Brisket for Dinner and Ribs for lunch!

[phatbac]

Dear SMF crowd...
Saturday we had some company over and we were having brisket for dinner. i thought since i was smoking beef i would also smoke some beef ribs i had for my lunch. Here are pics of my smoke!

trimming before the smoke...

IMG_20180428_054131

• phatbac
• Apr 30, 2018

soak in Worcestershire and coat in fresh cracked black pepper...

IMG_20180428_054951

• phatbac
• Apr 30, 2018

Put on the smoker...

Brisketribs3

• phatbac
• Apr 30, 2018

add some beef ribs on the top rack coated in Montreal seasoning..

Brisketribs4

• phatbac
• Apr 30, 2018

ribs and brisket after a few hours in...

Brisketribs5

• phatbac
• Apr 30, 2018

ribs all done and resting...

Brisketribs6

• phatbac
• Apr 30, 2018

brisket close to done...

Brisketribs7

• phatbac
• Apr 30, 2018

brisket all done...

Brisketribs8

• phatbac
• Apr 30, 2018

sorry no shots of the slices...my company was 10 minutes early so they walked in when i was starting to slice and i didn't have time for pics...

thanks for looking and commenting!

Happy Smoking,
phatbac (Aaron)

 

[BKING!]

That looks awesome! Did you wrap or no?

 

[phatbac]

That looks awesome! Did you wrap or no?

Thank you!
No i did not wrap..i usually don't because i smoke brisket at higher temps (275-300) and this one was about 12# (10 when i done trimming) and it took about 8 hours.

Happy Smoking,
phatbac (Aaron)

 

[Rings Я Us]

Lovely. Looks perfect.
Did you keep fat on the other side? That really looks trimmed :cool:
Nice stuff!

 

[Rings Я Us]

Oops! Forgot to say NICE SMOKER too!

 

[phatbac]

Lovely. Looks perfect.
Did you keep fat on the other side? That really looks trimmed :cool:
Nice stuff!

thank you Johnny!
Yes the fat cap was down on a lot of the pics and that is the way i smoked it. since i was going higher temps and i smoked on the hottest part of my smoker i put fat cap down and point side towards the heat. it smoked pretty even. as far as IT goes. i did score the fat cap to soak more of the Worcestershire sauce.

Happy Smoking,
phatbac (Aaron)

 

[gmc2003]

Looks real good from my screen.

Point for sure.

Chris

 

[Geebs]

They both look awesome!

 

[SmokinAl]

Awesome looking ribs & brisket!
Nicely done & congrats on making the carousel!
Al

 

[dcecil]

That looks great, I’m thinking about beef ribs next. I have the same cooker. How long of a smoke we’re those. Do you notice any difference in temp from top to bottom racks

 

[Bearcarver]

All looks Great, Aaron!!:)
Good to put the fat down on a higher Temp Smoke for protection
Looks like All ate some outstanding Beef !!
Like.

Bear

 

[ab canuck]

Good looking brisket, Nice job an the smoke and congrats on the carousel ride.

 

[yankee2bbq]

Great job once again!!

 

[phatbac]

Looks real good from my screen.

Point for sure.

Chris

thank you, Chris.

They both look awesome!

thanks, Geebs!

Happy Smoking,
phatbac (Aaron)

 

[phatbac]

Awesome looking ribs & brisket!
Nicely done & congrats on making the carousel!
Al

thank you Al! i love seeing my smoke on the carousel when it happens!

All looks Great, Aaron!!:)
Good to put the fat down on a higher Temp Smoke for protection
Looks like All ate some outstanding Beef !!
Like.

Bear

Thanks for the Like Bear. that exactly what i was thinking, protect the meat from temp spikes!

Happy Smoking,
phatbac (Aaron)

 

[phatbac]

Good looking brisket, Nice job an the smoke and congrats on the carousel ride.

Thanks AB!

Great job once again!!

thank you yankee!

Happy Smoking,
phatbac (Aaron)

 

[phatbac]

That looks great, I’m thinking about beef ribs next. I have the same cooker. How long of a smoke we’re those. Do you notice any difference in temp from top to bottom racks

those beef ribs are beef back ribs i got from Walmart for around $5 for both racks. i coated with Montreal and smoked for about 3-3.5 hours. i rotate them after about every hour (flip over and move front to back). i notice with my smoker about 15-20 degrees higher on top and 20-25 degrees left to right. so the top right where i smoked those were probably around 325 degree most of the smoke. if you smoke at a lower temp it takes longer. i smoke beef brisket and ribs at a higher temp and watch the ribs till i get about that much pull back from the bone. PM me if i can be any more help!

Happy Smoking,
phatbac (Aaron)

 

[dcecil]

Thanks Aaron, I will definitely contact you with any questions. Not sure if you saw my post Sunday. It was my first cook on my new lang. I noticed a few variations in temp but over all what an amazing cooker.

 

[phatbac]

Thanks Aaron, I will definitely contact you with any questions. Not sure if you saw my post Sunday. It was my first cook on my new lang. I noticed a few variations in temp but over all what an amazing cooker.

I will look for the thread. I'm usually not on on Sunday (which is why my Saturday smokes get posted Mondays). Im glad you are liking your Lang Smoker, they are great smokers!

Happy Smoking,
phatbac (Aaron)

 

[ghoster]

Thats a great looking brisket. Nice work.