SATURDAY BRISKET and OTHER STUFF

[brooksy]

Everything is looking fantastic Gary!! Can't wait to see the end results :-)

 

[gary s]

Not sure how many yet, Going to some over to my grand son's best friends, since they feed him a lot, Me and my wife, probably #1 and #2 son's daughter-in -law and other grand son Who Knows, nobody tell the cook anything, we also have Baked beans, Cold Slaw and Potato Salad

Gary S

 

[gary s]

Eight and a quarter hours in, Just spritzed, probably wrap St. Louis around 2:30  Country Style looking good, not sure if I'll wrap them or not I'll see later. Probably put the sausage and Boudin on when I wrap the St. Louis.

Gary S

 

[Bearcarver]

That did it---That last picture took it over the top with that full smoker with all that Beautiful Color inside!!!----------

I can't wait to see all the final shots!!

Doing an Awesome Job, Gary!!!

Bear

 

[gary s]

Bear if you like that one look at this one    Everything on, St. Louis Ribs wrapped Country Style coming along Pork Butt and Brisket still wrapped, Sausage and Boudin on. Beans, Cold Slaw and Potato Salad Done.  Costing again   for a while

IMG_20140524_141841_040.jpg

• gary s
• May 24, 2014

 

[5oclocksomewher]

Bear if you like that one look at this one    Everything on, St. Louis Ribs wrapped Country Style coming along Pork Butt and Brisket still wrapped, Sausage and Boudin on. Beans, Cold Slaw and Potato Salad Done.  Costing again   for a while

IMG_20140524_141841_040.jpg

• gary s
• May 24, 2014

Now that truly is a MASTER OF THE PIT!!!

 

[bregent]

Hi Gary, your briskets always look awesome. I notice you and a few others use butcher paper instead of foil. What's the reasoning behind that? Is that the secret to a moist brisket that still has a nice bark? Am I correct that this is a non coated paper? 

I'm going to put on a #10 Angus choice full packer late tonight for a lunch tomorrow. I don't make briskets often because I've ended up with mixed results. They are often too dry, but I've never wrapped. I'm going to try wrapping this one at about 160F and hope for the best. 

 

[gary s]

Yes, It helps with the bark, and still helps hold a little moisture, not as much as foil, But I cook low and slow 225º

Good Luck

 

[gary s]

Thank ya'll for the nice complements 

Gary

 

[gary s]

My  St. Louis Ribs got done way quicker than I expected, Also I am thinking they miss-labeled the package, I am pretty sure they are Baby Backs,  So here they are, waiting on everything else.

IMG_20140524_155134_946.jpg

• gary s
• May 24, 2014

 

[bregent]

Gary, can you confirm if you use a non coated paper? The pics looks like it might be waxed - would that be ok at low temps? Thanks,

--bob

Oh, and those ribs look delicious.

 

[gary s]

Non coated 

and 

Thank you

 

[mike johnson]

I am sitting here Wishing I was there. That food looks amazing. I cant wait to get back home and use my smoker.

 

[gary s]

I went ahead and wrapped the country style ribs, wanted to keep them real moist, put a little squeeze margarine and apple juice in the foil. Probably take up the sausage and boudin in a few.

Getting close,   I normally never check my brisket temp but for this post I did,  Brisket was about 185º  Pork Butt at 190º    11 hours @ 225º

More pictures in a bit.

Gary

 

[gary s]

Pulled the sausage and Boudin, Waiting on the brisket and pork shoulder.

IMG_20140524_165304_555.jpg

• gary s
• May 24, 2014

 

[gary s]

Pork Butt is ready, Brisket wont be far behind.

IMG_20140524_181203_374.jpg

• gary s
• May 24, 2014

IMG_20140524_181213_745.jpg

• gary s
• May 24, 2014

Shoulder bone pulled out like butter, Butt got to 210º  Tender and juicy. Letting it set for a bit, everyone if hollering wanting to eat.

IMG_20140524_181257_553.jpg

• gary s
• May 24, 2014

 

[gary s]

Brisket Pulled and resting quietly under a couple of towels. Be slicing in a bit.

IMG_20140524_184027_820.jpg

• gary s
• May 24, 2014

 

[james1nc]

Nice job Gary from start to finish. you can mail me a sample of each

 

[gary s]

Here it is finally, 13 hours

Brisket unwrapped

IMG_20140524_185534_478.jpg

• gary s
• May 24, 2014

 And sliced,  good smoke ring and juicy 

IMG_20140524_185613_974.jpg

• gary s
• May 24, 2014

And my plate,    a little brisket, pulled pork, sausage, boudin and all the fix-ins   Forgot the ribs both kinds oh well I full

IMG_20140524_190136_366.jpg

• gary s
• May 24, 2014

I would like to thank everyone for looking and the nice comments     I'm tired

 

[seenred]

Man what a feast! Everyone at your house sure are good today...nicely done Gary!

:thumb1 copy:

Red