stevez wrote:[size=85]it weighed in at 18.75 lbs

Jumping Jehosaphat, that is one big daddy brisket!

Well, as long as we're showing our meat off...



Smoked today, ready to be steamed tomorrow, pastrami.

Mike G wrote:Smoked today, ready to be steamed tomorrow, pastrami.

I hope someone is bringing rye bread!

Someone is bringing Kaufman's rye bread, no less. And Batampte or whatever it is mustard.

nice steve, and mike,

about 1.5 hours into my smoke, about to crack open some beer and tequila. Also probably going to throw some crab legs on the smoker for a snack in a couple hours.

2:00 1lb smoked snow crab snack was excellent. Pretty easy smoke, maybe a couple 1 hour naps mixed in.

At the 10 hour mark the butts were both @ 180, need another 15 degrees before they get foiled, toweled, and thrown in the cooler for the ride down. Hoping these will be good.

Here's the finished brisket from the picnic.

2 a.m. Sunday, with a little snack for the cook:



my snack @ 2:30 a.m., the smoked crab in the shell was awesome.:




pre foil for the drive down, 12 hours on the dot for these 2 butts:



out of the foil and the cooler, ready to pull:



bone slid right out:



thanks for looking, and I am happy everyone I talked to liked the 3rd and 4th butts I have ever done.

jimswside wrote:thanks for looking, and I am happy everyone I talked to liked the 3rd and 4th butts I have ever done.

They were great -- nice flavor and really good bark. I guess all your experience smoking meat in general is paying off.

=R=

ronnie_suburban wrote:They were great -- nice flavor and really good bark. I guess all your experience smoking meat in general is paying off.

thanks Ronnie, I appreciate that. BBQ has kind of been my obsession this summer & have learned alot from pratice and other sources(Low and Slow, etc).

Im no expert on smoking a brisket but a few weeks ago I gave it my 2nd go around at it. I was happy with the results, it was like a win in the 1st week of the NFL season, you'll take it and like the results but know there's room for improvement. I rubbed it with a homemade rub and used Jim Goode's BBQ Mop which consisted of butter and bacon-not bad-among other things.


Followed Saveur's advice of wrapping it up in foil and pouring a beer in it for the last hour




Served with beans and German potato salad


I love a Texas brisket sandwich...served with sliced pickles and onions on a cheap bun and maybe with some BBQ sauce if that's your style.

Da Beef wrote:

Followed Saveur's advice of wrapping it up in foil and pouring a beer in it for the last hour




Served with beans and German potato salad


I love a Texas brisket sandwich...served with sliced pickles and onions on a cheap bun and maybe with some BBQ sauce if that's your style.

nice looking brisket there, I gotta try doing one of those someday.

looks outstanding.....!

Da Beef wrote:Im no expert on smoking a brisket but a few weeks ago I gave it my 2nd go around at it. I was happy with the results, it was like a win in the 1st week of the NFL season, you'll take it and like the results but know there's room for improvement. I rubbed it with a homemade rub and used Jim Goode's BBQ Mop which consisted of butter and bacon-not bad-among other things.

I love a Texas brisket sandwich...served with sliced pickles and onions on a cheap bun and maybe with some BBQ sauce if that's your style.

You got a nice looking bark on that brisket, now thats Da Beef

Ordered my fresh, local pork from the butcher shop yesterday. Doing a 5# bone in butt, a rack of spares, and the tips I trim off the spares for the games on Sunday. My NFL opening day all day event..

Saturday will be a brined chicken of some sort, might do that indirect on the Weber kettle.

jimswside wrote:Saturday will be a brined chicken of some sort, might do that indirect on the Weber kettle.

I've been wearing out G Wiv's buttermilk brined wing recipe lately. My final twist has been to go easier on the post-rinse rub, opting instead to spin half of them in some more hot sauce, the other half in a teryaki reduction and finish with a nice quick char on the hot side of the kettle.

edit to apologize for hijacking the "smoke" thread - forgot where I was

DeathByOrca wrote:
I've been wearing out G Wiv's buttermilk brined wing recipe lately. My final twist has been to go easier on the post-rinse rub, opting instead to spin half of them in some more hot sauce, the other half in a teryaki reduction and finish with a nice quick char on the hot side of the kettle.

edit to apologize for hijacking the "smoke" thread - forgot where I was

that buttermilk brined chix recipe is excellent, I had some last weekend, and may have to do it again Saturday.

abf005 wrote:

Da Beef wrote:Im no expert on smoking a brisket but a few weeks ago I gave it my 2nd go around at it. I was happy with the results, it was like a win in the 1st week of the NFL season, you'll take it and like the results but know there's room for improvement. I rubbed it with a homemade rub and used Jim Goode's BBQ Mop which consisted of butter and bacon-not bad-among other things.

