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ChileRelleno

I've a Flat/Butt

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Time to finally christen our new smoker, a Camp Chef Smoke Vault 24".
I've a 5.4# brisket flat and a 8.5# Boston Butt in the fridge, all rubbed down and ready for an early start in the AM.

And here we go...

Plan on smoking these low and slow at 225'

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Butt RUB
1C Brown Sugar
1C Paprika
1/2C Seasoned salt
1/4C Cajun mix
2T each Garlic and Onion powder

Rub butt, coat with mustard and rub again, plastic wrap, refrigerate and rub again before going in the smoker.

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Brisket Rub
Take one cup of the above rub and add 1/8C ground Black Pepper
Rub liberally and plastic wrap, refrigerate and then straight to the smoker in the AM.

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loooooove it!! not sure whats goin on in KS, but the brisket here is expeeeeeensive.  has me buying butts at 99c lb when on sale...  looks good!!!

 

 

i been using my round weber kettle... the bigger one... run the charcoal in a ring... just havent got it cool enough yet i dont think....

 

SMV24S_3.jpg

 

pic for the folks at home

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Couldn't find my pan for the Brisket so it's naked on the grill, oh well.
I'll get the juices when I Crutch it.

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And made a batch of my Whup@$$ Coleslaw.
I normally forego carrot in my slaws, but the family wanted it.
I'll be adding some of my pickled onions to some of this later.

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Brisket hit 165' after six (6) hours.

Time to Crutch it with foil, I figure I'll check in another two hours to see if it passes the probe test for smooth as butter.

 

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im cooking some beans right now, from underdrippings from a butt the oter day... how you uploading pics? i hate the multi step camera to photobucket to link to here...


i like ornamental cherry for pork, but all the stores sell the other type of cherry

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im cooking some beans right now, from underdrippings from a butt the oter day... how you uploading pics? i hate the multi step camera to photobucket to link to here...

i like ornamental cherry for pork, but all the stores sell the other type of cherry

Like you I deal with the PB crap.

But looking to change to something else.

 

Cherry does nothing for me, though I haven't seen any Ornamental to try.

I like Hickory, Oak, Pecan and Apple for Pork.

Edited by ChileRelleno

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loooooove it!! not sure whats goin on in KS, but the brisket here is expeeeeeensive.  has me buying butts at 99c lb when on sale...  looks good!!!

 

 

i been using my round weber kettle... the bigger one... run the charcoal in a ring... just havent got it cool enough yet i dont think....

 

SMV24S_3.jpg

 

pic for the folks at home

 

$2.75 LB is a killer sale for Briskett here in the upper left corner of the lower 48s. You have to buy around $75 worth at a time to get it that cheap.

im cooking some beans right now, from underdrippings from a butt the oter day... how you uploading pics? i hate the multi step camera to photobucket to link to here...

i like ornamental cherry for pork, but all the stores sell the other type of cherry

 

Pretty sure you can make Imgur default automatic backup for your photos so that you get automatic linking with one step.

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5.4# Brisket Flat, done in 10hrs.
Unwrapped from the crutch and was very pleased, its now resting where the dogs have no chance of getting to it.
Couldn't resist cutting a burnt end off, nicely tender and juicy... Mmmmm!

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The Butt was stalled at 170'ish so I decided to Crutch it too after setting the Brisket off to the side.  Kicked the smoker's temp up to 275' and will give it another hour before checking it.

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Brisket Money Shots

Brisket Sammich with SBR and Sriracha Pickled Onions
Whup@$$ Coleslaw
Salted Cucumber Wedges

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Even Crutched the Butt took it's sweet time reaching 195' and getting butter tender.
By the time it was ready to come off the smoker the family had devoured the entire brisket.
So we'll be digging into the Pulled Pork starting at lunch tomorrow.

I dig the color contrast between before and after crutching it.

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Chili,

I bet you could work wonders with the hogs we just hauled out of the woods, but I'm going to try first. That brisket and butt look great

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We always put our buts from smoker to a heated cooler and let it slowly drop in temp.

They are always super moist

Looks great

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Chili,

I bet you could work wonders with the hogs we just hauled out of the woods, but I'm going to try first. That brisket and butt look great

Not to brag, but yeah, I know my my way around a wild hog and a BBQ/Smoker.

Hope to again get some hogs and deer like last year.

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Have to make a few "repairs/modifications" to the trap, them sum bitch pigs went ape shit crazy, bent some stuff and actually moved the whole thing about 2 feet, even with pipe drove into the ground and fastened to it, but where it's at a used to be a pond, so the poles will have to be driven deeper in the ground, they are at about 3-4 feet now, maybe after the mods, Chile will get a pig to grill for us, but you're gonna need a bigger smoker.

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I can handle whole young pigs up to about 50#s on my grill.

The new smoker can handle quite a bit, close to half a hog in primal cuts.

But I need to buy some more racks.

Edited by ChileRelleno

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For round #1 I put 47 lbs. of Brisket and Pork Butt in my Masterbuilt for a party last summer. Round #2 was chicken and sausages because they don't take nearly as long. mmmmm

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Didn't like the bark on the Butt after crutching it.
I have to have bark meat sammiches when it comes to Pulled Pork, so I popped it into a 500' oven for a few minutes.
Booyah!  Looks like it never saw foil.

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And then I made lunch.

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We always put our buts from smoker to a heated cooler and let it slowly drop in temp.

They are always super moist

Looks great

called a "faux cambro" on amazingribs.com....love that guy!!

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Didn't like the bark on the Butt after crutching it.

I have to have bark meat sammiches when it comes to Pulled Pork, so I popped it into a 500' oven for a few minutes.

Booyah!  Looks like it never saw foil.

 

 

I never foil the butts or brisket. I stop the smoke after 6-7 hours and spray with a mist of olive oil. Ribs I foil, then finish in the grill.

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That's not slaw that's cabbage salad. Lol. I like my slaw ground to bits. Like we do in the south. Those pickled onions look amazing though.

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That's because they are amazing.

The regular are OK, but the Sriracha are out of this world.

 

We could quite possibly argue for hours over the various ways to prepare a coleslaw.

And that could be more contentious than religion/ politics.

Minced slaw sucks, as do vinegar based slaws.

LOL.

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That's because they are amazing.

The regular are OK, but the Sriracha are out of this world.

 

We could quite possibly argue for hours over the various ways to prepare a coleslaw.

And that could be more contentious than religion/ politics.

Minced slaw sucks, as do vinegar based slaws.

LOL.

Nope, for after ya eat all is good. Chile you make some good looking food, makes me want ta eat.

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