Great weekend smoke

[JimBabek]

Got home early on friday and set up the WSM. Ended up doing a full packer brisket on the bottom with a Boston Butt on the top. The packer got slathered with yellow mustard and then sprinkled with black pepper, kosher salt and garlic powder. The butt got a new rub that my daughter helped me work up with the aid of a base recipe. Everything went on about 10 pm, in the snow, with the brisket being placed fat side down, and the brisket came off about noon with the butt comming off about 3pm. Both were foiled then wrapped in towels and put in the cooler, brisket was put in fat side up, for 3 hours to rest. Both turned out excellent with the brisket being the best one I made yet.

The pics are of the fat side up. The butt never had a chance to be photographed...I left the house for 15 minutes and when I came back it was half gone.

http://good-times.webshots.com/photo/2267163900061526145AUDhqe?vhost=good-times

http://good-times.webshots.com/photo/2994530100061526145gYJhFH?vhost=good-times

[Cajun]

JimBabek, that looks G-O-O-D!!
I can just imagine how good it must have tasted.

Thanks for sharing this

Hmm how do you mean 'kosher salt'?

[JimBabek]

Hmmm...I dont know it by any other name. Here its kosher salt. Less salty than regular table salt and not crystals but more flakey. Its all I cook with.

Maybe this will help expain...

http://en.wikipedia.org/wiki/Kosher_salt

Here is the pre smoke pic...just waiting for the green light...

http://good-times.webshots.com/photo/2300477820061526145oaRJKg?vhost=good-times<br><br>Post edited by: JimBabek, at: 2007/12/12 02:16

[Cajun]

Thank you JimBabek. That was very enlightening. I never knew this kind of salt was used outside the kosher jewish kitchen. I am yet a bit wiser again.

I like the picture of the pre-smokes. Didn't the weather freeze the meat?

[JimBabek]

Nope...I find that colder weather is better than hotter for me. When its too hot and the sun is beating down its harder to keep the temps in check. Kosher salt is extremely popular in the US for cooking.

[Cajun]

Interesting Really I never knew. We got pretty hot weather here as well during summers but I haven't yet experienced problems with keeping the meat on temperature.