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8 lb brisket and some St. Louis ribs q/view

post #1 of 11
Thread Starter 

hey guys, well, here is a few pictures of today fun, 8 lb brisket, the St. Louis ribs on my 24" camp chef smoker with oak wood chunks

 

8:00 a.m. took the brisket out of the fridge

9:00 a.m. Brisket in for some smoke!.

My setup:

 

 

 

 

on the left my thermometer for the grill where the Ribs are and the right my upper grill temp and the brisket internal reading after 4 hours.


Edited by bbqpit77 - 2/21/15 at 3:33pm
post #2 of 11
Thread Starter 

5:00 p.m. the brisket is now about 162F almost ready for foil. the Ribs are in

 


Edited by bbqpit77 - 2/21/15 at 3:30pm
post #3 of 11

Beautiful Color   be watching

 

Gary

post #4 of 11
Looking great so far!
post #5 of 11
Thread Starter 

a few more pics, on the foiling step.

 

 

 

Back to my smoker

post #6 of 11
Thread Starter 

well a few of the ribs about 1.5 hours on the smoker.

post #7 of 11
Thread Starter 

10 hours and 37 min later:

post #8 of 11
Might be time to slice soon:drool
post #9 of 11

Be waiting, looking good

 

gary

post #10 of 11

That's some good looking Ribs and Brisky there... your Smoke was spot on and the color was great ,m gotta know it tasted good. :drool

 

The time element was there too. No hot and fast for me , it's Low 'n Slow nor not at all. Know what I mean....???

post #11 of 11
Thread Starter 

thanks guys, well turned really good and juicy, i found the point for the 225F all the time on the smoker at this point. This is my brisket # 17. Still learning, the great new is i will meet Harry Soo in march on his class at Diamond Bar, CA, cant wait!!.

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