Long Weekend Eh?

  • 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.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

Deezel13

Fire Starter
Original poster
Jul 12, 2022
74
25
Well folks.. long weekend is here.
Hope some of you are smoking up a storm.
I'm doing some pork ribs for neighbor today and decided to have another go at a brisket.

Pics to come later...
 
  • Like
Reactions: mike243
Got ribs on at 8am, brisket at 8:30 due to playing with fuel on the fire.. bit cool here this morning 16c.

Anyhow, we are off to the races with cooking.. gonna be a pain keeping Temps up
 

Attachments

  • 20220730_083108.jpg
    20220730_083108.jpg
    126.4 KB · Views: 10
Ribs sauced up and on for last hour.
 

Attachments

  • 20220730_121249.jpg
    20220730_121249.jpg
    158.1 KB · Views: 9
  • 20220730_121305.jpg
    20220730_121305.jpg
    143.3 KB · Views: 8
  • Like
Reactions: mike243
Anyone else get this feeling....
Oh crap.. we can't attach gifs... welk here's a screenshot
 

Attachments

  • Screenshot_20220730-141927_Photos.jpg
    Screenshot_20220730-141927_Photos.jpg
    25.9 KB · Views: 9
So, ribs off..look awesome and delivered to neighbors.
As for the brisket flat.. not going up over 150ish mark and been on for 7 hours.. should I wrap?
 
Please disregard the last post.. lol

Got IT of 168 just after I posted that.. brisket is now wrapped.
 
Brisket not so great. Took forever to get to 160 internal, once it did I pulled it off and wrapped.. finished at 201 internal pulled off let rest for 2hrs. Sadly it was too tough. Still enjoyed on a fresh bun with my favorite JD sauce though.
 
Still photo worthy though...lol
 

Attachments

  • 20220730_202609.jpg
    20220730_202609.jpg
    140.2 KB · Views: 5
Haven't heard back from neighbors.
Almost wanted to tell them I ruined them so I could keep them for myself.. haha
 
I have been wanting to discover Middle Eastern techniques. I also like Spaniards style. So I was at the store staring at the meat selections and chose a Chuck Roast. It has been in the seus vide bath for 18 hours and I plan to remove it later today, chill it, cube it up and place it on skewers with mushrooms, onion, and tomatoes and do shish kabobs on a bed of rice with a side vegetable.

Not sure how to season these but she and I are recovering from Covid and she is just now getting her sense of smell back, so it won’t matter what it tastes like. LoL.
 
  • Like
Reactions: Deezel13
I have been wanting to discover Middle Eastern techniques. I also like Spaniards style. So I was at the store staring at the meat selections and chose a Chuck Roast. It has been in the seus vide bath for 18 hours and I plan to remove it later today, chill it, cube it up and place it on skewers with mushrooms, onion, and tomatoes and do shish kabobs on a bed of rice with a side vegetable.

Not sure how to season these but she and I are recovering from Covid and she is just now getting her sense of smell back, so it won’t matter what it tastes like. LoL.
Post us some pics, also sorry to hear you guys got covid.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky