8 lb brisket and some St. Louis ribs q/view

Discussion in 'Beef' started by bbqpit77, Feb 21, 2015.

  1. bbqpit77

    bbqpit77 Fire Starter

    hey guys, well, here is a few pictures of today fun, 8 lb brisket, the St. Louis ribs on my 24" camp chef smoker with oak wood chunks

    8:00 a.m. took the brisket out of the fridge

    9:00 a.m. Brisket in for some smoke!.

    My setup:



    on the left my thermometer for the grill where the Ribs are and the right my upper grill temp and the brisket internal reading after 4 hours.


     
    Last edited: Feb 21, 2015
  2. bbqpit77

    bbqpit77 Fire Starter

    5:00 p.m. the brisket is now about 162F almost ready for foil. the Ribs are in

     
    Last edited: Feb 21, 2015
  3. Beautiful Color   be watching

    Gary
     
  4. b-one

    b-one Smoking Guru OTBS Member

    Looking great so far!
     
  5. bbqpit77

    bbqpit77 Fire Starter

    a few more pics, on the foiling step.




    Back to my smoker


     
  6. bbqpit77

    bbqpit77 Fire Starter

    well a few of the ribs about 1.5 hours on the smoker.

     
  7. bbqpit77

    bbqpit77 Fire Starter

    10 hours and 37 min later:

     
  8. b-one

    b-one Smoking Guru OTBS Member

    Might be time to slice soon:drool
     
  9. Be waiting, looking good

    gary
     
  10. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    That's some good looking Ribs and Brisky there... your Smoke was spot on and the color was great ,m gotta know it tasted good. [​IMG]

    The time element was there too. No hot and fast for me , it's Low 'n Slow nor not at all. Know what I mean....???
     
  11. bbqpit77

    bbqpit77 Fire Starter

    thanks guys, well turned really good and juicy, i found the point for the 225F all the time on the smoker at this point. This is my brisket # 17. Still learning, the great new is i will meet Harry Soo in march on his class at Diamond Bar, CA, cant wait!!.
     
    Last edited: Feb 24, 2015

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