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In it for the long haul/weekend (Baby backs, Spareribs, and a 16 pound brisket) QVIEW

post #1 of 15
Thread Starter 
Its been a while since I have made an appearance, but I have wanted to smoke a beef brisket for a long time, havent done one yet, finally decided to take that plunge! Anyhow, I am an over the road truck driver and I had planned on only doing a brisket for dinner tonight, but the wife informed me that all that they had at the meat market was a 16 pound packer brisket, I figured "no biggie, go ahead and buy it, I will be home friday morning and will start it early friday afternoon"...... Yeah right, the typical life of a truck driver, I got delayed at my delivery friday morning and didnt get home until 21:30 last night. That threw a wrench in my plans on having the brisket for dinner tonight, but I decided to make the best of the situation and just roll with it, so now I have a rack of spares on, and a rack of baby backs going on In a littl bit (I know the baby backs cook quicker than the spares) and by the time the ribs are done, I will be throwing the brisket on for tommorrow night for dinner. Gonna be a long night, as I am smoking on a cheap non modified CharBroil offset, so holding it at 225degrees should be fun/challenging.
post #2 of 15
Thread Starter 
post #3 of 15

Lookin good, sorry to hear about the delay, will be watching for the brisket,,, Good luck

 

A full smoker is a happy smoker

 

DS

post #4 of 15
Thread Starter 
Baby backs are on, Spares have gotten a spritz of apple juice, temp is a little higher than I would like (250-260ish) trying to bring that down and under control

post #5 of 15
Thread Starter 

Coming along nicely
post #6 of 15

Ribs are looking great,Dannyboy. Now for the Brisket... a word of wisdom... be patient...

 

Have fun and . . .

post #7 of 15
Thread Starter 
Speaking of brisket, its on, as well as some a.b.t.'s and what I like to call pollock buffalo turds (polish kielbasa, cut into about 2 inch disc's, cored out like a little meat bowl, filled with cream cheese and shredded cheese, wrapped in bacon, with a little brown sugar sprinkled on top). Cooking a full load now. I even went out and got the additional needed items to get thru the weekend :-)



post #8 of 15
Thread Starter 
The ribs came out amazing.....



post #9 of 15

Very nice looks like good food with good beverages

 

DS

post #10 of 15
Looks mighty tasty! Love how your "simple" smoke turned into a full and happy smoker :-)
post #11 of 15
Thread Starter 
Brisket finished ALOT faster than expected..... it took less than an hour per pound. I put the brisket on at about 3pm yesterday figuring that it would take approximately 24 hours @ 1.5 hours per pound. At 1am it was at the 160deg mark, so I wrapped it with a little bit of apple juice in the foil and threw it back on, and was woken up at a little after 4am by the wireless probe dohicky chiming at me letting me know that it had hit 195deg. So I got p and started probe testing for tenderness and at about 202deg I pulled it off, wrapped in towels and put in cooler. I am quite happy with the results, prety tastey stuff, pretty moist too.

post #12 of 15
Sweet! Beautiful smoke ring
post #13 of 15

It all looks excellent ,good smoke !

post #14 of 15
Awesome! Now when is dinner?
post #15 of 15
Both main courses look great! No close ups of your other snacks? Way to use the space on your smoker!!
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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › In it for the long haul/weekend (Baby backs, Spareribs, and a 16 pound brisket) QVIEW