Smoking my first brisket and ribs this weekend for draft party!

Discussion in 'General Discussion' started by ao312, Aug 20, 2015.

  1. ao312

    ao312 Newbie

    As you see in the title I'm smoking my first brisket and rack of ribs for draft party this Saturday. I've read a bunch of your alls experiences and first times with those meats on this forum but am very new to the game. Any tips, advice, recipes, or encouragement will be taken with great appreciation. Thanks
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I am a Low and Slow guy. I like 225-250°F and figure 1.5 hours per pound on a Brisket to the point that a Therm Probe slides in the meat with little to no resistence, an IT of 195-200°F.

    Ribs, my family likes 3-2-1 with my Foiling Juice and Rub. See the info and recipes below...JJ

    Smoked Ribs as easy as 3-2-1

    A full rack of Spare Ribs will take about 6 hours at 225*F...The 3-2-1 smoked rib recipe is a good way to smoke ribs and tends to turn out perfect ribs every time whether you are using the meatier Full rack spare rib or the Saint Louis cut. Baby Back ribs use a 2-2-1 method. The ribs are smoked at 225 - 250 degrees for best results...
    The 3 stands for the 3 hours that you initially smoke the ribs with nothing but your favorite rub on them and some smoke with your favorite hardwood such as hickory, apple, pecan, etc. After the 3 hours you remove the ribs and quickly double wrap them in heavy duty foil.. just before you seal them up add some Foiling Juice or Apple Juice and close the foil leaving some room around the ribs for the steam to be able to flow around the meat and the juice to braise the meat which Flavors/Tenderizes it.

    The ribs cook in the smoker wrapped for 2 hours undisturbed. There is no need for Smoke at this point... After 2 hours remove the ribs from the smoker, unwrap, saving any juices in the foil, and place back into the smoker for the final 1 hour, with smoke if you wish.This firms them up, creates a nice Bark and finishes the cooking process. You can add a glaze or sauce at this point if you like. The meat will be pretty close to fall off the bone and be extremely juicy, tender and flavorful...JJ

    Foiling Juice / Sweet Pulled Pork Finishing Sauce

    Foiling Juice

    For each Rack of Ribs Combine:

    1T Pork Rub, yours

    1/2 Stick Butter

    1/2C Cane Syrup... Dark Corn Syrup...or Honey

    1/4C Apple Cider...or Juice

    1T Molasses

    Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

    Simmer until a syrupy consistency.

    Allow to cool for 5 minutes, pour over foiled Ribs and

    run your 2 hour phase of 3-2-1. For the last phase return

    the ribs to the smoker BUT reserve any Juice remaining

    in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

    Mild Bubba Q Rub  (All Purpose)

    1/2C Sugar in the Raw (Turbinado)

    2T Sweet Paprika (Hungarian)

    1T Kosher Salt

    1T Chili Powder* (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

    1T Granulated Garlic

    1T Granulated Onion

    1tsp Black Pepper, more if you like

    1/2tsp Grnd Allspice

    For more heat add Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there. Makes about 1 Cup

    Apply your desired amount of Rub to the meat, wrap in plastic and rest in the refrigerator over night.or longer. The day of the smoke, pull the meat out, add more Rub and go into your pre-heated Smoker...

    Note*...Some Chili Powders can be pretty Hot. McCormick and Spice Island are Mild...

    KC Bubba Q Juice

    2C Ketchup

    1/2C Brown Mustard (Gulden's)

    1/4C Apple Cider Vinegar

    1/2C Molasses

    2C Dark Brn Sugar

    1T Tomato Paste

    1T Your Rub

    1-2tsp Liquid Smoke

    1tsp Worcestershire Sauce

    Combine all and warm over low heat just until it starts to bubble. Simmer about 5 minutes, stirring very frequently, to combine flavors and to thicken slightly.

    Use or pour into a sterile jar and refrigerate for up to 4 weeks.

    Makes 3 1/2 Cups.

    Many folks enjoy dipping their Beef in Au Jus for flavor and moisture. This recipe is made in the Smoker while a Beef Roast or Brisket is being cooked.

    Smokey Au Jus

    1- Lg Onion,

    4-5 Carrots,

    3-4 Ribs Celery

    3-4 Peeled Cloves of Garlic

    Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

    THEN add 4-6 Cups Beef Broth,

    2 Tbs Tomato Paste,

    1/2tsp Dry Thyme (4-5 sprigs Fresh)

    1-2 ea Bayleaf

    Finish the Smoking process to the IT you want. 

    While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus, drag quickly across to take off the last little bit of fat.

    The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

    Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

    NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..
  3. bmaddox

    bmaddox Master of the Pit

    @Chef JimmyJ  has you covered on the recipes.

    Just make sure you give yourself enough time on the brisket. You can keep it warm in a cooler for 4 hours so there is no reason to cut yourself short on time. 

    Good luck.
  4. vwaldoguy

    vwaldoguy Smoke Blower

    Honestly, I'd skip the brisket. It's a hard meat to master. Since you're serving your buddies, you want it to be perfect. Brisket is just hard to get perfection in your first smoke.
  5. jcbigler

    jcbigler Smoking Fanatic SMF Premier Member

    I disagree. Brisket is not that hard. You just have to cook it long enough, which is what most people stumble over. 12 or 14 hours should be plenty for a normal sized brisket depending on what kind of smoker you are using and how hot you are cooking it. 
  6. While I was a bit nervous with my first brisket, it just took some patience and faith that I had read all I could and stayed the course.  I made for 15 of my family and it turned out great.  It took 12.5 to smoke, let sit for 3 hours.  I cut it and knew it was going to be pretty darn good.

    You can do it, just give your self time.
  7. ao312

    ao312 Newbie

    Thanks for all the advice and encouragement! Got the brisket and ribs both on now after smoker got to about 230*F. It's about 4lb of brisket and a whole slab of ribs. Will keep temp between 225-250 and spray with apple juice when I add coals.
    Wish me luck!!
  8. ao312

    ao312 Newbie

    Ok been 3 hours and brisket is sitting at about 145*F and the ribs are about 170*F. Looks like I put the ribs on a little early but will wrap them in foil soon with sauce and keep warm. Everything looks and smells to be going great!

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