BigPhil76 Posted March 29, 2014 Report Share Posted March 29, 2014 Looks like you have it headed your way. Good Luck on the finish. With regards to temperatures.. an offset smoker(firebox on the side) makes it much easier to control the temperature IMO. Link to comment Share on other sites More sharing options...
Massiah Posted March 29, 2014 Report Share Posted March 29, 2014 Remove membrane, slap on dry rub and let sit in fridge for 24hrs. if possible. If not it's O.K., low and slow @ 250 3-5 hrs. depends to your liking. If youy like BBQ Sauce put it on ribs and put directly to grill for about 5 minutes. Link to comment Share on other sites More sharing options...
SFlonghorngirl Posted March 30, 2014 Author Report Share Posted March 30, 2014 Finished pics of brisket and ribs. I'm satisfied with the brisket for this being my first attempt. I definitely could do much better. I could use more training of managing temperature of firebox and also my brother was super hungry so I had to cut the brisket sooner than I wanted to. I was planning on letting brisket set for an hour, but had to cut after 15 minutes from smoker. I was very pleased with the ribs. Fall of the bones tender! Thanks to Joeywa for being a mentor and suggestions from everyone. Next week, I'm smoking chicken and salmon. [ATTACH]795[/ATTACH] [ATTACH]796[/ATTACH] [ATTACH]797[/ATTACH] Link to comment Share on other sites More sharing options...
Sirhornsalot Posted March 30, 2014 Report Share Posted March 30, 2014 Jeff do you de-membrane either cut before smoking? I was about to say, someone needs to give SFLG a heads up on the removal of the membrane prior to cooking/smoking. This needs to be done and most don't know they need to. Link to comment Share on other sites More sharing options...
Moderator joeywa Posted March 30, 2014 Moderator Report Share Posted March 30, 2014 Nice job! Looks like you're a natural! Hope everyone enjoyed them. Link to comment Share on other sites More sharing options...
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