Butt and Brisket cook

nice setup and some great looking food

Nice "no smoking" sign right above the smoker

Looks good but definitely should have trimmed the fat from the brisket. That fat doesn't render anyway, get the bark on the meat!

Super impressed temp stayed that steady in an offset, quality smoker.

I'd murder that!

They can be an absolute bitch to get all the fat off. I smoked an 18lber Saturday, lots of trimming. I'll post pics of the leftovers tonight.

Thanks!
I did a simple rub for 24 hours with equal parts Kosher Salt and Very Coarsely ground pepper melange, and 1/2 portions of granulated onion and garlic powder. I went very heavy with the rub and this was the only time I applied it. Put the brisket on straight from the fridge. I do this because I feel while the meat is coming up to temp on the grill, it forms a very distinct smoke ring. I used a combination of hickory and cherry woods at first, then hit it with oak and pecan to maintain heat throughout. I also use kingsford briquets to keep temp moderated. I wrapped the brisket once it hit 165º internal, which didn't happen until 12 hours after the cook started. Went with a dry cook the whole time, and at a lower temp than I usually do. That's what added to the long duration. Came out really good and had two BBQ brisket and BBQ Sauce with slaw sandwiches tonight. Vacuum sealed and froze most of what I cooked.
Hope that answered your question.

ETA: the rub for the pork was a little different.I rub the pork buts with yellow mustard first. I then start with the components of the brisket rub and I add equal parts white and dark brown sugar at half the ratio of the S&P. I also add 1/4 ratio of the S&P the following:
Cumin
Paprika
Chile Powder

I slice it up and freeze it in 1 1/4 lb packs that are vacuum sealed. To heat up, I take the pack out of the freezer, bring water to a boil in a stock pot and place the bag in the low boil for 20 to 30 minutes. Does not get mealy and is almost like it just came off the smoker.

quote:

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 slice it up and freeze it in 1 1/4 lb packs that are vacuum sealed. To heat up, I take the pack out of the freezer, bring water to a boil in a stock pot and place the bag in the low boil for 20 to 30 minutes.

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This is great advice.

Also, I like to keep .25" fat on the brisket because I like to eat some with the meat. Guests can cut it off.

I usually trim to 1/4" to 1/8" and I'm with you. A little fat with beef is very good and the fat can be cut away with a fork if you don't want to eat it.

Nice work man. I use butcher paper on my brisket too. A 9.5lb flat took 12 hours @ 250° on the offset. 20 hour cook? No thanks.