B&B Lump, Brisket, 2 Butts...

bigabyte · Posted: Sep 30 2005 Post subject: B&B Lump, Brisket, 2 Butts...

30 pack of brewsky, hickory and oak firewood, hickory chunks (just in case), and Friday off of work! Very Happy

Went to Sams tonight, picked out a twin-pack of butts totaling 18 pounds. Also picked up a left-handed brisket weighing in at 16.79 pounds!!! And I always thought the left-handed thing was a joke! Laughing

I only noticed it because I laid out all the briskets side by side. The big one's point went the other direction! I always heard 1 in 4 cows was left-handed. Well, there were 8 of them in the display case and sure enough, two of them went that way! Shocked

One had too thin a fat cap, so I got the other one. It was the biggest one in the case by far, and I had trouble fitting it in the fridge! Let's see if there's anything to this left-handed brisket story! Laughing

Out of the package, both butts looked about the same size, so I guess they're both about 9 pounds.

Here's the first butt, naked.
http://pg.photos.yahoo.com/ph/bigabyte/detail?.dir=/2718&.dnm=cec3.jpg&.src=ph

I made a slather of 1/4 cup maple syrup (the real stuff) and 2 tbsp Hot Sauce. Here it is with the slather.
http://pg.photos.yahoo.com/ph/bigabyte/detail?.dir=/2718&.dnm=7e3f.jpg&.src=ph

I then added the following rub:
1 cup white sugar
1 cup kosher salt
6 tbsp granulated garlic
6 tbsp onion powder
1/4 cup black pepper
2 tbsp cayenne
http://pg.photos.yahoo.com/ph/bigabyte/detail?.dir=/2718&.dnm=50de.jpg&.src=ph

Heres the second butt, naked
http://pg.photos.yahoo.com/ph/bigabyte/detail?.dir=/2718&.dnm=a3fe.jpg&.src=ph

I added a slather of 2 tbsp mustard, 2 tbsp hot sauce, 2 tbsp apple juice and 1 tsp wooster. Here it is with the slather.
http://pg.photos.yahoo.com/ph/bigabyte/detail?.dir=/2718&.dnm=9e54.jpg&.src=ph

I then added the same rub I used on the other butt. Here's a shot of it all dressed up.
http://pg.photos.yahoo.com/ph/bigabyte/detail?.dir=/2718&.dnm=8567.jpg&.src=ph

Here's a shot of the brisket. I put a beer can next to it for reference. It's a mighty big brisket!
http://pg.photos.yahoo.com/ph/bigabyte/detail?.dir=/2718&.dnm=aeeb.jpg&.src=ph

I added a slather of 2 tbsp brown mustard, 2 tbsp Ron Howards "This Ain't Opies Hot Sauce" (It's HOT!), 2 tbsp beer and 1 tsp wooster. Here's the brisket with the slather.
http://pg.photos.yahoo.com/ph/bigabyte/detail?.dir=/2718&.dnm=43a5.jpg&.src=ph

I added the following rub:
1 cup Kosher Salt
1/2 cup Black Pepper
2 tbsp Granulated Garlic
2 tbsp Onion Powder
2 tbsp Coffee Grounds
4 tsp Chipotle Powder
2 tsp Cayenne
2 tsp White Sugar
1/4 tsp Cumin
1/4 tsp Oregano
http://pg.photos.yahoo.com/ph/bigabyte/detail?.dir=/2718&.dnm=ed6a.jpg&.src=ph

Bagged 'em and put them in the fridge. Tomorrow I'll cook the butts and then tomorrow night when the butts are done I'll put on the brisket. Should be all done Saturday night. Gonna be a long cook.

I bought some B&B Experts Choice Lump Charcoal, so I expect to get a good burn time between refueling, and shouldn't have any ash build-up problems. Will also be nice to not get any of that residue build-up I've been getting with the Kingsford! I asked the guy at the store if they ever considered bringing in some Wicked Good Charcoal. He said they would consider it if it seemed to have an advantage. When I told him it burned really long, was hard to light and had very little ash production, he said the B&B was pretty much similar. That's not what I heard! Very Happy

Oh well, maybe if I keep bothering him about it he'll bring some in and I can see if it as good as people say it is! It is nice to finally find a local supplier of GOOD charcoal!

Running beer tally: 2
_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

mding38926 · Posted: Sep 30 2005 Post subject:

Sounds like an awesome Friday..
_________________
Dinger

(SIC) BBQ · Posted: Sep 30 2005 Post subject:

Looks very tasty Wooodoggy, I'm going to enjoy today with a cook myself. Keep us updated.

