Smoky Tuesday at Red's w/Qview

Discussion in 'General Discussion' started by seenred, Mar 18, 2014.

  1. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Been wanting to smoke a brisket lately, so I asked Mrs. Red to find a smallish flat last time she was at the meat market.  While she was there, she also saw a pork loin that caught her I decided to go ahead and smoke both today.  The plan was to have the brisket for dinner today, and foil the loin and store it for dinner later this week.

    This flat was just under 4 lbs.  Plenty for Mrs. Red and me, with enough left to chop for some leftover brisket sammies for another day.  I slathered some L&P Thick Worsty Sauce, then dusted with some seasoned garlic salt and Big Poppa's Money Rub.

    The loin is about 5 lbs total.  Rubbed with Memphis Magic Dust.

    Into the Rec Tec...I had 100% hickory pellets in the hopper and Todd's Pitmaster's Choice in the Tube.  I ran the pit @ 230*.

    2 hours later...the loins are done!  Pulled them at 148* IT.  I foiled them and rested them for over an hour.

    They looked and smelled so good, we decided not to wait 'til later in the week...this one became lunch!

    Meanwhile, the brisket is coming along.  Here it is right before the crutch...IT @ 160*.  I put him in a foil pan with some worsty and apple juice in the bottom of the pan, then covered tight w/ foil.

    Done!  IT is 205*.  Total cook time about 8 hours.  Rested in a warmish oven for just over an hour.

    Sliced and displayed on the good paper china.  It was moist and delicious!  Cut it with a fork tender.

    Thanks for stopping by....

    Last edited: Mar 18, 2014
  2. Looks really, really good man!  [​IMG]   Nice dual smoke you had. How is the Memphis Magic Dust?  I've never heard of it...
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great Red. I have a 4 lb briskey in the freezer just waiting for me.
  4. Looks Great!! I bet it tastes even better than it looks!! Gotta love brisket that tender!
  5. C Farmer x2. Just need to make time for it. Hope mine comes out half as juicy as Red's looks. Excellent.
  6. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Oh my goodness Red !! :drool: Both the loin and brisket look just awesome.... Yourself and Mrs. Red sure did have some fine eatin this afternoon & tonite and if there's leftovers, what a treat that'll be as well.... What a great smoke, that Rec Tec kicks out some good Q, but hail to the pitmaster as well !! :yahoo:

  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Everything looks fantastic Red! Wish I was staying at your house this week! Gonna be some fine meals there!
  8. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Thanks Brother!  

    I can't remember where I found the recipe...but I'm sure it was here at SMF somewhere.  It has become one of my favorite pork rubs.

    Memphis Magic Dust Rub Recipe


     3/4 cup firmly packed dark brown sugar

     3/4 cup white sugar

     1/2 cup paprika

     1/4 cup Morton's kosher salt

     1/4 cup garlic powder

     2 tablespoons ground black pepper

     2 tablespoons ground ginger powder

     2 tablespoons onion powder

     2 teaspoons rosemary powder

    Yield, makes about 3 cups.

    smoking b likes this.
  9. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Thanks Adam!  Looking forward to seeing your Qview.
    Thanks Man!  It was one of the most tender I've done in a while.

  10. Thanks for the recipe Red!  I'll give it a try very soon  [​IMG]  
  11. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Thanks a lot! Hope to see your Qview!

    Thanks Justin!! I'm not gonna was real good!

  12. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Thanks a lot Case! We'll have plenty...come on by! And welcome any time!

  13. Hope to remember to take the Qview. :wife:
  14. They both looked very pretty thanks for showing I cooked a butt and was having trouble with temp rising so wraped in foil and also added apple choose and throwed back in till got to 205 man that was good you advised me also on that one thanks :) Before smoking soaked in apple juice and lots garlic I call it my Sweet Apple Butt :)
  15. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Thanks for the compliment! Your butt cook sounds like it turned out great...let's see the Qview! :biggrin:

  16. Red, that brisket looks super juicy for cooking to 205.. I am jealous! And HUNGRY after seeing the pics!
  17. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Thanks Nascott! It was very moist and tender.

  18. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    thats what she said
  19. seenred

    seenred Smoking Guru Group Lead OTBS Member


Share This Page