Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: squirtthecat on March 25, 2012, 09:53:11 AM

Title: 'No Swine Left Behind'
Post by: squirtthecat on March 25, 2012, 09:53:11 AM
Well, this weekend there was!

Time for the cattle call..

I haven't done a brisket in ages, and I got hit up by 2 guys at work to smoke a couple for them. (from recently butchered cows)   So I emailed my buddy who is storing 3 big Texas CAB monsters that a friend brought up from Houston.

Dan, I need to make a withdrawal from the vault.

And here we go..   MAK is cruising along at 225°.

Top left is Garlic Salt Lick, the other 2 are Zach's Brisket Rub.

(http://lh4.googleusercontent.com/-JP0D9TRTi1c/T23K14anArI/AAAAAAABhGc/kFwnFc4JatM/s912/IMGP8317.JPG)

Cruddy picture.  I need to switch to my automagic lens when shooting at night.


12 hours later.

(http://lh6.googleusercontent.com/-Qn34TogR5k8/T23Ik8h5Q2I/AAAAAAABhF4/1wUXY1tdsRk/s912/IMGP8319.JPG)

IT of the top ones is around 150°.   

Wrapped tight in foil for a few more hours.   This one (rubbed with GSL) was supposed to be headed to a NCAA beer/basketball bash that afternoon.

(http://lh4.googleusercontent.com/-CfiVWajo3O0/T23Io08XG-I/AAAAAAABhGA/0byslpt2Be0/s912/IMGP8323.JPG)


I'll go probe them around Noon and see how they feel.

--

Meanwhile, in Traegerland..

8 pounds of split chicken breasts (including 3 stuffed), dusted with a little Oakridge BBQ rub.

(http://lh4.googleusercontent.com/-ORtAwu_S-Qk/T23Td1pTECI/AAAAAAABhGk/7jKfzngTDeE/s912/IMGP8330.JPG)

Couple hours later when they hit 160°+.

Into the crockpot with a few glugs of water.   We make pulled chicken out of these, so the condition of the skin is irrelevant.

(http://lh6.googleusercontent.com/-gW97wds7auQ/T24APoPRtsI/AAAAAAABhHA/R6e0uZhg2sg/s912/IMGP8336.JPG)

--

Back to the MAK..

Pulled the 2 smaller briskets out and FTCd for a while, and then into the fridge.   My friend from work couldn't make it down to pick it up, so I'll take it in on Monday.

Next up..  The CAB monster.

(http://lh4.googleusercontent.com/-z93VMGlTzH4/T24Ak6gSpdI/AAAAAAABhHs/OIqo11pnL_8/s912/IMGP8345.JPG)

IT is around 175°.

Into a full steam table pan w/ a bottle of Dublin Love.

(http://lh4.googleusercontent.com/-vUfZ1rYoxuU/T24AobeQ93I/AAAAAAABhH0/isG4-UMfBsI/s912/IMGP8351.JPG)

Foiled tight, and into a 200° MAK to cruise through the afternoon.    Ended up moving it to the Traeger as it was full of pellets and the MAK was running dry.

(http://lh3.googleusercontent.com/-q94LQpoeBbU/T24Asbl7VtI/AAAAAAABhH8/EQJ-LUn1FrU/s912/IMGP8353.JPG)


We get back from church, and it is time to slice it up.    Only decent pic of the entire process, as there were some rain showers moving through.

(http://lh4.googleusercontent.com/--sb9zxH6pU0/T25RZGxZwMI/AAAAAAABhIM/W5idyUHuMx8/s912/IMGP8371.JPG)

Not bad!   I let it braise a little too long, but that is Ok, we we like it chopped for BBQ beef sammies.

I (messily) separated the point and stuck it and the cutting board scraps in the freezer.     The cafeteria lady will make smoked beef & noodles with it.



Sorry buddy, maybe next weekend... 

(http://lh3.googleusercontent.com/-JDTzjrcJQ6g/T23TgJs587I/AAAAAAABhGw/WI3l1N2WfKE/s912/IMGP8332.JPG)
Title: Re: 'No Swine Left Behind'
Post by: teesquare on March 25, 2012, 09:58:47 AM
Absolutely beautiful smoke ring on the brisket Squirt! Everything else looks good too - but that brisket just whispers "BITE ME"...in a good way! ;D

T
Title: Re: 'No Swine Left Behind'
Post by: Pam Gould on March 25, 2012, 10:06:05 AM
squirt..that is a work of art..very pretty and I know it tasted good too..it has too.  Pam .☆´¯`•.¸¸. ི♥ྀ.
Title: Re: 'No Swine Left Behind'
Post by: africanmeat on March 25, 2012, 10:16:25 AM
 Squrit this is a great smoke nice smoke ring and it looks moist and yummy.
Title: Re: 'No Swine Left Behind'
Post by: smoker pete on March 25, 2012, 10:26:18 AM
Beautiful job squirt!!  (http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/miscellaneous/Emoticons/Eat40.jpg)

(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/miscellaneous/Emoticons/clap2-1.gif)
Title: Re: 'No Swine Left Behind'
Post by: LostArrow on March 25, 2012, 11:30:50 AM
One Guiness for the brisket, what happened to the other five ???
Title: Re: 'No Swine Left Behind'
Post by: muebe on March 25, 2012, 11:33:03 AM
Great looking brisket Squirt!
Title: Re: 'No Swine Left Behind'
Post by: Phil LaMarche on March 25, 2012, 11:35:35 AM
Very impressed.  Absolutely delicious.  Thanks for the post...Phil
Title: Re: 'No Swine Left Behind'
Post by: smokeasaurus on March 25, 2012, 12:13:16 PM
It isn't always about the pig........great looking cook and that smoke-ring brings a tear to my eye!!
Title: Re: 'No Swine Left Behind'
Post by: Ron D on March 25, 2012, 03:13:26 PM
That is some fine looking beef....I need some days off soon to do one
Title: Re: 'No Swine Left Behind'
Post by: squirtthecat on March 25, 2012, 06:43:04 PM
Cutting board scraps on some Potato rolls.  A dollup of Montgomery Inn sauce and Six Wickles Pickles.  ;)

(http://lh4.googleusercontent.com/-lWDGD5xLz5k/T2-bWdFbCoI/AAAAAAABhI8/_TRjmtYseg4/s912/IMGP8383.JPG)

Didn't suck!
Title: Re: 'No Swine Left Behind'
Post by: smokeasaurus on March 25, 2012, 06:50:07 PM
WOW...   those sammies looooook goooooooooood!!!!