Brisket, butt and burnt ends.

[DallasCowpoke]

This is from last Saturday. I promised my neighbor at the lake I'd do a brisket and a pork shoulder for a graduation party they were hosting on Sunday, so here's an expose'.

I injected the shoulder the night before with a mixture of equal parts apple-cider and mustard, mixed with about 3 Tbl of Texas BBQ Rub's Grand Champion Rub and wrapped it for the night. The next morning I rubbed it down with the same rub and on the pit it went.

The brisket was trimmed, injected with beef stock, a little apple-cider and 2-3 Tbl Texas BBQ Rub's Original. The next morning, rubbed down with same Original, and on the pit.

Smoked with Cowboy Lump Charcoal and pure Mesquite wood @ 220-250 degrees for 10 1/2 hours, then pulled, wrapped in double layer of foil, and left in oven overnight @ 170.

Hope y'all enjoy the videos.

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[Bob Sacamano]

Thanks for inviting me.

 

[pupulehaole]

i need to move to texas lol

 

[Meat-O-Rama]

That looks terrific...

 

[TheCount]

Holy ****!

 

[Hostile]

Vegetarians are so stupid.

 

[Meat-O-Rama]

Vegetarians are so stupid.

Remember that thread where you were changing the title under people's usernames on request? Can you change mine to that?

 

[SaltwaterServr]

Vegetarians are so stupid.

Now Hos, there are room for all God's creatures....right next to the cole slaw, mashed potatoes and gravy.

 

[Hostile]

Remember that thread where you were changing the title under people's usernames on request? Can you change mine to that?

There you go.

 

[Hostile]

Now Hos, there are room for all God's creatures....right next to the cole slaw, mashed potatoes and gravy.

Here here.

 

[67CowboysFan]

I noticed in the second vid the dog was hangin by the smoker. You know what he was waiting for.

 

[CF74]

I need to git me one o them meat contraptions..

 

[SDogo]

Ok, help me out. Whats the secret to keeping the temp stable.

That's my biggest downfall yet. Any suggestions?

 

[YosemiteSam]

I noticed in the second vid the dog was hangin by the smoker. You know what he was waiting for.

To get tossed on the smoker as a hotdog? :laugh2:

 

[big dog cowboy]

Hope y'all enjoy the videos.

 

[Chief]

Food porn!

I couldn't stop watching it.

 

[Meat-O-Rama]

There you go.

Much obliged

 

[Meat-O-Rama]

Ok, help me out. Whats the secret to keeping the temp stable.

That's my biggest downfall yet. Any suggestions?

There's no on single trick. A lot of people use a water pan which helps stabilize the temp a bit. The rest of it is just making adjustments to the vents on the firebox to control the amount of oxygen going into the fire, this is what controls the temp. The joy (and to some the frustration) of cooking like this is that it requires you to be on hand monitoring the temp and making regular adjustments. There is no single set it and forget it setting like a gas grill.

 

[vta]

Holy ****!

Vegetarians are so stupid.

:laugh2: :laugh2:

 

[DallasCowpoke]

Ok, help me out. Whats the secret to keeping the temp stable.

That's my biggest downfall yet. Any suggestions?

That's probably the hardest part of smoking, and it's not really that hard per se. c0wb0y_m0nkey's right, it just takes practice and repetition.

It's knowing how much, of what kind of fuel, it takes to get your particular pit to the desired temp.

Then, depending on the ambient temp and how much wind is blowing, how open or closed the vent/s into the firebox need to be to maintain it, and, how long it will stay there.

That can take several times to get a good handle on, and even then, little things such as the size of the product you're cooking can change all that significantly.

Honestly, besides the obvious of producing the good food, building a sweet fire in a smoker, then spending half the day nursing the thing (along with a few beers), are the [strike]2[/strike] 3 main reasons I love doing it.