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Tomorrow Smoke

post #1 of 6
Thread Starter 

Hi All I'm giving Brisket another try. Looks like the flat has some nice marbling? This time just a 2.25 lb flat. Injected with beef broth,sitting in the fridge till tomorrow. Going to wrap in BP with some broth at 150*. Most of my brisket/packer tries have come tasty & tender but on the dry side. I'm hoping the injection , will change this.
Also have a 4 lb butt and a rack of St. Louie, plus 2 lbs of home made fresh sausage.. Butt was injected with Apple juice & SM Sweet Seduction. Should be fun.
Dan

 

post #2 of 6

Looks good, best of luck, me I a doing a pkg of Baby Back ribs, with some Apple Cider in the pressure cooker, then put some BBQ sauce on them and into the 400 degree oven for 10 to 15 minutes.  I might get adventurous and add a drop or two of Liquid Smoke to the Apple Cider

post #3 of 6
Thread Starter 

Hi  Well they are finally in the smoker.

1. Butt in at 9:20

2. Ribs & Brisket Flat in at 11

3. Sausage in at 11:30

Dan

post #4 of 6

Looks good!  Don't forget pics!!

I've got a whole brisket and a rack of beef ribs on today.  My first foray into beef ribs so we shall see.  :icon_lol:

post #5 of 6
Quote:
Originally Posted by DanBono View Post

Hi  Well they are finally in the smoker.
1. Butt in at 9:20
2. Ribs & Brisket Flat in at 11
3. Sausage in at 11:30
Dan


Now that's a happy smoker ! beercheer.gif
post #6 of 6
Thread Starter 

Brisket was in the smoker at 11am temp was 250-275, after 4 hrs IT 165*was wrapped in foil with beef broth and some rub.
Probed tender at 5:45/2 hrs-45 min in foil..IT was 208. Came out tasty and tender , but still on the dry side, used the juice in foil to add some moisture to it.Not a bad dinner.
The ribs came out good..Pork Butt is still whole in the fridge. Going to heat and pull later today.
Thanks DanB

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