SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion ›  Saturday smoke...Brisket,Ribs and Chicken
New Posts  All Forums:Forum Nav:

Saturday smoke...Brisket,Ribs and Chicken

post #1 of 24
Thread Starter 
The 15lb brisket packer went on at 0600 hrs. It is currently wrapped in butcher paper.



The ribs just went on....plow boys rub on the left, John Henry's summer peach rub on the right - my favorite



Will keep updating - chicken on next.
post #2 of 24
Wow! ūüėé
post #3 of 24
Looks like so far so good.
post #4 of 24
Thread Starter 
Brisket ready to rest



Some chicken thighs just went on.

post #5 of 24
Thread Starter 
Ribs smoked and pulled 195, wrapped and resting. I smoked them nakid

post #6 of 24
Everything is looking great,I need to get some of that JH rub still.
post #7 of 24
Thread Starter 
I got some burnt ends going



Chicken thighs is 160...
post #8 of 24
Thread Starter 
Quote:
Originally Posted by b-one View Post

Everything is looking great,I need to get some of that JH rub still.

b-one I really like that rub, I always do 1 rack with that rub.
post #9 of 24
Thread Starter 
Chicken thighs done...Not a good picture but getting serve thunder storm.

post #10 of 24
I'm hoping there's a plated shot with all this coming up.
post #11 of 24
Thread Starter 
Brisket was tender & moist.
dgasUB.jpg

b-one as close of a shot that I could get.
qAeebE.jpg

Brisket
Burnt ends
Ribs
Chicken thighs
Mac & Cheese
Corn on cob
Water melon
post #12 of 24
Tasty looking plate!
post #13 of 24
Looks great!
post #14 of 24

That is some good looking Q there Buddy!

 

Point for sure!

 

Congrats on making the carousel!

 

Al

post #15 of 24

Very nice bbq ....:points:

post #16 of 24
Thread Starter 
Thank You everyone for the comments and the points. With the big thunder storms coming thru, things kind of got a little hectic.
The brisket really turned out good, probably one of my better briskets. I will say that you just need to have patience with brisket.
The brisket was smoked at about 266 using hickory. It was just the temp the smoker seemed to settle in at.

I smoked all that solo and it kept me moving.
Chicken as of late I have been smoking that @ 325, skin down with no sauce and it has been coming out pretty good. I have just been doing a lot of experimenting with chicken lately....brine,no brine,sauce and with no sauce. Temps - 275 to 325. I like 325 better for chicken.

Al thanks for the carousel shot! Always good to make that.
post #17 of 24
Yum!!!
post #18 of 24

All looks good . Have you tried brine curing chicken ? I've been doing legs , thighs and wings .  Give it a try if you all ready have not . 

post #19 of 24
Thread Starter 
Quote:
Originally Posted by chopsaw View Post

All looks good . Have you tried brine curing chicken ? I've been doing legs , thighs and wings .  Give it a try if you all ready have not . 
Have never tried that, will have to check into it.
post #20 of 24

Just wow!  Points for sure!

 

Ed

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: General Discussion
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion ›  Saturday smoke...Brisket,Ribs and Chicken