Today's Smoke

abomb

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Original poster

Dec 7, 2009

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Broken Arrow Oklahoma

• Aug 15, 2010

• #1

Good Morning,

It's been a while since I have posted and I have been missing this site so I decided to share what I am smoking today.  I have a 12# Briskett (my 1st full Briskett to smoke), 3 rack's of baby back's, 1 breakfast Fatty (1st Fatty), about 12 abt's for the wife and I tonight, smoked baked beans and thinkin about doing smoked potatoes (not sure yet).  I am basically cooking for the freezer because school is starting ,for my wife and I, and having some ribs and briskett in the freezer makes for good quick dinners.  QVIEW below and more to come throughout the day.

 Here we have all the ingredients for the day!

1st Brisket a 12#er

 

 Hoping that I trimmed this right?  Can someone please advise and let me know if I seperated the point from the flat correctly or how I can improve the trim?

 Seasoned and ready for the smoker!

 

1st Bacon Weave for my 1st fatty

Fatty Fixins - Eggs, Potatoes, Onions, Mushorooms, and will add some Kraft Aged Wisconsin Sharp Cheddar.

The BIG DADDY FATTY!

 Threw the fatty in and the Brisket had already been going for a couple hours.  How's it look?

 

scarbelly

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Jul 26, 2009

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• Aug 15, 2010

• #2

Looks like it is going to be a happy day at your house for sure

 

Bearcarver

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• Aug 15, 2010

• #3

Looks Great from here !

Bearcarver

 

mballi3011

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• Aug 15, 2010

• #4

Everything looks fabulous from here. Now I always leave alot of the fat on my briskets but that's me. You really did one fine job on that fattie too and a nice weave to.  Now you and yours will enjoy this smoke I'm sure. I'll check back in later.

 

Last edited: Aug 15, 2010

old poi dog

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Aug 26, 2007

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Maui, Hi.

• Aug 15, 2010

• #5

Looks great from out here too! 

 

abomb

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Dec 7, 2009

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Broken Arrow Oklahoma

• Aug 15, 2010

• #6

Thanks everyone. I will keep posting updates. 

 

pineywoods

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• Aug 15, 2010

• #7

Looks like a great start

 

abomb

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Dec 7, 2009

64

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Broken Arrow Oklahoma

• Aug 15, 2010

• #8

UPDATE!!!!

1.) Breakfast Fatty complete.  It was amazing!!! The wife loved it and she doens't even like sausage.

Below are the three racks of baby back ribs I am doing today.  I started to put the mustard on and forgot to take pics. 

I started with a base coat of mustard and used my modified "Jeff's Naked Rib Rub".  I use his recipe and modify to taste. Can't go wrong with it.

Brisket after 6 hours of cooking.

Ribs goin on and briskett at 7 hours.

 

old poi dog

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Maui, Hi.

• Aug 15, 2010

• #9

Ribs going to end same time as brisket?  Looking forward to the final Q's.  So far looks like you're having fun an a nice Sunday afternoon.

 

abomb

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Dec 7, 2009

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Broken Arrow Oklahoma

• Aug 15, 2010

• #10

Yeah, that's the plan.  I am hoping it turns out that way.  I am about to throw on a dozen ABT's and getting ready to make my sauce.  It's a beautiful day in Broken Arrow Ok. Perfect amout of wind to make a 95degree nice. See you at the final Q!

 

raptor700

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Crestview, Florida

• Aug 15, 2010

• #11

Those Briskies should be about done? Can't wait to see them sliced