Brisket and Baby Backs!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

sota d

Smoking Fanatic
Original poster
Feb 6, 2015
924
66
Florida Gulfcoast
Okay, so my wife found corned beef briskets on sale for $1.99/lb. They were all small, 3 to 3 1/2 #, but hey, they were cheap!
We rinsed them and vac-packed for the freezer. Kept 1 out for smoking on Sunday, along with a rack of Baby Backs we had thawed out.
http://www.smokingmeatforums.com/content/type/61/id/395778/width/200/height/400[/IMG
All rubbed down with Jeffs rub and ready for an overnight rest.
Didn't get a pic of the ribs at this point, they'll be making an appearance later.
[IMG]http://www.smokingmeatforums.com/content/type/61/id/395780/width/200/height/400[/IMG
Got the AMZN ready for a long smoke. Loaded with Pitmasters Choice. Set the MES30 for 225*.
[IMG]http://www.smokingmeatforums.com/content/type/61/id/395781/width/200/height/400[/IMG
Brisket in the MES30 at 8:30am.
[GALLERY="media, 395782"][/GALLERY]
4 Hours in, inserted the Maverick therm. IT at 142*.
[GALLERY="media, 395784"][/GALLERY]
The AMZN has burned thru 1 row In 4 Hours.
[GALLERY="media, 395785"][/GALLERY]
7 hours in the smoker, IT at 165*,time to wrap.
[GALLERY="media, 395786"][/GALLERY]
Foiled with a little beer and worster sauce. Wrapped up and back in the smoker.
[GALLERY="media, 395787"][/GALLERY]
5 o'clock and 8:30 into smoking. IT at 171*,put baby backs on top rack.
[GALLERY="media, 395789"][/GALLERY]
AMZN is a little over half burnt at 8 1/2 hours! Bumped MES up to 260*, don't want to be eating at midnight! LOL
[IMG]http://www.smokingmeatforums.com/content/type/61/id/395790/width/200/height/400[/IMG
10 1/2 hours smoking, AMZN burned 1/4 of third row. Brisket done at 205* IT. Wrapped up and put in a cooler to hold. Ribs been on for 2 hours, Foiled with beer and AJ.
Sorry, no pix at this point. 1 1/4 hours in foil and 20 minutes unwrapped and the ribs are done.
[IMG]http://www.smokingmeatforums.com/content/type/61/id/395794/width/200/height/400[/IMG
Toothpick tender and nice color!

[GALLERY="media, 395795"][/GALLERY]
Sorry, forgot to take plated shots, it was 8:30 and we were starving! Here's the leftovers. Brisket was delicious,very moist and tender. Ribs too, pulled right off the bone!
[GALLERY="media, 395799"][/GALLERY]
After 12 hours of smoke the AMZN still has an inch left, checked it at 13 hours, just starting to go out. This thing is amazing!
Well, that was my smoke, thanks for looking!
 
Last edited:
Good job SotaD! The brisket has an amazing color.
points1.png

-Ryan
Thanks Ryan. It was my 2nd brisket, the first was "pretty good". Really happy with this one!. Thanks for the points! David.
 
A very nice Smoke , SotaD . Keep the Smoke going . It's the Season of the 'Smoke gods' , offer up all you can .

And a nice blessing you will receive from them 
77.gif
 .

Have fun and . . .
 
 
A very nice Smoke , SotaD . Keep the Smoke going . It's the Season of the 'Smoke gods' , offer up all you can .

And a nice blessing you will receive from them 
77.gif
 .

Have fun and . . .
Thanks for the kind words oldschool! I'm def gonna keep it going!
 
Looks like a great meal! Now it's time to get a packer! Burnt ends are calling your name!
Thanks b-one! Only had burnt ends at a BBQ joint. And now I don't go to BBQ joints anymore, so I guess I'll have to make them myself!
 
Thanks b-one! Only had burnt ends at a BBQ joint. And now I don't go to BBQ joints anymore, so I guess I'll have to make them myself!

We don't go out much either, they usally mess something up anyways, and I can handle that myself!:biggrin:
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky