one of my brisket and pulled pork methods

[j p frog]

as stated before, I like to use a rub for 48 hrs to open the pores of whatever meat I intend to smoke. But due to illness this week only had 18 hrs to prepare the meat for smoking with my son's help. I also trim most of the fat off of the brisket flat before using the rub. In this case I also quartered the pork butt roast before adding the rub. Then they went in the smoker for 3 hrs at 250 degrees with hickory nuts, apple chips and Jack Daniels pellets. The first pix is of the two meats fresh out of the smoker.

http://img125.imageshack.us/img125/963/quarteredroastandbriskeam4.jpg

second pix is of the butt roast tucked safely in the crock pot for 12-14 hrs of slow cooking to break down all the connective tissue and soften the meat. This saves having to manualling "pull" the pork/cut it into smaller pieces.

http://img125.imageshack.us/img125/5559/stuffedincrockpotxr7.jpg

next pix with the lid on the crock pot and temp on high. Don't forget to add about 12 oz of water to keep it soft and juicy!

http://img48.imageshack.us/img48/3669/crockedtoshredzg7.jpg

next is the brisket before wrapping. If I had been able to have the rub on the meat for the full 48 hrs, the penetration of the smoke would have been about 3 times the depth as it is here. I hate to rush it, but what can you do?

http://img125.imageshack.us/img125/5708/brisketbeforewrappingyg9.jpg

http://img125.imageshack.us/img125/4986/endcutjuicyhh6.jpg

this pix is of the wrapped brisket to be baked at 225 for 5-6 hrs. The wrapping keeps all the juices and flavor locked in and steams the meat to complete softness. You will see pix of this later when cooked.

http://img60.imageshack.us/img60/7497/brisketwrappedfq5.jpg

three helpers just begging for scraps.

Frank the wonder dog

http://img125.imageshack.us/img125/6629/helperfrankri6.jpg

Hannah the begger

http://img60.imageshack.us/img60/9596/helperhannahhg4.jpg

and Buddy

http://img60.imageshack.us/img60/1081/helperbuddyyb2.jpg

after 5 hours of baking the brisket to tenderness here it is fresh out of the oven

http://img159.imageshack.us/img159/6899/unwrappedym5.jpg

then here is it naked on the tray...remember to leave some of the juices around the meat...the rest go on the dog's food for them to enjoy!

http://img158.imageshack.us/img158/2839/unwrappedontraype2.jpg

finally...the brisket tucked in for the night...ready for the fridge...will slice in the morning when it is more solid...the back into the broaster pan with about 12 oz of water and what's left of the juice on the tray to warm at 225 for 60 or so minutes...then serve and make sure you get some before the others or there will be none left!

http://img240.imageshack.us/img240/166/wrappedontrayco4.jpg

last....6 hours of high heat in the crock pot and the shoulder blade has been removed. Now will leave to simmer overnight on low. More pix in the am on how to finish this butt roast.

http://img117.imageshack.us/img117/4456/6hrscookedcx7.jpg

after 18 hrs of slow cooking the smoked butt roast in a crock pot(I know it's heresy, but it's damn good!)

http://img58.imageshack.us/img58/9018/stewedinjuicesfg5.jpg

I then use a fry spoon(slotted to get the liquid out of the meat) and put all the meat in a collander...then rinse in warm water and remove any skin or undesirable tissue and then press the water out. By the way, just by stirring it in the collander it becomes the "pulled pork" like you can make with a bunch of extra effort the old fashioned way without the extra work. Back in the crock I skim out as much fat as possible and about 1/2 the juice. Then put the freshly strained meat back into the crock pot and warm it up! it is then ready for the bun and sauce of choice and it is lower in fat and so damn tender you cannot find a dry piece like you would if you did the whole thing in the smoker. There is it..my method....my favorite way to have it.

http://img58.imageshack.us/img58/2735/collanderoh5.jpg

more pix of the brisket when I slice it later.

the brisket fresh out of the fridge for the slicing

http://img73.imageshack.us/img73/2259/readytoslicebp5.jpg

then sliced

http://img73.imageshack.us/img73/7821/slicedyp6.jpg

finally, in the pan to warm at 225 for about an hour(check the temp and don't overheat...remember to put some water in the bottom of the pan and cover with foil when reheating)

http://img503.imageshack.us/img503/5314/slicedinpantg1.jpg

now...done posting...time to eat! and knock back a few brews

[Guma]

hmmm hungry!

Is this a big tick?
http://img125.imageshack.us/img125/6629/helperfrankri6.jpg

J/K cool dogs man!

[bobjenkins79]

I think Frank the Wonder Dog has enjoyed a few briskets in his day. That dog is h-e-a-l-t-h-y.

[Slick]

on the pork butt -

you scoop all the meat out of the crock pot with a slotted spoon and put it in a collender, rinse it, and then stir the meat?

Then you remove 1/2 the liquid from the crock pot and add the pork to the pot?
so it's still sitting in liquid?

I'm smoking some stuff for Easter and thought I might try the crockpot method but I'm a little nervous about it.

