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Should I do a brisket or a pork shoulder tomorrow?

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  • Mosca
    Charter Member
    • Oct 2014
    • 3716
    • PA
    • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

    Should I do a brisket or a pork shoulder tomorrow?

    I dunno. It might depend on what is in the meat case, but assuming Wegman's has both, which one? I'd like to do the brisket because I've never done one before, but I work until 8PM today and who knows what will be left when I get there.

    Their brisket are all flats, no full packers, no points, usually around 8lbs. And brisket is running... holy heck, $6.49/lb.

    Their shoulders are all full shoulders, average 10lbs. Shoulder is $1.49/lb.

    I've never done a brisket, but I'm pretty confident that it will be fine. I'll rub it and toss it on the BGE @225 until it's done. No crutch, no worries: low and slow trumps any nuances of advice here. I suppose I'll start it around midnight and sleep through it, then I'll cambro it for however long it takes and we'll have dinner.

    The shoulder, I've done before. I'll get up early, have it on the BGE @275 by 6AM, and it will be done @4PM like clockwork. Then 2 hours in the faux cambro and dinner is served.

    What say the gallery?

  • Dewesq55
    Founding Member
    • Jul 2014
    • 2100
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    #2
    Yes and yes!

    Comment

    • Dewesq55
      Founding Member
      • Jul 2014
      • 2100
      • The Poconos, NEPA
      • Smoker:
        Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
        Masterbuilt 40.2" 1200W Electric Smoker
        Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

        Gas Grill:
        BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

        Charcoal Grill:
        Weber Smokey Joe Charcoal Grill 14"

        Thermometer:​​​​​​
        Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
        Fireboard 1st Generation
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        2 Maverick 733
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        Govee Bluetooth Thermometer with 6 probes

        Miscellaneous:
        Anova Sous Vide Immersion Circulator - 1st generation
        Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

        Favorite Beer:
        Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

        Favorite Spirit:
        Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

        Favorite Wine:
        Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

        Favorite Meat(s):
        Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
        Chicken - Mainly the dark meat and wings
        Beef Ribeye steak

        Favorite Cuisine to Cook:
        Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

        Favorite Cuisine to Eat:
        Indian, followed closely by BBQ.

        Disqus ID:
        David E. Waterbury

      #3
      Mosca, if doing a shoulder i really suggest you take Huskee 's advice and cut it into several pieces about 2-3 lbs each. You will get a lot more bark area and substantially reduce your cook time. This is especially true if you are not going to wrap. A 2-3 lb hunk of butt will take about hours wrapped and about 12-14+ unwrapped. A 10 lb-er will take a lot longer.
      Last edited by Dewesq55; July 20, 2015, 08:58 AM.

      Comment


      • Mosca
        Mosca commented
        Editing a comment
        The last 10lb shoulder took exactly 10 hours @275; I found that bumping the temp by 50* doesn't hurt the cook and definitely cuts time. If I do the pork it will be for carnitas tacos, and I'll make fresh salsa for it.

      • Dewesq55
        Dewesq55 commented
        Editing a comment
        Yum! I love carnitas tacos.

      • Mosca
        Mosca commented
        Editing a comment
        Tell you what Dewesq55, It's leaning that way. I'm thinking carnitas on soft tortilla, with salsa verde, cilantro, lime, cotija, maybe radishes or pickled red onions. Some rice and black beans ought to make it a meal. Maybe grilled corn on the cob, for color.
    • DeusDingo
      Founding Member
      • Jul 2014
      • 1149
      • Madison, WI
      • Weber Q320 grill
        Camp Chef Smoke Vault 24 Propane Smoker
        Maverick and thermo Pen thermometers

      #4
      be brave, do a brisket

      Comment

      • _John_
        Former Member
        • Jul 2014
        • 2447

        #5
        Give the brisket a try, or both! That price isn't too far out there for a flat only, don't usually have to trim either.

        That said I made a couple pb's Friday and they were awesome, had pulled pork nachos for lunch yesterday.

        Comment

        • Ernest
          Founding Member
          • Jul 2014
          • 3363
          • Dallas, Texas
          • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

          #6
          If you have never done brisket before then do not start with a flat.
          Carnitas carnitas carnitas carnitas. And I hope you got old fashioned lard for that.

          Comment


          • Mosca
            Mosca commented
            Editing a comment
            Haven't been to the store yet. I can get that one, otherwise I have bacon fat in the fridge.
        • CurlingDog
          Charter Member
          • Sep 2014
          • 548
          • Port Washington, WI
          • Traeger Jr Elite, Modern Home Products TJK gasser,Char-Broil 26" Round Charcoal Grill CBRMH-2600/S, Weber Smokey Joe, small portable POS charcoal grill, 13.25" GrillGrates, Thermopen, Maverick ET-732, Etekcity Lasergrip 1080 Non-contact Digital Laser Infrared Thermometer
            gorilla gloves, bear paws

          #7
          All we are saying.... is give brisket a chance.

          Comment

          • Beefchop
            Charter Member
            • Oct 2014
            • 453
            • Lafayette, LA
            • XL Big Green Egg, Shirley Fabrication 24"x42" Patio Cooker

            #8
            Why risk it with brisket?

            Comment

            • Spinaker
              Moderator
              • Nov 2014
              • 10889
              • Land of Tonka
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              #9
              I would also do the shoulder. And personally $6.29 a pound for flats is high in my experience. I usually find them PRIME for $2.89 to $3.89/lb . And I'm guessing the flats your looking at are not PRIME. Most flats I have seen are choice or select. I would try a brisket when you have time to spare and you can find a Prime packer some where. I buy all of mine at Costco. There really is no point in rushing your first brisket cook. or doing the first one overnight. I would do the shoulder.

