Author Topic: 18 Lb. Brisket and 9 Lb. Pork Shoulder (bone in)  (Read 273 times)

Smokin Jon

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18 Lb. Brisket and 9 Lb. Pork Shoulder (bone in)
« on: June 27, 2021, 05:10:35 PM »
Man!  Brisket prices have gone up in the last couple of months!!!

Dry Rub:  12 hours prior to cooking (9:30 am – 9:30 pm)

Fat from the brisket trimmings were put in a crock pot for about 8-10 hours.  Beef Tallow was strained and put in the fridge overnight.

•   Brisket:
o   Cooked Brisket Unwrapped x 9 hours
o   Wrapped in foil with ~3/4 cup beef tallow until internal temperature of 203
o   Total Cook Time =  13 Hours 40 minutes
o   Rested wrapped in cooler x 3.5 hours

•   Pork Butt:
o   Smoked Pork Shoulder 10 Hours and put in instant pot with apple juice and left over broth from beef tallow x 1.5 hrs.

Mix of wood chunks - Pecan, White Oak, Cherry, Hickory
•   Amount of Wood – 368 grams – 12.98 oz.
•   Smokin-It SS Chip Screen
•   Wood Combustion 80% -

Very Good Outcome and smoke flavor.  Surprisingly not over smoked. 
I was a little worried since i've never used that much wood before.

Still loving my Smokin-It 3D!

Smokin Jon

barelfly

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Re: 18 Lb. Brisket and 9 Lb. Pork Shoulder (bone in)
« Reply #1 on: June 27, 2021, 09:18:49 PM »
I’d have to say that looks just about perfect!

What dry rub did you end up using? Looks like a great bark you got with it!
Jeremy in NM
3D for lazy q
Bullet 4 burner gasser by Bull Grills
Weber Kettle with a Slow n Sear

Smokin Jon

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Re: 18 Lb. Brisket and 9 Lb. Pork Shoulder (bone in)
« Reply #2 on: June 27, 2021, 09:55:38 PM »
I typically mix what I have on hand (never actually measure):

This rub was approximately 1/3 Weber Dry rub, 1/3 (Montreal steak seasoning + some extra kosher salt to cut some of the heat + garlic powder + onion powder), and <1/3ish The Gospel all purpose rub.

I mix and taste and then mix some more if needed. 

Very unscientific.

It's ironic because I measure, document, and time everything else with every cook.

« Last Edit: June 27, 2021, 09:57:27 PM by Smokin Jon »

barelfly

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Re: 18 Lb. Brisket and 9 Lb. Pork Shoulder (bone in)
« Reply #3 on: June 29, 2021, 08:40:40 AM »
I like the mixture. I haven’t had the Weber dry rub before, but have had the other two, and it sounds like it was great!

Thanks for sharing your concoction!
Jeremy in NM
3D for lazy q
Bullet 4 burner gasser by Bull Grills
Weber Kettle with a Slow n Sear

OldeSmoker

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Re: 18 Lb. Brisket and 9 Lb. Pork Shoulder (bone in)
« Reply #4 on: June 29, 2021, 05:41:43 PM »
Looks like a great meal. I also use quite a bit more wood in my smoker than recommended. It always turns out good and I don’t get to much smoke.
Paul from Southwest Missouri
*Smokin-It 3D-WiFi
with Bella’s CSG and The Stephanie Cabinet
*Members Mark SS 6 Burner Gas Grill with Sear Burner, Side Burner & Rotisserie
*River Grills Wood Fired Grill and Fire Pit
W/ Rotisserie and Dutch Oven Hanger

old sarge

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Re: 18 Lb. Brisket and 9 Lb. Pork Shoulder (bone in)
« Reply #5 on: June 29, 2021, 07:50:04 PM »
Looks good from where I am sitting.
David from Arizona
US Army 70 - 95
SI 3D & Big Red Controller
CS 066 (retired to my son's home)
Lodge Sportsman Grill
Weber Kettle
Ducane Meridian 42 inch Grill
LEM MaxVac 1088A
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Chef's Choice 665 and Rival Slicers
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InstantPot Duo80 Plus

Smokin Jon

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Re: 18 Lb. Brisket and 9 Lb. Pork Shoulder (bone in)
« Reply #6 on: June 30, 2021, 08:14:40 AM »
I'm really glad I found out about the Smokin-It smokers!  They are great smokers that produce a really good product!.  I'm also glad I found this forum because it is a treasure trove of advice for these smokers.