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Brisket and Butt cook

TheDirtyBurgerTheDirtyBurger Posts: 846
edited 4:59PM in EggHead Forum
I promised a brisket to my friend's wife for his "surprise" party and I am blowing off my buddy's son's 1st birthday party so I decided I would swing by there with some butts.

I got the meats at RD, got the egg going with some cherry and hickory mix on top of some gigantic logs (literally logs) of Wicked Good.

Butts rubbed with mustard and Chris's Big Time Rib Rub which I stole from some site and it might as well be The Dirty Burger's All Purpose Pork Rub. Put them on the bottom grid of the rig, right above the stone which had a foil lined deep dish pizza pan (Just got it at RD for $10)

Untrimmed whole (packer) brisket

Mustard/Worcestershire mix thirdeye suggested (Thanks!)

Brisket with mustard slather, Plowboy's Bovine Bold and some coarse black pepper and kosher salt to top it off. On the top grid on the rig.

Side view so you can see all of my wonderful meats!


  • Looks good. How'd they turn out?
  • Not sure yet! I got a few more hours to go.

    Here they are at the 12 hour mark
  • MawgerMawger Posts: 40
    Brisket on the top and p butt on the bottom?
    And I see aluminum foil...where did you use that?
    Still learning
  • Normally I would have put brisket on the bottom, but I was not sure it would fit, and with the extra space on top it gives me some wiggle room.

    The foil is on the pizza stone so it won't get full of crap, which I have in the spider. I use that instead of the platestter now that I have the rig from The Ceramic Grill Store

    On top of the stone I have a cheap deep dish pizza pan I just got and I lined that with foil to use as a drip pan. I got sick of throwing up steam trays, it got messy and seemed wasteful, so I am trying this out.

    By the way, we are all still learning, otherwise we would not be here!
  • eenie meenieeenie meenie Posts: 4,393
    El Dirty, looking forward to the final pics.
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