BRISKET, RIBS AND BEANS
I started with a 13.5 lb Full packer Brisket (This Brisket needed very little trimming)
Also picked up 3 racks of Baby Backs and some Pork & Beans
5:00 AM Hit start button on Coffee, Fired up my smoker.
Used my Weed Burner to get some Royal Oak Charcoal going, go over my grates and warm up my smoker. After the charcoal was going good I added a nice split of Pecan
Removed the Brisket from the Cryovac rinsed it off and trimmed it up. (Had to do very little trimming) Seasoned it up and waiting on smoker to come up to temp.
6:00 AM - Brisket on, went ahead and cleaned up and seasoned the Baby Backs and in the fridge. Ahhh Coffee time !!
8:00 AM - Got the beans ready for the smoker (recipe included)
9:00 AM - Beans on
12:00 PM - Beans off, ribs on, Brisket wrapped and back on.
3:00 PM - Wrapped ribs and back on
5:00 PM - Unwrapped Ribs back on for a bit
5:45 PM - Ribs ready
6:30 PM - Brisket still on (Wish it would hurry up) But !! It’s not ready till it’s ready.
8:20 PM - Finally !!!
Note: If you go back and read my post's on briskets this hit the nail on the head.
Looking at this brisket I was very happy, good marbling, not to much fat, I thought this is a good brisket. Normally the briskets around that size have been taking about 12 hours. This one took 14.5 so you just can't second guess on time. Don't panic it just ready when it's ready.
GARY'S BAKED BEANS
1 - Lg. can 55 oz. Pork and Beans plus 2 reg. cans
½ pound of bacon
1 Lg. onion
1 – 2 Jalapeño peppers
1 ½ - Cups brown sugar
1 ½ to 2 cups (Favorite BBQ sauce) Sweet Baby Ray’s is good
2 – Tb. Worcestershire sauce
1 – Tb. Black Pepper (coarse ground) I like a little more
2 – tsp. garlic powder
1 – Tb. of Tony’s Tony Chachere’s
Good squirt or drizzle of Honey
Salt to taste
I start by cutting bacon into small pieces and brown till just starting to get crisp. (Not too much)
Remove bacon, drain most of the grease sweat chopped onion and Jalapeno, till tender and onion is translucent.
I use Aluminum pans or an iron skillet. Open beans, dump into pan or skillet, add remaining ingredients mix well and taste, add more of any of the ingredients that you think it needs to suit your taste.
Put on your smoker for 3 to 4 hours and using a mild , seasoned wood stirring every once in a while)
I usually sit them under my brisket or butt that has been on for a while.
Here are a few pics I took along the way
Brisket Out of the Fridge
Rinsed, Cleaned, and trimmed
Seasoned up and Ready to go
Ribs cleaned up and ready for deasoning
All Seasoned up
Chopped Onion and Jalapeno
Browning up the bacon
Onion and Jalapeno's turn
All mixed and ready for the smoker
Beans on under my Brisket
Beand got 3 hours of Pecan Smoke, in the oven on warm
Ribs ready to go on
Here is a shot of the Ribs and Brisket , getting ready to pull and wrap the brisket
Brisket ready for wrapping
Sorry I didn't get any pics of the Brisket and ribs wrapped on the smoker, (Got busy)
Here is the Brisket at 8:30 PM
A sliced shot
Good smoke ring nice and moist
Here is a shot at one of the racks of ribs. I had wrapped it for delivery then unwrapped
for the pic
A sliced shot
And Finally my plate
Took some Brisket, Ribs, Tater salad, Cole slaw, Beans and German Choc. Cake to
#2 sons house