- Jan 6, 2011
- 26,255
- 4,705
I posted this after Thanksgiving. I wanted to post it again for those who have questions, are need help.
Gary's East Texas Style 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 (Actually Parchment Paper Here) 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
Bottom Side
My supper Forgot the Ribs
Gary's East Texas Style 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 (Actually Parchment Paper Here) 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
Bottom Side
My supper Forgot the Ribs
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