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Labor Day Ribs and Brisket

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Post Sun Sep 02, 2012 6:01 pm
Joe Grod medium
medium

Posts: 190
Location: Morganville, NJ
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.

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:)
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Post Sun Sep 02, 2012 8:40 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7504
Location: Stoughton, WI
Looks like a good start, Joe. Did you do anything to the brisket?

Brad

Post Sun Sep 02, 2012 9:40 pm
jfm0830 well done
well done

Posts: 2638
Location: Northeastern MA

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

Jim
2 Large BGEs
Kenmore Elite 6 Burner Gas Grill
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BBQ Site: http://grillinsmokin.net

Post Mon Sep 03, 2012 4:28 am
Joe Grod medium
medium

Posts: 190
Location: Morganville, NJ
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.

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Post Mon Sep 03, 2012 4:34 pm
Joe Grod medium
medium

Posts: 190
Location: Morganville, NJ
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.

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Post Mon Sep 03, 2012 6:55 pm
sroach well done
well done

Posts: 1166
Location: Warrington, PA
Looks like some mighty fine eats you got there.
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_________________
XL BGE
18.5 Kettle Gold
18.5 WSM

Post Mon Sep 03, 2012 7:30 pm
Joe Grod medium
medium

Posts: 190
Location: Morganville, NJ
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.

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Post Mon Sep 03, 2012 9:06 pm
jfm0830 well done
well done

Posts: 2638
Location: Northeastern MA

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

Jim
2 Large BGEs
Kenmore Elite 6 Burner Gas Grill
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BBQ Site: http://grillinsmokin.net

Post Mon Sep 03, 2012 10:09 pm
jstewart well done
well done

Posts: 946
Location: Simi Valley, CA
That's a mighty fine looking meal :D :D

Thanks for sharing
Jimmy
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CG Super Pro w/SFB
Weber One Touch Silver

Post Tue Sep 04, 2012 9:40 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7504
Location: Stoughton, WI
Pass me a plate, please...with an extra slice of brisket!

Post Tue Sep 04, 2012 11:52 am
Joe Grod medium
medium

Posts: 190
Location: Morganville, NJ
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.

:D
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Post Tue Sep 04, 2012 6:53 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Terrific looking food! I was fortunate enough to visit Franklin a couple months back....it is insanely good.
Large BGE
CG Duo with SFB

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Post Tue Sep 04, 2012 8:11 pm
BBcue-Z well done
well done

Posts: 3045
Location: Atlanta-GA
Agree with everyone, That's a mighty fine looking meal!!
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