thanks Bass. You should have seen the look in my wife's face when I took that picture. She was looking at this beautiful rainbow you barely ever get to see enjoying it and then I put my beer up to it and took a picture. Just head shakes lol
    bassthumb32 likes this.
  17. SmokinVOLfan

    SmokinVOLfan Smoking Fanatic

    Thanks Rings. Ill be eating leftovers all week but already thinking about what I can smoke next. Got 7 racks of baby backs in the freezer waiting on fathers day!
    Rings Я Us likes this.
  18. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster OTBS Member

    Normally it seems the biggest reasons for an AMNPS to jump rows (in an MES) are:
    #1 filled too high with pellets. I recommend about 3/8" from the top on interior walls.
    #2 Placed too close to the heating element.

  19. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead OTBS Member

    Sorry Vol didn’t see this until today! All I can say is I’m hearing Rocky Top playing in the background! What a great weekend of Q! Fantastic looking spread! I’m gonna turn off my smokers next holiday weekend and head south!

    Great job
    SmokinVOLfan likes this.
  20. SmokinVOLfan

    SmokinVOLfan Smoking Fanatic

    Thanks Scott.

    Hell pack it up and come down during football season! Rocky top plays all weekend even though we have sucked for the last decade +. Don't get much better than 107,000 rednecks packed in Neyland stadium. Just don't bring that Michigan gear! Lol