Butt and Brisket

[Larry Wolfe]

Picked up some meat from the local grocery store yesterday, they were having a good sale. Gotta 6lb butt and the biggest brisket they had (4lbs)!
Rubbed the butt down with my buddy Tim Handy's "Southern Q" BBQ Seasoning, of the Award Winning "JT's BBQ Competition Cook Team". Then I rubbed the brisket down with the last of my supply of Wolfe Rub Bold! I need to get more!! Cooking over KF and hickory and monitoring the temps in the meat and the cooker with my Maverick ET-73 Remote Smoker Thermometers. These things are great, I've got the alarms set for the meat and the cooker, so I can relax inside until the meat is ready to come off the cooker!!

[Gator]

Lookin good Larry - when do you guys have a competition?

Thanks for the pics!

[Larry Wolfe]

Lookin good Larry - when do you guys have a competition?

Thanks for the pics!

First one of the year is in 18 days in Myrtle Beach!!!!

[DATsBBQ]

Glad Larry competes on the East Coast instead of Colorado Good looking grub there Larry

[TX Sandman]

Y 'know, there's something not right about Larry running out of WRB.

Looks good so far, Larry! Can't wait for the finale.

[DATsBBQ]

Y 'know, there's something not right about Larry running out of WRB.

Looks good so far, Larry! Can't wait for the finale.

Must have sold it all

[TX Sandman]

Speaking of which, now that payday finally came . . .

[SteerCrazy]

Glad Larry competes on the East Coast instead of Colorado Good looking grub there Larry

or Kansas for that matter! I'd hate to have him go home cryin every weekend

[Larry Wolfe]

7 hour mark and I'm baffled!!!! Never ever ever ever had a brisket take 2 hours per lb but this is a first for me!!!! Butts at 170* and the briskets at 161*.

[DATsBBQ]

Could have been superchilled from being in the bottom of the fridge? The picnic that I did yesterday stalled for the longest time. Maybe you have a stall in progress?

Keep the faith, it'll get there

[Larry Wolfe]

Could have been superchilled from being in the bottom of the fridge? The picnic that I did yesterday stalled for the longest time. Maybe you have a stall in progress?

Keep the faith, it'll get there

I think I had the therm in a bad spot. I went ahead and foiled and moved the therm and it went up about 5*, so it was ready to foil anyways. This brisket was way overtrimmed to begin with, so I don't want it to dry out.

[TX Sandman]

Larry, that just sounds like you hit the plateau. I've heard a *lot* of people lately complaining about briskets and butts hanging up at ~160* for a *long* dang time.

Still can't wait for final results. Looks great to me so far.

[Larry Wolfe]

Larry, that just sounds like you hit the plateau. I've heard a *lot* of people lately complaining about briskets and butts hanging up at ~160* for a *long* dang time.

Still can't wait for final results. Looks great to me so far.

I can live with the plateau, but I ain't never seen something like this!!

[OSD]

Looks good You'll just be a little hungryier for the wait, but I'd bet it will be worth it. They look great

[Larry Wolfe]

Butt and Brisket are done!!