I am a damn genius!

Discussion in 'The Cooking Channel' started by CZfool68, Nov 4, 2019.

  1. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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    We have a mandatory training class at the local office this Wednesday. Since I know my boss is a foodie I offered to cook some food for the lunch meeting. So we stopped by the butcher shop and let the company pay for the brisket and pork butt. I’ll post some pics as I prep and cook tomorrow for Wednesday’s lunch. My first brisket and butt cooks ob the new grill will be paid for my the company. Gee, hope I don’t screw this up.

    The meats are all spice rubbed and resting nicely right now.
     
    Last edited: Nov 5, 2019
  2. JimP42

    JimP42 Mostly harmless Benefactor Charter Life Member

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    So you'll have to test some for dinner Tuesday to make sure all is well, right?
     
  3. Ben Jefferson

    Ben Jefferson Active Member Supporting Member

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    Anxious to see some different methods!
     
  4. Zbizzle911

    Zbizzle911 Charter Freedom Lover Charter Member Supporting Member

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    Getting a pellet grill?


    Sent from my iPhone using Tapatalk
     
  5. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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    Oh, it has been got. I’ve done wings a few times, a turkey, salmon and some chicken. Now on to the serious stuff.
     
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  6. Windini

    Windini Plank Charter Life Member

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    Smokenosing. Brilliant.
     
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  7. bigfelipe

    bigfelipe I go my own way... Charter Life Member

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    Just make sure you start it soon enough... Won't look good if it stalls and lunch ain't ready... Or worse, you have to rush it and serve tough meat...
     
  8. larryh1108

    larryh1108 Active Member

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    The slow and low takes 12-14 hours, right?
    Start it at 10pm tomorrow to be safe.
     
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  9. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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    Taking the meats out soon. Plan to get them on around 9 or 10. I’ll post some pics.
     
  10. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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    And so it begins...

    8A5A4D9A-AE78-4FCC-8157-99B2FF9D5E34.jpeg
     
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  11. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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    And yes, that’s a lot of rub on top of the butt. It’s a sweet rub that most folks seem to like. It will caramelize and create a nice bark. I hope.
     
    Last edited: Nov 5, 2019
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  12. bigfelipe

    bigfelipe I go my own way... Charter Life Member

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    No such thing as too much rub...
     
  13. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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    Well, believe it or not it happens. The turkey I did last week had too much. Or I guess you could argue too much salt only/wrong rub. But either way it wasn’t 100%. I was the only one that noticed, but it was still over-seasoned. Shit happens.
     
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  14. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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    At 6:45 am.

    ED390BBE-1853-4345-967D-F8F6DE728C4B.jpeg
     
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  15. Grits

    Grits I'm a Dirt Bag. Charter Life Member

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    You better call in sick or dead. You will never leave the house by just the looks of that. I'd be saying mine, all mine.

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  16. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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    I have read about this phenomenon, but this is the first time I have seen it. That butt is still at 171. Brisket is at 190. That butt is just barely cooking. I’ve got about an hour and a half before I need to pull it. Going to wrap in foil and put in a cooler for transport. Hope I can get it to at least 190. Going to be close. Going on 11 hours now.
     
  17. Geezer

    Geezer Mama Tried Staff Member Benefactor Charter Life Member

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    The stall. Wrapping it will help get the temp up but I'm not sure you have time. It will help, though.
     
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  18. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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    Brisket pulled at 203. Cause that’s what Aaron Franklin says. :D

    Butt is sitting at 190 right now. Can give it a little more time then into the foil for a road trip it goes. It should be fine.
     
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  19. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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    Trying to go all natural and get a good bark. I usual wrap, but wanted to try just straight low and slow for this cook.
     
  20. larryh1108

    larryh1108 Active Member

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    Sounds perfect.
    You should enjoy it!
     
  21. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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    Didn’t get great pics, but here was the meat portion of the spread.

    CDAE8F7F-07F1-402A-ABAA-6C81E885F0E5.jpeg

    966FE309-70FC-490F-AA96-CAAC1658AA8D.jpeg
     
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  22. Geezer

    Geezer Mama Tried Staff Member Benefactor Charter Life Member

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    Looks like something I'd eat.
     
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  23. Sandman_NC

    Sandman_NC Child Of Christ Charter Member Supporting Member

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    Same here... looks great! :)
     
  24. Geezer

    Geezer Mama Tried Staff Member Benefactor Charter Life Member

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    Well, @CZfool68 , tell us how it turned out.
     
  25. larryh1108

    larryh1108 Active Member

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    Yes, what did you learn that you will do different next time you do this?
     
  26. 12151791

    12151791 [This Space is Available for Rent] Benefactor Charter Life Member

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    That’s the kind of mandatory training class I would like to attend.
     
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  27. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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    It was all good. The women in the office were fighting over the left overs for their husbands. One lady couldn’t resist the brisket smell in her car so she ate it on the way home. So it was a success.
     
  28. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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    Not sure. I put the butt on the top rack so it would baste the brisket below it. It probably helped the flavor but the bark on that side of the brisket wasn’t as good as the bark on the other side. The bark on the point end of the brisket was about perfect. The flat end was just ok. My rub theory worked well. I used the same generic rubs on both cuts. Let them rest in the fridge for a day. Then put a peppery, slightly spicy rub on the brisket and a sweet rub on the butt. That worked well.
     
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  29. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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    In addition to the meats my foodie boss made deviled eggs, slaw, broccoli casserole, baked beans and 2 desserts. The broccoli casserole was excellent.
     
  30. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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    BTW, with the fireboard app on this grill it keeps track of the cooks and you can chart the temps. In a graph the stall really stands out.
     
  31. Pink_Vapor

    Pink_Vapor Well-Known Member

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    Point me in the right direction.
    The pellet grill is newish to me & I’m smoking Boston butts to be consumed Sunday afternoon after shooting.
    What rub, timing, temps, etc?
     
  32. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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    My butt was about 9 lbs. I rubbed it with a rub I grabbed up at Grillbillies in Wake Forest. They will let you sample almost everything. For butt rubs I just go pretty generic. Or I go with something sweet. Most people don’t like a spicy bark on pork in my experience. I did mine at 220 and it took about 13 hours. But IMO you could go as high as around 275 and speed up the time. I’d probably go 250 and plan on 8-10 hours. Maybe foil of you don’t need a firm bark. Just depends how you like it. You can also take it off when done, wrap in foil and place in a cooler filled with towels and it will stay hot/warm for several hours.

    Here’s the rubs I used on mine this week. Think I actually bought the Lamberts at Bass Pro Shops.

    2E80490D-2064-4DC7-AD24-DEA0923CDD8A.jpeg
    2F5CE041-90B2-4ED0-AD72-BAC6BAD11B0B.jpeg
     
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