Spooky Saturday smoke

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bondobill
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Spooky Saturday smoke

Postby bondobill » Sat Oct 28, 2017 9:32 am

Throwing a Haloween party starting at 5 this evening. Have a few close friends coming over.
Weather today and tonight looks really good. Supposed to have a high of 67 today 8)
My wife talked me into not putting the deck furniture away till after the party. Glad I listened to her. :D


Threw a 17# brisket in the pellet crapper just after midnight this morn and went back to bed for 5 hours.
Around 5:30 I put on a couple 5# hunks of oink. Smaller then what I normally smoke but they where the only bone in shoulders I could find. Costco had nothing but bone less.
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Hoping the brisket and pork will be out by 3 this afternoon. I got 2 cluckers that need to go on around that time. :dont:

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woodenvisions
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Re: Spooky Saturday smoke

Postby woodenvisions » Sat Oct 28, 2017 10:04 am

Sounds like a great time !!
Grub choice is awesome too.

Question, how do you like that Brisket Rub from SB ?
I have a bottle, but haven't used it yet.
Any way you could describe the flavor before I try it ?
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Re: Spooky Saturday smoke

Postby Williep » Sat Oct 28, 2017 10:34 am

get-r-done1.jpg
bondobill
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Re: Spooky Saturday smoke

Postby bondobill » Sat Oct 28, 2017 10:47 am

woodenvisions wrote:Sounds like a great time !!
Grub choice is awesome too.

Question, how do you like that Brisket Rub from SB ?
I have a bottle, but haven't used it yet.
Any way you could describe the flavor before I try it ?


Boy that's a tough question. Best way for me to describe the flavor would be its not over powering. Even mild. Has a nice blend of onion and garlic. A little bit of sweet but very little. You can really load it on brisket and not over power the beef.
Its not salty at all. Flavor may be too mild for some folks.
Gator some time back on here recommended that if you found the brisket rub too mild for your taste buds, use his brisket rub in combination with his SPG. That's the way I prefer it. The SPG adds some more salt and pepper taste to the brisket. It makes for a perfect combo in my book, at least for my taste anyways.

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Re: Spooky Saturday smoke

Postby GRailsback » Sat Oct 28, 2017 1:56 pm

Bill this costco by me only carries boneless as well. I only like to cook them with bone in as well.

And it is only 58 here right now.
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Re: Spooky Saturday smoke

Postby bondobill » Sat Oct 28, 2017 2:52 pm

Our local Cash and Carry outlet only carries boneless also. :dont:
63 degrees here at noon. Beauty day. :D
Brisket in a tin now. Hit the stall at 158. IT at 183 now.
These little butts are being difficult. Been in for 7 hours and are at 154.
Running the pellet at 230...got some time yet tho. Looks like beef will be ready before the pig. Once the beef comes off, Clucker goes on.
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Gotta chop up some wood for the fire pit now. :(
Good gawd....gotta be 5 o'clock somewhere !!!

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Re: Spooky Saturday smoke

Postby woodenvisions » Sat Oct 28, 2017 7:24 pm

I can smell it from the top of our mountain already :):):)
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Re: Spooky Saturday smoke

Postby bondobill » Sun Oct 29, 2017 11:21 am

Well I got everything done with plenty of time to spare. :D
Gotta say tho, brisket is a strange hunk of meat. Ain't 2 the same :dont:
The last one prior to this one was a 12lb packer. Smoked it on a hot day at 225 and it took 12 hours to probe tender. This one was 17 lbs so I wanted to give myself plenty of time for a low and slow smoke. Started it out at 220 for bout 7 hours then turned up pellet to 230. Brisket went in the stall at 151 degrees IT. Sat there for a couple hours.
At 11 hours in I placed in a covered tin. At 14 hours it probed tender at 203 degrees, 5 and a half hours before we planned on eating. :shock:
I let it rest uncovered till IT dropped to 195 then covered the tin with foil and placed in a cooler.
The 2 little pork butts where ornery little buggers. They sat at 171 degrees wrapped in butcher paper for better then a hour and didn't gain a darn degree. Finally got to 197 IT at 11 hours in, 3 1/2 hours before eating time. Wrapped them up and set in cooler.
The 2 cluckers went in sometime after the brisket came off. Once the butts came out I cranked the temp up to 275 to cook the birds. Birds where done and placed in a cooler just in time before guests showed at 5pm. We had lots of appys and adult beverages so we didn't
get around to eating till 7:45.
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Everything turned out great.
The brisket was still hot even tho it sat in a cooler for 5 1/2 hours. The butts and bird where hot enough yet that I couldn't pull the meat without insulated gloves. :D

I got a couple of these coolers from my neighbor. They are amazing for keeping food hot for hours.

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Re: Spooky Saturday smoke

Postby GRailsback » Sun Oct 29, 2017 11:28 am

It all sure looks good Bill. Did you go through and fire wood last night? Sure did get cold here.
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Re: Spooky Saturday smoke

Postby bsooner75 » Sun Oct 29, 2017 11:56 am

Looks great. Those coolers look like the perfect size and shape


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Re: Spooky Saturday smoke

Postby bondobill » Sun Oct 29, 2017 12:25 pm

GRailsback wrote:It all sure looks good Bill. Did you go through and fire wood last night? Sure did get cold here.

Didn't go thru much fire wood. I had a roaring fire going when folks started showing up. Everyone hung out on the deck close to the bar and appetizers. :lol: I had a couple patio heaters on the deck so people where content to stay on the deck. Cooled right off after the sun started to set. Don't know what the temp got down to last night, but must have got cold. The trees are in full fall colors but up till yesterday they really hadn't started to shed thier leaves till this morning. That changed over night.
Temp got to 66 here yesterday.....weather forecast calls for snow next weekend :whiteflag:

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Thanks all for looking
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Re: Spooky Saturday smoke

Postby woodenvisions » Sun Oct 29, 2017 2:07 pm

Man that looks good !!!
I got a kick out of the ( Nutrisystem ) container with all of that good fattening grub, lol.
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Re: Spooky Saturday smoke

Postby OldUsedParts » Sun Oct 29, 2017 3:58 pm

Good Looking meats there, Wild Bill, :salut: what flavor pellets do you use on that kind of "mixed" combination Cook :?: :dont:
OUP

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Re: Spooky Saturday smoke

Postby bondobill » Sun Oct 29, 2017 4:16 pm

OldUsedParts wrote:Good Looking meats there, Wild Bill, :salut: what flavor pellets do you use on that kind of "mixed" combination Cook :?: :dont:


Here ya go Em It's called Perfect Mix
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Has a little of everything. I Use it on anything.

When the brisket was in by itself I added a couple smoker tubes of Hickory pellets.

Thanks Em
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Re: Spooky Saturday smoke

Postby Russ » Sun Oct 29, 2017 4:41 pm

Great pics, especially autumn colours, beautiful.

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