Smoked BBQ Brisket and Pork Shoulder

[MiCavalier]

How good are those Yuengling sauces? Don't really get to grill or BBQ often, these threads get me antsy.

 

[TexasDrugAddict**]

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.

Looking good. Keep the updates coming.

 

[bragglefraggle]

not to hijack a thread, but you guys seem in the know. 1pound of ground chuck, but what to do with it? Ideas anyone?

 

[akutz1]

Bout to throw some sausages and burgers on the grill for the fights
Nothing fancy pants like the TS
But I do got four 24 packs of Ruthless Rye and a bottle of Oban 14
Gonna be a good day

 

[blokeybloke]

Looking good TS!! Keep us posted fella.

 

[Blitz55]

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.

Holy Mother Of Fap

I just finished the second half of a steak I made in an iron skillet yesterday. Couple of fried eggs...so good.

But that looks outstanding HAWT.

 

[Deleted member 220895]

I would like updates all the way until the digestion process is completed.

 

[Gorack]

Nice, though your cooking times sound a bit short. What temp are you running at?

I haven't smoked anything in a few weeks as it's a pain in the ass when it's windy and cold out here which it's been a lot lately. I have a bunch of pulled pork in my freezer that I individually package so I can thaw it in small amounts.

I don't typically put sauce on my pulled pork anymore. If it's done right you don't need it. I prefer shredding it and putting it on corn tortilas with the following salsa topping

1 can of corn drained
1 can of black beans drained and rinsed
1 14.5 oz can of diced tomatoes drained
1 med-large red onion diced
about a cup of fresh cilantro rough chopped
juice 1 lime into the mixture
add salt and pepper to taste
add sugar to taste
Stir all that shit together and balance the lime, salt, pepper and sugar to your tastes.

I put refried beans on the corn tortillas (which have been preheated) put the pork on that and top it with the salsa. Fucking yum!

Also, anyone ever picked up "Low and Slow, Everything You Know about BBQ is Wrong!" by Gary Wiviot? I'm on a food forum where he posts and he's always helping people out with questions and such.

 

[Gorack]

not to hijack a thread, but you guys seem in the know. 1pound of ground chuck, but what to do with it? Ideas anyone?

You could do a homemade hamburger helper type of thing with onions, pasta and cheese.

A small meatloaf is easy and you can bulk it up a bit with some bread crumbs

Hamburgers of course but if you want something a little different make Juicy Lucys. Basically make a bunch of really thin burger patties. Take a piece of american or cheddar cheese and put it on one of the patties (still raw) then put another pattie over it. Pinch the edges together so the cheese is encased in the meat completely.

Or stuff some red or orange cheeseburger stuffed peppers. Cut up a white onion and 8 oz of white button mushrooms. Saute the onion until it's translucent then add the hamburger to it and break it up into small pieces. Once the meat is almost done add the sliced mushrooms.

Hollow out some peppers keeping the tops so you can seal them back up. stuff some cheese in the pepper then some of the meat mixture, then more cheese, more meat etc til it's pretty tightly packed. Put the top of the pepper back on and close it up with toothpicks (these you should soak for 1/2 hour first).

Heat it in a 350 oven until the peppers start to blister on the outside. Try to keep the peppers standing up instead of laying on their side so the cheese doesn't leak out.


You could also do tacos or spaghetti sauce or chili or a whole bunch of other stuff really. Ground beef is very versatile imo.

Since you're using ground chuck which is leaner and more expensive I'd really lean towards burgers so you can keep the meat medium rare and enjoy the full flavor. The other dises I listed I'd probalby use 80% lean ground beef for.

 

[HAWTakayama]

The brisket I marinated overnight with the Stubbs Beef Marinade turned out phenomenal. I honestly don't know if it was due to the certain cut of meat, the marinade, random ass luck of cooking... but that one in particular turned out to be best cut of beef I've ever put on the smoker. For some reason, the other brisket I only salt and peppered wasn't as mindblowing but still good and the third brisket I experimented with in the oven turned out meh.

This is the brisket I marinated overnight. pure orgasmic...

This is some of the semi-pulled and chopped pork that I injected with the cherry coke. Couldn't really notice much of a difference due to the injection, it was still just the standard delicious smoked pork taste I've come to expect.

I was going to take more pictures of the different dishes, sauces, sandwiches, sides, etc..... but I'm too hammered to follow through with that and just wanted to eat since I still have people over and they keep questioning why I'm an asshole that takes pictures of the food I'm cooking.

 

[prod2821]

awesome

 

[TexasDrugAddict**]

Dam that shit looks GOOD.

 

[BrotherClaudio]

I love this sauce

 

[Dungrove Elder**]

What type of smoker are you using and where do you get the wood? Thanks.

 

[Fatchops]

.

 

[Fedorisbest]

looks very good bro!

 

[MASShole]

Nice, mate. Have you thought about wrapping your smoker in insulation foil? I've seen that done in winter times to help with heat retention.

 

[Cptn1NSAN0]

 

[Charles Brown]

 

[BRF]

This is some of the semi-pulled and chopped pork that I injected with the cherry coke. Couldn't really notice much of a difference due to the injection, it was still just the standard delicious smoked pork taste I've come to expect.

Never tried injecting, but I made a bunch of pulled pork in the crock pot last year for one of my kids birthday parties with rootbeer and it was outstanding. I just pur a rub on the roast the night before and then put the roast in the pot with a bottle of root beer and cooked it until fork tender. The root beer gave it a great sweet taste and I put some spicy bbq sauce on it after shredding that was a nice compliment.