Though I don't post frequently like I once did, I still love the site and peek at it semi-regularly. Like many of us afflicted with this BBQ and Smoked Meat disorder, I have more than one tool for smoking meat. A couple of months ago I acquired the 22-inch PBX (the large Pit Barrel Cooker).
I'm still smoking, albeit somewhat less frequently. But I am still abound.
I picked up some SLC ribs and a brisket point and some jalapeño poppers. One of the many benefits of living in the great state of Texas is brisket. Always available and reasonably priced (inflation has affected pricing of late). Also, it is easy to find brisket parts. Like a point or a flat.
No prep or plated pics. I remembered to take pics, just not very many.
Getting all smokey and yummy
Brisket point just before foil wrap. I needed to speed things along and chose foil over butcher paper.
Ribs getting wrapped too. Sometimes I wrap, usually I don't. But the color and bark was coming along and the foil was out.
Brisket Point ready for slicing and eating
Ribs
Sorry for lack of prep and plate pics. Enjoy your day!
TB
I'm still smoking, albeit somewhat less frequently. But I am still abound.
I picked up some SLC ribs and a brisket point and some jalapeño poppers. One of the many benefits of living in the great state of Texas is brisket. Always available and reasonably priced (inflation has affected pricing of late). Also, it is easy to find brisket parts. Like a point or a flat.
No prep or plated pics. I remembered to take pics, just not very many.
Getting all smokey and yummy
Brisket point just before foil wrap. I needed to speed things along and chose foil over butcher paper.
Ribs getting wrapped too. Sometimes I wrap, usually I don't. But the color and bark was coming along and the foil was out.
Brisket Point ready for slicing and eating
Ribs
Sorry for lack of prep and plate pics. Enjoy your day!
TB
