Easter Brisket and Ribs

Discussion in 'Beef' started by fester, Apr 11, 2012.

  1. fester

    fester Smoke Blower

    I decided to make a brisket and ribs for Easter this year. I have smoked a few briskets before but this is the first one in a pan.

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    First I trimmed and put on mustard and rub.

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    Then wrapped and let it sit in the fridge overnight.

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    Here are the 3 racks I St. Louis cut and and also into the fridge.

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    Then at 3am the brisket is put in a pan fat side down and into the Smoke Vault At 225.

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    Then at 10am the ribs are on. I have been spraying the brisket with apple juice from time to time and will do the same to the ribs.

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    The brisket is pulled at 165 and wrapped with with foil and put back in the smoker.

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    I pulled brisket at 187 and into ice chest covered with towels for about 2 hours.

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    separated the point from the flat.

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    Then sliced

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     I removed the ribs from smoker after 5hrs and also sat in the cooler for about an hour. Here is one with a clean to the bone bite out of it.

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    And my plate.

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    The brisket took about 13.5 hrs. I probably reduced my smoke time by removing from the fridge at 10pm and let it sit on the counter till it went in the smoker. I liked using the pan it really helped keep the mess down in the smoker. Thanks for checking out my smoke.
     
  2. Awesome!!!! Great job!
     
  3. Looks yummy... [​IMG]
     
  4. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    you made me hungry
     
  5. Great job!
     

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