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Ribs,brisket,turkey...oh my w/ qview

post #1 of 14
Thread Starter 
Morning guys, I have a big feast planned. The family requested not alot of pork since they ate on the 13lbs from last week until yesterday. So now i have my first brisket, a boneless turkey breast, and two racks of baby backs i bought from a restaurant supply store. I am also thinking of doing some sausages as snacks for me during the day.

More to come as the day progresses
post #2 of 14
looking great so far.
post #3 of 14
Looks good. What wood or woods will you be using?
post #4 of 14
Thread Starter 
I have hickory, cherry, and a little pecan. I need to find a good source for more pecan, we do not have much of that in indiana.
post #5 of 14
Let me know when you get it done, I'll hop on 46, and be there in 2 hours. :) Oh wait, I'm smoking today too.
post #6 of 14
Looks like a great start, keep us posted my friend.
post #7 of 14
Looking good. Price of brisket ie ridiculous isn't it.
post #8 of 14
Good looking start there.
post #9 of 14
Sounds like a great menu, and of course you should throw some sausages for snacking.
Thumbs up for throwing on a turkey breast, those things are sooooo good.
Good luck, looking forward to the end result.
post #10 of 14
Thread Starter 
I did throw on 8 sausages from a pig we butchered earlier in the year. Idont think i will be able to eat tonight... I keep snacking.
post #11 of 14
Thread Starter 

ribs troubles

One thing i have noticed with the ribs i bought from gordon foods no matter what i try i cannot get much pull back maybe like an eighth of an inch if that. this is the second time i have done these ribs. any suggestions?
post #12 of 14
how many times have you spent all day cooking and when it's time to serve your not hungry. It happens to be aot when grilling a big dinner. but it looks like a great start i'll have to check back to see the finish products.
post #13 of 14
Thread Starter 

Final Q view from this weekend...

Ribs...I guess i got more pull back than i thought i had. I finished these off with a mopping of my cherry habanero sauce i made earlier in the day.

Turkey breast, i rubbed with evoo and some fresh cracked pepper,garlic,and a little brown sugar.

Brisket, it took a long long time, i put it on early morning it stalled at 155 for about 4 hours or so then started climbing up. it was dinner time and i had to slice it. It was a little tough still, but next time i will start earlier. I was not satisfied with the bark. Now i have the left over on the smoker making some burnt ends for dinner.
post #14 of 14
Great looking feast. Sorry the brisket wasn't as perfect as you' hoped. Aww shucks, guess you'll have to try again.PDT_Armataz_01_11.gif
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