              Comment


              • Mosca
                Mosca commented
                Editing a comment
                That is insane, PappyBBQ. Rib roast (top choice) is $9.99/lb here.

              • Spinaker
                Spinaker commented
                Editing a comment
                Wow, well I guess I'm just lucky. Maybe now you guys on the coast will agree that the midwest isn't just fly over country.

              • PappyBBQ
                PappyBBQ commented
                Editing a comment
                Well Mosca, then I won't floor you with what that goes for here. Sigh.
            • Mosca
              Charter Member
              • Oct 2014
              • 3716
              • PA
              • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

              #10
              Well they didn't have any briskets, so I got a nice shoulder. It's going to be pulled pork carnitas (not cubes). I figure some salsa verde, radishes, cilantro, cotija cheese, black beans and rice. Maybe some guacamole. If I think about it I'll get an ear of corn and grill it up. I was thinking about pickling some red onion, but I couldn't find the pickling spices. If I find them tomorrow, then that's what well have on the tacos.

              Comment

              • Mosca
                Charter Member
                • Oct 2014
                • 3716
                • PA
                • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

                #11
                And, smoke is on. Back to bed for a couple hours.

                Comment

                • Brian/S
                  Charter Member
                  • Jun 2015
                  • 65
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                  #12
                  I'm a bit late to this post but, I still feel that I must chime in. I realize that brisket is the poster child for BBQ, and that a pork shoulder is the ultimate fail-safe that is almost impossible to screw up. But, why not think outside of the box. Brisket is great if done properly but I think that it’s way over rated. A butt is extremely tasty but, it’s so simple that my 11 year can do it. Why not try something out of your comfort zone… experiment a little. Perhaps you might want to try smoking a leg of lamb, a pork belly, leg of goat, a lamb shoulder?? Have you ever tried smoking a beef tongue? Beef tongue is extremely beefy tasting and can be found cheap. What about barbacoa? It’s extinct but, something that I sure would like to try some day. My point is that after a while… brisket and a pork butt just gets too old, too fast. My own words are inspiring me to try something different this weekend. I’ll keep y’all posted!

                  Comment


                  • David Parrish
                    David Parrish commented
                    Editing a comment
                    Try pulled or chopped chuck roast

                    It's amazing.

                  • Mosca
                    Mosca commented
                    Editing a comment
                    I would have lamb every day, but Mrs Mosca hates it. Goat is okay, but it's not something I'd search for; I'd rather eat a good hot dog than goat.

                    I too think brisket is overrated. The only reason I want to try it is because I think I can make better brisket than any I've been served, even never having done one before. I have had some excellent results from pulled chuck roast, with peppers mushrooms and onions. Tongue, I'd have to order that. Also, I've never had tongue, and I don't want to spend a whole day on something I might spit out. I'll try it sometime and decide if I want to attempt it.

                    I'm glad you asked this question, Brian/S. It directly addresses Mosca's Law, which states that a home cook makes 4 or 5 dishes regularly, has another half dozen that he/she makes maybe once a year, and has maybe one or two for special occasions. I've only added the slow cooks (other than ribs) within the last year; and for every slow cook, there are 20 times I've grilled burgers, chicken thighs, or hot dogs, or spaghetti, or chili, or kolbassi & sauerkraut, or stuff like that. Or Mrs Mosca went and got pizza.

                  • PappyBBQ
                    PappyBBQ commented
                    Editing a comment
                    Good points Brian/S! Actually I don't cook brisket that often. I'm much more apt to corn it for Corned Beef. Family LOVES that stuff and it's SO much better than store bought. Funny you should mention port belly. I saw some of that at Costco last night for the first time. Almost bought one as I'm casting about for what to cook this weekend. Think I'm gonna go whole turkey, or beef ribs and chicken.

                    And right on about the chuckie @Pt Boss! Fantastic!
                • Brian/S
                  Charter Member
                  • Jun 2015
                  • 65
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                  #13
                  I would certainly experiment more if it weren’t for the picky eaters that I have… so, I know what you’re talking about. I wish that I had more time to cook/grill but, that’s my fault because I extend myself out too far, and in too many places. It’s only been recent that I’ve gone beyond my repertoire of grilling basics, and I love it… even if my family doesn’t. Sometimes a man has to go over the edge!

                  I tend to pick up the odd cuts of meat from the butcher. He knows that I'll try just about anything and one day he gave me a couple of beef tongues. I have to admit that it was a bit intimidating at first because it was just weird... and slimy. But I got past it, and found that it was very tender and very tasty. I made pastrami out it.

                  Funny that you mention the chuck roast Pit Boss. I just did one this past weekend for the first time, and it turned out wonderful... extremely juicy!

                  Comment

                  • fracmeister
                    Founding Member
                    • Jul 2014
                    • 1363
                    • Sprang, TX
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                      (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

                    #14
                    Only flat? I really prefer the point and burnt ends. I wouldnt bother if it was just the flat...my $0.02 only

                    Comment

                    • Mosca
                      Charter Member
                      • Oct 2014
                      • 3716
                      • PA
                      • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

                      #15
                      Here's one taco with home made salsa verde and guacamole, and one with fresh salsa roja and pickled red onions.

                      Comment

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