Spatchcocked Brisket, Bird, and a coupla Butts!

[WALLE]

A really good guy that works for me is hosting his son's first birthday and baptism bash this weekend and asked me if I would "smoke up some stuff for about a 100 people".. HELL's YEAH! I says... so I took the day off and I'm going with brisket, butt, and some yard bird. Picked up three packers, 14, 16, and 18#'s, two butts, and will be spatchcocking and brining the birds tonight and smoking them tomorrow right before the event.

Sharing this mostly because of the spatchcocked brisket I'm sure this has been done, but I've never tried this. Basically peeled out the large hunk of fat from the corner of the point, then semi-separated the point from the flat, removing a lot of the excess fat between the two. I found that you GOTTA be careful trimming the top side so as to not fully separate them in that process. I separated the belly side right down to the point, and the back side down until I ran out of meat on the point... 2/3 to 3/4 down if that makes sense.

I'm hoping this turns out!

Rub - did a combo of Canadian Steak seasoning and dried basil, ran through my redneck spice grinder, and granulated garlic - finger test was . Applied some worsty and soy, then rub a dub dubbed them.



Spatchcocked







I ended up scoring the top side so that I could see where the meat was... worked great... wish I would have thought of that on the first two!



Hitting them with hickory and oak at 225*



I'll be back with updates and the yard tomorrow. I would have waited, but I know how Keith loves to see my smokes strung along for two days

Thanks for checking out my post!
Tracey

Six hour update

[SmokinOutBack]

That brisky lookin' frisky! Can't wait for the updates.

[HawgHeaven]

Walle dumpin da clutch!!! Stay in it!!

[BBQ Engineer]

Awesome start Tracey. Heck, I'd have Keith over helping guard the cooler!

Kinda cool when people ask for your stuff...You know they wouldn't request it and serve it at their parties if it wasn't some awesome eats. It really says a lot.

[Fishawn]

Nicest cockspatched brisket I've seen to date

[Uncle-Honky]

That's awesome! Looks like ya got it going on. I will be looking forward to your results. Happy Smokes

[WALLE]

6 hour update

Here we are at six hours.
Small brisky at 157
Large briky at 149..



I think I may just eat this shat right now!!

[chisoxjim]

dang nice,

those butts and briskets already have some great color going on.

[Mikey]

Keep on it with those mega updates

[Richtee]

Don't think I have seen that done. Why not? Good to keep an idea of the grain for slicing... well done!

[sweet_magnolia]

You go, Tracey!!!

[WALLE]

Burnt End Question

Hey Rich - thanks. The scoring was more to see how much and where to trim than to slice later... but I sapoz it'll do the trick for both.

So here's a question for you brisket goo-roos... I decided that if I turn the points all into burnt ends, they will end up with four selections of meat instead of just three... I'll be reheating these tomorrow while I'm smoking my chickens.

Would it be better to go all the way tonight on the burnt ends, or just pull them, chunk them, then wait until tomorrow to rub, sauce, and bring to 190-200??

Helps me O'wise Ones!!!

[Mark R]

Tracey, you be on the Spatchcocked pinnacle of dis earth! Tou got it goin on. Looks excellent so far...lookin for more Q!

[Scarbelly]

Awesome . Great idea and they look mighty tasty too

[Richtee]

If, for the "show" you'd like to do the ends tomarrow...do that. Plus they'll be nice and crispy.... and only take about an hour... and you can use a grill :{)