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

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

MileHighSmokerGirl

Smoking Fanatic
Original poster
Thread starter
Nov 29, 2019
308
740
Denver, CO
Off and running right at 10 pm on the button.

A40B2C58-8170-4C9D-8FEF-045C2D220039.jpeg


3781A533-377B-49E5-8736-125C6D5A096B.jpeg

39E3BB44-0763-4EDF-8171-ADE0105FFA77.jpeg
 

MileHighSmokerGirl

Smoking Fanatic
Original poster
Thread starter
Nov 29, 2019
308
740
Denver, CO
Houston we have a damn problem. IT in the flat is already 200° and the temp in the point is 197.6°

Only 8 hrs and 44 minutes in. 😑😐

This wasn’t supposed to be done until 3 pm so I could put it in the cooler to rest. Now I’m panicking. What do I do?

5B98B6D7-F9B6-4499-84AA-62CA0D6DA4DB.jpeg


E8D1DCB2-D3BF-4895-A961-2486CDE26C14.jpeg
 
  • Like
Reactions: bigfurmn

Brokenhandle

Legendary Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Nov 9, 2019
8,299
7,752
Nw Iowa
Wait till it's totally done...probe tender. Then let it cool a bit before wrapping so it doesn’t continue to cook. Wrap in foil and old towels and into the cooler...be good for several hours. Some have mentioned placing in oven to keep warm...I believe at around 170, and they say that works well.
Should probably have a beer or two as well! Or drink of choice! :emoji_blush:

Ryan
 

MileHighSmokerGirl

Smoking Fanatic
Original poster
Thread starter
Nov 29, 2019
308
740
Denver, CO
Wait till it's totally done...probe tender. Then let it cool a bit before wrapping so it doesn’t continue to cook. Wrap in foil and old towels and into the cooler...be good for several hours. Some have mentioned placing in oven to keep warm...I believe at around 170, and they say that works well.
Should probably have a beer or two as well! Or drink of choice! :emoji_blush:

Ryan

I was too afraid of losing all the moisture so instead of wrapping in foil, I put it in a turkey bag and sucked all the air out and zippy tied the end. Wrapped the brisket and bag in a thick green towel, then wrapped it in a second towel and stuck it in the bottom of my coleman cooler. I then jammed another towel over the top of the second towel and down around the sides, closed the lid and put the cooler out on the rock bed in my front yard in the sun to prevent the cooler from bleeding heat off until it’s time to eat. 🤞🏻 it works.

That thing was like a jello mold sponge.

Jiggly and wanting to come apart in my hands. 202° at flat, 199° at point.
DCA5EBEF-968F-4AAD-BC35-7DC73D2B9572.jpeg
 
  • Like
Reactions: Brokenhandle

Displaced Texan

Smoking Fanatic
SMF Premier Member
Nov 11, 2020
771
711
Burr Ridge, IL
I was too afraid of losing all the moisture so instead of wrapping in foil, I put it in a turkey bag and sucked all the air out and zippy tied the end. Wrapped the brisket and bag in a thick green towel, then wrapped it in a second towel and stuck it in the bottom of my coleman cooler. I then jammed another towel over the top of the second towel and down around the sides, closed the lid and put the cooler out on the rock bed in my front yard in the sun to prevent the cooler from bleeding heat off until it’s time to eat. 🤞🏻 it works.

That thing was like a jello mold sponge.

Jiggly and wanting to come apart in my hands. 202° at flat, 199° at point.
View attachment 636538
Foil does the opposite. It holds in the moisture. So much, that the bark can become soft/soggy. No butcher paper?

It looks great. Great bark.
 
  • Like
Reactions: MileHighSmokerGirl

MileHighSmokerGirl

Smoking Fanatic
Original poster
Thread starter
Nov 29, 2019
308
740
Denver, CO
No, no butcher paper. Last time I wrapped a brisket in foil and then a towel and put it in a cooler it soaked the towels.
 

MileHighSmokerGirl

Smoking Fanatic
Original poster
Thread starter
Nov 29, 2019
308
740
Denver, CO
Holy. Cow. The turkey bag trick worked amazing! IT was still at 150° and plenty hot when I pulled it from the cooler.

The brisket bark was amazing and it melted like butter right in my mouth. No chewing required. But I erred on the side of caution and had a little bit. But mostly stuck to the meatloaf.

My friend Sheldon said the ribs were perfect. Perfect bite, not mushy but not tough either. Sadly I couldn’t eat any.

D1AC625F-07DD-4A5E-B4CE-2020BDB2B9A5.jpeg


560D6B9A-C18A-4CCF-8BF1-69E411589F26.jpeg


4AA7BF14-8D18-4836-A906-DAC80EF8966C.jpeg

7DB7B9B6-11A7-4434-B01B-6736B76438FD.jpeg


45CFE106-3006-4041-BFBC-C5ECABD5E616.jpeg

1BB87D6A-1BE0-4DA4-8728-24A820EBE6DE.jpeg



7 + me. 2 no called no show (how rude), 3 others cancelled due to various circumstances. Still very successful bbq. Might be my second best brisket. Still haven’t topped that first one I made in 2020. That brisket was to die for.
 

Hot Threads