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According to my soon to be 12-year old son, my 009 does not produce "real redneck BBQ." He says all you do is put the meat in and press a button. I pointed out to him that you have to move a dial. He said real BBQ requires a person to tend the fire half the day and read a magazine. I asked him what type of magazine and he said cars and tractors. My wife added that motorcycles would be a good magazine for rednecks.

This past weekend (Saturday) I made three slabs of pork loin ribs on my off-set New Braunfels Oklahoma Joe. I cut them St. Louis style. I used three different sauces for a blind taste test. I will say the ribs turned out great. I used Sweet Baby Ray (store bought), TGIF Jack Daniels (recipe from the internet), and Bourbon BBQ for Ribs from Chatham Artillery BBQ ( September's newsletter. The favorite order was Chatham Artillery BBQ, Sweet Baby Ray, and TGIF Jack Daniels. The winning recipe is below.

Bourbon Barbeque Sauce for Ribs
¼ cup Wild Turkey Bourbon
2 cups ketchup
1 cup brown sugar
½ cup Apple cider vinegar
¼ cup Pineapple juice
3 teaspoon Molasses
2 teaspoon Worcestershire sauce
2 teaspoon Olive oil
1 teaspoon Lemon juice
1 teaspoon Salt

Mix all ingredients and simmer on stove until sauce thickens.

Today (Sunday) I smoked a packer's trimmed brisket and Boston Butt. The brisket was slightly bigger than the butt. I will say it was the best brisket and butt I've ever made. My wife says not to mess with anything in the future. I will point out a few things that I think made for a great meal.

1) Use small cuts of meat. For groups, just purchase more cuts vs. fewer larger ones.
2) I did not trim the fat from the meats. I wanted the fat to keep the meats moist. I had the fat side up on the brisket.
3) I put a small jar of apple juice on the bottom shelf for some apple steam.
4) I used two small pieces of cherry and one small piece of hickory. I split the wood and placed the flat side on the bottom of the wood box.
5) I let the meat come to room temperature before I washed it off, dried it and applied my home-made rub. I go easy on the rub.
6) I put both cuts on the top shelf.
7) I broke a Cookshack rule and opened the unit twice. I sprayed both cuts of meat with apple juice each time I opened the unit. Yes I know I had the jar for steam, but it did not steam like I thought it would.
8) I always marinade my meats, but I was to busy this time. I found out the meat was better without the marinade so now I'm thrilled I can save all that time by not making my marinade. Those magazines are calling me.
9) I picked a bigger brisket than Boston Butt. I knew the butt would be done first, and I wanted the brisket on the medium rare side.
10) I set the unit to 230 degrees and smoked for 4 hours. Then I turned the unit up to 250 degrees for one hour (5 hours total cooking time).
11) I went easy on the wood. I did not want a real thick bark on the meat.

Best butt and brisket done to date according to my wife and I. My son refused to try it because it was not "real redneck BBQ." The hot dogs I made him received a great review.
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Just thought I would ask first...

Was the butt done to pulling temp or slicing?

I assume you sliced the brisket.

I think you would have had plenty of moisture in the meat for however long the cook could have been without opening the door. I know it is hard not to if you never have.

Anyway, good humorous post.
I did not use my remote temperature unit this time. I was real lazy. At the 4-hour point I cut both pieces of meat to see how they were doing. I knew that by turning the unit up from 230 to 250 I would be done in one more hour (five total hours with two door openings). The butt and brisket were both sliced. The butt was right for chopping or pulling. The brisket weighed 2.58 #s and the butt was 2.4 #s. Small pieces but I was only cooking for two people. I think the small pieces helped make them so tender and delicious.
I'm glad that you and the family were so enthused about the cook.

That is the main criteria.

I'm not sure about the definitions here.

A packer trim brisket is typically a whole untrimmed brisket containing the flat,the point,and all the fat.

A five- six pounder is the smallest I've seen.

Any smaller and it would almost be a vealer.

Since, pork shoulder and brisket are a couple of the toughest pieces, and have the most collagen to break down, on the two animals,small pieces are often more difficult to do well consistently.

Thus the longer,slower cooking times & temps.
I was wondering how these cuts of meat cooked so fast. I cooked two 7 pound butts in my smokin-tex this weekend at 225/200 (I played with the temp so as they would not be ready for wrapping in the middle of the night) degrees and they took 18 hours to reach 195. I then wrapped them in foil then plastic then a beach towel, then into the cooler for 5 hours. They were perfectly cooked and easily pulled. Baby back ribs will cook pretty fast 4-5 hours. Only reason I ask is because, if your wife liked what you did in those few hours, she will love if you take the meats the full distance.
Last edited by tony76248
See my second post on this subject. The brisket was only 2.6 pounds and the butt was 2.4 pounds. They were not very big cuts of meat. The meat was very moist and had a touch of bark. I did not want a heavy bark. The military commissary in Darmstadt, Germany has small cuts of brisket and butts. I can get full briskets if I want too but that is to much meat for two people. I still plan on doing smaller cuts in the future even when I entertain. I do not want to mess with a good thing.
He said real BBQ requires a person to tend the fire half the day and read a magazine.

Says who?

1, it might be longer than 1/2 a day and you don't have to stand there to watch it. Other cookers don't require it if you KNOW how to control the first

2. Magazine. Nah, has to be a BBQ book

3. What does HE know about BBQ?

Big Grin

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