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

bigabyte · Posted: Oct 01 2005 Post subject:

Well, I did dinner with the wife, then she wanted to spend some time with me because she hadn't really seen me all day. So this update comes pretty late since my last update!

About 7:30pm the butt towards the front of the cooker was at 185 degrees, and the one behind it (the maple one) was still 170. I switched them around and flipped them. About 8:00pm the one butt read 195 so I took it off and let it rest inside for a few minutes. Just to be sure I tugged on the bone, and it was not giving at all. I double checked the temp with a second thermo and got the same reading!So best I could figure was neither of my thermos were working right! Great! I put it back on the cooker.

About 9:30 the other butt with the maple looked ready and I gave a tug of the bone to see if it was giving easily. It was giving with no resistance so I brought it in. I let it rest 20 minutes and then went to pull the bone all the way out. It started to come out with no resistance, but fought for that last couple inches! This was just not working for me tonight!!! What's a guy gotta do? Well, I grabbed a knife and sliced down the middle to see how fall apart tender it was. Well, lets just say it was real tender for slicing, but I wasn't going to be pulling any meat without a long fight! I tried the bark and meat to see how the maple/hot sauce slather worked. Oh man was it good! It had a wonderful level of heat, and there was a hint of maple that made it so perfect! Well, I prefer pulled pork, let someone else eat slices, so I was gonna have to figure something out! I wanted THIS butt and I wanted it PULLED! So I chopped it into cubes and put them in an aluminum pan. I mixed up 1/2 cup maple syrup (real stuff) and 1/4 cup hot sauce and poured it over the meat. I covered it with foil and put it in the oven at 235 degrees in hopes of breaking it down to where it will pull, and not dry out, and enhance that awesome maple/hot sauce flavor that was going on!

About 10:30, the other butt was done, and I checked that bone real good. I didn't want to be fooled a THIRD time! It was ready. I took it in and let it rest. This was a large butt, and even though the bone slid right out, and it was fall apart tender, there was still a fist sized chunk in the middle that still had some give and did not want to pull apart too easily. Well, I simply fought with it and got it to pull! It was a tasty one as well.

I put the brisket on about 11:00pm.

Around 11:30pm I pulled the maple/hot sauce pork out of the oven, and it shredded easily! It was still very good, and the flavor ahd intensified. I lost the crunchiness of the bark, but I will sacrifice that for the tenderness and be happy with it!

All in all I got 39 servings of pulled pork. 18 from the regular one, 21 from the maple one. I put single servings into resealable ziploc bags, rolled them up to squeeze the air out, sealed them, and tossed each butt's worth into a gallon ziploc freezer bag. For 18 pounds of pork that translates pretty well. If you figure you get about 50% weight loss during cooking, I would expect 36 quarter pound servings. I got 39 servings eyeballed at about 1/4 pound each. I now have 39 lunches for work!

In the middle of all this commotion with all the butts, I completely forgot to take pictures. When I had it all pulled, I went to get my camera but wound up getting the ziploc bags and bagging it all instead! Sorry! It was good and I think I will be using a maple syrup based slather more times than not from here on out! It was YUMMY!

As for photos of the brisket, you'll have to wait until morning light. I don't want to freak out the neighbors by shining lights on the smoker to take pictures!

Running Beer Tally: 11
I stopped the beers about 10:00 for the evening, switched to water.
_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

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

Glad everything turned out good, it is always a nice feeling. Can't wait to see what that brisket looks like, I have been wanting to do one.

Jason Very Happy

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

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

bigabyte · Posted: Oct 01 2005 Post subject:

Thanks, but I have definitely had happier results before. It all tasted good and pulled so I don't know why I'm complainin', but man I had a rough time with it and it's just not supposed to be that way! Laughing

I'm about to refuel again, this will use the last of the 40 pound bag of lump. I'd guess that I may very well use all 60 pounds by the time the brisket is ready. Speaking of brisket, heres a photo of it from just a bit ago. It had been cooking 9 hours when this was taken.
http://pg.photos.yahoo.com/ph/bigabyte/detail?.dir=2718&.dnm=aad1.jpg&.src=ph

Running Beer Tally: 11 (coffee's on)
_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

bigabyte · Posted: Oct 01 2005 Post subject:

As expected, I used the rest of the 40 pound bag when I refueld, so I'll open the 20 pound bag in a couple hours. There were not very many unusable pieces, and the amount of dust was very small considering the size of the 40 pound bag! Surprised

I boiled a pot of water to check my thermos. I need an explanation for what happened to those butts last night. Last night both thermos were reading the same temp, but the butts weren't done. What a strange coincidence it would be for both of them to be off by the same amount. In the boiling water, both thermos read 210 which is close enough to accurate to NOT explain why my butts weren't ready to pull when I took them off the cooker! Mad

Has anyone else ever had a butt read 195 internal and let it sit so it would rise to 200 and NOT be able to slide the bone out easily or pull it easily??? This was WEIRD! On one of the other forums, a guy last night cooked an 11 pound brisket in a WSM at 260 degrees and it finished in only 6 HOURS!!!!!!! WHAT THE HECK IS GOING ON HERE!!!! Evil or Very Mad

