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'
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161106_163618981_zps7acw3s17.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161106_163618981_zps7acw3s17.jpg.html)
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.
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161106_164550282_zpsd5k8ao8i.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161106_164550282_zpsd5k8ao8i.jpg.html)
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161106_164819579_zpslgbjbypv.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161106_164819579_zpslgbjbypv.jpg.html)
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.
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161106_165918095_zpsljg6drax.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161106_165918095_zpsljg6drax.jpg.html)
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161106_170317435_zpsny9skvbe.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161106_170317435_zpsny9skvbe.jpg.html)
Rub that Butt My Man! ;)
I guess we can expect the money shot somewhere around 8:00pm tomorrow night?
Quote from: David Hall on November 07, 2016, 01:21:28 AM
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.
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
Quote from: Todd Jacobsen on November 07, 2016, 02:22:49 AM
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.
Quote from: ChileRelleno on November 07, 2016, 02:34:37 AM
Quote from: Todd Jacobsen on November 07, 2016, 02:22:49 AM
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!
Quote from: David Hall on November 07, 2016, 02:41:34 AM
Quote from: ChileRelleno on November 07, 2016, 02:34:37 AM
Quote from: Todd Jacobsen on November 07, 2016, 02:22:49 AM
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
Different,
I'm Franklin3 on the BBQ forums.
And I'm Long Hall on other fishing sites, that's the name of my boat.
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.
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.
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161107_094232281_zps3dsxtxru.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161107_094232281_zps3dsxtxru.jpg.html)
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.
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161107_090510357_zpsomigdowf.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161107_090510357_zpsomigdowf.jpg.html)
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161107_092124419_zpss8ri0awa.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161107_092124419_zpss8ri0awa.jpg.html)
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161107_092113748_zpsf4gy83v4.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161107_092113748_zpsf4gy83v4.jpg.html)
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161107_093321817_zpsjtgxjaku.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161107_093321817_zpsjtgxjaku.jpg.html)
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.
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.
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161107_110004070_zpsazlzwzba.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161107_110004070_zpsazlzwzba.jpg.html)
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161107_110324951_zpso6o64up8.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161107_110324951_zpso6o64up8.jpg.html)
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.
Quote from: David Hall on November 07, 2016, 06:08:30 PM
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.
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.
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!
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161107_151918203_zpsfdku4f7p.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161107_151918203_zpsfdku4f7p.jpg.html)
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.
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161107_152950504_zpscea4vqkh.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161107_152950504_zpscea4vqkh.jpg.html)
Oh man those look especially good right now.
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161107_163646448_zpsebwglzh4.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161107_163646448_zpsebwglzh4.jpg.html)
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161107_164331060_zpsglpsr6v9.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161107_164331060_zpsglpsr6v9.jpg.html)
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161107_164020785_zpsyyrcmhch.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161107_164020785_zpsyyrcmhch.jpg.html)
Brisket Money Shots
Brisket Sammich with SBR and Sriracha Pickled Onions
Whup@$$ Coleslaw
Salted Cucumber Wedges
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161107_165734704_zpsvszetcmb.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161107_165734704_zpsvszetcmb.jpg.html)
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161107_165751143_zpscawwvxi6.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161107_165751143_zpscawwvxi6.jpg.html)
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.
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161107_171946709_zpsx4vflta4.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161107_171946709_zpsx4vflta4.jpg.html)
Nice Butt Chile ;D I hope this OK to say ;D
Tim
Quote from: Big Tim on November 08, 2016, 01:23:32 AM
Nice Butt Chile ;D I hope this OK to say ;D
Tim
Awww schucks, thanks Tim.
Briskit looked absolutely perfectly scrumptious!
Quote from: David Hall on November 08, 2016, 04:59:55 AM
Briskit looked absolutely perfectly scrumptious!
Thanks for the compliments.
It was and it disappeared with a quickness.
The Butt is pretty nice too, after resting for an hour I pulled on the bone and it slid right out.
Had to put it in the fridge till tomorrow for lunch/dinner.
Will probably warm it up in the oven at 400' and firm the bark up again for sammiches.
Pulled pork sammiches piled high with coleslaw and pickled onions.
We be eating high on the hog! 8)
I have to go to my local bbq place after looking at your post. Mouthwatering photos. You're a butt man for sure. Dominick
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.
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161108_115641384_zpsduw6qpgx.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161108_115641384_zpsduw6qpgx.jpg.html)
And then I made lunch.
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161108_121046895_zpsz7e83mal.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161108_121046895_zpsz7e83mal.jpg.html)
Quote from: Dominick on November 08, 2016, 07:17:04 PM
I have to go to my local bbq place after looking at your post. Mouthwatering photos. You're a butt man for sure. Dominick
Thanks Dominick, the Pulled Pork off that Butt is pretty good... But the Brisket was even better.
https://www.youtube.com/watch?v=reTx5sqvVJ4