Discussion in 'Beef' started by gary s, Dec 13, 2014.

  1. I posted this after Thanksgiving. I wanted to post it again for those who have questions, are need help.

    Gary's East Texas Style Brisket, Ribs & Beans

                     Outside temp was 45°

    5:00 AM - Make Coffee

    5:05 AM - Fired up Smoker using my trusty old weed burner

    5:10 AM - Pulled Brisket out of Fridge

    5:11 to 5:40 AM - Drink Coffee

    5:40 AM - Trim Brisket, Season and get ready for the smoker

    6:00 AM - Smoker at about 250° Put on Brisket

    6:03 to 7:00 AM - Drink more coffee glance at smoker every

                                         once in a while.

    7:00 to 7:30 AM - Ran to the store to get stuff for Beans

    7:30 AM - Threw another split on the fire

    7:30 to 11:00 AM - Throw another split and a little charcoal 

                                            every so often.

    11:00 AM - Start browning bacon, cutting up onion, peppers,

                            and bell peppers for beans (Dutch’s Wicked Baked Beans)

    11:20 AM - Took Baby Backs out of fridge, trimmed, pulled off membrane

                           seasoned and finished putting together the beans.

    11:30 AM - Ribs and beans ready for smoker.

    11:55 AM - Pulled brisket off to wrap, put on Baby Backs &Beans

                           Brisket back on, put another split on the fire.

    1:00 PM – Spritzed Ribs  (Apple Cider), everything looking good

    1:20 PM – Added another split and started another chimney of charcoal.

    1:30 PM – Added charcoal.

    2:00 PM – Pulled Baby Backs wrapped and back on.

    2:00 PM - Outside temp 60° Cloudy and damp

    2:40 PM – I checked the temp on my brisket, this is something

                         I hardly ever do, simply because I have cooked so many

                         I can tell by feel and looks. But the temps were 180 at the

                         big end (Point) and 190 at the small end (Flat), after 8.5 hours,  

                         getting close.

    3:20 PM – Added a little more charcoal, unwrapped ribs and brisket.

                         Temps were 196° at the flat and 190° at the point.

    4:00 PM – Pulled the Ribs and Beans.

    4:15 PM – Pulled the Brisket. Just a little over 10 hours today.

                         203° at the flat and 212° at the point

                         (a little higher than I like at the point)

                          That’s why you just can’t go by time, it was done quicker

                          than I had expected .

    I started out with my temp at 250° but let it ease back to 225° and held

    that the rest of the smoke. Used Hickory and a little Pecan.

    Also, you guys and gals who have a side burner on you grill its great for starting you chimney.

    4:30 PM – Everything resting till supper time. Yum Yum

    $2.99 a Lb. Brisket

    $2.99 a Lb. Baby Backs

    Brisket ready and waiting on me

    A little EVOO, Salt & Pepper and waiting to go on the smoker

    Brisket Seasoning, (Top Secrete)

    Using my side burner to start my Chimney 

    Brisket looks pretty lonely all by it's self

    Ribs getting ready to be trimmed up

    Pulling the membrane off the backside

    This is all I trimmed with the membrane

    A little mustard today

    Dutch's Wicked Baked Beans Waiting to go on

    Baby Backs seasoned and waiting

    Butcher paper (Actually Parchment Paper Here)  ready for the brisket

    Brisket after 6 hours getting ready to wrap in butcher paper

    Wrapped and ready to back on the smoker

    Smoker looks a little better, brisket not lonely anymore

    Ribs after 2 hours getting ready to be wrapped and back on the smoker

    Everything unwrapped and back on to finish up

    Beans are ready

    Ribs and Brisket Ready

    You can see I had to have a sample   resting a little more

    Ribs ready to be wrapped back up  for grandson

    Brisket, sliced, super tender and juicy

    Bottom Side

    My supper      Forgot the Ribs   

    Last edited: Jul 10, 2015
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice , Gary...[​IMG]  looks like you get :[​IMG]

    I'm Smoking Sunday ...stay tuned for the show....
  3. Oh I'll be watching

  4. That was worth a second look.

    Happy smoken.

  5. Thanks David
  6. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Wow, nice smoke Gary ! Everything looks sooo good.... My next brisky, I think I'am gonna try the butcher paper as I've not tried that before..... Ribs & beans look great as well..... All around just a great thread !

  7. Butcher paper I have seen has plastic on one side, does it melt?

    Why use butcher paper rather than foil?

    Foil keeps the juices inside. Does the butcher paper?
  8. I use non-coated    Butcher paper hold in some of the juices and moisture, but lets some escape and helps in keeping the bark firmer 

  9. The brisket and ribs look great Gary.  Where did you get a brisket for 2.99lb?  I can't find anything cheaper than $3.99(select) and that was at Sam's.
  10. I usually buy most all my smoking meat at Sam's   I looked at the picture again, sorry that was the Baby Back's and they were on sale at the grocery store

  11. outspoken

    outspoken Newbie

    Thanks for the play by play, going to be giving this one a try ASAP! [​IMG]
  12. Good, I'll be watching

  13. graco

    graco Smoke Blower

    What type of butcher paper can we use for brisket?
  14. I think the last roll I bought was at Sam's   Grocery store is where I have gotten it before

  15. jimpam

    jimpam Smoke Blower

    Oh my gosh, thank you so much for the tip on lighting the charcoal on the side burner!   I can't believe I never thought of that, and my grill is 5 feet from my smoker lol.

    thanks again!
  16. Here is my Senior moment , I was getting ready to light a chimney of lump, I sat the Chimney on my side burner  while I was getting a piece of news paper, when I came back and saw it sitting on the burner I said "Duh"  so that's how I started using the side burner.

  17. jimpam

    jimpam Smoke Blower

    Ha!  Sometimes that is just what it takes for a great idea to blossom.   Can't wait to do it, so I guess I better smoke this weekend!
  18. garvinque

    garvinque Meat Mopper

    Your brisket looks great!!!!
  19. drunkted

    drunkted Newbie

    That's a gorgeous brisket!
  20. freiesleben

    freiesleben Meat Mopper

    This looks so good Gary, I am going to try making brisket for the first time for 4th of July. 

    I have cooked several chickens, ribs, pulled pork(pulled port only once) and one salmon(not at one time of course), so now it is time to try brisket as I am in Texas :)

    I am definitely going to follow above when making it. But I am not sure if I should use my "own" rub or just salt/pepper which I believe is the real Texan style.

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