Saturday smoke...Brisket,Ribs and Chicken

[hardcookin]

The 15lb brisket packer went on at 0600 hrs. It is currently wrapped in butcher paper.

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• hardcookin
• Aug 12, 2017

The ribs just went on....plow boys rub on the left, John Henry's summer peach rub on the right - my favorite

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• hardcookin
• Aug 12, 2017

Will keep updating - chicken on next.

 

[Rings Я Us]

Wow! [emoji]128526[/emoji]

 

[bbqbrett]

Looks like so far so good.

 

[hardcookin]

Brisket ready to rest

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• hardcookin
• Aug 12, 2017

Some chicken thighs just went on.

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• hardcookin
• Aug 12, 2017

 

[hardcookin]

Ribs smoked and pulled 195, wrapped and resting. I smoked them nakid

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• hardcookin
• Aug 12, 2017

 

[b-one]

Everything is looking great,I need to get some of that JH rub still.

 

[hardcookin]

I got some burnt ends going

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• hardcookin
• Aug 12, 2017

Chicken thighs is 160...

 

[hardcookin]

Everything is looking great,I need to get some of that JH rub still.

b-one I really like that rub, I always do 1 rack with that rub.

 

[hardcookin]

Chicken thighs done...Not a good picture but getting serve thunder storm.

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• hardcookin
• Aug 12, 2017

 

[b-one]

I'm hoping there's a plated shot with all this coming up.

 

[hardcookin]

Brisket was tender & moist.


b-one as close of a shot that I could get.


Brisket
Burnt ends
Ribs
Chicken thighs
Mac & Cheese
Corn on cob
Water melon

 

[b-one]

Tasty looking plate!

 

[ososmokeshack]

Looks great!

 

[SmokinAl]

That is some good looking Q there Buddy!

Point for sure!

Congrats on making the carousel!

Al

 

[griz400]

Very nice bbq ....

 

[hardcookin]

Thank You everyone for the comments and the points. With the big thunder storms coming thru, things kind of got a little hectic.
The brisket really turned out good, probably one of my better briskets. I will say that you just need to have patience with brisket.
The brisket was smoked at about 266 using hickory. It was just the temp the smoker seemed to settle in at.

I smoked all that solo and it kept me moving.
Chicken as of late I have been smoking that @ 325, skin down with no sauce and it has been coming out pretty good. I have just been doing a lot of experimenting with chicken lately....brine,no brine,sauce and with no sauce. Temps - 275 to 325. I like 325 better for chicken.

Al thanks for the carousel shot! Always good to make that.

 

[cornman]

Yum!!!

 

[chopsaw]

All looks good . Have you tried brine curing chicken ? I've been doing legs , thighs and wings .  Give it a try if you all ready have not . 

 

[hardcookin]

All looks good . Have you tried brine curing chicken ? I've been doing legs , thighs and wings .  Give it a try if you all ready have not . 

Have never tried that, will have to check into it.

 

[uncle eddie]

Just wow!  Points for sure!

Ed