I've a Flat/Butt

[ChileRelleno]

Taking my last vacation days this week, so it's 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'



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.





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.

[Shark Hunter]

Rub that Butt My Man!

[David Hall]

I guess we can expect the money shot somewhere around 8:00pm tomorrow night?

[ChileRelleno]

I guess we can expect the money shot somewhere around 8:00pm tomorrow night?

Dinner is planned for 18:00hrs.
Planning 12 hrs for Butt and 10 for Brisket, with a start time of 0400hrs.

[Todd Jacobsen]

Looks great. Smoking brisket is fun and makes great sandwiches. Would like to invite you to the BBQ Breathers site a lot of great folks there you would fit right in

[ChileRelleno]

Looks great. Smoking brisket is fun and makes great sandwiches. Would like to invite you to the BBQ Breathers site a lot of great folks there you would fit right in

Thanks, I'll check it out.
Currently active at www.smokingmeatforums.com, you should check them out.

[David Hall]

Looks great. Smoking brisket is fun and makes great sandwiches. Would like to invite you to the BBQ Breathers site a lot of great folks there you would fit right in

Thanks, I'll check it out.
Currently active at www.smokingmeatforums.com, you should check them out.

I've been on there for a long time,  great site! 

[ChileRelleno]

Looks great. Smoking brisket is fun and makes great sandwiches. Would like to invite you to the BBQ Breathers site a lot of great folks there you would fit right in

Thanks, I'll check it out.
Currently active at www.smokingmeatforums.com, you should check them out.

I've been on there for a long time,  great site!  

Same nick or different?  I'm running the same.

I take it you meant BBQ Brethren

[David Hall]

Different,
I'm Franklin3 on the BBQ forums.
And I'm Long Hall on other fishing sites, that's the name of my boat.

[ChileRelleno]

Just realized that I finally get to try my Pickled Onions on some Pulled Pork sammiches...  OH Yeah!
Maybe I'll put some in a slaw too... Have to have slaw with BBQ, right.

[ChileRelleno]

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.



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.









Family Sized Bowl, Double Down for a Party

1 Medium head of cabbage, cored, quartered and sliced thin
1/2 medium onion, sliced thin
2C Mayo
1/2T fresh cracked Black Pepper
1/2t Cayenne pepper
1t prepared horseradish
1T Apple Cider vinegar
1T Lemon juice

Mix Mayo, horseradish and spices
Add in vinegar & lemon very slowly while whisking to avoid separation.
Combine with cabbage/onion and mix well.
Refrigerate for several hours or better overnight.

[ChileRelleno]

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.

[David Hall]

Looks awesome, 
For a twist on your slaw.
Take that two cups mayo and substitute one cup each yogurt and buttermilk!
I think you will like it.

[ChileRelleno]

Looks awesome, 
For a twist on your slaw.
Take that two cups mayo and substitute one cup each yogurt and buttermilk!
I think you will like it.

Thanks sounds great.
I'm sure I will when I try it, and I will try it.

[David Hall]

I also add pickle juice but then I don't have any of those awesome pickled vegetables you make.
I also like to add craisens sp?  Dried cranberry raisins.  And crushed Cajun spiced mixed nuts.