We rinsed them and vac-packed for the freezer. Kept 1 out for smoking on Sunday, along with a rack of Baby Backs we had thawed out.
[IMG]http://www.smokingmeatforums.com/content/type/61/id/395778/width/200/height/400[/IMG All rubbed down with Jeffs rub and ready for an overnight rest. Didn't get a pic of the ribs at this point, they'll be making an appearance later.[IMG]http://www.smokingmeatforums.com/content/type/61/id/395780/width/200/height/400[/IMG Got the AMZN ready for a long smoke. Loaded with Pitmasters Choice. Set the MES30 for 225*.[IMG]http://www.smokingmeatforums.com/content/type/61/id/395781/width/200/height/400[/IMG Brisket in the MES30 at 8:30am.
4 Hours in, inserted the Maverick therm. IT at 142*.
The AMZN has burned thru 1 row In 4 Hours.
7 hours in the smoker, IT at 165*,time to wrap.
Foiled with a little beer and worster sauce. Wrapped up and back in the smoker.
5 o'clock and 8:30 into smoking. IT at 171*,put baby backs on top rack.
AMZN is a little over half burnt at 8 1/2 hours! Bumped MES up to 260*, don't want to be eating at midnight! LOL
[IMG]http://www.smokingmeatforums.com/content/type/61/id/395790/width/200/height/400[/IMG 10 1/2 hours smoking, AMZN burned 1/4 of third row. Brisket done at 205* IT. Wrapped up and put in a cooler to hold. Ribs been on for 2 hours, Foiled with beer and AJ. Sorry, no pix at this point. 1 1/4 hours in foil and 20 minutes unwrapped and the ribs are done.[IMG]http://www.smokingmeatforums.com/content/type/61/id/395794/width/200/height/400[/IMG Toothpick tender and nice color!
Sorry, forgot to take plated shots, it was 8:30 and we were starving! Here's the leftovers. Brisket was delicious,very moist and tender. Ribs too, pulled right off the bone!
After 12 hours of smoke the AMZN still has an inch left, checked it at 13 hours, just starting to go out. This thing is amazing!
Well, that was my smoke, thanks for looking!
Edited by Sota D - 5/18/15 at 4:23pm