First brisket and fatties, and trusty ol' ribs for tomorrow

Discussion in 'General Discussion' started by warsmokeeagle, Jul 3, 2013.

  1. warsmokeeagle

    warsmokeeagle Fire Starter

    I'm starting my first brisket tonight around midnight.  Rubbed it down with mustard and some Stubbs beef rub a few hours ago.  Didn't have enough time to research and/or buy any other rubs, so I hope it turns out well.  I also rolled up a couple of fatties.  Never tried them before, but I've got one wrapped with bacon and stuffed with cheddar and the other stuffed with green peppers, onions and mozzarella.  We'll see how they turn out.  I've only got so many thermometers.  How long should the fatties take at around 225?  Three hours?  I'll get some pictures up as it all goes. 

    (I wasn't sure where to post this since I've got so many different meats)
     
  2. warsmokeeagle

    warsmokeeagle Fire Starter

    rubbed down and ready to go
     
  3. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Waiting for some Q-view...[​IMG].

     Mike
     
  4. warsmokeeagle

    warsmokeeagle Fire Starter

    Six hours in. I haven't bothered with checking the IT since it's been raining all night. No need to chance ruining another thermometer. I'll put the ribs on around noon today.
     
  5. warsmokeeagle

    warsmokeeagle Fire Starter

    It's been on 10 hours now, and it's up to 163. Should be ready to pull off by 4, right? It's an 8 pounder, by the way.
     
  6. warsmokeeagle

    warsmokeeagle Fire Starter

    12 hours now for the brisket, and I just got the ribs on.
     
  7. warsmokeeagle

    warsmokeeagle Fire Starter

    And here it all is. Thought the brisket was a little dry. Maybe because I didn't foil it? I'll have to try it again sometime. [​IMG]
     
  8. warsmokeeagle

    warsmokeeagle Fire Starter

     
  9. warsmokeeagle

    warsmokeeagle Fire Starter

     
  10. webowabo

    webowabo Master of the Pit

    What was the IT temp when you pulled it out of the smoker?
    When you say foil it... do you mean during the smoke or after to let it rest and retain its juices?
     
  11. warsmokeeagle

    warsmokeeagle Fire Starter

    I didn't check the temp right before I pulled it out of the smoker. It was 179 an hour before. I figured it might have hit 185. I was referring to wrapping it in foil for a couple of hours in the smoke. I didn't wrap it until I put it in a cooler for about an hour. Very tender and tasted good, but it was dry.
     
    Last edited: Jul 4, 2013
  12. webowabo

    webowabo Master of the Pit

    Well I do wrap mine during and after for sure... I would think if it was tender it got up to a high enough temp. Next time you do one.. try it and see. Someone more experienced than me might offer some more advice? The fatties look good too.
    Mike
     

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