I know it is the Day of the Dead today, but COME ON NOW!!! Is the Spirit World playing tricks on us? EGAD MAN! Evil or Very Mad

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

bigabyte · Posted: Oct 02 2005 Post subject:

When I went to refuel at 11:30am, I checked the brisket temp with my two re-calibrated and tested thermos. Much to my surprise it was done. The thick part of the point varied from 195-200 and the flat end varied from 190 to 195. It was time to come off! Razz

Here's what it looked like while it was resting.
http://pg.photos.yahoo.com/ph/bigabyte/detail?.dir=2718&.dnm=8f9c.jpg&.src=ph

I removed the point from the flat, as seen here.
http://pg.photos.yahoo.com/ph/bigabyte/detail?.dir=2718&.dnm=312f.jpg&.src=ph

I chopped the point into 1 inch cubes and put them into an aluminum pan, added about 1/4 cup of rub, gave a rough stir, and put back in the cooker and added some more hickory to the firebox. (Didn't take a picture though).

Since this was such a large brisket (started just shy of 17 pounds) I cut the flat in half against the grain. Here is flat half #1 at an angle where you can see the smoke ring.
http://pg.photos.yahoo.com/ph/bigabyte/detail?.dir=2718&.dnm=6929.jpg&.src=ph

Here is the same half of the flat after being sliced. I laid one slice out for your viewing pleasure.[ Very Happy

]
http://pg.photos.yahoo.com/ph/bigabyte/detail?.dir=2718&.dnm=d420.jpg&.src=ph

These slices would have been perfect for a comp. They were tender and juicy, and seemed to have just the right amount of "pull" needed to pull a slice apart. I'm not a trained judge, but I have seen them pull slices apart, and this seemed right.

Here is the other half of the flat, shot from above.
http://pg.photos.yahoo.com/ph/bigabyte/detail?.dir=2718&.dnm=f440.jpg&.src=ph

Here is the same flat half sliced.
http://pg.photos.yahoo.com/ph/bigabyte/detail?.dir=2718&.dnm=b133.jpg&.src=ph

After eating some trimmings and a few slices, I bagged up the slices. I got 15 single serving bags. Not bad. If you figure 16.79 pouinds with 50% loss, then about half of that is in the flat for slices, then I am about on target. Ideally I would have had 16 bags, but I ate some![ Very Happy

][:p]

That is another 15 lunches! WooHoo! Razz

Now, I did not trim any of this brisket. I set it in the middle of the cooker with the thick part of the point facing the firebox. I set it in the cooker fat cap up. I did not flip it or touch it in any way until it was done. When it was 195 internal, I let it rest 30 minutes and then started carving. You will notice that even though I did not flip it, in no way did the bottom part of the flat dry out or burn. In fact the brisket was quite juicy, and the bark was most scrumptious! Part of that is because I made sure to only use ingredients I have demonstrated to not burn, and to retain a good flavor after long pereiods of cooking on meat in a smoker. Truly some excellent bark and meat.

I will keep y'all posted on the burnt ends.

Running Beer Tally: 12 (It's after noon)
_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

bigabyte · Posted: Oct 02 2005 Post subject:

Had to refuel at 1:30. The burnt ends ahd been on for 90 minutes. Here's what they looked like.
http://pg.photos.yahoo.com/ph/bigabyte/detail?.dir=2718&.dnm=9549.jpg&.src=ph

I gave them a quick stir, heres what they looked like after the stir.
http://pg.photos.yahoo.com/ph/bigabyte/detail?.dir=2718&.dnm=a027.jpg&.src=ph

They should be ready sometime between 3 and 4pm.

Running Beer Tally: 13
_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

bigabyte · Posted: Oct 02 2005 Post subject:

Here's burnt ends after 3 hours in the cooker.
http://pg.photos.yahoo.com/ph/bigabyte/detail?.dir=2718&.dnm=7283.jpg&.src=ph

I made some sauce by mxing the following in a blender:
1 cup Apple Cider Vinegar
1/4 cup ketchup
1/4 cup Paprika
2 tbsp White Sugar
1 tbsp Kosher Salt
1/2 tbsp Cayenne
1/2 tbsp Granulated Garlic
1/2 tbsp Onion Powder
1 tsp Worcestershire sauce
1 tsp Yellow Mustard

I added this sauce to the burnt ends and stirred it in. Here's what they looked like with the sauce after stirring:
http://pg.photos.yahoo.com/ph/bigabyte/detail?.dir=2718&.dnm=e608.jpg&.src=ph

I'll take them off the cooker in 30 minutes to an hour and let them sit for a bit to let the juices settle back into the meat before digging in! Razz

Running Beer Tally: 14
_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

roxy · Posted: Oct 02 2005 Post subject:

Sure can tell your half cut. Good looking burnt ends but all the pix looked the same. I do think you got to clean the lens of your camera, you got that 80's p*rn thing happening with a fuzzy lens. Laughing

_________________
Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

str8smokin · BBQ Fan Joined: 29 May 2005 Posts: 185 Location: San Diego

Wooodoggy, it's like youa re in a bbq marathon! I really like the play by play and seeing how you are reacting to the circumstances.