Jason
_________________
sicbackyardbbq@gmail.com
Backyard Rubs "Rub It With The Best"

[Sci]ence + A[r]t = (SIC) BBQ

allsmokenofire · Posted: Oct 01 2005 Post subject:

(SIC) BBQ · Posted: Oct 01 2005 Post subject:

Any updates Wooodoggy?

Jason Very Happy

_________________
sicbackyardbbq@gmail.com
Backyard Rubs "Rub It With The Best"

[Sci]ence + A[r]t = (SIC) BBQ

bigabyte · Posted: Oct 01 2005 Post subject:

OK, I slept in until 9am for some odd reason, so I started a little late. I prepped the cooker and got the kitchen and cooking areas all set up and started up a chimney of B&B Experts Choice Lump at 10am. Wow, that stuff IS hard to light! Took 7 sheets of newspaper to get it going! Finally got the chimney all lit up and the coals in the firebox at 11am. Had trouble getting the temp to rise, it was creeping up real slow. I guess next time I should fire up 2 chimneys to start! Anyway, I was able to add the 2 butts on the cooker at 11:45am. Here they are just placed in the cooker.
http://pg.photos.yahoo.com/ph/bigabyte/detail?.dir=2718&.dnm=b42b.jpg&.src=ph
I added them when the temp was 200. The temp is still slowly crawling upwards, and has a ways to go before I will start to try bringing it down. For now the intake is full open. I even added a bit more lump about an hour ago to spike it a bit. Still going slow. This is going to be some easy to control lump once I get the temp right where I want it! While I was waiting for it to rise, I chopped up some cheddar and monterey jack, added some chopped chili flakes and put them in the smoker for about 15 minutes. Yummy! Just added 4 hatch chiles before coming downstairs to type this up.

So far the lump is a big thumbs up, despite my trouble getting up to temp. Once I get it there though, it's not going to move very much, that's for sure!Running Beer Tally: 4
_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

bigabyte · Posted: Oct 01 2005 Post subject:

Turned the chiles over and added some garlic cloves. I added a little oil, some salt and pepper to the garlic cloves. Here's a shot of all the stuff in the cooker right now.
http://pg.photos.yahoo.com/ph/bigabyte/detail?.dir=2718&.dnm=5551.jpg&.src=ph
(SIC) BBQ got me droolin' with that Chicken! Razz

I don't have a roaster on hand, but I've got some of those Boneless breast do-dads. I've never smoked one before and always recommended against it... but what the heck! Laughing

Once I get the chiles and garlic off the grill I'm gonna tos one on smeared with oil and a basic rub of salt, lemon pepper, granulated garlic, onion powder and cayenne. I'm going to turn the chiles and garlic into a chile-garlic vinegar sauce.

Running Beer Tally: 5
_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

mding38926 · Posted: Oct 01 2005 Post subject:

(SIC) BBQ · Posted: Oct 01 2005 Post subject:

Damn, I agree 100% with mding.

Jason Razz

_________________
sicbackyardbbq@gmail.com
Backyard Rubs "Rub It With The Best"

[Sci]ence + A[r]t = (SIC) BBQ

bigabyte · Posted: Oct 01 2005 Post subject:

Pulled the chiles off and bagged 'em so I can remove the skins. I then flipped over the butts. The garlic could use a bit more cooking, so I'll pull them when I pull the skins off the chiles. I oiled and rubbed the chicken breast and added it to the cooker. Heres what the cooker looks like now.
http://pg.photos.yahoo.com/ph/bigabyte/detail?.dir=2718&.dnm=45be.jpg&.src=ph

Running Beer Tally: still 5
_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

mding38926 · Posted: Oct 01 2005 Post subject:

sledgehammer03 · Posted: Oct 01 2005 Post subject:

Woooo,

That tally is killing me. I am sitting here (at work) being totally unproductive, wanting to start drinking, and cooking. between you and (SIC) I am getting hurngier and thurstier all the time. I guess I will have to stop by and pick up a 30 pack for tonight and tomorrow.

Love the eats BOYS

mding38926 · Posted: Oct 01 2005 Post subject:

sledgehammer03 · Posted: Oct 01 2005 Post subject:

Mding,

1) Go to nice restaurant, where you know there will be a line.
2) Get Pissed at the line.
3) Suggest a whole in the wall where you know there WON"t be a line.
4) Enjoy dinner of Pretzels, dog and lots of Beer while watching the Yankee's destroy the Red Sux.
5) Have her drive home cause you drank too much.

Hey it's been 10 (14) years, she shouldn't be mad, at least you got out of the house on a Friday evening.

PS Worked great last Saturday for my 8th

mding38926 · Posted: Oct 01 2005 Post subject:

bigabyte · Posted: Oct 01 2005 Post subject:

LOL! Glad to hear you got a good deal out of the evening!