[j p frog]

yes...it still sits in some liquid otherwise when you rewarm it the meat will dry out some. As long as you use a slotted spoon the liquid will be essentially removed when serving it. Are you smoking it first for a couple hours then finishing it in the crock pot? that is my preferred method. The crock pot cooks the smoke flavor through all the meat, not just the outside layer that you get with only smoking it.

[Slick]

I usually smoke them for the duration, but I'm thinking about trying the crock pot method.
we'll see.
thanks for the info!

[j p frog]

I usually smoke them for the duration, but I'm thinking about trying the crock pot method.
we'll see.
thanks for the info!

once you try it you will never go back ...come join me on the darkside!!:rolleyes:

[Slick]

I picked up a big ass boston butt yesterday. 17lbs I think.
Never smoked one that big.
anyway, I may cut it in half and try the crockpot method and keep the other half in the smoker (traditional method). we'll see :)

it's got a big lining of fat on the top. You trim that first prior to smoking?
curious..

[j p frog]

I picked up a big ass boston butt yesterday. 17lbs I think.
Never smoked one that big.
anyway, I may cut it in half and try the crockpot method and keep the other half in the smoker (traditional method). we'll see :)

it's got a big lining of fat on the top. You trim that first prior to smoking?
curious..

any excess fat I tend to trim if it is easily removed

cutting in half is a good idea...but smoke both halves....the one for the crock pot for 2-3 hrs..then into the crock...the other for as long as you normally do. Then follow through on method and taste test results...I have a pretty good idea as to the outcome! Good luck.:)

[Slick]

will plan to smoke both halves.
another reason I need to cut in half is b/c my crock pot wouldn't hold that much meat!

[j p frog]

either would mine...I need to get a bigger crock pot I guess!

[Slick]

either would mine...I need to get a bigger cock I guess!


TMI!!!

[j p frog]

well, the combination of the beef chop cut and pork butt roast and some bacon that I use to cover the smoked brisket when finishing it in the oven his absolutely awesome when combined in the crock pot to soften/finish the meat. A combination chop/pulled pork sandwich is definitely in play for later today. The few bites I have had as it simmers makes me want to sit down and just eat it right out of the crock pot. For all you BBQ purists who think this is heresy...FUCK OFF!! LOL

[Slick]

I moved one of my butts to the crock pot an hour ago. The other one will stay on the smoker with the rack of ribs.

Do you ever stir the meat in the crock pot? The water is boiling; just curious if I should attempt to move the meat. Its stuffed in there!

[j p frog]

I moved one of my butts to the crock pot an hour ago. The other one will stay on the smoker with the rack of ribs.

Do you ever stir the meat in the crock pot? The water is boiling; just curious if I should attempt to move the meat. Its stuffed in there!

I stir it frequently to break the meat fibers up....smell good???

[Slick]

Smells good, but the scallop taters in the oven boiled over and the house smells like its on fire, so its a little misleading!
Plus I have chicken grilling and other crap going!

[j p frog]

well....we just had burgers and jalapeno cheddar deer brauts grilled on the hillbilly grill shown in another thread. very good

vacuum packed the mixed chop/boston butt roast and also the ribs I smoked today to send back to college with the older two kids. Tomorrow we are having the brisket I smoked last night. I am about done cooking for a few days! good luck with your cooking.

[Slick]

Thanks, and thanks for the help! (12 hours in the slow cooker seems like a really long time)..

[j p frog]

once you taste it you will be glad you did it. Taste it before the wash in the collander and make sure to save some of the liquid in the crock pot.

[Slick]

I just don't want it to overcook and taste bad. Do you let it boil the first 6 hours then just low heat the next 6?

[j p frog]

that will work just fine

[j p frog]

I just don't want it to overcook and taste bad. Do you let it boil the first 6 hours then just low heat the next 6?

you never commented on how it turned out.:(

[huge1s]

JP....how much does the electric bill go up when you cook this stuff?

[j p frog]

not enough to worry about with essentially three teenagers'/early 20's plus wifey

[JCinPA]

J P Frog, I am trying this (finally) this weekend. But I am not sure I gleaned the process right, including times and high/low settings, etc.

Would you verify this or correct it? This is my instruction sheet for the pork butt.

Quarter the roast, cover in rub, keep in fridge 48 hours.

Let sit at room temp for a couple hours. Then in the smoker for 3 hours at 250 degrees with wood chunks.

Into the crock pot for 12-14 hours- add 12 oz of water to crock pot, and on HIGH setting? Remove shoulder blade at about 12 hour mark, then leave in crock pot for another 6 hours? 18 hours total, all on the high setting? Stir occasionally.

Get meat out with slotted spoon, rinse in warm water in colander, skim liquid in crock pot to get fat off of it. Put meat back in the juice in the crock pot.

[j p frog]

prolly do 1/2 on high and the other 1/2 on low would be best. I usually smoke it in the afternoon...put in the crock at bedtime...get up...pull the shoulder blade...then reduce the heat..capisch?

[JCinPA]

Got it, thanks for the clarification. So off the smoker in the evening, put on high, then on low in the morning. The rest is good.

I will report back after the deed is done! :)