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Saturday brisket and ribs W/Qview

post #1 of 8
Thread Starter 
Thanks for the advice on how to seperate a brisket I think I did a pretty good job of that, I split up a rack of spare ribs st. louise style, put the 3-2-1 meathod on them they turned out great. I also did my first pork butt, but I hade a real temp problem for the first couple of hours then I fixed the problem and kept the temp around 240 so we didn't get to eat that for dinner I put it in the oven and it turned out pretty good the next day. All in all everything was pretty good do have one question though if I fill my grill up all the way with meat is that going to affect the cooking time of everything. Thanks again for all the help this is a great website.
post #2 of 8
It tastes better when you do it yourself doesn't?? Looks good my friend!!
post #3 of 8
Looks good. As far as your question, I would say yes - the amount of meat you put on will affect how it cooks. You need to make sure there is enough space to allow for airflow. I am sure others will chime in.
post #4 of 8
Looks great. Congratulations on a successful smoke.

How long did everything take to cook? What kind of wood did you use?
post #5 of 8
Looks delicious Germ. Nice job.
post #6 of 8
Looks great Smokin Germ!! Nice job. :)
post #7 of 8
Good looking smoke there Germ...
post #8 of 8
Thread Starter 
I smoked for about 12hrs and I used hickory, 4hrs I couldn't get the temp above 150
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