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Welcome to our newest member, SmokyOkie
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Results 1 to 10 of 14
  1. #1
    Join Date
    Sep 2008
    Location
    Deming NM, sw corner
    Posts
    564

    Default Over/Under on a Gasser

    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

    Packers Bottom

    9 lb. Pork Butt with 1st. seasoning befor wrap and fridge

    Butt--Next am and final Seasoning before cook. Warming rack temp. @ 225*

    5hrs. into cook. Added brisket @ the 4hr. mark. Sprayed with Apple Cider and Balsamic Vinegar every hr.

    8 hrs. into cook flipping brisket every two hrs. Drip pan has apple cider, balsamic vinegar, and a good dose of Jack Daniels.

    11 1/2 hrs. Butt temp. 198*--Brisket 170*--Pulled, foiled, towel wrapped and into cooler for 2 hrs.

    Pulled Pork ready to serve

    Sliced brisket ready to serve

    My only cook station with a few temporary mods.


    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.
    JennAir-750-0141 ng
    JennAir Rotisserie
    E-Z Que Roto, 8" Basket
    Rib O Lator
    Acu-Rite Digital Probe
    Maverick ET-72 Remote Probe
    Brisket Rack
    Heat Vent Blocks.
    1 1/2"x1 1/2" SS Angle piece,Smoke and Heat control
    Sub Grate Between Burners and Main Grill.
    No Flare Square Ceramic Tiles
    Kiln Shelving dividers
    17"x23" pizza stone



  2. #2
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    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.
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  3. #3
    Join Date
    Dec 2008
    Location
    SC
    Posts
    87

    Default

    looks good.. i like that cook station also

  4. #4
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Looks real good.
    Jim

  5. #5
    Join Date
    Sep 2008
    Location
    Deming NM, sw corner
    Posts
    564

    Default

    Quote Originally Posted by Siesta Man View Post
    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

    Packers Bottom

    9 lb. Pork Butt with 1st. seasoning befor wrap and fridge

    Butt--Next am and final Seasoning before cook. Warming rack temp. @ 225*

    5hrs. into cook. Added brisket @ the 4hr. mark. Sprayed with Apple Cider and Balsamic Vinegar every hr.

    8 hrs. into cook flipping brisket every two hrs. Drip pan has apple cider, balsamic vinegar, and a good dose of Jack Daniels.

    11 1/2 hrs. Butt temp. 198*--Brisket 170*--Pulled, foiled, towel wrapped and into cooler for 2 hrs.

    Pulled Pork ready to serve

    Sliced brisket ready to serve

    My only cook station with a few temporary mods.


    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 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.
    JennAir-750-0141 ng
    JennAir Rotisserie
    E-Z Que Roto, 8" Basket
    Rib O Lator
    Acu-Rite Digital Probe
    Maverick ET-72 Remote Probe
    Brisket Rack
    Heat Vent Blocks.
    1 1/2"x1 1/2" SS Angle piece,Smoke and Heat control
    Sub Grate Between Burners and Main Grill.
    No Flare Square Ceramic Tiles
    Kiln Shelving dividers
    17"x23" pizza stone



  6. #6
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default

    That's some mighty good lookin' grub you whipped up!
    I like your outdoor area. Nice!
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  7. #7
    Join Date
    Jul 2008
    Location
    NE Okla
    Posts
    127

    Default

    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....


    So many smokers so little time
    Decisions, decisions, gas, lump, chip, chunks.

    Brinkman Smoking Pit Professional w/Baffel mods
    2 ECB Smoking Grills Married w/mod
    Char-Broil Propane Grill
    Strato Golden Clasic Propane w/mod
    GOSM Propane w/mod For Vertical Smoker
    ( Wok rack on a Brake drum. Lump and Chunks)
    Ugly Drum Smoker

  8. #8
    Join Date
    Aug 2008
    Location
    AUSTRALIA/WOLLONGONG,south of Sydney
    Posts
    196

    Default

    Gawd thats a fine lookin qing area.., nice yummies aswell....
    Auzzies do it better down under !

    !! Is there medication for this addiction !!

    Mario




    4 burner Jackaroo gasser
    44 gallon VDS
    22.5" weber silver series
    home made 44 gallon offset
    bar b chef texas smoker/sidebox

    and slowly adding to family !!!!

  9. #9
    Join Date
    Sep 2008
    Location
    Deming NM, sw corner
    Posts
    564

    Default

    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.
    JennAir-750-0141 ng
    JennAir Rotisserie
    E-Z Que Roto, 8" Basket
    Rib O Lator
    Acu-Rite Digital Probe
    Maverick ET-72 Remote Probe
    Brisket Rack
    Heat Vent Blocks.
    1 1/2"x1 1/2" SS Angle piece,Smoke and Heat control
    Sub Grate Between Burners and Main Grill.
    No Flare Square Ceramic Tiles
    Kiln Shelving dividers
    17"x23" pizza stone



  10. #10
    SmokyOkie Guest

    Default

    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!

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