First ever smoke today. Three racks of pork spare ribs and a 4.5lb brisket flat.225 degrees for four hours on the ribs. 225 degrees and six hours on the brisket. Any comments, criticisms, or critiques are welcome.
A Virgin No More
- Thread starter bgmorris0
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atcnick
Smoking Fanatic
First time ever eating brisket. Maybe I messed up, but rather bland without sauce. Ribs were very tasty.
My husband likes brisket that tastes like a roast. Do what you think tastes best for you! :biggrin:
fatboymccoy
Newbie
Great job on your first smoke.
You asked for comments or critiques so here is one observation-
It appears that you sliced the brisket with the grain of the meat, this tends to make meat tougher to bite and chew. Brisket should be carved across the grain.
One good tip is to determine which way the grain runs before you cook it and mark the direction on the top of the meat by making a shallow slice with a knife in the direction of the grain. Then when you are ready carve just cut across this slice.
The link below is a google search for slicing beef, you may find it more helpful than what I have described-
http://tinyurl.com/avnex5o
You asked for comments or critiques so here is one observation-
It appears that you sliced the brisket with the grain of the meat, this tends to make meat tougher to bite and chew. Brisket should be carved across the grain.
One good tip is to determine which way the grain runs before you cook it and mark the direction on the top of the meat by making a shallow slice with a knife in the direction of the grain. Then when you are ready carve just cut across this slice.
The link below is a google search for slicing beef, you may find it more helpful than what I have described-
http://tinyurl.com/avnex5o
My bad on cutting across the grain. I thought that was the way to cut it. Now I know. Thanks, Cliff
chief osceola
Newbie
Yesterday was my first time as well. Had family over for the Super Bowl and broke in my MES 30" (after having seasoned it the day before of course). Baby backs and I seasoned them with a typical rub (brown sugar, onion and garlic powder, chili powder, etc.). Tried the 2-2-1 method at 225 and used apple wood chips. I stopped adding chips after the first two hours for fear they would get too smokey. Everyone loved them but I thought they needed a little more smoke flavor and were a little dry. I think 4 1/2 hours would have been perfect. Thanks to everyone on here posting tips. I learned a lot in just a few hours on here and applied several suggestions. Sorry didn't take any pics. Making my first pork butt this weekend and will make sure to take some and post them.
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