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Recent content by ryanc91

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    • ryanc91
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    • Album: Third run in the smoker, BRISKET TIME!!
  2. ryanc91

    Third run in the smoker, BRISKET TIME!!

    Wow that brisket was incredible. Cut like butter!
  3. ryanc91

    Third run in the smoker, BRISKET TIME!!

    Cruising along at 230-40. Got pecan wood chips in there. Smell and looks absolutely amazing
  4. ryanc91

    Third run in the smoker, BRISKET TIME!!

    Had to take one quick peak and give it a little apple juice spritz
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    • ryanc91
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    • Album: Third run in the smoker, BRISKET TIME!!
  6. ryanc91

    Third run in the smoker, BRISKET TIME!!

    And we're off
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    • ryanc91
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    • Album: Third run in the smoker, BRISKET TIME!!
  8. Third run in the smoker, BRISKET TIME!!

    Third run in the smoker, BRISKET TIME!!

    • ryanc91
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    • ryanc91
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    • Album: Third run in the smoker, BRISKET TIME!!
  10. ryanc91

    Third run in the smoker, BRISKET TIME!!

    Stopped by my local butcher and talked smoking and determined it's brisket time. Got about a 6 pounder and plan on getting out there at 7 am and getting it going. It's been in a dry rub for 24 hours! Anybody got any tips! I'll be running the smoker around 225-240 all day
  11. ryanc91

    smoking, Round two!

    Round 2 was an absolute success for the 15 guests we had! Little brinkmann maintained a solid 225-240 throughout the day!! Of course I should have gotten more baby back ribs since I only got one rack but each guest got to try one and raved. The beef short ribs were a smashing success!! I did the...
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    • Album: smoking, Round two!
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    • Album: smoking, Round two!
  14. smoking, Round two!

    smoking, Round two!

    • ryanc91
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  15. ryanc91

    smoking, Round two!

    After my first pork butt and rack of baby backs (3-2-1 method) were a smashing success it's come time to go for another round. Beef short ribs and another rack of baby backs are going on this Sunday. Everything is in the fridge with the dry rub on currently! I plan on doing the 2-2-1 method on...
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