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Easter Brisket and Ribs

post #1 of 5
Thread Starter 

I decided to make a brisket and ribs for Easter this year. I have smoked a few briskets before but this is the first one in a pan.

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First I trimmed and put on mustard and rub.

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Then wrapped and let it sit in the fridge overnight.

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Here are the 3 racks I St. Louis cut and and also into the fridge.

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Then at 3am the brisket is put in a pan fat side down and into the Smoke Vault At 225.

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Then at 10am the ribs are on. I have been spraying the brisket with apple juice from time to time and will do the same to the ribs.

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The brisket is pulled at 165 and wrapped with with foil and put back in the smoker.

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I pulled brisket at 187 and into ice chest covered with towels for about 2 hours.

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separated the point from the flat.

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Then sliced

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 I removed the ribs from smoker after 5hrs and also sat in the cooler for about an hour. Here is one with a clean to the bone bite out of it.

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And my plate.

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The brisket took about 13.5 hrs. I probably reduced my smoke time by removing from the fridge at 10pm and let it sit on the counter till it went in the smoker. I liked using the pan it really helped keep the mess down in the smoker. Thanks for checking out my smoke.

post #2 of 5

Awesome!!!! Great job!

post #3 of 5

Looks yummy... drool.gif

post #4 of 5

you made me hungry

post #5 of 5

Great job!

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