sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
I was out of town for a bit and missed mother's day and a couple birthdays, so today I had everyone over to make it right. Brisket was requested for the family, and I was asked to cook some meat for a work lunch next week....luckily the Shirley was up to the task.
I had a Costco prime brisket I purchased a couple weeks back (for the fam), and picked up a choice Angus brisket from Sam's along with a couple Boston butts and two of their organicwhatever chickens. Oh...and some Kiolbassa brand beef sausages. I decided I was going to inject the briskets this time, so I went with Kosmos reserve blend brisket injection....Chris Lilley injection on the pork, and I use Oakridge BBQ Game Changer brine on the chicken. Brisket got a SPOG rub, pork got EAT Barbecue Zero to Hero, and the chicken got Oakridge BBQ Secret Weapon. Wood used was some nice shag bark hickory that BBQ Freak hooked me up with.
I woke up at 4 AM and lit the smoker, off in the distance I saw a flickering in the sky......lightning. Checked the radar and there was a hefty line of storms about an hour and a half out. While the cooker was coming up to temp, I downed two double shots of espresso, threw up the canopy, put on the meat, and downed another double shot of espresso. I was wired and it was only 5:30 AM :crazy:
The cook went well despite the firebox end of the cooker hanging out in the rain for the first half of the day. I ran my intake and exhaust a little more closed than usual and was able to feed less splits while maintaining the same cooker temp....slowed the air down or something. The Boston butts finished in about 7.5 hours (7lbs each), and the briskets took about 10 hours each (11lbs post trimming). I was able to rest them for a solid 2-3 hours before it was time to eat.
It'd been a while since I injected a brisket but man was it juicy...tender enough to cut with a flimsy plastic fork but didn't fall apart. I was really pleased with the results of the injection. The pork turned out really well too, but I'm just not a pulled pork guy - the people at the office like it though. The chicken turned out fantastic....I rarely wet brine poultry but I really liked the result of the Oakridge BBQ brine, it'll be used regularly going forward.
Got a new addition to the family due any day now so it might be a bit before I get to do a long cook again, but I enjoyed today. I like waking up before the birds and getting to hear the trees come alive.
On my plate was some brisket flat, burnt ends, a chicken leg, morel mushrooms, hasselback potato gratin (highly recommended) - sauce and bread not required.
I had a Costco prime brisket I purchased a couple weeks back (for the fam), and picked up a choice Angus brisket from Sam's along with a couple Boston butts and two of their organicwhatever chickens. Oh...and some Kiolbassa brand beef sausages. I decided I was going to inject the briskets this time, so I went with Kosmos reserve blend brisket injection....Chris Lilley injection on the pork, and I use Oakridge BBQ Game Changer brine on the chicken. Brisket got a SPOG rub, pork got EAT Barbecue Zero to Hero, and the chicken got Oakridge BBQ Secret Weapon. Wood used was some nice shag bark hickory that BBQ Freak hooked me up with.
I woke up at 4 AM and lit the smoker, off in the distance I saw a flickering in the sky......lightning. Checked the radar and there was a hefty line of storms about an hour and a half out. While the cooker was coming up to temp, I downed two double shots of espresso, threw up the canopy, put on the meat, and downed another double shot of espresso. I was wired and it was only 5:30 AM :crazy:
The cook went well despite the firebox end of the cooker hanging out in the rain for the first half of the day. I ran my intake and exhaust a little more closed than usual and was able to feed less splits while maintaining the same cooker temp....slowed the air down or something. The Boston butts finished in about 7.5 hours (7lbs each), and the briskets took about 10 hours each (11lbs post trimming). I was able to rest them for a solid 2-3 hours before it was time to eat.
It'd been a while since I injected a brisket but man was it juicy...tender enough to cut with a flimsy plastic fork but didn't fall apart. I was really pleased with the results of the injection. The pork turned out really well too, but I'm just not a pulled pork guy - the people at the office like it though. The chicken turned out fantastic....I rarely wet brine poultry but I really liked the result of the Oakridge BBQ brine, it'll be used regularly going forward.
Got a new addition to the family due any day now so it might be a bit before I get to do a long cook again, but I enjoyed today. I like waking up before the birds and getting to hear the trees come alive.
On my plate was some brisket flat, burnt ends, a chicken leg, morel mushrooms, hasselback potato gratin (highly recommended) - sauce and bread not required.
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