PDA

View Full Version : Over/Under on a Gasser



Siesta Man
01-16-2009, 07:50 PM
Was doing a cleanup of our albums today and came across this cooking attempt ( the 3rd on this Jen-Aire ). This is the first post of this cook on this forum. My 1st BBQ station was a built in grated pit that burned mostly mesquite and a propane fire starter so this jen aire was a new thing to me. Many thanks to all on this forum and others for their many posts that I learned from.
Had company coming, "a small company of inlaws and outlaws" and decided to try a Butt Over Brisket. Don't ask me why, it sounded like a good idea at the time, considering the little bit experience on my part, I jumped in with both feet and had that little angel on my shoulder.

15lb. Packers Top
http://i448.photobucket.com/albums/qq203/Siesta_Man/Butt%20Over%20Brisket/A15lbpackerscutbrisketTop-1.jpg
Packers Bottom
http://i448.photobucket.com/albums/qq203/Siesta_Man/Butt%20Over%20Brisket/BBrisketBottom-1.jpg
9 lb. Pork Butt with 1st. seasoning befor wrap and fridge
http://i448.photobucket.com/albums/qq203/Siesta_Man/Butt%20Over%20Brisket/C9lbPorkButtFirstrubbeforeplasti-1.jpg
Butt--Next am and final Seasoning before cook. Warming rack temp. @ 225*
http://i448.photobucket.com/albums/qq203/Siesta_Man/Butt%20Over%20Brisket/DPorkButttheAMofCook-1.jpg
5hrs. into cook. Added brisket @ the 4hr. mark. Sprayed with Apple Cider and Balsamic Vinegar every hr.
http://i448.photobucket.com/albums/qq203/Siesta_Man/Butt%20Over%20Brisket/EButt3hrsintoCook.jpg
8 hrs. into cook flipping brisket every two hrs. Drip pan has apple cider, balsamic vinegar, and a good dose of Jack Daniels.
http://i448.photobucket.com/albums/qq203/Siesta_Man/Butt%20Over%20Brisket/FOverandunderPorkoverBrisket8hrsint.jpg
11 1/2 hrs. Butt temp. 198*--Brisket 170*--Pulled, foiled, towel wrapped and into cooler for 2 hrs.
http://i448.photobucket.com/albums/qq203/Siesta_Man/Butt%20Over%20Brisket/G12hrsintocookRested1hrlater.jpg
Pulled Pork ready to serve
http://i448.photobucket.com/albums/qq203/Siesta_Man/Butt%20Over%20Brisket/HPullingporkButt.jpg
Sliced brisket ready to serve
http://i448.photobucket.com/albums/qq203/Siesta_Man/Butt%20Over%20Brisket/IFirstBrisketSlices.jpg
My only cook station with a few temporary mods.
http://i448.photobucket.com/albums/qq203/Siesta_Man/Butt%20Over%20Brisket/JMyNewCookStationJen-Aire4burner.jpg

I used the defatted juices from the drip pan to squirt on the pulled pork and some au-jus for the brisket. Surprised the h--l out of me at how good it turned out. There were no leftovers. E.T.

Joneser
01-16-2009, 08:00 PM
That's some great looking meat.....I can never get that much carmelization on my butts....I'll have to try the balsamic nxt time.

JohnnyReb
01-17-2009, 01:13 PM
looks good.. i like that cook station also

BYBBQ
01-17-2009, 09:17 PM
Looks real good.:thumbs up:

Siesta Man
01-18-2009, 08:28 AM
Was doing a cleanup of our albums today and came across this cooking attempt ( the 3rd on this Jen-Aire ). This is the first post of this cook on this forum. My 1st BBQ station was a built in grated pit that burned mostly mesquite and a propane fire starter so this jen aire was a new thing to me. Many thanks to all on this forum and others for their many posts that I learned from.
Had company coming, "a small company of inlaws and outlaws" and decided to try a Butt Over Brisket. Don't ask me why, it sounded like a good idea at the time, considering the little bit experience on my part, I jumped in with both feet and had that little angel on my shoulder.

