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First Brisket and BBRibs w/ QView

post #1 of 10
Thread Starter 
Hello all,

My parents were out of town for Fathers Day, so we had the whole family/extended family over for vittles yesterday (14 people in all).

First, let me say a BIG THANKS to Smokie Okie for her reciepe on the brisket...it was wonderful. I took her advise and seared the meat black at the beginning...the meat was very tender in the end, and I was able to satisfy some burnt ends fiends to boot!!!

Second, let me say a BIG THANKS to Dutch for his Wicked beans recipe...I smoked the beans on Thursday, and they sat for two days in the fridge...warmed them up in the oven yesterday and BAM...even my mother who does not eat beans chowed on them!!!

So here are some pics...its was quite a feast with Brisket, babyback ribs (another first smoke for me) and some hot and mild italian sausage...

I used chunks of hickory and possibly apple (a buddy of mine's dad is a treeman...and brought over some chunks that were nice and aged...) Having trouble with my smoke...but not a big deal, I will just keep practicing to get it to be thin...and blue...

First pic is my brisket after it say overnight in a rub that I have been using for years on the grill...

Here is the entire feast...

Post meat...cooked to 200 degree and sat for about an hour before the cut:



Wicked Beans:

ABT's (I used jalapeno, poblano and annaheim peppers...sliced and filled with creamcheese/salsa...covered in shredded cheese and wrapped with bacon)

And thats about it!!! Thought I would share our feast we had yesterday with everyone...we had a nice time with good food and good drink!!!

Thanks again to all who helped (vicariously), thought some pics might help you eat it vicariously too :-) hehe
post #2 of 10
Excellent looking setting, the meats looked great!!! Looked like it was a good grub fest for all! PDT_Armataz_01_37.gif
post #3 of 10

great feast!

Everything looks so yummie!!
How did the pablanos hold up for ya? I think I smoked mine to long...I am gonna have to try them again...
Very nice q-vue!!biggrin.gif
post #4 of 10
Great smoke and well done with the presentation PDT_Armataz_01_37.gif
post #5 of 10
Thread Starter 
They did pretty good, although I think next time I will take them out of the smoke and finish them on the grill...the bacon could have been a little crispier...

I have a lot of people who need the milder peppers...but they really gave a different taste. I may try chopping some up and putting into the salsa/cream cheese mixture just for the flavor...

I dont think I will do the annaheim again...they just didnt pick up the flavor and there is too much water in them for this process...
post #6 of 10
i love the pablanos here is my salsa ~
5/6 roasted pablanos (bag them let em sit for 20minthen take off the skin and seed) then chop them
1 lrg white onion chopped
1 15 oz can tomato sauce
3/4 -1 lb jack cheese
olive oil
saute the onions in the oil 10 mins on med heat getting em a little carmelized add the chopped chilies, saute some more maybe 5-10 mins. then add the toma sauce and the shredded cheese stir together...serve Heaven!
post #7 of 10
Thread Starter 
Thats awesome Goddess...My dad and I were talking about salsa yesterday (he has a bunch of tomato plants with about 25-30 tomatos getting ready to ripen...)

I may have to mod your recipe to include those tomatos :-)

I used them in my chili too...they just come off with such a good flavor.
post #8 of 10
Real nice job.PDT_Armataz_01_37.gif
post #9 of 10
Awesome spread !!!! Congrats PDT_Armataz_01_37.gif
post #10 of 10
good looking spread. need some smell-o-vision now.
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