What a day yesterday. Also, Happy Father's Day to all you smokers. I went overboard with the pictures as I started my process Saturday night with meat prep, boxing and some scotch. Here is the report with photographic evidence. I hope you all enjoy:
11 lb brisket, I trimmed the fat to be no more than a 1/4" thick.
I went a little outside the box and used a Weber Mediterranean rub for this since it was bought as a "let's see how this goes". In the future, the S&P will suffice but still had a great flavor. Coated with a little olive oil for sticking.
Next were the ribs, 2 racks of baby backs. These were both first for my new Pit Boss Vertical Smoker and I was excited that I finally didn't have to cut the rack in half to fit it in my smoker. Previously had the MasterBuilt 30" (both failed with my recent purchase failing on the second smoke). I used the same rub here as well plus I added some light brown sugar.
And here is a shot of the evenings beverage as I prepared to watch the Gypsie King make his US debut.
Then I needed to kill time before the smoker got going so here is how that went.
I was nervous about the brisket not getting done in time so I totally blew my wad and started it at 12:30 a.m. Sunday morning. Smoker set to 225F. Sat and enjoyed the smokey goodness and watched some more boxing before calling it a night.
Here she is hitting the smoke heavy at the get go. I headed to bed around 1:30 a.m. and prepared for a relaxing father's day around the smoker. Kids woke me up about 7 with some breakfast and I checked my remote meat probe. The brisket was cruising up to 170F. I stalled the heat to 200F till 10 when I got ready to put the ribs on.
Cranked the heat back to 225F and prepare for the 3 hours before I pulled the ribs and wrapped them up. Half a stick of butter then boated for the softening process.
The brisket hit 196F and that was the mark to pull that sucker, wrap it in foil and towels and let the heat redistribute.
Pulled the ribs after 2 hours of being wrapped, and they didn't need another hour as they were fall of the bone already.
No one could wait any longer so I pulled the brisket out from it's heat blanket and went to cutting. The juices were a flowing. Again, I do not think I will be rubbing the brisket with that Mediterranean rub again but the bark was still a decent flavor.
So there it is, my run of brisket and ribs on Father's day. By far one of my favorite by far as it is in it's 10th year of celebrating. I hope everyone's was as awesome and be on the lookout for my ribs next weekend at the beach.
11 lb brisket, I trimmed the fat to be no more than a 1/4" thick.
I went a little outside the box and used a Weber Mediterranean rub for this since it was bought as a "let's see how this goes". In the future, the S&P will suffice but still had a great flavor. Coated with a little olive oil for sticking.
Next were the ribs, 2 racks of baby backs. These were both first for my new Pit Boss Vertical Smoker and I was excited that I finally didn't have to cut the rack in half to fit it in my smoker. Previously had the MasterBuilt 30" (both failed with my recent purchase failing on the second smoke). I used the same rub here as well plus I added some light brown sugar.
And here is a shot of the evenings beverage as I prepared to watch the Gypsie King make his US debut.
Then I needed to kill time before the smoker got going so here is how that went.
I was nervous about the brisket not getting done in time so I totally blew my wad and started it at 12:30 a.m. Sunday morning. Smoker set to 225F. Sat and enjoyed the smokey goodness and watched some more boxing before calling it a night.
Here she is hitting the smoke heavy at the get go. I headed to bed around 1:30 a.m. and prepared for a relaxing father's day around the smoker. Kids woke me up about 7 with some breakfast and I checked my remote meat probe. The brisket was cruising up to 170F. I stalled the heat to 200F till 10 when I got ready to put the ribs on.
Cranked the heat back to 225F and prepare for the 3 hours before I pulled the ribs and wrapped them up. Half a stick of butter then boated for the softening process.
The brisket hit 196F and that was the mark to pull that sucker, wrap it in foil and towels and let the heat redistribute.
Pulled the ribs after 2 hours of being wrapped, and they didn't need another hour as they were fall of the bone already.
No one could wait any longer so I pulled the brisket out from it's heat blanket and went to cutting. The juices were a flowing. Again, I do not think I will be rubbing the brisket with that Mediterranean rub again but the bark was still a decent flavor.
So there it is, my run of brisket and ribs on Father's day. By far one of my favorite by far as it is in it's 10th year of celebrating. I hope everyone's was as awesome and be on the lookout for my ribs next weekend at the beach.
