In it for the long haul/weekend (Baby backs, Spareribs, and a 16 pound brisket) QVIEW

Discussion in 'Pork' started by dannyboy1981, Nov 15, 2014.

  1. Its been a while since I have made an appearance, but I have wanted to smoke a beef brisket for a long time, havent done one yet, finally decided to take that plunge! Anyhow, I am an over the road truck driver and I had planned on only doing a brisket for dinner tonight, but the wife informed me that all that they had at the meat market was a 16 pound packer brisket, I figured "no biggie, go ahead and buy it, I will be home friday morning and will start it early friday afternoon"...... Yeah right, the typical life of a truck driver, I got delayed at my delivery friday morning and didnt get home until 21:30 last night. That threw a wrench in my plans on having the brisket for dinner tonight, but I decided to make the best of the situation and just roll with it, so now I have a rack of spares on, and a rack of baby backs going on In a littl bit (I know the baby backs cook quicker than the spares) and by the time the ribs are done, I will be throwing the brisket on for tommorrow night for dinner. Gonna be a long night, as I am smoking on a cheap non modified CharBroil offset, so holding it at 225degrees should be fun/challenging.
     
  2. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Lookin good, sorry to hear about the delay, will be watching for the brisket,,, Good luck

    A full smoker is a happy smoker

    DS
     
  3. Baby backs are on, Spares have gotten a spritz of apple juice, temp is a little higher than I would like (250-260ish) trying to bring that down and under control

     
  4. Coming along nicely
     
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Ribs are looking great,Dannyboy. Now for the Brisket... a word of wisdom... be patient...

    Have fun and . . .
     
  6. Speaking of brisket, its on, as well as some a.b.t.'s and what I like to call pollock buffalo turds (polish kielbasa, cut into about 2 inch disc's, cored out like a little meat bowl, filled with cream cheese and shredded cheese, wrapped in bacon, with a little brown sugar sprinkled on top). Cooking a full load now. I even went out and got the additional needed items to get thru the weekend :)


     
    crazymoon likes this.
  7. The ribs came out amazing.....


     
  8. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Very nice looks like good food with good beverages

    DS
     
  9. Looks mighty tasty! Love how your "simple" smoke turned into a full and happy smoker :)
     
    Last edited: Nov 16, 2014
  10. Brisket finished ALOT faster than expected..... it took less than an hour per pound. I put the brisket on at about 3pm yesterday figuring that it would take approximately 24 hours @ 1.5 hours per pound. At 1am it was at the 160deg mark, so I wrapped it with a little bit of apple juice in the foil and threw it back on, and was woken up at a little after 4am by the wireless probe dohicky chiming at me letting me know that it had hit 195deg. So I got p and started probe testing for tenderness and at about 202deg I pulled it off, wrapped in towels and put in cooler. I am quite happy with the results, prety tastey stuff, pretty moist too.

     
  11. Sweet! Beautiful smoke ring
     
  12. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    It all looks excellent ,good smoke !
     
  13. patg

    patg Meat Mopper

    Awesome! Now when is dinner?
     
  14. b-one

    b-one Smoking Guru OTBS Member

    Both main courses look great! No close ups of your other snacks? Way to use the space on your smoker!!
     

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