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  1. geauxin to cook

    Labor Day Weekend Butts

    The St Louis style ribs are already trimmed and ready to go. They are just the spare ribs with everything trimmed. After they are done you just put on the KC/honey sauce and and then cut into individual rib pieces. I did the 2 1/2, 2 1/2, 1 method. After two and a half hours unwrapped and then...
  2. geauxin to cook

    Labor Day Weekend Butts

    The butt turned out great. Lots of flavor and I did add the soy sauce. When I wrapped in foil I put it in an aluminum pan to carry to the smoker. I just put the pan and all in and opened the vents a little and let it go. I took it off at 169 to foil. When I put it back on around 7 it was at 165...
  3. geauxin to cook

    Labor Day Weekend Butts

    The soy sauce is for basically the same reason as the foil and heck, even the Weber Smokey Mountain for that matter. I have friends from Hawaii and last year was lucky enough to be able to travel with them to their family reunion in Kahuku. We did a kalua pig while there. I have done many before...
  4. geauxin to cook

    Labor Day Weekend Butts

    Thanks, I wound up using Louisiana Fish Fry's cajun seasoning and kosher salt. I was looking online at different rubs, but the cajun seasoning (orange container) has salt, spices, red pepper, garlic, and paprika. The same ingredients as the rubs I had read about and it is already mixed and ready...
  5. geauxin to cook

    Labor Day Weekend Butts

    I'm about to throw a small one on the WSM. What seasonings did you use?
  6. geauxin to cook

    Doing first overnighter and first brisket tomorrow - advice appreciated - adding pictures

    Yes, the point hit 201 and I put more foil on it and put in the microwave with the flat to let them rest. I put a pan under the brisket during smoking to catch all the juices from the brisket. Do I just dip the meat in this or is there some special way to make au jus sauce???
  7. geauxin to cook

    Doing first overnighter and first brisket tomorrow - advice appreciated - adding pictures

    I separated them when the flat was at 185. I foiled the flat and put in the microwave. I foiled the point and put it back on the smoker.
  8. geauxin to cook

    Doing first overnighter and first brisket tomorrow - advice appreciated - adding pictures

    Here's what it looks like right now. Smells pretty darn good too. I used an insta-read thermometer and it went right in with little or no resistance. I was surprised because this thing was close to 16 pounds and it cooked to where it is now in 13 hours. It was 7:30 central when I got up and the...
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  12. geauxin to cook

    Doing first overnighter and first brisket tomorrow - advice appreciated - adding pictures

    It was holding steady at 232 from 7 to 11 last night so I went to bed. When I woke up this morning the smoker had gotten down to 217 and the internal temperature of the brisket is at 183 measured at the flat. I opened a vent slightly and the smoker is up to 226. Should I take it off now and...
  13. geauxin to cook

    Doing first overnighter and first brisket tomorrow - advice appreciated - adding pictures

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  18. geauxin to cook

    Doing first overnighter and first brisket tomorrow - advice appreciated - adding pictures

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