15lb. Packers Top
http://i448.photobucket.com/albums/qq203/Siesta_Man/Butt%20Over%20Brisket/A15lbpackerscutbrisketTop-1.jpg
Packers Bottom
http://i448.photobucket.com/albums/qq203/Siesta_Man/Butt%20Over%20Brisket/BBrisketBottom-1.jpg
9 lb. Pork Butt with 1st. seasoning befor wrap and fridge
http://i448.photobucket.com/albums/qq203/Siesta_Man/Butt%20Over%20Brisket/C9lbPorkButtFirstrubbeforeplasti-1.jpg
Butt--Next am and final Seasoning before cook. Warming rack temp. @ 225*
http://i448.photobucket.com/albums/qq203/Siesta_Man/Butt%20Over%20Brisket/DPorkButttheAMofCook-1.jpg
5hrs. into cook. Added brisket @ the 4hr. mark. Sprayed with Apple Cider and Balsamic Vinegar every hr.
http://i448.photobucket.com/albums/qq203/Siesta_Man/Butt%20Over%20Brisket/EButt3hrsintoCook.jpg
8 hrs. into cook flipping brisket every two hrs. Drip pan has apple cider, balsamic vinegar, and a good dose of Jack Daniels.
http://i448.photobucket.com/albums/qq203/Siesta_Man/Butt%20Over%20Brisket/FOverandunderPorkoverBrisket8hrsint.jpg
11 1/2 hrs. Butt temp. 198*--Brisket 170*--Pulled, foiled, towel wrapped and into cooler for 2 hrs.
http://i448.photobucket.com/albums/qq203/Siesta_Man/Butt%20Over%20Brisket/G12hrsintocookRested1hrlater.jpg
Pulled Pork ready to serve
http://i448.photobucket.com/albums/qq203/Siesta_Man/Butt%20Over%20Brisket/HPullingporkButt.jpg
Sliced brisket ready to serve
http://i448.photobucket.com/albums/qq203/Siesta_Man/Butt%20Over%20Brisket/IFirstBrisketSlices.jpg
My only cook station with a few temporary mods.
http://i448.photobucket.com/albums/qq203/Siesta_Man/Butt%20Over%20Brisket/JMyNewCookStationJen-Aire4burner.jpg

I used the defatted juices from the drip pan to squirt on the pulled pork and some au-jus for the brisket. Surprised the h--l out of me at how good it turned out. There were no leftovers. E.T.

I did an :oops: guys. Forgot to tell you that pics #4 & 5, I took with a borrowed camera. The battery in mine went crappy. Didn't think anything about it until I saw the date. Sorry E.T.

peculiarmike
01-18-2009, 08:51 AM
That's some mighty good lookin' grub you whipped up!
I like your outdoor area. Nice!

okie joe
01-18-2009, 04:30 PM
That is some serious Mr.Brown...ya got on the outside that is some good looking grub and a great place to cook man what a set up....

Auzzie-highwaycruiser
01-18-2009, 06:57 PM
Gawd thats a fine lookin qing area..:thumbs up:, nice yummies aswell....

Siesta Man
01-18-2009, 09:58 PM
Joneser, Johnny Reb, BYBBQ, Peculiarmike, Okie joe, Auzzie-highway Cruiser---Thanks for the kudo's fellas. It's a helluva lot of fun learning and doing and getting your feedbacks. Thanks again E.T.

SmokyOkie
01-18-2009, 10:11 PM
That is some serious looking stuff, especially for being cooked on a gasser. Next time somebody tell me you can produce quality Q on a gasser, I'm gonna refer them to this thread and prove them wrong.

Real pretty cozy cook spot!

SmokyOkie
01-18-2009, 10:13 PM
That's some great looking meat.....I can never get that much carmelization on my butts....I'll have to try the balsamic nxt time.

It takes sugar to get that. A lot of Balsamic vinegar products are high sugar, but grown sugar will help with the caramelization as well.

Siesta Man
01-18-2009, 10:16 PM
That is some serious looking stuff, especially for being cooked on a gasser. Next time somebody tell me you can produce quality Q on a gasser, I'm gonna refer them to this thread and prove them wrong.

Real pretty cozy cook spot!

Thanks Tim, Kudo's like that coming from a chef of your experience feels great. E.T.

JamesB
01-18-2009, 10:35 PM
That is some good looking grub indeed! Bet yer guests left happy! :thumbs up:

Siesta Man
02-20-2009, 09:52 AM
Hi James, Missed your reply, don't know how it slipped by but thanks and yes they waddled to their cars with well filled tummies. E.T.