Thread: Sausage and Smoke Cooking

Success! cooked a little too long, but a good learning experience and will hopefully do better with what I've learned. First ribs I've done on this new smoker, I'd say I did pretty good.

I also went to long.

I went by the clock as this was my first time doing ribs and I could have easily done it in 5 hours or less instead of 6.

Edible but not the best.

Originally Posted by 32t

I also went to long.

I went by the clock as this was my first time doing ribs and I could have easily done it in 5 hours or less instead of 6.

Edible but not the best.

Yours look almost identical to mine. nothing a little sauce cant fix, am I right!!?

Beautiful pork ribs Andrew and Tim-look at that smoke ring! And too long with ribs just makes them more tender; some of us like that-just sayin.'

So I separated the flat and point on my brisket at around 1 pm after they had been stewing in their own juices for a good 12 hours; I may cook them separately next time as they're so hard to get done at the same time. I froze a couple of sections for my upcoming fishing trip with my crew, and took the point to my Mom's for a final dinner before putting my son on a plane Monday for his new job in Japan. It was hands down the best brisket I've ever smoked, and my bark experiment really worked and made a delicious crust with just the right kiss of hickory smoke! The slices just totally lay limp over the knife and fell apart-delicious.

Thanks for all the advice on fundamentals, gentlemen-Happy Smoking!

A little sauce can cover many things up!

Next time I am either going to shorten the times and or lower the temps.

I ran these at 250'f by the gauge on the door but I know it is warmer than what that reads.

Maybe I should go at 225'f

Originally Posted by ScoutHikerDad

Beautiful pork ribs Andrew and Tim-look at that smoke ring! And too long with ribs just makes them more tender; some of us like that-just sayin.'

So I separated the flat and point on my brisket at around 1 pm after they had been stewing in their own juices for a good 12 hours; I may cook them separately next time as they're so hard to get done at the same time. I froze a couple of sections for my upcoming fishing trip with my crew, and took the point to my Mom's for a final dinner before putting my son on a plane Monday for his new job in Japan. It was hands down the best brisket I've ever smoked, and my bark experiment really worked and made a delicious crust with just the right kiss of hickory smoke! The slices just totally lay limp over the knife and fell apart-delicious.

Thanks for all the advice on fundamentals, gentlemen-Happy Smoking!

That looks awesome!! I hope my first brisket is close to this.

Delicious meals men!
Great smoke penetration, I can almost taste it.
Doing up a couple steaks tomorrow!

Originally Posted by HARRYWALLY

That looks awesome!! I hope my first brisket is close to this.

Andrew-Just get one and go for broke; these guys will talk you through it. I have found that the most important thing with briskets is not to panic 10 hours in when your meat feels like a leather boot sole, and you think you've ruined it. Walk away, start probing when it's close as you approach 200F-the point will likely get there much faster. Then when you take it off, like Dave says, let it stew in foil in a cooler or a warming oven for awhile-I put a cup of hot beef broth over mine before sealing up the foil, and mostly just forgot about it all day while doing other things.

If you can cook chicken and pork, you can cook a brisket-they're intimidating the 1st couple of times until you nail one or two and everyone starts begging for more! Please post your 1st brisket cook!

Originally Posted by 32t

A little sauce can cover many things up!

Next time I am either going to shorten the times and or lower the temps.

I ran these at 250'f by the gauge on the door but I know it is warmer than what that reads.

Maybe I should go at 225'f

Yup, same here. Next time I'm going to try 2-2-1 at 250. Can always eliminate that last hour from the cook if things are going well at the end of the wrap.

Originally Posted by ScoutHikerDad

Andrew-Just get one and go for broke; these guys will talk you through it. I have found that the most important thing with briskets is not to panic 10 hours in when your meat feels like a leather boot sole, and you think you've ruined it. Walk away, start probing when it's close as you approach 200F-the point will likely get there much faster. Then when you take it off, like Dave says, let it stew in foil in a cooler or a warming oven for awhile-I put a cup of hot beef broth over mine before sealing up the foil, and mostly just forgot about it all day while doing other things.

If you can cook chicken and pork, you can cook a brisket-they're intimidating the 1st couple of times until you nail one or two and everyone starts begging for more! Please post your 1st brisket cook!

I snapped this photo of a 18.5lbs brisket at Costco when I picked up my ribs. I've heard that Costco Brisket is suppose to be pretty good. I was a bit shocked by the price initially, but then came to the realisation on how much meat is there. Those things are huge, and a bit intimidating. Like the first time I walked into the senior boys football dressing room. Nah mean!???


Edit: By the way, this was the ONLY one there.