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BBQ Pork butt and Beef brisket

ponyo

ponyo

Lifer
Inspired by HomeBrewerDude, I decided to smoke some butt and brisket. I tried smoking thin trimmed brisket from Costco before and that was a failure. I decided to try packer cut brisket from Walmart, and I think it turned out well.

I fired up my WSM smoker and placed the butt and the brisket in at 9:00pm last night. I didn't touch the smoker and went to sleep and got up at 7:00am this morning to check on the progress. Smoker was at 224 degrees with plenty of fuel left. Finished cooking about 8:30am and wrapped the meats in foil and placed it in the ice box to rest.

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bone-in pork butt

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butt sliced

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pulled

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beef brisket

IMG_20120129_110418.jpg


sliced

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brisket sandwich breakfast
 
HomeBrewerDude said:
delishiousness X2!

WSJ? Weber? Tell me more... I can't leave my chargriller alone for 10 hours, but I wish I could.

HBD
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Weber Smokey Mountain Cooker

I bought it for $200 several years back and I can't recommend it enough. It's so easy to use and can cook for 10-15 hours without refueling. It holds the temp very well and you really don't have to mess with it once it reaches your desired temp. I've done several overnight cooks with it and it's no problem. I sleep and let the smoker do its thing.
 
ponyo said:
Weber Smokey Mountain Cooker

I bought it for $200 several years back and I can't recommend it enough. It's so easy to use and can cook for 10-15 hours without refueling. It holds the temp very well and you really don't have to mess with it once it reaches your desired temp. I've done several overnight cooks with it and it's no problem. I sleep and let the smoker do its thing.
Click to expand...

wow so you can let it cook that long and not refuel it? it uses brickets right?
 
Nice! Looks good. I love my WSM...it's been too long since I've fired it up.

Props to you for sleeping through the night...I would have been up at least 3 times to make sure temps weren't running to high or low.
 
waggy said:
wow so you can let it cook that long and not refuel it? it uses brickets right?
Click to expand...

regular Kingsford charcoal. I usually stock up during the annual 4th July Home Depot sale. Two 25lb bags for $10. Can't beat that. I usually throw in couple chunks of apple wood. My family doesn't like heavy smoked favor so I usually go pretty light on the wood. Less is more when it comes to smoke for us.

As for the rub, I just use whatever spice I have on hand. I used to care about mixing all the right spices and mixture. Now I don't care. Simple Cajun spice or Old Bay seasoning. Sometimes just season salt and pepper. I think it all taste good and doesn't really matter that much in the end.

I feel the same way about marinating overnight with dry or wet rub. I used to do it, but now I don't. I buy the meat, bring it home, fire up the smoker, sprinkle on some spice and throw it on there. No marinate, no waiting.

Same with basting with liquid while smoking. I used to do it. Now I don't. I don't flip or move the meat. I'm sure it's better if you do everything. But I'm a lazy smoker and found the extras didn't really add much.

My laziness extends to cleaning the smoker. I don't bother washing it. I just spray the inside with lighter fluid and set it on fire. After the fire burns out, I scrap the grill couple times with the metal brush. Fire burns off any food particles and kills anything left. That's what I hope and figure anyways.
 
seepy83 said:
Nice! Looks good. I love my WSM...it's been too long since I've fired it up.

Props to you for sleeping through the night...I would have been up at least 3 times to make sure temps weren't running to high or low.
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First couple overnight cooks, I used to get up and check the temperatures. But I found it holds very well and babysitting isn't necessary. Now I just sleep and not worry about it. It's all good.

Same with cooking at 225-250 degrees. While it's nice, it's not necessary. You can cook 300 degrees and it's fine. Lot of people cook 325-350 degrees for shorter cooking time. While cooking temperature matter somewhat, short duration of high heat is fine. Longer duration of high heat is fine if you foil your meat.

I don't even bother with the water in the pan for temperature control. I pretty much always cook with empty water pan.

It's hard to screw up BBQ. In the end by some magic, everything turns out fine.
 
ponyo said:
Weber Smokey Mountain Cooker

I bought it for $200 several years back and I can't recommend it enough. It's so easy to use and can cook for 10-15 hours without refueling. It holds the temp very well and you really don't have to mess with it once it reaches your desired temp. I've done several overnight cooks with it and it's no problem. I sleep and let the smoker do its thing.
Click to expand...

Dammit, I want one of those but I live in a flat. 🙁
 
Damn it's tempting to buy a real smoker. I have a regular Weber grill which is great for grilling and does a decent job on stuff like ribs, but for serious BBQ it sounds like a real smoker is needed.
 
I have a barrel drum smoker, like God intended people to use 🙂

Anyway, what happened to the Costco meat attempt? I get my meats from there and never and an issue. You just have to keep it wrapped and make sure you have a moisture source (apple juice seems to work the best for pork).
 
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