Like I need another reason to fire up the smoker (with Q-view)

Discussion in 'Beef' started by gt2003, May 25, 2008.

  1. gt2003

    gt2003 Meat Mopper

    Here we go again. I found about an 8 pound packer brisket at the store the other day. I really like the smaller briskets because there isn't the huge amount of fat running through the middle of them. I just wish I could find them more often. Anyway, I picked up a rack of baby backs at the same time and I've still got a roll of Jimmy Dean sausage in the fridge so maybe a fatty is on the way too.

    The brisket is already on, right at 7am. I plan on it taking around 12 hours but will use temp as my guide. Baby backs will go on with about 5 hours to go. Fatty will go on with about 3 hours to go.

    I'm doing my 1st beer can chicken on the grill also. I've never done one before but already have it rubbed down with lemon pepper. I expect it will take a couple of hours so it'll go on at the appropriate time also.

    Here's a picture of the brisket just to get things started.
  2. capt dan

    capt dan Master of the Pit OTBS Member

    You must be really hungry!

    Hope the time table works out, lets see the results when its done!
  3. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    The array of meats you're smoking today sounds like a tasty feast is in the works! The pic of the brisket looks good, looking forward to some more of the rest of the fixin's.

    Good luck on the beer can chix! I'm also going to try my first set today, although with a slight twist ... [​IMG] and some mods.

    May tbs be with you on this fine Sunday!
  4. coyote

    coyote Master of the Pit

    have good day. sounds like ya have a plan..and a good one. are ya feedin a when I fire up the grill R smoker all my grates are full.
  5. gt2003

    gt2003 Meat Mopper

    I've got the wife, 3 boys (11,18 and 22), brother in law and no telling who else might stop by. So, I figured I better go ahead and cook enough just to make sure. If there is some left over we'll have leftovers tomorrow.
  6. gt2003

    gt2003 Meat Mopper

    Ok, I'm about 7 hours in. The brisket is up to 154 degrees right now. The ribs have been on for about an hour. The breafast fatty is in the fridge and waiting (bacon, onion, potatoes/hashbrowns, eggs and shredded cheddar). The beer can chicken is done and almost all gone. Here are a few pics to update. The TBS continues to roll nicely.
  7. gt2003

    gt2003 Meat Mopper

    Here are the final pics of the brisket, baby backs and fatty. It all turned out really well. Of course it did, I learned from the best. Thanks, Greg
  8. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Talk about a feast.
  9. gobbledot

    gobbledot Meat Mopper

    gt2003 great job, making me hungryyyyyyyyy.... [​IMG]
  10. capt dan

    capt dan Master of the Pit OTBS Member

    Thats stuff looks great. I really like the way that brisket looks. very nice job!
  11. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    gt, thats a great lookin feast ya got there! The fatty is one of the best I've seen. Throwin some points at ya![​IMG]
  12. cman95

    cman95 Master of the Pit SMF Premier Member

    Beautiful...points from me too.
  13. gt2003

    gt2003 Meat Mopper

    Thanks everyone. I got up this morning wanting some ribs. No luck, the middle child ate all that were left after I went to bed. I settled for the last couple of pieces of fatty. I think the brisket is going in for a reheat in a bit.

    Hope everyones smokes go well today. Good luck and best wishes, Greg

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