Labor Day Ribs and Brisket

Smoking four racks of St. Louis style ribs and an 8lb brisket for Monday. On Sunday I prepped the ribs by cutting them in half (for ease of fitting in racks), rubbing them with spice blend and brown sugar and storing overnight in 2 gal zip locks. I intend to place brisket on smoker early (5AM), hey who knows and ribs by 11AM. Will probably foils brisket when I put ribs on. Here are a couple of pics, will post more tomorrow.

Looks like a good start, Joe. Did you do anything to the brisket?

Brad

Looking good! Please do remember to take and post more pix.

Jim

0300hrs started the fire on my Brinkkman Pitmaster using chimney and Kingsford. Unwrapped, washed and seasoned brisket with the same rub and a little brown sugar that had been applied to ribs the night before. 0400hrs, brisket in smoker, hoping the rain stays away and I can get a nap before the next application of coals.

By the way brisket prices in NJ have been high lately. BJs, my usual source did not have any, so I had to settle for Costco which had cryovac untrimmed brisket for $3.99lb.

0930hrs, lit another chimeny of coals. 1000hrs, foiled brisket and put ribs in smoker.
1200hrs, saw that I was having a problem getting the smoker temp up to 250. I took the foiled brisket placed it in a large aluminum steamer pan on top of foil wrapped bricks in my gas grill, which was set on low. I figured since it was foiled, what difference did it make where the heat source was. I took the brisket of at 1500hrs and put the ribs on the gas grill.

I believe that the lack of heat was due to the baffle I installed, which restricts the flow of air.

Looks like some mighty fine eats you got there.

At last dinner is served, ribs, brisket, potato salad, corn and kielbasa and kraut. Ribs were just as I wanted them tender, but not falling off the bone. Brisket came out the way my wife prefers, moist and tender enough to pull.

That is a mighty fine spread you put on. It looks incredible!

Jim

That's a mighty fine looking meal

Thanks for sharing

Pass me a plate, please...with an extra slice of brisket!

I was worried about my brisket being too done, too soft and too hard to slice, then I watched Anthony Bourdain on "No Reservations" visiting Franklin BBQ jn Austin and realized that their brisket seemed to have the same consistency as mine. I noticed that at Franklin their brisket was wrapped after smoking, which I now do using the foil method.
A while ago, after reading so many threads on this site praising the foiling method, I adopted this method and have been producing moist briskets and pork shoulders ever since. So thanks to all of you.

Terrific looking food! I was fortunate enough to visit Franklin a couple months back....it is insanely good.

Agree with everyone, That's a mighty fine looking meal!!