Pulled the garlic off. I couldn't get the skin off the peppers without really jacking up the peppers so I wound up leaving the skins on. Maybe a bit longer cooking would have helped. I thought they looked right. Oh well. Confused

I took the stems off the peppers and left the seeds and veins, I like a little heat! I put them and the garlic in a blender, added 1/2 cup red wine vinegar (sounded good at the time), 2 tbsp kosher salt, 1 tsp white sugar, 1 tsp black pepper and 1/8 tsp ground cumin. Liquified it and here it is!
http://pg.photos.yahoo.com/ph/bigabyte/detail?.dir=2718&.dnm=3cce.jpg&.src=ph
It needs some alone time in the fridge to let the flavors mingle. It tastes dang good on a tortilla chip right now, but each flavor kind of punches you in the face, so they need a little time to "get along better".

I added some of the chicken rub to some oil and brushed some more oil on the chicken. I then had to do an errand for the SO, and when I got back I had to refuel. I shoved all the coals to the front of the firebox and added some more. Then dumped in some hickory chunks. Oh, I forgot to mention, since my grates in my firebox are sitting so high to hold in my baffle, I didn't add in a log because it looked like it wouldn't fit. When I pull the butts out I'm gonna add a log and get a feel for how its working out. If its cool then I'll use logs on the brisket!!! I LOVE Oak on brisket!!! Razz

Here's what the cooker looked like just before coming down here to type this up!
http://pg.photos.yahoo.com/ph/bigabyte/detail?.dir=2718&.dnm=552a.jpg&.src=ph

Running Beer Tally: 7 (hey, I had to run an errand)
_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

(SIC) BBQ · Posted: Oct 01 2005 Post subject:

Looking great Wooodoggy! I'm starving

Jason
_________________
sicbackyardbbq@gmail.com
Backyard Rubs "Rub It With The Best"

[Sci]ence + A[r]t = (SIC) BBQ

bigabyte · Posted: Oct 01 2005 Post subject:

The boneless skinless chicken breast was done, here's what it looked like:
http://pg.photos.yahoo.com/ph/bigabyte/detail?.dir=2718&.dnm=aeed.jpg&.src=ph
I tried to get a picture of the inside too, but my phone wouldn't upload that last picture. By the time it uploaded I had eaten the chicken breast! It was juicy, and had that pink smoky color (it was done). All in all I'd say it was good, but should people smoke boneless skinless chicken breasts??? Not in my opinion. Here's why. If you eat boneles skinless chicken breast because it's low in fat, then adding all the oil to keep it moist defeats the whole purpose. Also, why fire up the smoker to do a 1-2 hour cook of boneless skinless chicken breast??? Now, I think these things have their place as snacks for the cook! I really wish I could have snapped a shot of it because it was tender and juicy, just like you would hope it was, and it had a nice smoky flavor to boot! You just have to keep them oiled. I put 2 more on, they will be dinner for the wife an I tonight!

Running Beer Total: 8
_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

bigabyte · Posted: Oct 01 2005 Post subject:

I realized I didn't take any shots of the B&B Lump.

Heres the bags of B&B. The big one is a 40 pound bag of Experts Choice 100% Hardwood. The smaller one is a 20 pound bag of Experts Choice 100% Oak. I'm using the Hardwood in this session.
http://pg.photos.yahoo.com/ph/bigabyte/detail?.dir=2718&.dnm=d22d.jpg&.src=ph

Here is what the lump looks like. I used a beer can for reference. After all, that IS the standard unit of measurement in BBQ, right? As in "Cook it for 2 beer long", or "About a beer can wide", or "About a beer cans worth of sauce". Laughing

http://pg.photos.yahoo.com/ph/bigabyte/detail?.dir=2718&.dnm=e6a7.jpg&.src=ph

Surprisingly, the thermometer alram went off, I was at 245 degrees! I had been comfortably between 210 and 235 all day until now. Seems I added too much when I refueled, or the fuel is getting its legs under it![ Very Happy

] I closed the intake to halfway, and opened up the cooker door to let the heat out. I took the temp of the butts and this photo.
http://pg.photos.yahoo.com/ph/bigabyte/detail?.dir=2718&.dnm=c7f0.jpg&.src=ph

The butts were both at 170, still got a bit longer.

Running Beer Tally: 9
_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

adolpho · Posted: Oct 01 2005 Post subject:

Hey Wooodoggy, I use B & B lump whenever I cook with lump charcoal. It does work great. Your picture is the first time I've ever seen it in Hardwood. The store I get mine from has it in only Oak and Mesquite. I use the Oak and add mesquite logs when I smoke.

Everything looks cool. Wish I could join in on the feast afterwards!!!
_________________
"Tag line? We don't need no stinkin' tag line!"