Weekend On-Tap: (most importantly) 12lb. brisket, 4lb stuffed pork tenderloin!

Discussion in 'Beef' started by buzzman23, Nov 4, 2011.

  1. buzzman23

    buzzman23 Fire Starter

    Alright folks, weekend is pretty much here, planning a briskey for tomorrow, and i guess tenderloin sunday, check em out:

    brisket, not going to marinade this time, no time, just gonna do a simple rub and wrap today, not sure which rub route im going quite yet, i have too many options, maybe montreal steak? opinions? fridge for 24 and go


    tenderloin, going to open it up and do a stuffing of feta, prov, fresh spinach, maybe bacon, some onion, garlic etc, simple rub on the outside, maybe some hunky meats, so far a favorite of mine and see what i get...still planning, ill stare at it and scratch my ass for a while tonight :p beer in hand!


    and of course, i always post in sequence before the smoke, keeps it spicy haha, i lay out 12 pics for you at once its not as fun

    rub options: hunky meats, butt rub, montreal steak, jeffs nakey, and a couple of recipes i found on the forum here...hmm. more to come this evening once i rub down. happy smokin'!

    Oh lastly, as of this morning, a new tenant has taken up residency 15 feet from my back patio here at the condo...im ground level...i have guns...damn you condo...damn you.


    rotten sob...i need my own property
    Last edited: Nov 12, 2011
  2. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    HAHAHAHAH....nice neighbor you have!!!!  Looks like he is keeping an eye on YOU!!!
  3. chef willie

    chef willie Master of the Pit OTBS Member

    sounds like a party in the making and you already have an early guest...
  4. frosty

    frosty Master of the Pit

    Good luck on the weekend cookin'.  Gonna do a couple of briskets myself on Sunday.  Dunno about Saturday yet, time will tell. . . . .

  5. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Can't wait to see all this play out

    I'm in [​IMG]
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    I'm ready for a brisket myself. So it's off to the store with us.
  7. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Get a Bow.
  8. buzzman23

    buzzman23 Fire Starter

    yeah buddy, i cant help myself but chalk up a weekend off call with my job to smoking and drinking beer, shit i only get two weeks off call at a time now so i take advantage of them

    rubbed and wrapped briskey, used a texas style rub i believe i found on this site, if not, else where, this will be the end of my rub arsenal as they all seem to have the same basic ingredients with a twist or two thrown in, lets see how it tastes in the end


    off and smokin' 145am....love this early morning, all nighter stuff, its just my thang.

  9. buzzman23

    buzzman23 Fire Starter

    ok mi amigos, possible problema, i have the maverick et-732's that came today, another taylor thermo and an oven thermo, the smoker is set to 268* to get the thermo's to read 225....whats up?? is it my thermo's or what i am lead to believe is the smoker running cooler than the temp control...
  10. buzzman23

    buzzman23 Fire Starter

    cruising along...love the new thermometer, just wake up, look at the remote, see what i like or go tend the fire if something isnt right, so convenient...



    sorry for the lack of prep q, but it was obviously butterflied, stuffed with prov, feta, spinach, onion, garlic, peppers...to be smoked either today or early tomorrow


  11. buzzman23

    buzzman23 Fire Starter

    screw it, starting the pork right after the brisket using some perfect mix compliments of todd, checked on the smoker and my temp was spiking to 250 and i had more smoke than desired, sure enough my amznps jumped over the no-no metal, must have put too many pellets in one area, just took the smoke out of the project, im already at 185 anyway...
  12. slownlow

    slownlow Smoking Fanatic

    looking good so far.[​IMG]
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks real good from here, so far...................


  14. buzzman23

    buzzman23 Fire Starter




    good bark, not much of a obvious smoke ring, towards the ends ended up a little dry which i really didnt like, definitely going to marinate next time like i had done the previous brisket...wasnt as satisfied with this brisket as a whole, it might not have rested long enough, i rested it only an hour, i dunno


    gonna do that pork for the games tomorrow
  15. raymo76

    raymo76 Smoking Fanatic

    All looks like food I want to stuff my belly with!
  16. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks good from here.

    If your smoker was that high to get the thermometers to 225 then check them in boiling water to see if they are accurate. It is common for the stock thermometer in the smoker to be off by 30-50 degrees.
  17. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Boy that's a good looking brisket!
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Awesome, Buzz!!!!!

    Mighty Tasty Looking!!!

    I would definitely check those therms out, because if you gotta set it at 268˚ to get 225˚, and if the Maverick is right, that would tell me the highest temp you can get in your MES 40 is about 232˚. You're supposed to be able to get to 275˚. I would check that out.

  19. Don't know about anyone else, but that brisket looks good enough for me to eat.

    I think you did a fine job.

  20. buzzman23

    buzzman23 Fire Starter

    thanks all, after the remainder got a chance to sit in the cooler for 5 or 6 hours it was absolutely perfect, so moist and tender, just melted. im much more satisfied.

    as for the temp issues, once i had the amznps in it was reading 225-241 on the thermos with the actual mes set to 238 so not so bad, ill cross check the thermos with boiling water and see where we stand.

    im throwing that pork in around 9 or 10 today

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