Decided to smoke a large Brisket over the weekend for my girlfriend's birthday. I went down to Paisanos Butcher Shop, and I had them bring out a couple briskets from the back before I selected a large one.
Since I wasn't sure how long the brisket would take and we were having a large party, I decided to smoke some pork ribs and chicken wing pieces the night before our BBQ so that there would be enough food for everyone without having to rush the brisket. (Which would be a crime.) I coated the wings and ribs with spicy rub from Kalustyans, and then them sit for a while uncovered in the fridge. Fired up the masterbuilt electric smoker with some hickory and applewood and at a temp of around 235. The first thing that went in was a tray of tomatoes, jalapenos and garlic for smoked BBQ sauce. (Smoked tomatoes, garlic, jalapenos, molasses, ketsup, wostescher, BBQ rub) And some tomatillos for smoked salsa (Tomatillos, Jalapenos, Onion, Cilantro and a little water)
The wings cooked in batches for 1.5 - 2 hours. The ribs I cooked for 3 hours and then I put them in foil with some homemade BBQ sauce for another hour. After the wings and ribs cooled I placed them all in the fridge.
The day of the BBQ I awoke at 5 am, and felt like sleeping in, but since I wasn't sure how long the meat would take so stumbled out of bed and fired up the smoker for the 2nd consecutive day. Again I started with Hickory and Apple wood mixed. The temp on the smoker was set to 225, but my Maverick thermometer told me it was closer to 245. After about 7 hours I wrapped it in butchers paper and stopped adding wood. After 10 hours the meat had risen to an internal temperature of 205 and it was probe tender. I pulled the meat, wrapped it in towels and stuck it in the cooler for over an hour, before slicing and serving.
Since I wasn't sure how long the brisket would take and we were having a large party, I decided to smoke some pork ribs and chicken wing pieces the night before our BBQ so that there would be enough food for everyone without having to rush the brisket. (Which would be a crime.) I coated the wings and ribs with spicy rub from Kalustyans, and then them sit for a while uncovered in the fridge. Fired up the masterbuilt electric smoker with some hickory and applewood and at a temp of around 235. The first thing that went in was a tray of tomatoes, jalapenos and garlic for smoked BBQ sauce. (Smoked tomatoes, garlic, jalapenos, molasses, ketsup, wostescher, BBQ rub) And some tomatillos for smoked salsa (Tomatillos, Jalapenos, Onion, Cilantro and a little water)
The wings cooked in batches for 1.5 - 2 hours. The ribs I cooked for 3 hours and then I put them in foil with some homemade BBQ sauce for another hour. After the wings and ribs cooled I placed them all in the fridge.
The day of the BBQ I awoke at 5 am, and felt like sleeping in, but since I wasn't sure how long the meat would take so stumbled out of bed and fired up the smoker for the 2nd consecutive day. Again I started with Hickory and Apple wood mixed. The temp on the smoker was set to 225, but my Maverick thermometer told me it was closer to 245. After about 7 hours I wrapped it in butchers paper and stopped adding wood. After 10 hours the meat had risen to an internal temperature of 205 and it was probe tender. I pulled the meat, wrapped it in towels and stuck it in the cooler for over an hour, before slicing and serving.
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