Saturdays Cook

Central_Bama_Egger · February 22

Ok, so I'm trying to plan Saturdays cook. It's between brisket which would need to begin tonight after I take SWMBO out on a date and Boston Butts. I wanna do a low and slow. Is anyone else feeling it?

Chubbs · February 22

Doing a butt overnight Sunday night. If you want to leave it an forget it with guaranteed results, go butt. If you want to spend the day hanging with the egg, and trying to win a battle with a piece of meat, go with brisket. Both have endless leftover capabilities. Enjoy and post pics.

Eggcelsior · February 22

I'm doing a brisket on Sunday, so I vote for that.

eprice · February 22

Smoking 27 lb of Pork Belly Tomorrow Anyone say HEART ATTACK ???

Central_Bama_Egger · February 23

Wow. You go dawg!!

Scottborasjr · February 23

If you got the time, do the brisket. I've got to work tomorrow so it's ribeyes tonight and probably chicken breast tomorrow

hapster · February 23

Nothing tonight... And tomorrow the wife is going out with her girlfriends. I am trying to plan a daddy daughter date, she is up to eating just about any cuisine so I am trying figure in something that her and I would like that her mother wouldn't. Leaning towards a fish or sushi restaurant.

Egging Sunday for sure... Just not sure what yet. Turkey breast?

YEMTrey · February 23

Nothing major planned. Probably just some snacks. Bacon wrapped shrimp and some chicken wings at some point.

six_egg · February 23

I might do bb ribs myself.

Botch · February 23

Supposed to snow heavily all weekend, but still have some leftover Alton Brown Meatloaf V.2 and some ScaryGus left over from Monday; that'll do.

Central_Bama_Egger · February 23

No brisket to be found. Settled on an. 8# butt. Yay. X(

At least it's the 1st one on the egg. Should be done in 12 don't you think?

caliking · February 23

I'm with Chubbs on this one, because I don't have brisket dialed in yet. A but is a very forgiving, but very satisfying, hunka meat to smoke. Sounds like you ended up with a butt. You're gonna have great Saturday anyways!

Scottborasjr · February 23

Nothing wrong with a nice butt, how dialed in is your dome thermometer? If it's calibrated right I'd say 250-275 for the first 5-6 hours and then adjust the temp to when you want to eat or when you plan to put it in a cooler to rest.

Central_Bama_Egger · February 23

Just calibrated it 4 days ago. I have got such a late start. It's raining cats and dogs.

Scottborasjr · February 23

The first butt I ever cooked was for the Super Bowl 3 years ago. It was a six pounder and I woke up at 3 in the morning to put it on. It was on for over 12 hours and I still had to raise the temp to get it finished (barely) by 5 pm to serve at half time. Ever since I haven't gone quite the complete low and slow method for the pork butt. Depending on how much smoke you want the butt to absorb and what charcoal you are using you can do a butt as hot as 400 degrees and still come up with a very edible product.

eprice · February 23

First half done, Looks Pretty Darn Good Used Apple and Pecan Wood for smoke

MrCookingNurse · February 23

Good luck man! I just packed up 16 lbs of butt this morning from a modified turbo I did last night.

http://eggheadforum.com/discussion/comment/1293347#Comment_1293347

ratcheer · February 23

I thinking chicken later this afternoon. If the rain will hold off.

Tim

Central_Bama_Egger · February 23

Well. Sorry for misleading you guys. Here come the excuses. But here it goes.

I was so exhausted last night when me and the wife got home and it was raining cats and dogs till 3 am I didn't fool with the pork butt.

I woke up early but instill didn't have time to do it. Maybe tonite. I stopped and got a 2.5# beef bottom round roast.

I'm cooking till it 200. Oklahoma Joes brisket rub and mustard.

Oh and these. Of course.

And I stained my table. Finally.

Central_Bama_Egger · February 23

Fail fail fail

Eggcelsior · February 23

Can you get bottles for the yuengling? "Black and Tan" and "Lord Chesterfield Ale" is good stuff.

Central_Bama_Egger · February 23

Yes we can. I had bottles earlier in the week.

I haven't tried any of the either, but I've seen the Black and Tan. Not the other.

Eggcelsior · February 23

It's usually out in the variety packs around the holidays.

Come up to Pennsylvania, walk into any bar and just ask for a "lager". Yuengling is what they give you. I love the stuff.

Central_Bama_Egger · February 23

I had gotten away from drinking it. But, I'm headed back towards it. It is very good. Dunno why I even quit drinking it.

booksw · February 23

Did you mustard and season it immediately before you put it on or did you do that at all in advance? My grocery had "rump roast" on sale (is that similar to "bottom round roast"?) and I just picked one up to cook tomorrow. I've never done one on the Egg before, so any advice welcome. I am aiming for something I can slice really thin during the week for my 16 year old son to take to school in sandwiches- isn't he lucky?

shtgunal3 · February 23

+1 on the Black and Tan

Central_Bama_Egger · February 23

That's the 1st one I did. It's better to do. I did min at 350 indirect till it was 130 then seared till it was 145. I'd suggest putting the rub on as early as possible.

booksw · February 23

OK- I might put the rub on tonight if I have the energy. I was also thinking about sticking it with little holes with my mechanical tenderizer. I hadn't thought about doing it indirect- I'll give it a try. Any pics of the finished product? Thanks!