• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Gonna smoke my 1st brisket tomorrow

smokemack

Smoking Fanatic
OTBS Member
331
10
Joined Jul 21, 2006
THAT'S what I like to hear! Fork tender! I'm aiming for fork tender on my next brisket! Your pictures look delicious. Thanks for sharing your day, and your smoke. Enjoy it!!
 

monty

Master of the Pit
Moderator
OTBS Member
SMF Premier Member
2,370
11
Joined Jul 17, 2005
Now THAT is food porn!
Thank you!
Cheers!
Monty
 

icemn62

Smoking Fanatic
OTBS Member
489
10
Joined Jun 20, 2006
Congrats on smoking the best brisket you will ever cook. All the rest will just be diffrent from this one. {think about it, and it will make sense}

Good looking smoke you had today. Sorry I could sit online and watch it, but looks like you were more than prepared for everything that happened.

What sides are sharing plate space, and how did the people who ate with you enjoy it? PS looks very good I see good smoke ring, and great looking bark.
 

meowey

Master of the Pit
OTBS Member
SMF Premier Member
3,277
60
Joined Jul 16, 2006
Sides were the old family recipe coleslaw and fresh corn on the cob.

The family said that I was "allowed" to do this again anytime I want.

:lol: :lol: :lol:
 

cajunsmoker

Master of the Pit
OTBS Member
1,828
14
Joined May 21, 2006
Hey Meowey,

Brisket looks killer. :D

I love coleslaw, sooo, maybe you could tell us the old family recipe :P
 

meowey

Master of the Pit
OTBS Member
SMF Premier Member
3,277
60
Joined Jul 16, 2006
cajunsmoker - here it is

Old Family Recipe Coleslaw

(No exact measurements - just by eye)

Shred cabbage on hand grater
sprinkle sugar across the top of cabbage in bowl
salt and pepper
a few capfuls of cider vinegar to just moisten the sugar
let sit for a short time
add enough Miracle Whip to bring together
Mix

Enjoy

Meowey
 

Dutch

Smoking Guru
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
7,026
196
Joined Jul 7, 2005
Meowey, You're looking fine. You must have a good handle on things, cuz my phone hasn't rang (except for family calling). Keep this up and you'll find yourself a member of the OTBS in no time.
 

meowey

Master of the Pit
OTBS Member
SMF Premier Member
3,277
60
Joined Jul 16, 2006
Thanks Dutch,

I owe any success to this forum and all the fine folks who hang out here.

Best Regards,

Meowey
 

vulcan75001

Smoking Fanatic
OTBS Member
844
11
Joined May 27, 2006
meowey
Congrats on a real fine job..looks really good..
Whats next to conquer?

Richard
 

meowey

Master of the Pit
OTBS Member
SMF Premier Member
3,277
60
Joined Jul 16, 2006
Richard,

At this point, I don't know what to try next. I've done pulled pork (Yum), smoked beer can style chicken done with apple juice (yum), and brisket (yum). I don't like spare or baby back type ribs. I may try country style pork ribs using the 3-2-1 method. Smoked meatloaf is also on the horizon.

Any suggestions

Meowey
 

vulcan75001

Smoking Fanatic
OTBS Member
844
11
Joined May 27, 2006
meowey..
Too bad you don't like the ribs...good stuff there...but you should have good luck with the country style ribs tho..I just picked up a flat and some baby backs for next weekend..good price at Sam's club today..
I have done meatloafs before....easy and tasty..I also do salmon quite often..again..easy and good..
Here is a tip I dug up from way down in a thread for ribs using the 321 method...don't remember who posted it but ...if you are out there Thank you...If you have the room to do it in your smoker..when it comes time to do the foil thing...use either a throwaway aluminum pan or a large baking pan..whatever...everything will fit into...add your apple juice or what ever your are using for a liquid...then tightly close the top with the foil...basicly the same thing as wrapping with foil...only less hassell..when the two hours are up..just uncover..add your sauce for the last hour...pick up the whole thing and bring to the tabel...no muss..no fuss...works great...do it all the time when I do ribs...
Chicken is another favorite..whole and leggs...
Now this is getting me hungry...have to go raid the fridge...
Hope this stirred up some ideas...

Later
Richard
 

bob-bqn

Smoking Fanatic
OTBS Member
674
10
Joined Aug 5, 2005
meowey congrats on your first brisket. It looks fantastic! :D
 

icemn62

Smoking Fanatic
OTBS Member
489
10
Joined Jun 20, 2006
Meowey, do not use 3-2-1 on country style ribs. You can go with the technique, but the acutal times will have to be modified.

If I were you, I would try for a meatloaf. Very easy to do, and impresses people when you tell them you smoked a meatloaf.
 

icemn62

Smoking Fanatic
OTBS Member
489
10
Joined Jun 20, 2006
I always thought that county style ribs were too thin to handle the heat for 3 hours...I never cooked any, so I will go find a seat in the corner, and learn some new things today.
 

meowey

Master of the Pit
OTBS Member
SMF Premier Member
3,277
60
Joined Jul 16, 2006
I've looked at the links posted. If I do country style 3-2-1, I will probably watch them closely and modify the times based on when they pull back a bit from the bone.

Meowey
 

cajunsmoker

Master of the Pit
OTBS Member
1,828
14
Joined May 21, 2006
Hey iceman,

I've smoked country style ribs before and have not had a problem with them. When I did them last I had not learned the 3-2-1 technique. I smoked them about 3.5 to 4 hours at around 210 - 225 and basted them frequently with oil and vinegar and water mix in a spray bottle to keep from drying out too much. I think the 3 part of the 3 - 2- 1 will probably be fine, I'm not sure you will need the full 2 hours foiled though. Any way they are just a cross sliced butt so you can't screw it up to bad. :D
 

Dutch

Smoking Guru
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
7,026
196
Joined Jul 7, 2005
I you know your butcher well enough, you can have him/her cut them to the thickness that you want. When we used to cut Country style ribs, we would cut them between 1/2 - 3/4 inch thick. Any thinner and they would dry up and blow away! :P
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.