Smoked BBQ Brisket and Pork Shoulder

[HAWTakayama]

I'm back to my bbq binge ways and decided to smoke a couple medium sizes briskets and a half pork shoulder (I'm also cooking a third brisket in the oven).

The brisket on the top-left was marinated overnight with "Stubbs Beef Marinade" and the other brisket was simply rubbed with salt and pepper. The third brisket I'm going to wind up cooking in the oven will be sort of a "sweet-heat" type bbq. The pork shoulder on the right side I had sit overnight with a dry-rub and then randomly decided to inject it with Cherry Coke right before I put it on the smoker(which I never tried before, but have seen it done)

Here's the smoker after I put all of the meat on. All of it should be cooked within the next six hours and I'm using a combo of mesquite and hickory wood. Motherfucking snow keeping my beer cold brah!

I went to the store the other day and noticed they have some new yuengling bbq sauces I want to try out, and I already have a bottle of Evander Holyfield's sauce at my house ready to go like the true thug I am.

 

[DynamoTheGreat]

looks good have you ever used the stubbs beef marinade before? if so how is it also id like to hear the outcome of the cherry coke in the pork shoulder

 

[Strychnine]

I'm ALWAYS glad to see a BBQ/grilling thread!!!!

 

[BigMazz]

Stubbs is good stuff. I've used the marinade on briskets and it always turns out good. Good luck man. Hope it all turns out good.

 

[L0wbr0w**]

I'm guessing you're a big boy now, so it is time to start caring about your meats enough to make your own sauces and marinades instead of just using that shit.

 

[PolishHeadlock]

Yuengling does sauces?

I didn't know that.

 

[The Clinch]

Lookin' good.

 

[CardonaLJ**]

Where's TDA to throw his expert advice??

 

[HAWTakayama]

looks good have you ever used the stubbs beef marinade before? if so how is it also id like to hear the outcome of the cherry coke in the pork shoulder

This is the first I used the Stubbs marinade, which is why I used it only on one of the briskets as sort of a trial cooking experiment. It seems like it has the perfect amount of spices and flavor that will give the meat an extra kick of greatness.

 

[HAWTakayama]

I'm guessing you're a big boy now, so it is time to start caring about your meats enough to make your own sauces and marinades instead of just using that shit.

There's no way in hell I'm putting a stupid ass Holyfield sauce or any of those on the meat as it cooks, I just have like 20 different random sauces to try on sandwiches or individually with pieces of the meat after it's done cooking. The mopping sauce and bbq sauce I use as on the meat as it cooks is homemade.

 

[TexasDrugAddict**]

Where's TDA to throw his expert advice??

Just saw the thread and it looks awesome. Hawk is a master BBQ'er, he doesn't any help. Just watch.

 

[RetiredWisFighter]

Grilling/smoking in the winter awesome. I've gotten out a few times to grill this winter. So worth it

 

[TexasDrugAddict**]

Grilling/smoking in the winter awesome. I've gotten out a few times to grill this winter. So worth it

Hell yeah. I did Ribs last weekend and planning on doing a pork shoulder next week for the Suberbowl. Rain,sleet or Snow, man must BBQ

 

[trainharder]

I'm back to my bbq binge ways and decided to smoke a couple medium sizes briskets and a half pork shoulder (I'm also cooking a third brisket in the oven).

The brisket on the top-left was marinated overnight with "Stubbs Beef Marinade" and the other brisket was simply rubbed with salt and pepper. The third brisket I'm going to wind up cooking in the oven will be sort of a "sweet-heat" type bbq. The pork shoulder on the right side I had sit overnight with a dry-rub and then randomly decided to inject it with Cherry Coke right before I put it on the smoker(which I never tried before, but have seen it done)

Here's the smoker after I put all of the meat on. All of it should be cooked within the next six hours and I'm using a combo of mesquite and hickory wood. Motherfucking snow keeping my beer cold brah!

I went to the store the other day and noticed they have some new yuengling bbq sauces I want to try out, and I already have a bottle of Evander Holyfield's sauce at my house ready to go like the true thug I am.

In jealous of your smoking abilities, but more jealous of the Yuengling beer you have.

Livin on the left coast sucks!

 

[akutz1]

Is that a Chargriller?
I got the same grill
Same team!

 

[Satsui Ryu]

Is that a Chargriller?
I got the same grill
Same team!

Me too, let's all be bbq besties.

I did brisket once and will probably never do it again. The only cuts I can get around here are just way too big and a pain to cook.

How hard was it to maintain temp in the cold? I always have trouble with that. And yeah making homemade bbq sauce to me is even more of an accomplishment than making the meat to me. Did it for the first time last weekend and it came out great. I was stoked about that.

 

[RetiredWisFighter]

Hell yeah. I did Ribs last weekend and planning on doing a pork shoulder next week for the Suberbowl. Rain,sleet or Snow, man must BBQ

I'm doing some Omaha grass fed burgers and veal (well mostly veal at least) brats and some ribs. Baby backs are on sale for $1.99/lb here. Fuck ya.

I'm jealous of TS though I only have a Weber grill and no smoker . I do have a charcoal chimney though so no need for lighter fluid.

 

[Blitz55]

I'm ALWAYS glad to see a BBQ/grilling thread!!!!

I'll drink to that Strychnyne.

 

[HAWTakayama]

A few hours into it, this is how it's progressing before I hit it with some mop sauce and wrap them in foil to finish the cook for another couple hours.

 

[HAWTakayama]

Hell yeah. I did Ribs last weekend and planning on doing a pork shoulder next week for the Suberbowl. Rain,sleet or Snow, man must BBQ

I was planning on doing the "bacon explosion" (ground pork rolled into a bacon weave), beer-can chicken, and a bunch of random shit for the Super Bowl, but I was swayed into going to a friends place out of town next weekend to watch the game and will have to settle for some good old fashion pizza and wings.