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One CRAZY Sunday... if I sat down for 10 minutes between 7 am and 7 pm it was alot!

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    One CRAZY Sunday... if I sat down for 10 minutes between 7 am and 7 pm it was alot!

    So we were originally going to do brunch with some friends to celebrate a birthday. A friend's wife was the honoree, but they now live down in D.C. and were coming up. The husband asked very politely (with the option to say "no") if I'd be willing to do some bbq for the event rather than the brunch owing to certain other events that were going on between noon and four pm. My wife asks me, and as I've been itching to do another brisket... well I said sure! The fellow (Dave) would like brisket and ribs... as a few in our party (I was expecting a large turnout) do not eat red meat, chicken was suggested. I opted to do that on the weber (grilled, w/hickory chunks). No problem. Dave bought the packer LONG DISTANCE and I picked it up. He asks me, how big? I say: oh 13-15 lbs. It was 15.8 lbs! It was from a full service butcher shop near where I worked... it cost a fortune! Trimmed it up Saturday PM, dry brined.. sat it in the fridge uncovered. Dave and his wife came by with stuff for the party (not a surprise one, thank goodness) as Dave said he'd supply nearly everything. I sprung for the ribs... it was the least I could do. And he brought by a bottle of Balvenie doublewood so I made out in the bargain! They brought enough stuff for an army and we had enough for 20... there were going to be 9 people total! Needless to say there were leftovers Dave and his wife just could not take home!

    The gathering was to begin around 4, dinner would be at 6:30. I fire up the barrel at 8:30... (dry brined the brisket for 12-14 hours), not to mention a storm front was moving through on Sunday morning in these parts... on Saturday, the boss and I went to a local dollar store and picked up a popup 12x12 tent, which I anchored down with rope to two cinder blocks after the wind lifted it 6-12 inches Sunday morning! The brisket went in at 9:05 am, and the PBC eventually settled down to 250 F for most of the day. The rain came thru for about an hour, with lots of wind around 10 am and I'm sure as heck-by glad I got that tent!!! I decided against my instincts to add the ribs later on. Three racks, I figured wouldn't be too bad. Around 2:40 pm with the barrell humming at 250 I added the racks. The temp tanked to 240 or therabouts... and I struggled to keep the temp up. In fact I had the lid cracked for most of the next three hours... with the temp never getting higher than 245 F. It was a trying day... and here are some of the results:

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    Last edited by JPP; September 13, 2016, 06:20 PM. Reason: forgot a photo

    #2
    Wow, looks amazing! How did it all taste?

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    • JPP
      JPP commented
      Editing a comment
      It was splendid... as I'm sure yours was. I used a 50/50 mix of Meathead's BBBR and Stubbs beef rub. No cayenne in the BBBR. The boss didn't like the bite of it when including the cayenne.

    #3
    Gorgeous ribs and brisket. I'd call it a home run!

    Comment


    • JPP
      JPP commented
      Editing a comment
      I was exhausted at the end of the day but it was definitely worth the toil. With my new pop-up tent I can cook thru a rainstorm with impunity now too... so long as I anchor the thing down with the cinderblocks!

    • fuzzydaddy
      fuzzydaddy commented
      Editing a comment
      I've got to get a pop-up tent. All too often I get a deluge in the middle of a cook.

    • JPP
      JPP commented
      Editing a comment
      It came in handy for sure! Not to mention it'll provide some appreciated shade while cooking during July/August.

    #4
    Beautiful!

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      #5
      That's a pretty brisket!

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        #6
        Those look great.

        Comment


          #7
          The neat thing is, you got to bask in the glow of your friends. Then, bask in the glow of Pittsville. A job well done!

          Comment


          • JPP
            JPP commented
            Editing a comment
            I actually got a round of applause!

          #8
          Ain't it great when everything works out just fine.👍 Good looking brisket with a pretty smoke ring.👌

          Comment


          • JPP
            JPP commented
            Editing a comment
            It is, indeed!

          #9
          I double hooked the pa let of course, but when I hung it, I heard this sickening sizzle as the end of the flat made contact with the burning charcoal! So I took it out and re set the hooks a few inches further in... No harm as it turns out. Dave LOVES the end of the flat... He ate the bottom three inches! I imagine that with the lid cracked for so long is why the ribs were a lot darker at the left end (which was closest to the coals).

          Added: So in case anyone is interested... original weight of the packer was 15.78 lbs. There were approximately 3 lbs of trimming of fat bringing it down to 12.6 lbs or so. I hung the brisket at 9:05 am, brought it to 165 and wrapped at 4-4:30 pm. Took it off and rested it from 5:45 to 6:40 or thereabouts.
          Last edited by JPP; September 13, 2016, 06:34 PM.

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