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post #21 of 38

Re: Gonna smoke my 1st brisket tomorrow

THAT'S what I like to hear! Fork tender! I'm aiming for fork tender on my next brisket! Your pictures look delicious. Thanks for sharing your day, and your smoke. Enjoy it!!
post #22 of 38

Re: Gonna smoke my 1st brisket tomorrow

Now THAT is food porn!
Thank you!
Cheers!
Monty
post #23 of 38
Congrats on smoking the best brisket you will ever cook. All the rest will just be diffrent from this one. {think about it, and it will make sense}

Good looking smoke you had today. Sorry I could sit online and watch it, but looks like you were more than prepared for everything that happened.

What sides are sharing plate space, and how did the people who ate with you enjoy it? PS looks very good I see good smoke ring, and great looking bark.
post #24 of 38
Thread Starter 

Re: Gonna smoke my 1st brisket tomorrow

Sides were the old family recipe coleslaw and fresh corn on the cob.

The family said that I was "allowed" to do this again anytime I want.

:lol: :lol: :lol:
post #25 of 38

Re: Gonna smoke my 1st brisket tomorrow

Hey Meowey,

Brisket looks killer. :D

I love coleslaw, sooo, maybe you could tell us the old family recipe :P
post #26 of 38
Thread Starter 

Re: Gonna smoke my 1st brisket tomorrow

cajunsmoker - here it is

Old Family Recipe Coleslaw

(No exact measurements - just by eye)

Shred cabbage on hand grater
sprinkle sugar across the top of cabbage in bowl
salt and pepper
a few capfuls of cider vinegar to just moisten the sugar
let sit for a short time
add enough Miracle Whip to bring together
Mix

Enjoy

Meowey
post #27 of 38
Meowey, You're looking fine. You must have a good handle on things, cuz my phone hasn't rang (except for family calling). Keep this up and you'll find yourself a member of the OTBS in no time.
post #28 of 38
Thread Starter 

Re: Gonna smoke my 1st brisket tomorrow

Thanks Dutch,

I owe any success to this forum and all the fine folks who hang out here.

Best Regards,

Meowey
post #29 of 38
meowey
Congrats on a real fine job..looks really good..
Whats next to conquer?

Richard
post #30 of 38
Thread Starter 

Re: Gonna smoke my 1st brisket tomorrow

Richard,

At this point, I don't know what to try next. I've done pulled pork (Yum), smoked beer can style chicken done with apple juice (yum), and brisket (yum). I don't like spare or baby back type ribs. I may try country style pork ribs using the 3-2-1 method. Smoked meatloaf is also on the horizon.

Any suggestions

Meowey
post #31 of 38
meowey..
Too bad you don't like the ribs...good stuff there...but you should have good luck with the country style ribs tho..I just picked up a flat and some baby backs for next weekend..good price at Sam's club today..
I have done meatloafs before....easy and tasty..I also do salmon quite often..again..easy and good..
Here is a tip I dug up from way down in a thread for ribs using the 321 method...don't remember who posted it but ...if you are out there Thank you...If you have the room to do it in your smoker..when it comes time to do the foil thing...use either a throwaway aluminum pan or a large baking pan..whatever...everything will fit into...add your apple juice or what ever your are using for a liquid...then tightly close the top with the foil...basicly the same thing as wrapping with foil...only less hassell..when the two hours are up..just uncover..add your sauce for the last hour...pick up the whole thing and bring to the tabel...no muss..no fuss...works great...do it all the time when I do ribs...
Chicken is another favorite..whole and leggs...
Now this is getting me hungry...have to go raid the fridge...
Hope this stirred up some ideas...

Later
Richard
post #32 of 38

Re: Gonna smoke my 1st brisket tomorrow

meowey congrats on your first brisket. It looks fantastic! :D
post #33 of 38
Meowey, do not use 3-2-1 on country style ribs. You can go with the technique, but the acutal times will have to be modified.

If I were you, I would try for a meatloaf. Very easy to do, and impresses people when you tell them you smoked a meatloaf.
post #34 of 38

Re: Gonna smoke my 1st brisket tomorrow

Check this thread out Meowey,

http://www.smokingmeatforums.com/viewtopic.php?t=1276

Thats country style ribs done 3-2-1 and they look pretty good.
I think I may cook some this next weekend if the price is right.
post #35 of 38
I always thought that county style ribs were too thin to handle the heat for 3 hours...I never cooked any, so I will go find a seat in the corner, and learn some new things today.
post #36 of 38
Thread Starter 

Re: Gonna smoke my 1st brisket tomorrow

I've looked at the links posted. If I do country style 3-2-1, I will probably watch them closely and modify the times based on when they pull back a bit from the bone.

Meowey
post #37 of 38
Hey iceman,

I've smoked country style ribs before and have not had a problem with them. When I did them last I had not learned the 3-2-1 technique. I smoked them about 3.5 to 4 hours at around 210 - 225 and basted them frequently with oil and vinegar and water mix in a spray bottle to keep from drying out too much. I think the 3 part of the 3 - 2- 1 will probably be fine, I'm not sure you will need the full 2 hours foiled though. Any way they are just a cross sliced butt so you can't screw it up to bad. :D
post #38 of 38
I you know your butcher well enough, you can have him/her cut them to the thickness that you want. When we used to cut Country style ribs, we would cut them between 1/2 - 3/4 inch thick. Any thinner and they would dry up and blow away! :P
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