It's Here!

Glad you have something to look forward to.It sure is fun

lol KCAL,

Why'd you waste all that fantasy dream time on a brisket if you're gonna go out and buy pork shoulder???????????

J/K!! Have fun!

LOL, Geiyser! Rubela's really threw a wrench into my plans! Just when I had given up, they do something right! Now, I have been such a good CS soldier and lurker, that I am going to do things right.

As many of you vetranos have suggested, I'm going with butt for the first cue. I've done them a few painstaking times on the ECB, now it's time for real! I have only tried a brisket flat on the ECB, and it came out OK, but nothing spectacular. I'm going to look around here for some packer cuts, cause I am DYING to cook one of those.

I've also done a lot of ribs on the ECB and offset, looking forward to working with the differences in those. It will be fun to report on real, rather than fantasy, cooks.

KCAL56,

Make sure you have a remote thermometer, make's cooking alot easier. When you decide to tackle a Brisket you just gotta try this recipe....


Smoked Beef Brisket


10 lb. brisket, Packer Trim

Marinade

1/2 cup orange juice
1/2 cup coke
3/4 tbsp. fresh ground black pepper
1 1/2 tbsp.celery salt
1 1/2 tbsp. cinnamon
1 1/2 tbsp. sea salt
1 1/2 tbsp. garlic pepper
1 1/2 tbsp. oregano


Place brisket and marinade in a pan and cover with plastic wrap. Marinate in the refrigerator
for at least 2 hours and up to 24 hours.
Remove the brisket from the refrigerator and let come to room temperature.


Rub

1 1/2 tbsp. fresh ground black pepper
1 1/2 tbsp. celery salt
1 1/2 tbsp. chili powder
1 1/2 tbsp. sea salt
1 1/2 tbsp. garlic pepper
1 1/2 tbsp. oregano


While the brisket is coming to room temperature, apply rub. Smoke-cook at 225 with 1/2 hickory and 1/2 oak wood
untill internal temp. reaches 190. Turn smoker temp. control to 150 degrees.


Finishing Sauce

1/2 cup brown sugar
1/4 cup honey
1/4 cup orange juice
1/4 cup ketchup

Remove brisket from smoker and place on a piece of aluminum foil large enough to wrap
the brisket. Pour finishing sauce over brisket and wrap securely in foil and return to smoker for 1 hour.

Remove and let brisket rest for 30 min.

Use drippings for Au Ju .


If it ain't Smoked, Sorry, it ain't BBQ

Thanks, MC, that looks gooood! Have not really developed any good meat sources yet, so I ran down to the local market and got potluck- a 4.75# "Boston Blade", and a 9.75# Picnic. The BB is what the local store labels their butts, I guess it's a half, hope the picnic and butt aren't from the same animal, he was probably one lopsided pig ! Since I want to compare pinic v. butt, both for chow tomorrow night, I'm thinking I'll throw 'em both in at 200* tonight, kick it up in the AM, and foil the butt when it gets done. Since it will finish way ahead, anyone vote for just starting it in the AM, leaving about 10 hours cook time, or should I just go ahead and foil? Thanks in advance.

I'm a relative newbie, but I (and others) have experienced close to 2 hours/pound on butts, so that picnic may take 18-20 hours, while the butt may finish at 9-10 hours. If you start the picnic first, and open the CS to add the butt in the AM, do it quick (minimize door open time). I'll let others chime in on the pros/cons of this approach vs. kick em off at the same time and foil the butt once done.

I'd say go at 225*, though.

If you do at the same time, stick a remote probe in the smaller one, pull it at 195*, change to probe to the picnic, double layer of heavy duty foil (add some apple juice or mop), wrap in 1 or 2 beach towels, and into a small cooler for a rest. Posts I've read suggest you can keep up to 4 hours that way. Now, if the picnic is not done by then, you'll probably need to pull the butt and store it for later eats. I'll let the veterans chime in here.

A plug for the Eastern Carolina BBQ sauce noted in Smokin Okie's Pork Butt 101 -- I used to live in Eastern NC, and this sauce is very authentic. A container of it sits in my fridge, and probably will indefinitely.

Thanks for the assist, Q, but the cue gods have struck again. I have been checking the temps all day (having read about the swings in temp), and my thermostat just isn't working. At 100* and 150* it stays consistenly 20-30* above the shown temp, but over 160, and it's off the charts. 260* actual at 170* indicated, consistent, not up and down. Have checked calibration on both thermometers I used, gave it plenty of time, but something's wrong. Gotta call CS in the AM. Since I've got the meat prepped, it's ECB for me once more.

I wish mine would hit 260! Sorry. I hope you get it worked out soon.

I'm sure CS will help get it resolved promptly. One last hurrah in the ECB, and soon you'll have forgotten about it. Good luck ...

Thanks for the words, guys. This poor ol' ECB is seeing so many last hurrahs! And the funny part, it's having problems getting UP to temp! For it to get much over 200*, its gotta be going downhill on hot day . Not bad for most cookin', just no such thing as a "hurry up".

quote:

Originally posted by Q-Fuego:
[qb]A plug for the Eastern Carolina BBQ sauce noted in Smokin Okie's Pork Butt 101 -- I used to live in Eastern NC, and this sauce is very authentic. A container of it sits in my fridge, and probably will indefinitely. [/qb]

For an Okie who hasn't lived there (but eaten there plenty) those are kind words.

Thanks