I love a Texas brisket sandwich...served with sliced pickles and onions on a cheap bun and maybe with some BBQ sauce if that's your style.

You got a nice looking bark on that brisket, now thats Da Beef

ditto!..looks really good..especially for a 2nd attempt..
myself im filling up the Backwoods this weekend ..picked up a case of Excel pork butts at RD for 88 cents a pound

I hope that the people you cook for understand that they are getting the best of the best! I am capable of doing my own "smoke", but am still looking for someone to do it for me!

this is one reason we choose to cook our own BBQ.....good chance of ending up with something like this if we didnt

Baby Back Ribs like Applebee's®
Serves: 2-4
Prep. Time: 1:15

3 lbs. pork baby back ribs - cut in 2-4 sections
1 cup ketchup
1/4 cup apple cider vinegar
3 Tbls. dark brown sugar
3 Tbls. Worcestershire sauce
1 tsp. liquid smoke (see Notes below)
1/2 tsp. salt

-Place ribs in a large pot and fill pot with enough water to cover ribs.
-Bring water to a boil, reduce heat, cover and simmer for 1 hour, or until ribs are fork tender.
-While ribs are boiling, combine remaining ingredients in a medium saucepan and bring to a boil.
-Reduce heat and simmer, uncovered, stirring often, for 30 minutes, or until slightly thickened.
-Place boiled ribs, meat side down, on a broiler pan.
-Brush with half the sauce mixture and broil 4"-5" from heat for 6-7 minutes.
-Turn ribs over, brush with remaining sauce, and broil additional 6-7 minutes, or until edges are slightly charred

Head's Red BBQ wrote:Baby Back Ribs like Applebee's®

This recipe belongs in the Opaque Jello thread.

7# rack of fresh spares for tomorrows lunch.

untrimmed:


trimmed:

rib tips, and buttermilk brined chix on right now. Peavy on the mound, cold beer in hand. Life is good.

Also injected pork butt in the fridge rubbed and ready for 6:00 a.m. tomorrow. Spares will go on @ 8:00 a.m.

knocked out a couple whole chickens I cut up into 10 peices each brined in buttermilk for 8 hours on Saturday. Cheated, and used the precut slaw mix, but made the dressing from scratch, really nice slaw.




"taco" with brined chix, melinda's, smoked jalapeno, and slaw:

my 5th pork butt, and I am getting the hang of it. Nice fresh 5# butt, injected with marinade for 12 hours, a rub of yellow mustard, and dry rub.. then smoked for 10 hours using hickory. When done(195 degrees), tossed in some foil with a tbsp or 2 of apple juice for 3 hours in a cooler. Pulled really easily, and tasted great.

Also some spares I marinated in some of the injection for two hours, then rubbed, and smoked using hickory for about 6 hours, while resting I applied a light glaze of hoisin & Open Pit. The leftovers will make a good spare rib fried rice

That really looks good Jim! Nice color and wow, does that pulled meat look tender and juicy!

LikestoEatout wrote:That really looks good Jim! Nice color and wow, does that pulled meat look tender and juicy!

thanks,

I am having another pulled pork sandwich just like that one for dinner when I get home.

I am not going to do any bbq this upcoming weekend( dim sum @ Shui Wah, and dinner tbd. on Saturday, and fried chicken and waffles for Sunday dinner), so I am going to save/freeze a couple cups of the pork for some pulled pork nachos for Sundays football games.

jimswsproles wrote: I am not going to do any bbq this upcoming weekend

What prompted this - Did you get your bell rung on 4th down by Ray Lewis yesterday?

Pics look fantastic - nicely done Jim!

DeathByOrca wrote:
What prompted this - Did you get your bell rung on 4th down by Ray Lewis yesterday?

Pics look fantastic - nicely done Jim!

thanks..

Ray Lewis is my guy, that was a great game yesterday between the Ravens and the Chargers, glad I watched it.

I just wont have time between being gone in Chicago all day on Saturday(chinatown, zoo, etc.), and the wife wanting waffles and fried chicken Sunday. I am at least saving some of the pulled pork for some nachos for the upcoming Sunday's Raven's game so I can have something bbq'd.

What?! No Jim BBQ adventures this weekend!!! Maybe you will take photos of your Chinatown meal and share.