Today's Smoke

Discussion in 'Beef' started by abomb, Aug 15, 2010.

  1. Good Morning,

    It's been a while since I have posted and I have been missing this site so I decided to share what I am smoking today.  I have a 12# Briskett (my 1st full Briskett to smoke), 3 rack's of baby back's, 1 breakfast Fatty (1st Fatty), about 12 abt's for the wife and I tonight, smoked baked beans and thinkin about doing smoked potatoes (not sure yet).  I am basically cooking for the freezer because school is starting ,for my wife and I, and having some ribs and briskett in the freezer makes for good quick dinners.  QVIEW below and more to come throughout the day.

     Here we have all the ingredients for the day!

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    1st Brisket a 12#er

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     Hoping that I trimmed this right?  Can someone please advise and let me know if I seperated the point from the flat correctly or how I can improve the trim?

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     Seasoned and ready for the smoker!

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    1st Bacon Weave for my 1st fatty

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    Fatty Fixins - Eggs, Potatoes, Onions, Mushorooms, and will add some Kraft Aged Wisconsin Sharp Cheddar.

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    The BIG DADDY FATTY!

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     Threw the fatty in and the Brisket had already been going for a couple hours.  How's it look?

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  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks like it is going to be a happy day at your house for sure
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great from here ![​IMG]

    Bearcarver
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    Everything looks fabulous from here. Now I always leave alot of the fat on my briskets but that's me. You really did one fine job on that fattie too and a nice weave to.  Now you and yours will enjoy this smoke I'm sure. I'll check back in later.
     
    Last edited: Aug 15, 2010
  5. old poi dog

    old poi dog Master of the Pit OTBS Member

    Looks great from out here too!  [​IMG]
     
  6. Thanks everyone. I will keep posting updates. 
     
  7. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks like a great start
     
  8. UPDATE!!!!

    1.) Breakfast Fatty complete.  It was amazing!!! The wife loved it and she doens't even like sausage.

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    Below are the three racks of baby back ribs I am doing today.  I started to put the mustard on and forgot to take pics. 

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    I started with a base coat of mustard and used my modified "Jeff's Naked Rib Rub".  I use his recipe and modify to taste. Can't go wrong with it.

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    Brisket after 6 hours of cooking.

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    Ribs goin on and briskett at 7 hours.

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  9. old poi dog

    old poi dog Master of the Pit OTBS Member

    Ribs going to end same time as brisket?  Looking forward to the final Q's.  So far looks like you're having fun an a nice Sunday afternoon.
     
  10. Yeah, that's the plan.  I am hoping it turns out that way.  I am about to throw on a dozen ABT's and getting ready to make my sauce.  It's a beautiful day in Broken Arrow Ok. Perfect amout of wind to make a 95degree nice. See you at the final Q!
     
  11. raptor700

    raptor700 Master of the Pit OTBS Member

    Those Briskies should be about done? Can't wait to see them sliced   [​IMG]
     

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