4th of July BBQ: Smoked Brisket, Meatloaf and Ribs

[MileHighSmokerGirl]

Since the majority of my meats are beef based, I put it in this forum.

Smoking a 20 lb packer brisket, 9 lbs of hickory smoked meatloaf and 4 racks of hickory smoked ribs. I am expecting 12 guests and then there is me.

The meatloaf just went on the smoker.

I’m about to go prep the brisket and inject it so it can marinate overnight.

The ribs will go on Monday about 1:15 pm or so.

I am also serving

- Pork N Beans
- Watermelon
- Fruit Salad
- Dinner Rolls

I already made strawberry ice cream earlier today. It is soooo fluffy and tasted just like Strawberry Shortcake.

 

[SmokinEdge]

Heck yeah girl, nice to see you killing it for the 4th. Glad you are on the mend. Enjoy.

 

[MileHighSmokerGirl]

Question on the 20 lb. packer. I plan to serve food about 5:00 pm - 5:30 pm MDT on Monday afternoon. What time should I put the brisket on the smoker Sunday?

I need to allow for it to rest in the cooler for about 2 hours. So It needs to come off at about 3 pm MDT on Monday.

 

[yankee2bbq]

10:00pm Sunday. No later. 225 pit temp. Check IT temp in morning. Adjust pit temp as needed. finish in oven if needed. No water in water pan.

 

[MileHighSmokerGirl]

10:00pm Sunday. No later. 225 pit temp. Check IT temp in morning. Adjust pit temp as needed. finish in oven if needed. No water in water pan.

Awesome. So you’re thinking 15 hours roughly?

 

[yankee2bbq]

Thats what i’m thinking. No wrap.

 

[Brokenhandle]

Your food looks great! Hope you're doing better. Not a brisket master by any means, but don't be afraid to run your smoker at higher temps...250 to 275...your brisket can easily rest in a cooler covered for more than 2 hours.

Ryan

 

[DRKsmoking]

Nice batch of meatloaf, and the menu sounds great.


Now that ice cream, I think it would be too cold for you right now . So I will take that off of your hands .

David

 

[MileHighSmokerGirl]

Thats what i’m thinking. No wrap.

Sounds good. Thank you!

I just hit the 3 hour mark on the meatloaf. Went out and put the glaze on. About 40 minutes left then I can pull it, shut the smoker down and call it a night. I am tired and ready for bed here soon.

 

[jcam222]

Man no one will go away hungry!! That’s how I cook too lol, volume! Meatloafs looking great and just WOW on the ice cream.

 

[yankee2bbq]

Meatloaf looks good. Get your rest sister.

 

[MileHighSmokerGirl]

I am done for the night. I am whooped. Goodnight everyone.

 

[Gonna Smoke]

I was going to stick around for the finish, but I'm good with just the meatloaf. It looks great! But I'm sticking around anyway, love me some brisket...

 

[Brokenhandle]

Meatloaf looks delicious! Been too long since we made one, along with many other things!

Ryan

 

[bigfurmn]

That sounds like an incredible spread. The meatloaf looks awesome. @DRKsmoking about that ice cream, I think you’ll probably need help. Don’t want a brain freeze.

 

[sandyut]

Sounds like you are gonna be busy making some goodness. Meatloaf looks great and is a good start.

RE: brisket - I never wrap mine. Smoke till probe tender. then wrap/cover and hold.

 

[MileHighSmokerGirl]

Question.

A couple of you are saying NOT to wrap.

Dad says I should wrap to help it through the stall.

Why should I not wrap?

Thanks

 

[Brokenhandle]

You will have better bark if you don't wrap. Wrapping just helps to get through the stall faster and shortens the length of time. It's more of a personal preference than anything...neither way is wrong.

Ryan

 

[MileHighSmokerGirl]

Ok thank you

 

[sandyut]

e. It's more of a personal preference than anything...neither way is wrong.

that. I like good bark and run mine at 275. so no wrap. I like simple recipes and simple processes.