Tim E Posted May 15, 2020 Share Posted May 15, 2020 (edited) Been waiting for this weekend for what seems to be ages! Got some brisket, short rib, baby rib and belly, for an absolute banquet. Might have some salad to cleanse the pallet between courses! Her are a few pics of the prep.🤤🤤 (Apple for size appreciation! ) Edited May 15, 2020 by Tim E Pictures missing 2 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted May 15, 2020 Share Posted May 15, 2020 How are you going to cook them, time temp, rubs etc. Quote Link to comment Share on other sites More sharing options...
Tim E Posted May 16, 2020 Author Share Posted May 16, 2020 Basic Salt and pepper rub nothing too spicy the kids won't eat it, 220f ribs for about 4-5 hours at the chimney end of the smoker, brisket in the middle, for about 6-7, then will give it a foil wrap to get it to 195f, then will rest in a cool box in a tea towel for an hour. Trying out some new kiln dried oak, large 12inch chunks in an effort to having to attend to the fireevery 10 mins with smaller cuts. Also got a stack of bud to keep me focussed! Quote Link to comment Share on other sites More sharing options...
Tim E Posted May 16, 2020 Author Share Posted May 16, 2020 All a bit over done for me 😟 only me to blame, might need to get a proper meat thermometer, my engine analyser is just not cutting the mustard. Does everyone else have a large differencial between the fire box and the chimney? Off set smoker. Any advice? 1 Quote Link to comment Share on other sites More sharing options...
flearider Posted May 16, 2020 Share Posted May 16, 2020 even tho a little over cooked like mine bet it tasted great .. just ordered a dual thermometer you know ya need one Quote Link to comment Share on other sites More sharing options...
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