Post by Ron Kulas on May 28, 2013 5:52:29 GMT -6
Picked up 35 pounds of meat at Sam's club
A 12 pound beef brisket
12 pounds of pork Boston Butt
And 11 pounds of fresh chicken.
I will smoke this mess of grub with a mixture of Hickory and apple wood.
The chicken will be finished first, then the pork and then brisket. The brisket may spend up to 12 hours in the smoker.
I love smoking days.
The Brisket rub is made and rubbed on the meat 12 hours prior to smoking.
½ cup paprika
½ cup brown sugar
3 tblsp chili powder
3 tblsp onion powder
3 tblsp garlic powder
3 tblsp seasoned salt
1 tblsp cayenne pepper powder
3 tblsp black pepper
2 tblsp oregano
Use rubber gloves and rub the spices into the meat and let it sit in the fridge over night.
I get the smoker pre-heated and rub my butt with mustard and Famous daves.
Then I split the chickens and gave them a rub down.
Then it was into the preheated smoker . The two pans in the bottom are filled with water and beer.
I’ll use hickory chunks to start out with and switch to apple later in the day.
Now its time to wait. Occasionally spraying the pork and beef with the mop sauce. I have a temp probe in the thickest part of the brisket and another probe checking internal air temps in the smoker.
The chickens are the first ones done. They look nicely smoked. Time to prepare the rest of the supper menu.
Next, the pork is complete. The combination of the smoke, and the mop sauce on the spice rub gives a dark look. Beneath that bark is super juicy smoked pork goodness.
Pulling pork is a perpetual pain in the posterior since you are doing it with 195 degree meat and its something I wanted to speed up so I went to Ace hardware and bought a cast iron floor drain (like you probably have in your basement floor) a few stainless stee 3/8 bolts and nuts and a 12 inch long bolt to make the perfect pork puller.
12 hours later the brisket has reached 188 degrees F. This was a really thick and fatty brisket (all the better) and the amount of juice it let loose when I cut into it was amazing. The groove around the cutting board didn’t hold it all. We captured this flavor in a quart jar to be used when the meat is reheated.
I cut it into meal sized chunks that (once cooled) can be vacuum sealed and frozen. The brisket can be reheated right in the sealer bags and sliced once warmed. I will divide the juice and freeze it as well to serve with the meat. This might be my best one yet. Its been a long day and I smell like a piece of smoked meat. I need a shower.
A 12 pound beef brisket
12 pounds of pork Boston Butt
And 11 pounds of fresh chicken.
I will smoke this mess of grub with a mixture of Hickory and apple wood.
The chicken will be finished first, then the pork and then brisket. The brisket may spend up to 12 hours in the smoker.
I love smoking days.
The Brisket rub is made and rubbed on the meat 12 hours prior to smoking.
½ cup paprika
½ cup brown sugar
3 tblsp chili powder
3 tblsp onion powder
3 tblsp garlic powder
3 tblsp seasoned salt
1 tblsp cayenne pepper powder
3 tblsp black pepper
2 tblsp oregano
Use rubber gloves and rub the spices into the meat and let it sit in the fridge over night.
I get the smoker pre-heated and rub my butt with mustard and Famous daves.
Then I split the chickens and gave them a rub down.
Then it was into the preheated smoker . The two pans in the bottom are filled with water and beer.
I’ll use hickory chunks to start out with and switch to apple later in the day.
Now its time to wait. Occasionally spraying the pork and beef with the mop sauce. I have a temp probe in the thickest part of the brisket and another probe checking internal air temps in the smoker.
The chickens are the first ones done. They look nicely smoked. Time to prepare the rest of the supper menu.
Next, the pork is complete. The combination of the smoke, and the mop sauce on the spice rub gives a dark look. Beneath that bark is super juicy smoked pork goodness.
Pulling pork is a perpetual pain in the posterior since you are doing it with 195 degree meat and its something I wanted to speed up so I went to Ace hardware and bought a cast iron floor drain (like you probably have in your basement floor) a few stainless stee 3/8 bolts and nuts and a 12 inch long bolt to make the perfect pork puller.
12 hours later the brisket has reached 188 degrees F. This was a really thick and fatty brisket (all the better) and the amount of juice it let loose when I cut into it was amazing. The groove around the cutting board didn’t hold it all. We captured this flavor in a quart jar to be used when the meat is reheated.
I cut it into meal sized chunks that (once cooled) can be vacuum sealed and frozen. The brisket can be reheated right in the sealer bags and sliced once warmed. I will divide the juice and freeze it as well to serve with the meat. This might be my best one yet. Its been a long day and I smell like a piece of smoked meat. I need a shower.