Thread: I've a Flat/Butt
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11-06-2016, 07:00 PM #1
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I've a Flat/Butt
Time to finally christen our new smoker, a Camp Chef Smoke Vault 24".
I've a 5.4# brisket flat and a 8.5# Boston Butt in the fridge, all rubbed down and ready for an early start in the AM.
And here we go...
Plan on smoking these low and slow at 225'
Butt RUB
1C Brown Sugar
1C Paprika
1/2C Seasoned salt
1/4C Cajun mix
2T each Garlic and Onion powder
Rub butt, coat with mustard and rub again, plastic wrap, refrigerate and rub again before going in the smoker.
Brisket Rub
Take one cup of the above rub and add 1/8C ground Black Pepper
Rub liberally and plastic wrap, refrigerate and then straight to the smoker in the AM.
Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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11-06-2016, 07:00 PM #2
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11-07-2016, 01:22 AM #3
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Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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11-07-2016, 11:30 AM #4
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Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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11-07-2016, 11:31 AM #5
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Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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11-07-2016, 12:42 PM #6
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Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
-
11-07-2016, 05:00 PM #7
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5.4# Brisket Flat, done in 10hrs.
Unwrapped from the crutch and was very pleased, its now resting where the dogs have no chance of getting to it.
Couldn't resist cutting a burnt end off, nicely tender and juicy... Mmmmm!
The Butt was stalled at 170'ish so I decided to Crutch it too after setting the Brisket off to the side. Kicked the smoker's temp up to 275' and will give it another hour before checking it.
Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
-
11-07-2016, 07:08 PM #8
- Join Date
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Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
-
11-07-2016, 07:09 PM #9
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11-07-2016, 07:17 PM #10
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Even Crutched the Butt took it's sweet time reaching 195' and getting butter tender.
By the time it was ready to come off the smoker the family had devoured the entire brisket.
So we'll be digging into the Pulled Pork starting at lunch tomorrow.
I dig the color contrast between before and after crutching it.
Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
I’ll be sliding into town March 10-14. Can you have it warm and sunny for me then? And also, how about having the fish biting??? :D
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