May 26, 20187 yr Same. Brisket going on around 2 or 3 am. Ribs later and making beans and potato salad
May 26, 20187 yr my brisket went on at 1245 last night and its already been done and resting for an hour and a half.
May 26, 20187 yr Brisket's been on the smoker since 6:00, pit's at 300, brisket is holding at 160, about a half-hour into the stall. Should be good to go at final temp by 4:00 or so, I'll rest it and serve around 6.Beef short ribs have also been on since about 9:30, they'll be good to go at 5:30 I'd guess.Pork spare ribs will go on at 1. Sausage will go on ~5. Oh and based on comments and recommendations here on the Surl, I'm gonna smoke some Brussels sprouts, too. I'll be sure to let you know how it goes. Edited May 26, 20187 yr by utee94
May 26, 20187 yr I'm going with: 13 pound brisket, 2 racks of spare ribs, small rack of beef ribs, 4 links of jambalaya sausage, 2 pounds of frog legs and two cases of Lone Star.
May 26, 20187 yr 2 Briskets, 6 racks of baby backs, 1 pork shoulder, two chickens, and a bunch of sausage. Briskets and butt going on around 9 tonight. Ribs and chicken going on in the morning. Just worked in the yard for 5 hours getting the place ready for 50+ people tomorrow at 4 pm. Pics to follow. Edited May 26, 20187 yr by dcbc
May 26, 20187 yr My friends are doing the brisket, ribs and pork butts for tomorrow. I just finished making two gallons of dirty rice. House smells glorious. Corn casserole is up next.
May 26, 20187 yr Cross post from the WSM thread. My dog was keeping me company at 5am when this 10 lb brisket went on. Resting in a cooler now. Kielbasa about to go on.
May 26, 20187 yr That was the first of a batch and a half. Never cooked rice in the Dutch oven, ended up scorching a bit on the bottom so it’s got a few crispy bits in it, tastes fantastic though.
May 26, 20187 yr Judge, I damn near licked my laptop looking at that pic of your rice. Looks fantastic.
May 26, 20187 yr Plan on smoking 2 racks of spare ribs and a slab of beef ribs on Memorial Day. Pics on Monday.
May 26, 20187 yr 9 minutes ago, GhostOfTomJoad said: Judge, I damn near licked my laptop looking at that pic of your rice. Looks fantastic. Easier than I thought.
May 26, 20187 yr Basically to 3 cups of rice (yields six) add 1lb of spicy breakfast sausage, 1/2 lb ground pork, 1/2 lb chicken livers, 1cup each of onion, celery and green bell pepper. Garlic, wooster and some cayenne. Brown the meat first, add veggies and seasoning, 2 bay leaves, cook down a bit. Then add 2 to one beef broth to water double your rice, wait five minutes and add rice. (6 cups liquid vs 3 cups rice) cook for 20 minutes listening for when the liquid runs out. That’s where I screwed up. The cast iron retains the boiling heat way more than I’m used to. That’s why it scorched.
May 26, 20187 yr Damn. Glad I didn’t volunteer the meat. Looks great but cooking in the 75 degree house is awesome. Happy Memorial Day you miscreants.
May 26, 20187 yr My old lady just went and brought me a chili dog and chocolate shake. My daughter got engaged this morning. Tonight is soaking in my misery. My baby girl is all grown up and gone.
May 27, 20187 yr 4 hours ago, Mez2 said: I'm going with: 13 pound brisket, 2 racks of spare ribs, small rack of beef ribs, 4 links of jambalaya sausage, 2 pounds of frog legs and two cases of Lone Star. I like your style
May 27, 20187 yr It's righteous shit from San Antonio. Just discovered it a month ago but they've been around for ages. Big pack at Costco is about 15 bucks. I hear you can get smaller packs at HEB, etc. Great heat. Comes on after the bite. Threw it on the smoker for about an hour while brisket was resting. Pumped some extra pecan on to jazz it up.
May 27, 20187 yr 20 minutes ago, Judge Roybeanbag said: Kiolbassa is good stuff. I like their chorizo. Yep. It's my favorite chorizo. But I've never tried their regular sausage.
