Was going through a couple of the freezers a couple weeks ago and decided to fill up the smoker with some stuff that had been in there awhile. A 4 lb brisket flat, 2 racks of STL's, and 8 beef short ribs.
Started out with the STL's. Used a mix of Tony's no salt and Jeff's Original on these(they got more seasoning after I took the pic).
The beef short ribs were just SPG.
The brisket flat was done SmokinAl method. Only had one can of French onion soup so seasoned the brisket SPG, strained out the onions, injected the brisket with the soup, placed the onions back on top, and placed in a pan with some low sodium beef broth.
Smoker is full and happy. Ran this about 250 with hickory chunks.
Wrapped the ribs in foil for an hour or so after 4 hours of smoke. Soon as I pulled them out they probed tender at 194. Fired up the grill at low heat indirect to firm back up and sauce them.
Did some ABT's stuffed with herb goat cheese. 2 hours at 250.
Brisket flat probed tender at 204.
Sliced it up. Took the beef ribs to 170 then panned them with beef broth until tender at 205 and then added them to the party.
After the ribs rested.
Juicy as all get out and great smoke flavor. Not quite FOTB just a little tug...just how we like them.
Sorry no plated shot. Had some mac and cheese and green beans to go with. Great way to spend a Sunday afternoon and clear out some freezer room for the holiday sales. Thanks for checking it out. Everyone stay safe out there.
John
Started out with the STL's. Used a mix of Tony's no salt and Jeff's Original on these(they got more seasoning after I took the pic).
The beef short ribs were just SPG.
The brisket flat was done SmokinAl method. Only had one can of French onion soup so seasoned the brisket SPG, strained out the onions, injected the brisket with the soup, placed the onions back on top, and placed in a pan with some low sodium beef broth.
Smoker is full and happy. Ran this about 250 with hickory chunks.
Wrapped the ribs in foil for an hour or so after 4 hours of smoke. Soon as I pulled them out they probed tender at 194. Fired up the grill at low heat indirect to firm back up and sauce them.
Did some ABT's stuffed with herb goat cheese. 2 hours at 250.
Brisket flat probed tender at 204.
Sliced it up. Took the beef ribs to 170 then panned them with beef broth until tender at 205 and then added them to the party.
After the ribs rested.
Juicy as all get out and great smoke flavor. Not quite FOTB just a little tug...just how we like them.
Sorry no plated shot. Had some mac and cheese and green beans to go with. Great way to spend a Sunday afternoon and clear out some freezer room for the holiday sales. Thanks for checking it out. Everyone stay safe out there.
John