Brisket and Baby Backs!

Discussion in 'Beef' started by sota d, May 18, 2015.

  1. sota d

    sota d Smoking Fanatic

    Okay, so my wife found corned beef briskets on sale for $1.99/lb. They were all small, 3 to 3 1/2 #, but hey, they were cheap!
    We rinsed them and vac-packed for the freezer. Kept 1 out for smoking on Sunday, along with a rack of Baby Backs we had thawed out.
    http://www.smokingmeatforums.com/content/type/61/id/395778/width/200/height/400[/IMG
    All rubbed down with Jeffs rub and ready for an overnight rest.
    Didn't get a pic of the ribs at this point, they'll be making an appearance later.
    [IMG]http://www.smokingmeatforums.com/content/type/61/id/395780/width/200/height/400[/IMG
    Got the AMZN ready for a long smoke. Loaded with Pitmasters Choice. Set the MES30 for 225*.
    [IMG]http://www.smokingmeatforums.com/content/type/61/id/395781/width/200/height/400[/IMG
    Brisket in the MES30 at 8:30am.
    [GALLERY="media, 395782"][/GALLERY]
    4 Hours in, inserted the Maverick therm. IT at 142*.
    [GALLERY="media, 395784"][/GALLERY]
    The AMZN has burned thru 1 row In 4 Hours.
    [GALLERY="media, 395785"][/GALLERY]
    7 hours in the smoker, IT at 165*,time to wrap.
    [GALLERY="media, 395786"][/GALLERY]
    Foiled with a little beer and worster sauce. Wrapped up and back in the smoker.
    [GALLERY="media, 395787"][/GALLERY]
    5 o'clock and 8:30 into smoking. IT at 171*,put baby backs on top rack.
    [GALLERY="media, 395789"][/GALLERY]
    AMZN is a little over half burnt at 8 1/2 hours! Bumped MES up to 260*, don't want to be eating at midnight! LOL
    [IMG]http://www.smokingmeatforums.com/content/type/61/id/395790/width/200/height/400[/IMG
    10 1/2 hours smoking, AMZN burned 1/4 of third row. Brisket done at 205* IT. Wrapped up and put in a cooler to hold. Ribs been on for 2 hours, Foiled with beer and AJ.
    Sorry, no pix at this point. 1 1/4 hours in foil and 20 minutes unwrapped and the ribs are done.
    [IMG]http://www.smokingmeatforums.com/content/type/61/id/395794/width/200/height/400[/IMG
    Toothpick tender and nice color!

    [GALLERY="media, 395795"][/GALLERY]
    Sorry, forgot to take plated shots, it was 8:30 and we were starving! Here's the leftovers. Brisket was delicious,very moist and tender. Ribs too, pulled right off the bone!
    [GALLERY="media, 395799"][/GALLERY]
    After 12 hours of smoke the AMZN still has an inch left, checked it at 13 hours, just starting to go out. This thing is amazing!
    Well, that was my smoke, thanks for looking!
     
    Last edited: May 18, 2015
  2. sota d

    sota d Smoking Fanatic

    Sorry Guys, did this all from my phone and I see that a lot of the pics didn't come out.
     
  3. rmmurray

    rmmurray Master of the Pit

    Good job SotaD! The brisket has an amazing color.
    :points1:
    -Ryan
     
  4. That brisket will make some great sandwiches nice smoke
     
  5. sota d

    sota d Smoking Fanatic

    Thanks Ryan. It was my 2nd brisket, the first was "pretty good". Really happy with this one!. Thanks for the points! David.
     
  6. sota d

    sota d Smoking Fanatic

    Actually, I took the leftovers to work today. The guys love it when I smoke on Sundays! Thanks for looking, David.
     
  7. Looks Good   Nice Job    

    Gary
     
  8. welshrarebit

    welshrarebit Master of the Pit

    Nice smoke!
     
  9. sota d

    sota d Smoking Fanatic

    Thanks Gary, appreciate it!
     
  10. sota d

    sota d Smoking Fanatic

    Thanks, I had a lot of pics, too bad they didn't all show up. But, It was fun!
     
  11. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    A very nice Smoke , SotaD . Keep the Smoke going . It's the Season of the 'Smoke gods' , offer up all you can .

    And a nice blessing you will receive from them  [​IMG]  .

    Have fun and . . .
     
  12. b-one

    b-one Smoking Guru OTBS Member

    Looks like a great meal! Now it's time to get a packer! Burnt ends are calling your name!
     
    waterinholebrew likes this.
  13. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Nice smoke & thread David ! Thumbs Up Great job !
     
  14. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Hard to disagree with any post calling for burnt ends ! YUM ! :biggrin: Great post b-one ! Thumbs Up
     
  15. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

  16. sota d

    sota d Smoking Fanatic

    Thanks for the kind words oldschool! I'm def gonna keep it going!
     
  17. I like burnt ends

    Gary
     
  18. sota d

    sota d Smoking Fanatic

    Thanks b-one! Only had burnt ends at a BBQ joint. And now I don't go to BBQ joints anymore, so I guess I'll have to make them myself!
     
  19. sota d

    sota d Smoking Fanatic

    Thanks Justin! I appreciate the kind words!
     
  20. b-one

    b-one Smoking Guru OTBS Member

    We don't go out much either, they usally mess something up anyways, and I can handle that myself!:biggrin:
     

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