Here are the pictures of the final results. The brisket, in my opinion, was a bit over done. But the flavor was still very good. The ribs were outstanding. The meat was definitely "fall off the bone" and very tender. I am extremely sleepy and need to get to bed. All in all, it was a very...
Ok, so my night was not without it's challenges. I believe that I ended up with two plateaus; one at about 139 degrees, then another at 159 degrees. It was hard, but I held my ground and was patient and did not increase the heat or anything else drastic. I really only got a cumulative of...
Ok, 2:30 and I am beginning to wonder if I had hit the plateau when I posted before. I have kept the internal grill temp at 225-240 degrees, but the therm in the brisket dropped 7 degrees and is sitting there. I just mopped and flipped again. I will check i n1/2 hour to see where the temp is.
Last Spring we dined at the original Gates and loved it. We tried Jack Stacks downtown at Country Club Plaza. It was very good BBQ, but different than Gates. they both have their appeal, but I think I prefer Gates.
Any other suggestions for the next time we are in the KC?
Ok, so it is 1am and I have mopped and turned my brisket twice now. Temp is sitting at 139. Had to quickly throw one last piece of hickory to ensure adequate smoke for my smoke ring. I have a pan underneath the grate below the brisket that I am contemplating moving the brisket into once I...
Well, I have just begun to embark on my biggest smoking challenge yet. To date, all of my prior efforts in smoking have been limited to Boston Butts and a turkey last Thanksgiving. Well, this Labor Day, I decided I was going to cook for my family, my parents and my in-laws. The main entrees...
I can barely sit up straight and type this for my belly is full and happy!!
The meat turned out AWESOME!! Family all really raved over it as well.
I won't keep you from the juicy goodness........here is the Q-view...............
Right out of the cooler, getting ready to pull...
5:15 PM - Butts wrapped in foil at 170 degrees and we just hit 190 degrees. Timing is going to be RIGHT ON. Will be able to rest the butts once they hit 205 degrees for about 1 - 1 1/2 hours.
<mouth watering in anticipation>
Good day to you Rev. Glad to have yet another Hawkeye here among us! Maybe this fall we can get together and enjoy each other's BBQ in IA City. Where do you usually tailgate? What part of the great state of Iowa are you from?
2:45 PM and being patient. Temps still hovering at 161 or so. Waiting for the plateau to end so I can wrap and bring up to 205 degrees. Cooler is staged and waiting w/ towels.
I'll keep the Q-view coming!
1:00 PM and I believe we have begun the plateau. The temps seem a little low for that, but there has been very little movement in the past hour or so. My chamber temps are consistent at 225 degrees.
Have a look:
9:30 AM -
Temps at 95 degrees and this is the first opening of the chamber to spray down with the Capn' and apple juice mix. Lookin' good!!
Keeping and eye on that thin blue line.
Oh, by the way, I am using apple wood for my smoke. Got it last season but didn't use it...
Ok, so now that we have the preliminary info out of the way, on to the good stuff.
I already had a 8lb butt from CostCo and was all set to go. Then I found out that we were having MORE people show up. So I needed another butt. However, it is the day of the 4th. CostCo is not open. No other...
Well, my daughter is getting ready to go to her first, week-long, girlscout camp. The wife and I are happy that she wanted to go for the week, but we are also very concerned that we will miss her soooo much. She goes on Sunday, so we are having a family gathering on Saturday evening with both...