I am looking to do a butt tomorrow, and I'm going to try using a rub with no paprika as well (at least I think your's didn't have it).

I'm debating whether or not to use sugar in the rub... I'm trying to not get the butt so burnt lookin this time around.

Anyway, this has been one of the best threads I've read!
_________________
$TR8 $MOKIN' Site

bigabyte · Posted: Oct 02 2005 Post subject:

Oh, I thought the fuzziness wasmy monitor! Sorry! I'm using my camera phone and it may have a smudge. Greasy work this BBQ is. My monitor here at home went out of focus a couple weeks back and I haven't corrected it yet. I just assumed they were looking OK. Guess I've been wasting space with the photos! Laughing

I needed to refuel and the burnt ends had been on for 3:45, so I called them done. Here they are fresh off the smoker (may be fuzzy):
http://pg.photos.yahoo.com/ph/bigabyte/detail?.dir=2718&.dnm=c5e1.jpg&.src=ph

I'll let them rest for 20-30 minutes so the juices settle back in and I can hadle them easier. I'll probably be munchin and eating, but I'll try and get some photos, and I'll try and clean the lens! Laughing

Running Beer Tally: 15
_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

bigabyte · Posted: Oct 02 2005 Post subject:

Oh, I didn't use paprika in my rubs. For the butts I used granulated White Cane Sugar. No burning problem at all. They were a bit blackened, but you could not taste any burnt at all. The black was simply from the smoke. I used just a pinch of white sugar on the brisket rub simply to aid in osmosis. It did not add to the flavor of the rub in any noticable fashion.
_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

bigabyte · Posted: Oct 02 2005 Post subject:

Roxy pointed out that I had fuzzy pictures. I cleaned the lens on my camera phone so hopefully these picures will be clearer.

Here are the burnt ends after resting.
http://pg.photos.yahoo.com/ph/bigabyte/detail?.dir=2718&.dnm=aa7c.jpg&.src=ph

I drained of the excess fat. Got about 1 1/2 cups worth.
http://pg.photos.yahoo.com/ph/bigabyte/detail?.dir=2718&.dnm=4450.jpg&.src=ph

Here are the drained burnt ends. They are still LOADED with fat and juicy. They just don't have the extra fat now![ Very Happy

]
http://pg.photos.yahoo.com/ph/bigabyte/detail?.dir=2718&.dnm=cf6e.jpg&.src=ph

After bagging it into 17 single servings, I took the "sludge" from the bottom of the pan and added it to the dogs food. He loves this part.
http://pg.photos.yahoo.com/ph/bigabyte/detail?.dir=2718&.dnm=6262.jpg&.src=ph

Well, that's it! And just in time. It has just started raining, and it's supposed to rain for a couple days! I'll be saving that beef fat for something special later, I'll let y'all know what I do with it when I do it![ Very Happy

]

Total Beers Consumed: 16
_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

roxy · Posted: Oct 02 2005 Post subject:

A camera phone, that explains it. Sorry dude thought ya was using a regular camera.
_________________
Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

bigabyte · Posted: Oct 02 2005 Post subject:

Nope, was doing the quick and easy method. Hope they turned out a little better. Can't get too high quality with those suckers you know! Laughing

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

(SIC) BBQ · Posted: Oct 02 2005 Post subject:

Great thread of your Q session! I hope to see more from you and other members.

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

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

ShaggyC6593 · Newbie Joined: 14 Aug 2005 Posts: 65

This is a great thread Doggy. Thanks for the pics of the burnt ends. I will definitely be trying some when I Q my next brisket.

bigabyte · Posted: Oct 04 2005 Post subject:

Oh, for the burnt ends you have 2 options ofr making them. You can do them as I did, or you can poke a couple holes in the bottom of the aluminum pan and let them dry out. Either way they are good, and I tend to make them both ways depending on how I'm feeling that day! Cool

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

bigabyte · Posted: Oct 07 2005 Post subject:

When I picked out my brisket, I mentioned it was a left-handed brisket. Now, if you are unfamiliar with the theory behind left-handed briskets, here's some reading material.
http://www.bbqsearch.com/search/101390.html
I always figured it was just a story until I actually looked at the briskets last Wednesday, then I had to sse if it was true. I mean, something that sounds that ridiculous can't possibly be true...can it? Rolling Eyes

Well, not to take anything away from the story, but my left-handed brisket was tougher than the average brisket. Now to be fair, this was a HUGE freakin' brisket, and that was probably part of the problem. A normal rule of thumb in BBQ'ing brisket is to not cook the biggest one. Well, I only had 2 lefties to choose from at the store, and the only one that looked good was the big one.

And there you have it. Laughing

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

sledgehammer03 · Posted: Oct 07 2005 Post subject:

Sounds like you got a left-handed brisket, from a left-handed cow. OOPS