May 27, 20187 yr the smoked brussel sprouts thing turned out pretty good. I was working all day, so not a lot of time to mess with it. just grabbed a random recipe off the web and approximated it (called for bacon so how bad could it be?). rib ldaf, but was not at all.
May 27, 20187 yr 37 minutes ago, Okie State said: Two racks of spare ribs went on at 6AM this morning.
May 27, 20187 yr No pics but I has a major sad.... Going to a friend's house today for a party and volunteered to bring some meat. Threw two pork butts (about 15 pounds total) on the egg Saturday morning about 6. Pulled them and put them in the cooler when they got to 200. Tossed a 10 pound brisket on. After about 4+ hours, had it at 165 so I foiled it. When it got to 200, I pulled it and tossed it in the cooler. While that mellowed out, I started pulling the pork. Served it all around 7. Everything was spectacular. Before anyone starts to wonder on time for all of that, I tend to cook higher than normal. I have a hard time getting my egg below 300 when doing long cooks so I just go with it. Because of that, I tend to turbo large cuts of meat but they still end up being pretty damn good. Did the pork butts at closer 325 for most of the time but they still turned out awesome. And then the power went out. We had a wicked thunderstorm go through. After I got it all packed up and put in the fridge, I debated on whether to go buy a shit ton of ice and put it all in my large cooler. Then I fell asleep on the couch. All that time outside wore my ass out and I woke up 8 hours later. Power was still out. Shit. I'm gonna have to pitch it all.
May 27, 20187 yr 11 hours ago, GhostOfTomJoad said: It's righteous shit from San Antonio. Just discovered it a month ago but they've been around for ages. Big pack at Costco is about 15 bucks. I hear you can get smaller packs at HEB, etc. Great heat. Comes on after the bite. Threw it on the smoker for about an hour while brisket was resting. Pumped some extra pecan on to jazz it up. I alway get those at Costco and i did the same thing yesterday.
May 27, 20187 yr I'm back in the game for tomorrow. picked up another pork but that I'll prep tonight. Gonna do that first thing tomorrow and then throw two racks of ribs on after that.
May 27, 20187 yr Are you eating at 9:30?Ribs have always taken right around 5 hours for me. Finished them up just before 11:30, wrapped and jumped in the car to head to the in-laws. Forgot to snap a pic in the rush. They turned out solid though.
May 27, 20187 yr 8 hours ago, Elvis Presto said: I alway get those at Costco and i did the same thing yesterday. 20 hours ago, GhostOfTomJoad said: It's righteous shit from San Antonio. Just discovered it a month ago but they've been around for ages. Big pack at Costco is about 15 bucks. I hear you can get smaller packs at HEB, etc. Great heat. Comes on after the bite. Threw it on the smoker for about an hour while brisket was resting. Pumped some extra pecan on to jazz it up. I indeed occasionally get the small packs at Central Market, along with some fresh corn tortillas. Heat in skillet until plump, put in a warm tortilla, add a strong brown mustard...simple and delicious.
May 28, 20187 yr I didn't take pics, but trust me, this one came out of left field. Smoked a 14.5 lb whole packer brisket on hickory starting yesterday afternoon. Good smoke the whole run, temperature hovered between 210 F and 250 F. I pulled it at about 13 hours and finished in the oven because it was 4 AM and I was about to pass out. Carved it up tonight, and there was no smoke ring. Not "a small smoke ring", NO smoke ring. Nada. No pink. WTF? It tasted fine. The flat was moist, the moist was moister. Great bark (2:1 black pepper to salt). Just no smoke ring. Never had THAT happen before. Any ideas?
May 28, 20187 yr 16 minutes ago, jimmyjazz said: I didn't take pics, but trust me, this one came out of left field. Smoked a 14.5 lb whole packer brisket on hickory starting yesterday afternoon. Good smoke the whole run, temperature hovered between 210 F and 250 F. I pulled it at about 13 hours and finished in the oven because it was 4 AM and I was about to pass out. Carved it up tonight, and there was no smoke ring. Not "a small smoke ring", NO smoke ring. Nada. No pink. WTF? It tasted fine. The flat was moist, the moist was moister. Great bark (2:1 black pepper to salt). Just no smoke ring. Never had THAT happen before. Any ideas? creosote. Or something.
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