Saturday brisket and ribs W/Qview

Discussion in 'Beef' started by smokin_germ, Jun 1, 2009.

  1. Thanks for the advice on how to seperate a brisket I think I did a pretty good job of that, I split up a rack of spare ribs st. louise style, put the 3-2-1 meathod on them they turned out great. I also did my first pork butt, but I hade a real temp problem for the first couple of hours then I fixed the problem and kept the temp around 240 so we didn't get to eat that for dinner I put it in the oven and it turned out pretty good the next day. All in all everything was pretty good do have one question though if I fill my grill up all the way with meat is that going to affect the cooking time of everything. Thanks again for all the help this is a great website.
  2. gooose53

    gooose53 Smoking Fanatic SMF Premier Member

    It tastes better when you do it yourself doesn't?? Looks good my friend!!
  3. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Looks good. As far as your question, I would say yes - the amount of meat you put on will affect how it cooks. You need to make sure there is enough space to allow for airflow. I am sure others will chime in.
  4. the dude abides

    the dude abides Master of the Pit OTBS Member

    Looks great. Congratulations on a successful smoke.

    How long did everything take to cook? What kind of wood did you use?
  5. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Looks delicious Germ. Nice job.
  6. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looks great Smokin Germ!! Nice job. :)
  7. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Good looking smoke there Germ...
  8. I smoked for about 12hrs and I used hickory, 4hrs I couldn't get the temp above 150

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