Brisket, Baby-Backs & Beans
One of my Grandson’s is graduating this weekend and requested Papa’s Brisket, ribs and beans. Since the Graduation ceremony is at 10:00 AM on Saturday, I am cooking on Friday.
Started at 6:00 AM
The very first thing I do is MAKE COFFEE, pull the Brisket out of the fridge then fire up my smoker.
Once the smoker is going, I season the brisket.
I use Salt and coarse ground black pepper. I don’t marinade, inject or let sit overnight, I season it, let it sit on the counter for 15 to 30 min. (depending on how fast smoker gets to temp) then on the smoker.
I am smoking at 225 ° using a chimney of lump to kick things off and then Pecan splits.
Brisket on at 6:30 AM
Ribs on at 8:30 AM
Beans on at 9:30 AM
Sausage & Hot Links on at 10:30 AM
I usually wait till about 11:00 or 12:00 to put the ribs and beans on so everything will be ready about the same time.
Today there are chances of thunderstorms throughout the day. So I would like to get as much smoke as possible. And since I am cooking for tomorrow it really doesn’t matter when things come off.
Spritzing ribs with 50/50 Apple Juice and Apple Cider Vinegar.
12:00 PM temp still holding at 225°
Brisket looking good, Ribs have been on for 3.5 hours, trying to decide if I want to foil. Beans coming along, Pulled Hot Links and Kielbasa.
Pulled Beans at 12:30 PM smoke was just right.
Pulled Ribs at 12:30 PM and wrapped, then back on the smoker
Wrapped Brisket at 1:00 PM, with butcher paper then back on the smoker.
I was going to check the IT on the Brisket just for all of those who were curious, but I forgot. (I never check Brisket Temps just because I’ve cooked so many I can tell by looks and feel) Sometimes I will check it at the end.
Pulled Ribs at 1:30 PM Let them cool down, then into the fridge till tomorrow.
Brisket still wrapped and cooking.
Pulled the brisket at 7:30 PM 13 Hours, resting on the counter then into the fridge till tomorrow.
Well Here are the Pics. Good news and Bad news I had a bunch of hungry people who was grabbing it up as fast as I could cut it up so I didn’t get but a couple of Pics at the end, sorry it happens.
Choice Certified Angus Beef
The Fat Cap was just right, no trimming required
Here is a pic of the marbling This is gunna be a good one
Some Salt & Pepper
Pulling the membrane off
Seasoned up and ready for the smoker
Sorry about the quality of the Pic, Beans with bacon added, sweating the onions
and Jalapenos getting ready to add the seasonings
Brisket, Ribs and beans
Had to throw on some Homemade Kielbasa and Hot Links
Sausage and Links done
Ribs ready for wrapping
Brisket Ready to be wrapped
Ribs ready to go into the oven to get warm
Beans ready to eat
This Pic does not do justice to the Brisket, Not as dark as in the pic and smoke ring
did not show up at all. Son and Grandson said it was my best one yet.
I smoked all day with Pecan splits, the bark had a great flavor, meat was super juicy
Thank's for Looking