Jump to content

Sign in to follow this  
Meatlover

Gotta share this one...

Recommended Posts

Haven't smoked anything in several weeks so with mamma going out of town I decided to get cozy with my grill again.

 

I thawed out a Butt that I had picked up when they were on sale for $0.99/lb.   Got a wild hair idea to smoke a small brisket under it to let the pork fat keep the brisket moist.    Also got a wild hair to make up a rub with coffee in it.   Turned out great so I figured I would share.

 

Brisket rub:

1 part ground black pepper

1 part onion powder

1 part garlic salt

2 parts espresso ground coffee

 

post-11131-0-69297700-1472335676_thumb.j

 

Covered it well...  (file to large to add ???)

 

Placed the pork butt on the top rack over the brisket.   I have started cutting slices in my butts and shoulders when I smoke them to get more rub and smoke into the meat.  Probably can't see it but my deflector plate was covered in fat juice.

post-11131-0-87042400-1472336053_thumb.j

post-11131-0-94733700-1472336076_thumb.j

 

Pulled the brisket, rested it and dug into it.   The flavor was amazing...   Give this rub a try!

post-11131-0-60213400-1472336278_thumb.j

post-11131-0-65476100-1472336316_thumb.j

 

Had to take a few samples...

post-11131-0-38359200-1472336346_thumb.j

 

My grill was so satisfied, she left me a wet spot on the patio...

post-11131-0-37225400-1472336554_thumb.j

 

On another note...

While I was at Publix picking up a brisket, I saw a pork belly roll (had never seen) so I picked up one of those along with some beef ribs to do the same thing; pork belly over the beef ribs.    Ate those last night and they were delicious.

 

post-11131-0-58187100-1472336629_thumb.j

post-11131-0-87013500-1472337436_thumb.j

post-11131-0-31046600-1472336773_thumb.j

 

While I was chowing on the ribs I put the pork belly on the Joetisserie to crackle it up a little bit.  Skin turned out very good but I should have smoked the belly longer to render more of the fat out.

post-11131-0-75477500-1472336878_thumb.j

 

About to pull the butt off to let it rest and then pull it before the football game tonight.    

 

Thanks for looking and have a great rest of your weekend!

 

 

 

Share this post


Link to post
Share on other sites

Ha! Nice rub and cook!

 

My wife does not eat meat, so I do the same thing. When she is gone for a few days I get out the Pit Boss and cook me some meat! Just did a brisket that was fantastic. Magic Dust and Apple wood for smoke. Hmmmm....

 

I have heard of the coffee in a rub but have not tried it. Next rub for sure!

 

Think it will do well on beef?

Share this post


Link to post
Share on other sites

Ha! Nice rub and cook!

My wife does not eat meat, so I do the same thing. When she is gone for a few days I get out the Pit Boss and cook me some meat! Just did a brisket that was fantastic. Magic Dust and Apple wood for smoke. Hmmmm....

I have heard of the coffee in a rub but have not tried it. Next rub for sure!

Think it will do well on beef?

Hell yeah its good on beef. If you can find a tri tip. It goes really well with some ciabatta bread with just mayo for sammies

Share this post


Link to post
Share on other sites

wow. and I thought I've been busy.  Great looking cooks.  what size army are you feeding? just you?

just the 3 of us...  me, myself and I.  :)  

 

Now I don't have to worry about cooking my lunches/dinners for the next few days.   The rest I will bag and freeze for when the urge hits and I don't have time to smoke.

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
Sign in to follow this  

  • Similar Content

    • By wallawu
      As we all know, there's a big game next weekend, which means a big-time cook to match.  I have a vacuum sealed frozen brisket that's around 15 pounds that I'll need to thaw out.  I've not done this with such a large piece of meat, and some folks have me worried that if the outside ends up being too warm too long people will die.  I don't have room to let it slowly thaw in the fridge, and it is hurt-your-hands frozen.  Is there a certain method I should use?  Surely a cooler full of water would be fine, right?  Just don't know how long it'll take.  Thanks for the help, folks!
       
      Edit: two weekends away
    • By Tarnation
      Smoke rolls early in the morning for this rack of ribs and a prime brisket.  Binder is mustard, rub for the ribs is a Traeger rub I poached from dad, rub for the brisket is Thundering Longhorn beef rub. I'll keep you updated.



