For Labor Day I broke out a new, simple Char Broil smoker at my dads place. I made 3 chickens, 4 pounds of brisket and 5 pounds of ribs. I think the number one lesson I learned is I wasn't patient enough. The chicken was excellent, but I think chicken is kind of difficult to mess up. Ended up throwing that into a pot of gumbo, but I've had gallons and gallons of practice with gumbo.
My brisket was tough. I cooked it too hot and too short, and I will remember that next time.
I did 3 batches of ribs, each batch got lower and slower as I learned. The ribs were the highlight of my 3 days of smoking, but I'm told the partygoers couldn't handle the heat of the sauce...their loss.
Oh and everything was smoked using genuine Minnesota apple wood.
Bonus picture of gumbo during one of the resting periods
My brisket was tough. I cooked it too hot and too short, and I will remember that next time.
I did 3 batches of ribs, each batch got lower and slower as I learned. The ribs were the highlight of my 3 days of smoking, but I'm told the partygoers couldn't handle the heat of the sauce...their loss.
Oh and everything was smoked using genuine Minnesota apple wood.
Bonus picture of gumbo during one of the resting periods
