Skip to main content

5 replies

first brisket and pork shoulder

FM Former Member
Made my first brisket in my SmokinTex. Picked up 4 8-10lb untrimmed briskets at Tom Thumb, they were .99 lb. I put a nice light rub of Cayenne Pepper on one that weighed 8.5 lb then patted it down nicely with Obieque's BBQ Bomber. Placed it on the lower rack of the ST then took a 6lb Pork shoulder and rubbed it down with Chrystal brand Creole mustard then hit it with BBQ Bomber as well. I placed the pork on the 2nd rack of the ST. This was 9PM, I used about 8OZ of mesquite in the smoker box. I then turned the ST up to 225 deg and didn't check on the two pieces of meat until 9AM. At that time I placed an electronic therm in both and the brisket was 160 deg and the pork was 140 deg. At this point I took out the Brisket and placed it in foil added some pear juice and popped it into my oven at 225 deg. I then moved the pork down to the lower rack of the ST and turned it up to 250. Well approx 3-4 hours later both pieces of meat were ready. The brisket got to 189 deg and the Pork (I cooked it for only one hour in the ST at 250) hit 180 deg. I took off the pork wrapped it in foil then wrapped it up in a towel placed it in a cooler for three hours.
The brisket was awesome, we had 12 people over and only three slices remained. I ate those on a sandwich the next day.
(((At this point I would like to throw out a thanks to the folks at this site who taught me how to better slice my brisket)))
Everyone loved the pork also. I really don't know much about how it was supposed to come out since I had never eaten it before. One thing I must say is I will hit it harder with the spice next time. I also may cook it longer so it will shred easier all the way to the middle and just not the outer two inches all around. That said I sliced up the rest and it was my first attempt.
Next time I will take pictures.....Thanks to all here on this forum for advice and guidance.
My best advice I have recieved so far is don't open the smoker to check and use a thermometer.

I found a great electronic thermometer online at Circuit City for $16. I bought two. They have remote with digital readout.

Tony
Original Post

Replies sorted oldest to newest

FM Former Member
Good job Tony. Next time take the brisket up to about 190 and the butt or shoulder up to 195. You can foil the brisket at about 160 and add the juice if you want and put back in until 190. I think it will be even better. The shoulder will have better bark and will pull easier all the way through. Try adding more rub to it after pulling, or sauce it. You are right, use a probe and don't open the door until it is done.

Cool
FM Former Member
The reason I pulled the brisket was so I could bring the heat up on the pork. The brisket turned out to be perfect, and yes I would have to agree with you on the shoulder....it needed more time in the smoker to get tender all the way through, since it was my first shoulder, I was going by what I had seen posted here and that is why I took it off when I did. And as far as bark goes, I had plenty.
I put another brisket in about 4 hours ago and will cook it over night, then I have 6 slabs of baby backs going in when the brisket comes off. I will cook them until the meat draws back on the bone 1/2-3/4 of an inch. Super Bowl Sunday looks good......

Tony
FM Former Member
Love to hear those success stories.

Other than your signature "how bout them horns" and owning a ST, we're happy you're happy.

You must of had great brisket. Let's see around 32 to 40 lbs (4 x 8 to 10) and then 50% loss. that's 16 to 20 lbs of brisket. WOW! Hungry folks. But fresh, homemade brisket is the best, isn't it?

I'd take some of whatever you use for a rub and throw some on the pork AFTER you pull it. The flavor just can't penetrate deep and you get some when you mix it with the bark, but a sprinkle of spice allows you to adjust it at the end.

For me, 8oz of Mesquite would overpower anything, but if it came out good for you, that's great.

Go Sooners!
FM Former Member
Well I will let you know this evening or tomorrow when all the festivities are over. I do own a FoodSaver for the leftovers though. You may have misunderstood my brisket input. I bought the 4 briskets, but only put one on. The Ribs are where I loaded up. My readings here at the forum said "when you get a good deal on Brisket....buy a whole bunch" and at .99lb, it was a good deal.

I was initially worried about the excessive amount of Mesquite since on my first smoke, I oversmoked with just two oz of Mesquite on some pork chops. But with the Brisket being untrimmed and the Mesquite, now I am using being smaller pieces, I have found that most of the smoke comes all at once in the beginning of the smoke. Thus, it appears to be working for me. Some of the things I have learned to do is measure it, weigh it and time it. But I initially thought after my first smoke, that I might never use Mesquite again...haha!!!

I am using hickory on the ribs. which I put in at 8:30 this morning.

Add Reply

Post

Membership Required

We're sorry. You must be signed in to continue. Sign In or Register
×
Are you sure you want to remove from your Block List?
×
Loading...
×
When you block a person, they can no longer invite you to a private message or post to your profile wall. Replies and comments they make will be collapsed/hidden by default. Finally, you'll never receive email notifications about content they create or likes they designate for your content.
Note: if you proceed, you will no longer be following .
×
Link copied to your clipboard.
×