Weekend Smoke Out with QView

Discussion in 'Beef' started by reardenreturns, Mar 3, 2012.

  1. reardenreturns

    reardenreturns Smoke Blower SMF Premier Member

    In prep for another cook-off, so today I'm throwing on two briskets and three racks of pork ribs. I'll update as the cook goes on, but below are some "before" shots

    I'm trying a new rub from Butcher BBQ and a new brisket injection
    [​IMG]

    Briskets being prepped
    [​IMG]

    Ribs after being rubbed
    [​IMG]

    Brisket after chilling overnight, getting warmed up for the smoker
    [​IMG]
     
  2. so far so good...looks great!
     
  3. Wow your making a whole day of it! It shall be a good day! How many people you smoking for?
     
  4. reardenreturns

    reardenreturns Smoke Blower SMF Premier Member

    Well, really just me at the wife, but I'm bringing some into work monday... they like my samples :)
     
  5. Great looking start. Can't wait to see the finished pics!
     
  6. Yeah who doesn't do over kill! I always bring my smoked meats to work with different things I tried and ask them which they like better. That way I can see ideas are better in the public eye.
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good so far Anthony!
     
  8. Looking tasty! Are those baby back ribs??

    [​IMG]
     
  9. africanmeat

    africanmeat Master of the Pit OTBS Member

    great start  i will wait[​IMG]
     
  10. reardenreturns

    reardenreturns Smoke Blower SMF Premier Member

    No.. St. Louis cut pork
     
  11. reardenreturns

    reardenreturns Smoke Blower SMF Premier Member

    Here some status updates...

    Briskets cooking:
    [​IMG]


    Briskets right before getting wrapped in brown paper (at 165*)
    [​IMG]

    Ribs cooking:
    [​IMG]
     
  12. reardenreturns

    reardenreturns Smoke Blower SMF Premier Member

    Here's the end product. Not my best effort, but tasty nonetheless. Got impatient and pulled everything too early. Only at about 180. Bad idea.

    Brisket:
    [​IMG]

    Ribs:
    [​IMG]
     
  13. smokin vegas

    smokin vegas Smoking Fanatic

    Looks really good to me.  I certainly would not turn my nose up at that!!!  What Internal temperature do you take a brisket to?    And by the way what a goregous smoke ring on that brisket.
     
  14. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks amazing well done
     
  15. Looks good! How did you like the new rub and injection?
     
  16. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    That's some nice color you got on there
     
  17. It looks good.. Was it tough at 180IT?
     
  18. venture

    venture Smoking Guru OTBS Member

    Looks good from here!

    Good luck and good smoking.
     
  19. frizzlefry

    frizzlefry Smoke Blower

    That's one healthy smoke ring!

    I wish you could mail me some of that goodness...
     
  20. reardenreturns

    reardenreturns Smoke Blower SMF Premier Member

    It wasn't as tender as I'd hoped.
     

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