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post #1 of 27
Thread Starter 

          Brisket, Ribs & Beans

                 Outside temp was 45°


5:00 AM - Make Coffee

5:05 AM - Fired up Smoker using my trusty old weed burner

5:10 AM - Pulled Brisket out of Fridge

5:11 to 5:40 AM - Drink Coffee

5:40 AM - Trim Brisket, Season and get ready for the smoker

6:00 AM - Smoker at about 250° Put on Brisket

6:03 to 7:00 AM - Drink more coffee glance at smoker every

                                     once in a while.

7:00 to 7:30 AM - Ran to the store to get stuff for Beans

7:30 AM - Threw another split on the fire

7:30 to 11:00 AM - Throw another split and a little charcoal 

                                        every so often.

11:00 AM - Start browning bacon, cutting up onion, peppers,

                        and bell peppers for beans (Dutch’s Wicked Baked Beans)

11:20 AM - Took Baby Backs out of fridge, trimmed, pulled off membrane

                       seasoned and finished putting together the beans.

11:30 AM - Ribs and beans ready for smoker.

11:55 AM - Pulled brisket off to wrap, put on Baby Backs &Beans

                       Brisket back on, put another split on the fire.

1:00 PM – Spritzed Ribs  (Apple Cider), everything looking good

1:20 PM – Added another split and started another chimney of charcoal.

1:30 PM – Added charcoal.

2:00 PM – Pulled Baby Backs wrapped and back on.

2:00 PM - Outside temp 60° Cloudy and damp

2:40 PM – I checked the temp on my brisket, this is something

                     I hardly ever do, simply because I have cooked so many

                     I can tell by feel and looks. But the temps were 180 at the

                     big end (Point) and 190 at the small end (Flat), after 8.5 hours,  

                     getting close.

3:20 PM – Added a little more charcoal, unwrapped ribs and brisket.

                     Temps were 196° at the flat and 190° at the point.

4:00 PM – Pulled the Ribs and Beans.

4:15 PM – Pulled the Brisket. Just a little over 10 hours today.

                     203° at the flat and 212° at the point

                     (a little higher than I like at the point)

                      That’s why you just can’t go by time, it was done quicker

                      than I had expected .

I started out with my temp at 250° but let it ease back to 225° and held

that the rest of the smoke. Used Hickory and a little Pecan.

Also, you guys and gals who have a side burner on you grill its great for starting you chimney.


4:30 PM – Everything resting till supper time. Yum Yum




$2.99 a Lb. Brisket




$2.99 a Lb. Baby Backs





Brisket ready and waiting on me





A little EVOO, Salt & Pepper and waiting to go on the smoker




Brisket Seasoning, (Top Secrete)




Using my side burner to start my Chimney 




Brisket looks pretty lonely all by it's self




Ribs getting ready to be trimmed up




Pulling the membrane off the backside




This is all I trimmed with the membrane



A little mustard today




Dutch's Wicked Baked Beans Waiting to go on




Baby Backs seasoned and waiting




Butcher paper ready for the brisket




Brisket after 6 hours getting ready to wrap in butcher paper




Wrapped and ready to back on the smoker




Smoker looks a little better, brisket not lonely anymore




Ribs after 2 hours getting ready to be wrapped and back on the smoker




Everything unwrapped and back on to finish up




Beans are ready




Ribs and Brisket Ready




You can see I had to have a sample   resting a little more




Ribs ready to be wrapped back up  for grandson




Brisket, sliced, super tender and juicy




My supper




A couple of people I would like to thank;


Bearcarver - for helping me make better post and being a good friend


Dutch - for his great Wicked Backed Bean recipe


And all of you for watching 


Thank you

Edited by gary s - 12/11/14 at 4:53pm
post #2 of 27

:drool: WOW Gary! You knocked it out of the park this time.I could live off of that.


Happy smoken.


post #3 of 27
Holy great post and food.

Awesome job.

post #4 of 27

Brisket wrapped in butcher paper rather than foil, why?  I always wrap mine in foil, what is the difference?


