Racing Cliff's Brisket Today

[BeeRich]

Well she's a nice day today. So the day before my birthday (hehe), I'm doing the following on my WSM 18 (she's packed!):

- full brisket, about 10 to 12 pounds
- 3 lamb shanks
- 2 pig hocks (never had these, might as well try)
- absolutely huge pork shoulder

- Apple smoke
- Injected
- will foil
- about 215°F

Pictures to follow.

 

[BeeRich]

At 3 hours (time for a nap):

 

[Cliff H.]

Don't you just love it when you have the whole day.

 

[BeeRich]

I work for myself, so I have every day, either to work or to just piss off. Today I'm pissing off.

 

[bbquzz]

So far it is looking real good.

 

[BeeRich]

i want to wrap things later, so I'll have to take them off for a bit to foil.

 

[Smokey Lew]

Hey, do you have that Canadian hockey team coming over for a snack! Sure sounds like a full plate. What temp. do you pull your pork butt and brisket at?

 

[BeeRich]

I'm aiming for 195. Most of this will be vacuumed and put into the freezer. They're semi-foiled now with a bit of misted apple cider.

 

[Cliff H.]

The longer I stare at that first pic the more it resembles ET.

I hope your cook is going well

 

[BeeRich]

Ya I can see it. I think I'm eating ET's head now. The hocks were ok...my first time having them. They'd do better in boiling water. Lamb shanks are cracker. Brilliant! Brisket about to come off in next 30 minutes, I predict. Then wrap it up.

 

[bigwheel]

Looks great so far Rich. Now is there a butt under the brisket? If there is how come the butt aint on top? Thanks.

bigwheel

 

[BeeRich]

Butt's up top. That which you see, is my butt. Heh. I haven't said that in a forum since...well, never mind.

 

[bman]

Your butt is huge.

 

[BeeRich]

Why thank you. I like to keep it dusted.

The brisket, btw, came out nice. I might change the injection, but she ain't dry at all. Pictures to follow, probably tomorrow.

 

[Nick Prochilo]

Ok it's tomorrow

 

[bigwheel]

Ahhh ok guess it was the way the light was shining on it

bigwheel

 

[BeeRich]

Hold yer horses...gotta hit the tailor first. I can't post without any pants on.

 

[BeeRich]

OK, I have my pants on.

Pork turned out absolutely fantastic. Brisket could use some input. Injecting and wrapping (partial, as you can see) did the trick. This shoulder was absolutely massive. I'd like to keep the size up, but render as much. That I think takes time at high temperatures. So I might insert a 2 hour rest. The pork took almost 16 hours to get up to speed, as the fuel ran out twice. Took up to 195, left under a couple towels til morning.

Enjoy!

 

[Cliff H.]

WOW.....

 

[Shores]

All looks real good BeeRich. And good eats to have around on your birthday. Hope you enjoyed your day!