Pork shoulder and a rolled brisket today ...

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Master of the Pit
Original poster
OTBS Member
Jul 17, 2005
Woodstock, Ontario, Canada
After seeing BBQ Bubba doing a shoulder AND a brisket on an ECB, I thought why not, I'm doing a shoulder anyway. Both are my first SERIOUS attempts at each!
The brisket was rolled and tied, which I hadn't seen before, but I thought ...why not?

Has anyone here done one rolled before and how did it turn out?

Got them on at 0-dark-30 (5:40) this morning ... gorgeous clear and cool morning. Will be using mesquite and apple. Used the mustard and rub technique on them. Spraying them with apple juice, apple cider and Old Monk dark rum.

Will post pics when I can ....

After 5 hours..... rolled brisket behind shoulder

I thought i smelled mesquite this mornin
, wind is blowin just rite, need some pic's squeezy, not sure i've ever seen a rolled brisket...
the mesquite/apple combo was quite a hit for me yesterday, if ya need a taste tester, i can head for the bridge
good luck and have fun!!!
Looking good Bro (Dad).
Don't forget you said you would save some.
The chicken thighs,ABTs and smoked baked beans were excellent last night.
Keep on smokin'!

Rolled brisket. I've never heard of it, never thought of it. Let us know how it turns out. Those ol' "what the hell's" can turn out to be, "tonight on dateline NBC, a man rolls his brisket.........."

good luck and let us know how it goes. I'm also doing a "what the hell" on some ribs. Mine usually end up on americas most wanted.
Thanks Son
Not to worry! ... will save you a nibble or two...

Yesterday's dinner

Still have leftover ABTs and beans for today ....
Lol Big Al
Sqeezy, that looks like it's gonna be great, Iv'e never heard of a rolled brisket either but it looks awesome...keep us updated.

BTW.... Tripple B ( Brian) is your son? That's to cool!!!!
Tripple B is actually my brother ... but because I am 5 yrs older, he started calling me Dad and consequently, I call him Son ...

We only live about a mile apart.

Brisket has been at 147º for over an hour now ... sounds like I may have hit the plateau.
Looks wonderful Squeezy! Brothers too very nice. Are you competitive smokers?

Rolled brisket ....

... interesting consept. Never heard of it either but it gives me ideas.

Hmmmm stuffied brisket. Wonder how my cornbread, mushroom and broccoli stuffing would fare in the smoker? Probably work with that high temperature cheese ... ya think? Split one and stuff a flat maybe?

Next weekend!
I do a stuffed pork loin with wild rice, onions and mushrooms and it holds up well. I bet yours would to.
When you stuff it it seems to cook faster to me. I guess it's because you have two thin pieces of meat instead of one thick one.
Here is an update my friends ... after 11 hours my shoulder is holding at 158º ... the brisket reached 162º at 3:25 and is now foiled and now has reached 177º at 5 pm. Smoker is hovering around 255º currently.

Started out looking for pulled pork sammies for dinner ... looks like brisket for dinner and pork for a bedtime snack .... but d***m I can be patient!

The smell is driving us all crazy ...
My brother is a chef ... need I say more? I have learned many things about cooking from him and he is always open to new things. We have a lot in common ... most notably our love of good beer and BBQ.
Any rivalry between us has been well surpessed, if it exists at all!

Actually, when I first saw the rolled brisket, I thought it must be stuffed. LOL
Is now 6:20 ... brisket reached 194º and is now wrapped in towel resting in cooler ... at least I know, I can eat in an hour.

The shoulder on the other hand is at 163º ... zzzzzzzzzzzz!

Anyone for breakfast?
Hey squeezy, throw up that flag, i'm on the way over to help ya sit out that pork (and eat some too!!) hang in there, it will be worth the wait, keep the pic's comin
want to take my car or yours? i am just outside of Flint..

we need to stop at The Beer Store once we are over there to pick up some Sleemans Honey Brown..lol
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