    • By Ardbeg Guy
      Greetings all! I live in WV. In my area, we don't really have a quality butcher within at least an hour drive. I would like to get a brisket, and have been thinking about buying from Amazon or Snake River Farms. Does anyone have any feedback or suggestions on other places to look? Thanks!
    • By burnt_ends
      Hi, I followed the steps in this video
      https://www.youtube.com/watch?v=2Qm-nm4Z7wA&t=15s
      and I my brisket turned out dry and dense. I'm hoping you can tell me where I went wrong:
      - ~5.5 lbs (pre-trimmed) of Prime Angus grain fed brisket point from https://shalhoob.com/butcher-shop - trimmed as much of the silver skin off as I could - trimmed off hard fat and tried to leave 1/8" to 1/4" of fat - seasoned 24 hours prior to cook with 50/50 coarse black pepper and kosher salt - used Kamado Joe lump charcoal and two medium chucks of mesquite hardwood - ambient outside temperature was low-mid 80s - waited until grill came up to temp and smoke was mostly clear before putting meat on - put meat on fat side down - cooked in Classic III using sloroller, on the lower level rack - cooked with water pan on grill - used Thermopro two probe digital thermometer (1 probe at grill level, 1 probe in thickest part of brisket) - grill temp ranged between 245-270, but mostly 250-260 - took ~6.5 hrs to get to 170 internal temp - wrapped in foil at 172 - took ~1.5 hrs to get to 203  - at ~203 a wood shish kabob skewer did go through meat, but still felt a little resistance. At this point I pulled it b/c I was concerned about over cooking - kept in foil, wrapped in towel, put in cooler for 1.5 hrs
      The brisket had bark and a smoke ring. Pencil thin slice passed pull test. But it was dry and dense.  The attached photos are from the day after the cook and the meat is cold.
       
      Where do I go wrong?
       
      Thanks!!



    • By ret42
      Yesterday I smoked my first brisket with the Joe. I've smoked briskets before in my Masterbuilt Electric Smoker (MES henceforth) and they were phenomenal. This one turned out with great taste, but I know I could have done a lot better in terms of texture. The bark was nice and crispy which I loved, but it came out a little tough. I've identified several differences in the process I followed on the MES, but I always want to learn from the best so I welcome all input - suggestions, constructive criticism, etc.
       
      MES vs Joe:
      Flat and Fat Cap on MES vs just the Flat on the Joe (I don't think the briskets I smoked on the MES were full briskets - they weighed in from 7 to 10 lbs, and the one I smoked yesterday on the Joe was just over 5) Drip Pan filled with water (coffee, actually) in MES vs no added moisture on Joe Texas Crutch after 4 hours on MES vs all grill time on Joe Brushed with Mop Sauce pretty frequently on MES vs untouched on Joe Wood chips on MES vs wood chunks on Joe (doubt this contributed, but wanted to capture it) Internal Temp 195 on MES vs 200 on Joe 5-6 hours on MES vs 7-8 on Joe
      Those are the differences I can recall. The MES produced a much more tender brisket, but the bark wasn't crispy at all, and borderline soggy in some places. This makes sense given the drip pan, the aluminum foil and the basting.  My hope is that I can somehow obtain that perfect bark and a more tender bite. 
       
      Pictures: 
      https://www.dropbox.com/s/nc2f33hb5wdw45b/Photo May 13%2C 21 34 51.jpg?dl=0
      https://www.dropbox.com/s/ygztvqmf8fr4s4e/Photo May 15%2C 20 42 37.jpg?dl=0
      https://www.dropbox.com/s/f98piayfayfiwet/Photo May 18%2C 13 28 57.jpg?dl=0
      https://www.dropbox.com/s/p1hw9javhe95hzw/Photo May 18%2C 14 18 49.jpg?dl=0
      https://www.dropbox.com/s/eqbr19g9eu1jtoo/Photo May 18%2C 21 31 20.jpg?dl=0
      https://www.dropbox.com/s/e1wp3bqz77rhqcz/Photo May 18%2C 21 33 01.jpg?dl=0
      https://www.dropbox.com/s/5klzyxjqpfnnipm/Photo May 18%2C 22 23 57.jpg?dl=0
      https://www.dropbox.com/s/hcqylt8z02fgpcb/Photo May 18%2C 22 26 31.jpg?dl=0
       
×
×
  • Create New...