Saturday smoke...Brisket,Ribs and Chicken

Discussion in 'General Discussion' started by hardcookin, Aug 12, 2017.

  1. hardcookin

    hardcookin Master of the Pit

    The 15lb brisket packer went on at 0600 hrs. It is currently wrapped in butcher paper.



    The ribs just went on....plow boys rub on the left, John Henry's summer peach rub on the right - my favorite



    Will keep updating - chicken on next.
     
  2. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Wow! 😎
     
  3. Looks like so far so good.
     
  4. hardcookin

    hardcookin Master of the Pit

    Brisket ready to rest



    Some chicken thighs just went on.

     
  5. hardcookin

    hardcookin Master of the Pit

    Ribs smoked and pulled 195, wrapped and resting. I smoked them nakid

     
  6. b-one

    b-one Smoking Guru OTBS Member

    Everything is looking great,I need to get some of that JH rub still.
     
  7. hardcookin

    hardcookin Master of the Pit

    I got some burnt ends going



    Chicken thighs is 160...
     
  8. hardcookin

    hardcookin Master of the Pit

    b-one I really like that rub, I always do 1 rack with that rub.
     
  9. hardcookin

    hardcookin Master of the Pit

    Chicken thighs done...Not a good picture but getting serve thunder storm.

     
  10. b-one

    b-one Smoking Guru OTBS Member

    I'm hoping there's a plated shot with all this coming up.
     
  11. hardcookin

    hardcookin Master of the Pit

    Brisket was tender & moist.
    [​IMG]

    b-one as close of a shot that I could get.
    [​IMG]

    Brisket
    Burnt ends
    Ribs
    Chicken thighs
    Mac & Cheese
    Corn on cob
    Water melon
     
  12. b-one

    b-one Smoking Guru OTBS Member

    Tasty looking plate!
     
  13. ososmokeshack

    ososmokeshack Smoke Blower

    Looks great!
     
  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That is some good looking Q there Buddy!

    Point for sure!

    Congrats on making the carousel!

    Al
     
  15. griz400

    griz400 Master of the Pit

    Very nice bbq ....[​IMG]
     
  16. hardcookin

    hardcookin Master of the Pit

    Thank You everyone for the comments and the points. With the big thunder storms coming thru, things kind of got a little hectic.
    The brisket really turned out good, probably one of my better briskets. I will say that you just need to have patience with brisket.
    The brisket was smoked at about 266 using hickory. It was just the temp the smoker seemed to settle in at.

    I smoked all that solo and it kept me moving.
    Chicken as of late I have been smoking that @ 325, skin down with no sauce and it has been coming out pretty good. I have just been doing a lot of experimenting with chicken lately....brine,no brine,sauce and with no sauce. Temps - 275 to 325. I like 325 better for chicken.

    Al thanks for the carousel shot! Always good to make that.
     
  17. cornman

    cornman Smoke Blower

    Yum!!!
     
  18. chopsaw

    chopsaw Smoking Fanatic SMF Premier Member

    All looks good . Have you tried brine curing chicken ? I've been doing legs , thighs and wings .  Give it a try if you all ready have not . 
     
  19. hardcookin

    hardcookin Master of the Pit

    Have never tried that, will have to check into it.
     
  20. uncle eddie

    uncle eddie Smoking Fanatic SMF Premier Member

    Just wow!  Points for sure!

    Ed
     

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