Thanks Richard

post #5 of 27
Thread Starter 

Thank you  themule69 and c farmer  I try to better every time


Bear55   I use to wrap in foil sometimes, Sometimes not wrap at all. But about 4 or 5 years ago I started using butcher. The big difference is Foil holds in all the moisture and actually steams the brisket bringing it up to temp faster and decreasing cooking time a bit, Called the Texas Crutch. Butcher paper on the other hand holds some moisture but not like foil. I find that my bark stays firmer while helping hold some moisture in. Not saying that BP is better than foil I just prefer it. Give it a try see what you think ?



post #6 of 27
Dang Gary what an awesome post. I bet even that paper would taste good!
post #7 of 27

What a beautiful brisket! Nice smoke ring. I love Dutch's baked beans. Nice job Gary, love the money plated shot!

post #8 of 27

Terrific post. I love the timeline and qview not to mention the great meal.




post #9 of 27

Very good , love the Smoke ring and the Ribs were fantastic... Beans, I use Pintos , old habit from Mom...


Great presentation, very step in place and shots were great...


Proud of you... Stan

post #10 of 27

OMG, Gary!!:drool:


This is an Awesome Thread !!:drool----------------:points:


Everything looks Great, but your Briskets are always Super Fantastic, and this one looks Perfect !!!:drool:drool:drool




post #11 of 27
Thread Starter 

Thank you Bear,   My wife said this was my best brisket, But she and the kids pretty say that every time. This was a " Select " and really turned out tender, juicy and finished up in 10 hours.


Thanks again



post #12 of 27

Outstanding Post! The whole meal looks great but you can see how juicy the Brisket is. Not easily accomplished with a Flat...JJ

post #13 of 27
Thread Starter 

Thank you Chef

post #14 of 27

I'm hungry sitting here looking at this bountiful feast. Just a little jealous.

Brisket looks great.

I use the same black pepper (from Sam's) for all of my rubs.
post #15 of 27

Hello Gary.  Dutch sorta beat me to it!  I'd pay money just to lick the butcher paper!  Brisket, ribs, beans and a few onions; just what every Tx. boy was weened on.  GREAT job and fine step by step!


Just as a funny story; apparently when I was a baby I was losing weight and not eating properly.  Seems it was getting serious.  My 17 yr. old Aunt happened to be looking after me one day when I would not eat and had a weird idea.  She put the "gravy" from a pot of pinto beans in my bottle, thinned it down a little with water and the feeding problem was solved!  Still to this day not much tops pinto beans and cornbread!  Keep Smokin!


post #16 of 27

I Hope You Don't Mind, Gary!!


I had to come back to this Brisket and drool some more!!:drool:drool:drool


It's just what Bears do! :icon_redface:





post #17 of 27
Thread Starter 

Thank's again Danny and John  I am going to take my last chunk of brisket, put it in a freezer bag and hide it way back in the freezer for me.



post #18 of 27
Originally Posted by gary s View Post

Thank's again Danny and John  I am going to take my last chunk of brisket, put it in a freezer bag and hide it way back in the freezer for me.




LOL----Great Idea!! 


I remember years before I had a smoker. I had gotten both Deer hind quarters made into Venison Dried Beef. This was good for 2 Sammies per day for about 3 months. I was sad when I ran out.

Then a few months later, I pulled out a couple Ribeyes, and there was a pack of Venny Dried Beef hiding under a pack of Ribeyes!!! I was so happy, I almost cried !!-----Another week of Dried Beef & Cheese Sammies!!! What a Surprise!!!


It's a shame you're so far away. You could hide that chunk of Brisket in my Freezer!!! I'd keep an eye on it !! :rolleyes:




post #19 of 27
Thread Starter 

I did hide it in your freezer you just have to look harder



post #20 of 27

Damn my friend! You sure "brought it" and so beautifully so! I eat A LOT of meat, despite me posting mostly fish. Shhhhh! Don't let anybody know!


You rocked it out and it's magnificent! Keep on! Cheers! - Leah

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