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Does this sound like a good approach?

post #1 of 10
Thread Starter 

Going to be smoking for the first time in my Master Forge vertical smoker this weekend

 

Friday:

Brisket - Using Jeff's rub recipe and rubbing the brisket and saran wrap it and stick in the fridge

Pork Spare Ribs - Using Jeff's Naked Rub - rubbing the ribs and putting them in a foil pan in the fridge

 

Saturday: (Want to eat around 7:00 PM

7 pound brisket at 225 - put in smoker at 8:00 AM (thinking around 1 1/2 per pound and a hour 1/2 rest time?)

Pork Spare Ribs using the 3-2-1 method at 225 - put in the smoker at 12 PM

 

Thoughts on this set-up?

 

Brisket on top or ribs on top shelf?

 

Any advice would be awesome to hear...thanks in advance!

 

Jeff

post #2 of 10

Hey Jeff,

 

Personally I would wake up an hour earlier and toss the brisket on at 7am for two reasons;

 

1) I am really paranoid in not being late

2) Give it a better rest than 1/2 hour...I always rest minimum 2 hours in a cooler

 

You plan on the ribs is solid.

 

I would put the brisket on top in a foiling pan and put the ribs on the bottom. :)

post #3 of 10

you will be busy with the ribs

i'd keep them up top

post #4 of 10
I'd put the brisket on even earlier if you're going to be cooking at 225. Like 5am. Not to sound like an alarmist but this forum is riddled with horror stories of briskets taking upwards of 18 hours. That's what smoking at 225 will get you if you're not prepared for it, long smoke times, unpredictable stalls and hungry, grumpy dinner guests. There's nothing wrong it in theory, you just need a lot of time and flexibility. If your brisket is done early they hold for hours wrapped in foil, then towels and placed in a cooler.
Good luck and be sure to let us know how it turns out.
post #5 of 10
Quote:
Originally Posted by Mdboatbum View Post

I'd put the brisket on even earlier if you're going to be cooking at 225. Like 5am. Not to sound like an alarmist but this forum is riddled with horror stories of briskets taking upwards of 18 hours. That's what smoking at 225 will get you if you're not prepared for it, long smoke times, unpredictable stalls and hungry, grumpy dinner guests. There's nothing wrong it in theory, you just need a lot of time and flexibility. If your brisket is done early they hold for hours wrapped in foil, then towels and placed in a cooler.
Good luck and be sure to let us know how it turns out.

 

yeahthat.gif  Agree 100% with Boatbum on this...Better to have it done early and resting in a cooler until time to serve, than have it stall for hours and have your hungry guests standing around looking at you, wondering when they're gonna get to eat.

 

Good luck, and please post some qview!

 

Red

post #6 of 10

yeahthat.gif and remember to post a Qview.

Happy smoken.

David

post #7 of 10
Quote:
Originally Posted by Mdboatbum View Post

I'd put the brisket on even earlier if you're going to be cooking at 225. Like 5am. Not to sound like an alarmist but this forum is riddled with horror stories of briskets taking upwards of 18 hours. That's what smoking at 225 will get you if you're not prepared for it, long smoke times, unpredictable stalls and hungry, grumpy dinner guests. There's nothing wrong it in theory, you just need a lot of time and flexibility. If your brisket is done early they hold for hours wrapped in foil, then towels and placed in a cooler.
Good luck and be sure to let us know how it turns out.

Agree with this.  Never fun to tell your guests that it will just be a while longer.  Plan for events that MAY not happen.  Or you can do your brisket at 240F like I do. 

 

Scott

 

 

post #8 of 10
Thread Starter 

Thanks everyone!

I will post pics!

 

Just made the rubs!!

post #9 of 10
Quote:
Originally Posted by CoachWalrich View Post
 

Thanks everyone!

I will post pics!

 

Just made the rubs!!

 

This train is leaving the station 110.gif

 

Can't wait for some pics

 

Scott

post #10 of 10

Coachwalrich , hello this grand day :icon_question: Read your post and feel compeled to warn you about Briskets , check my post , "now the Brisket" .I had a 7.5 one and yesterday it took 11hrs. to cook . I had not trimmed mine though ,the fat kept it moist though.:drool . 

 

As was mentioned , Briskys are tempermental and you must plan for a possible long smoke. I use the L&S method but you could try  a hot & fast, although if you've not done a Brisket , IMHO , you should go with the Low&slow . Easy to dry a Brisky , especially If it has been trimmed of fat .

 

You Rib plan is good , however.

 

Be sure to send Q-view and let us drool :drool

 

Have fun and . . .

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