Smoked my second Brisket and 3 racks of St Louis spare ribs today. Brisket was 15.30lbs trimmed to 10ish pounds it was a prime from Costco. Ribs were from Costco also.
3hrs in and had to prop it up to stop pooling . Also had to tent the point as I smoked on the top rack and it was getting a bit hot.
5hrs in and the ribs went on. A lot going on for me on this smoke.
Wrapping at 170. Was planning to not wrap but hit a good stall even though my temp was hot. Worked out good for me.
A little snack from the ribs. It was tasty!!
Ribs done. Unwrapped and on for 4hours. Sorry but no pics of individual rib pics!! Hahaha!!
Brisket finished. Went to 214 on smoker then held for 2hrs in oven. Probing till tender took longer than I thought it would. I was running temps from 275 to 350. Thought it would be done sooner but ended up taking 11hrs.
Ribs were great but it was all about the brisket for me today. I am very happy how it turned out. Flat was super tender and juicy. Point was a bit overcooked. Sliced ok but could also be shredded if wanted too. Learned a lot how my smoker runs since my last Brisket and had great temp control today. Hope everyone is having a great weekend and smoking up some good grinds!!
Again many thanks to this site for all the info. I have read so many posts about Brisket cooks that even though this was only my second one I feel like I have a wealth of knowledge to draw from already!!
Aloha,
Sean
3hrs in and had to prop it up to stop pooling . Also had to tent the point as I smoked on the top rack and it was getting a bit hot.
5hrs in and the ribs went on. A lot going on for me on this smoke.
Wrapping at 170. Was planning to not wrap but hit a good stall even though my temp was hot. Worked out good for me.
A little snack from the ribs. It was tasty!!
Ribs done. Unwrapped and on for 4hours. Sorry but no pics of individual rib pics!! Hahaha!!
Brisket finished. Went to 214 on smoker then held for 2hrs in oven. Probing till tender took longer than I thought it would. I was running temps from 275 to 350. Thought it would be done sooner but ended up taking 11hrs.
Ribs were great but it was all about the brisket for me today. I am very happy how it turned out. Flat was super tender and juicy. Point was a bit overcooked. Sliced ok but could also be shredded if wanted too. Learned a lot how my smoker runs since my last Brisket and had great temp control today. Hope everyone is having a great weekend and smoking up some good grinds!!
Again many thanks to this site for all the info. I have read so many posts about Brisket cooks that even though this was only my second one I feel like I have a wealth of knowledge to draw from already!!
Aloha,
Sean
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