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12-07-2007, 04:07 PM
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#1
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God O'Que
Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
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Re: Great night for a smoke
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Originally Posted by Jim Babek
Im been up in the air all week as to which night I should proceed with round two...a boston butt up top and a packer brisket on the bottom. Also have some sweet sausage to snack on throughout.
After watching the weather all week tonights the night. Its 36 now and just started snowing...the low will be 27. The flag is lightly floating so its a green light.
Am starting to trim the meats now and once thats done I can figure out the start time.
Hewre's the question....inject the butt or not??? If so with what? I will let you decide...you have a few hours to go....  |
Just my personal opinion here, but I think a pork butt cooked in the 230-260 range to an internal temp of 190-200 is plenty moist -- I wouldn't consider injecting for the sake of moistness. Also, I think a butt with a tasty, bold rub has flavor aplenty -- I wouldn't consider injecting for the sake of flavor, either. So from my viewpoint, why bother injecting? 
Good luck on your smoke! 
--John 
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Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
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12-07-2007, 04:29 PM
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#2
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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I agree with John, I'd skip the injection, just my preference though... Good luck Jim, post alot of pic's of your progress!
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12-07-2007, 04:45 PM
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#3
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Pork Butt
Join Date: Jul 2007
Location: Seattle, WA
Posts: 187
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I can't imagine a pulled pork that has been injected personally, they tend to turn out tender and juicy just fine without it.
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12-07-2007, 05:21 PM
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#4
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Web Celeb
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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I pull my butts of the WSM at 190* and hold for 4 hrs...always moist and easy pulling!
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12-07-2007, 05:36 PM
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#5
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Wizard of Que
Join Date: Nov 2007
Location: Louisiana
Posts: 1,559
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Glad your smokin! Just cook the butt and eat it! (scarf all the burnt ends you can while nobody is looking!)
__________________
The fight ain't over until the winner says it is.
Backwoods Party, Bubba Keg, Primo XL Oval, Ole Grandad, Mini BGE, Bradly Original Smoker, and a Weber kettle.
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12-07-2007, 06:40 PM
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#6
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by Jim Babek
Then the injection free's have it. I have never injected butts before but was wondering if anyone had any good ideas.
Another question...on the brisket...fat side up or down??? I think I may have had a stroke since the last time I Q'd...
By the way, its snowing like nobody's business here now...  |
Normally I go fat side up 100%, but since you're doing it on the bottom grate under a butt, go fat side down!
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12-07-2007, 09:33 PM
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#7
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Web Celeb
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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I cook brisket fat side down no matter top or bottom grate. After they are done (when the therm goes in like butter...not a specific internal temp) I wrap them in foil and rest it FAT SIDE UP...that seems to tenderize perfectly for me.
Oh, and I hold for a minimum of 4 hours.
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12-08-2007, 09:16 AM
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#8
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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give the brisket time!
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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12-10-2007, 01:06 PM
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#9
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Cooker
Join Date: Jun 2007
Location: Sterling, VA
Posts: 292
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Where's the food porn?
Jim,
How'd they turn out? Are they done by now?
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Eric aka The Pig
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12-12-2007, 07:14 AM
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#10
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Web Celeb
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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Wow. brisket looks great, Jim! Great job!!
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12-12-2007, 08:37 AM
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#11
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Cooker
Join Date: Jun 2007
Location: Sterling, VA
Posts: 292
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Quote:
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Originally Posted by Jim Babek
Sorry I didnt post the results sooner. Everything turned out great the brisket came off about noon with the butt comming off about 3pm. Both were foiled then wrapped in towels and put in the cooler, brisket was put in fat side up, for 3 hours to rest. Both turned out excellent with the brisket being the best one I made yet.
The pics are of the fat side up. The butt never had a chance to be photographed...I left the house for 15 minutes and when I came back it was half gone.
http://good-times.webshots.com/photo/22 ... good-times
http://good-times.webshots.com/photo/29 ... good-times |
Lesson to be learned = don't abandon good food. That brisket looks really good Jim.
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Eric aka The Pig
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12-12-2007, 08:49 AM
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#12
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BBQ Centralite
Join Date: Jan 2006
Location: Daytona Beach, FL
Posts: 3,323
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Yep, good looking brisket Jim. Nice job.
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John
"De gustibus non disputandum est,"
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12-12-2007, 09:08 AM
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#13
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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Good looking cow Jim!!
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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12-13-2007, 01:29 PM
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#14
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Cooker
Join Date: Jul 2007
Location: Houston Texas
Posts: 286
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nice smoke ring, great job
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