Did a couple of smokes last week, just now getting around to posting them.
Started on Thursday 3/17 with brisket, then Saturday 3/19 with two rack of St. Louis cut pork ribs. Both turned out fantastic and didn't last long.
Brisket was a 12.87lb packer trim from Wally World, but it was a select rather than choice
Trimmed about 1 1/2 lbs of fat off. Rubbed with course Kosher salt and course ground black pepper. Sprayed with apple juice about every hour while cooking. Smoked with hickory mini splits. After trimming, I had this flap hanging off the side of the point, which I cut off and rubbed and tossed on the smoker separately. I was surprised that it took almost as long to cook as the rest of the brisket did. Cut it up as a snack before the rest of the brisket was ready. I guess these qualify as burnt ends?
We had a pretty stiff breeze on Thursday for the brisket, a good 15 to 20 mph with gusts up to 30 mph. The breeze pumped a ton or air through the smoker which I think caused it to cook much faster than normal. This brisket hit 140 degrees in about 2 hours! and it was up above 160 in 4 hours and was 171 degrees when I wrapped with butcher paper at 6 hours in. Pulled the brisket off right at 9 hours and the point was 205 degrees and the flat was about 201 degrees. Set it on a cookie tray and wrapped with a piece of foil and an old towel and let it rest for about an hour.
This flat was just a little bit under tender, but very moist and flavorful from the rub and smoke. I attribute the untenderness to it being a select cut rather than choice. The point as melt in your mouth barbecue candy.
On Saturday 3/19 I did a pair of St. Louis cut pork ribs. Rubbed with salt, pepper, onion, garlic, and paprika. Also sprayed with apple juice every hour while cooking. Wrapped in foil after 3 hours, the ribs were about 170 degrees. Put back on for another 2 hours and they were above 200 degrees.
I did two racks because I was going to sauce one and leave one dry. But at 5 hours, they were done, and I was hungry so I decided to just eat them as is. They were very moist, and fall of the bone tender. Loved them as did my daughter.
Started on Thursday 3/17 with brisket, then Saturday 3/19 with two rack of St. Louis cut pork ribs. Both turned out fantastic and didn't last long.
Brisket was a 12.87lb packer trim from Wally World, but it was a select rather than choice
Trimmed about 1 1/2 lbs of fat off. Rubbed with course Kosher salt and course ground black pepper. Sprayed with apple juice about every hour while cooking. Smoked with hickory mini splits. After trimming, I had this flap hanging off the side of the point, which I cut off and rubbed and tossed on the smoker separately. I was surprised that it took almost as long to cook as the rest of the brisket did. Cut it up as a snack before the rest of the brisket was ready. I guess these qualify as burnt ends?
We had a pretty stiff breeze on Thursday for the brisket, a good 15 to 20 mph with gusts up to 30 mph. The breeze pumped a ton or air through the smoker which I think caused it to cook much faster than normal. This brisket hit 140 degrees in about 2 hours! and it was up above 160 in 4 hours and was 171 degrees when I wrapped with butcher paper at 6 hours in. Pulled the brisket off right at 9 hours and the point was 205 degrees and the flat was about 201 degrees. Set it on a cookie tray and wrapped with a piece of foil and an old towel and let it rest for about an hour.
This flat was just a little bit under tender, but very moist and flavorful from the rub and smoke. I attribute the untenderness to it being a select cut rather than choice. The point as melt in your mouth barbecue candy.
On Saturday 3/19 I did a pair of St. Louis cut pork ribs. Rubbed with salt, pepper, onion, garlic, and paprika. Also sprayed with apple juice every hour while cooking. Wrapped in foil after 3 hours, the ribs were about 170 degrees. Put back on for another 2 hours and they were above 200 degrees.
I did two racks because I was going to sauce one and leave one dry. But at 5 hours, they were done, and I was hungry so I decided to just eat them as is. They were very moist, and fall of the bone tender. Loved them as did my daughter.
