or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Weekend Brisky and BBacks
New Posts  All Forums:Forum Nav:

Weekend Brisky and BBacks

post #1 of 11
Thread Starter 
Turned it to be a nice day in Ga. Wife wanted Bbacks, I'm still learning Brisket so what the hell, make both. Smoking in the TMLE Horiz Offset, Hickory, Apple and a few Mesquite for the Brisky.
Brisket- injected w/ a mix of Dales and Beef stock- sit and fridge for @ 3hrs.
Rub-
Salt, pepper, cumin, galic, coriander, cayenne pepper, and a dash of BS for balance. QView coming

post #2 of 11
Thread Starter 
Finished a 3.5 Lb In about 5 hrs. It was a bit dry, bark and flavor were good. I lost my meat probe so I went w/ a toothpick test. Here it is cut and sliced.
post #3 of 11

Looks good. What temp were you running your pit. 

Happy smoken.

David

post #4 of 11
Thread Starter 
Bbacks 2-2-1 method. My rub of- SPOG, brown sugar, paprika, sugar, cinnamon, allspice. Basted throughout w/ an apple juice and Makers Mark whiskey mix.

post #5 of 11
Thread Starter 
The grounds-

post #6 of 11
Thread Starter 
Done- 2 ribs left. Fat and happy and time to relax. Glass of wine and a much anticipated Serie O Maduro I had been saving. Outside, sit down. Crank up the stogie, aaahhhhh.
Daughter moves POP- It's, dog doesn't. Daughter throws popit, dog jumps my 6' fence he's so damn scared, 1030 at night I go perusing the neighborhood looking for my dog. So much for relaxing. But we found him. The giant pansy Gizmo....the brown and white Collie/ St Bernard mix
post #7 of 11
Great looking ribs! Glad you found the dog!
post #8 of 11
Thread Starter 
Thx B- u cook anything this weekend? my brisket was a little dry, I had to be a purist since I couldn't find my probe. The toothpick lied. By the time it slid like it should through room temp butter- I believe it was on a little too long.
post #9 of 11
Quote:
Originally Posted by dtj16 View Post

Thx B- u cook anything this weekend? my brisket was a little dry, I had to be a purist since I couldn't find my probe. The toothpick lied. By the time it slid like it should through room temp butter- I believe it was on a little too long.

No smoking here I was at work to long the wife made pulled pork pizza, we used some leftovers from a freinds bday party.
post #10 of 11
Thread Starter 
I saved by putting it in Tupperware and adding a little beef stock. It was great today. The bark held up too. Tip for future reference.
post #11 of 11

Nice . . . I love my Brisky...

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Weekend Brisky and BBacks