Used this much pellets for a startup and 6 hr smoke at 225*F:
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After
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And then there was the clean up
The drip pan didn't catch everything. My fault as I didn't keep the meat completely on the drip pan. This was after a startup and 6 hr smoxe at 225*F
So I vacuumed out all I could and then wiped the oily sections out with paper towels.
I had lined the drip pan with foil which really facilitated clean up considerably. I just removed the foil with the dripping and washed with a soapy sponge.
Then I just reassembled, covered, and moved some things around on the deck and it is stored.
I think I will get another umbrella and overlap the two and it will be a great cover over the grill and smoker when cooking.Attached FilesComment
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Little brisket choice flat and a couple of racks of beef ribs. BBBR with a lil bit of coffee grounds mixed in for the rub. Nothing fancy, but super delicious. Cooked with the smokenator on a weber 22, crutched the flat at 180, pulled off at 203, held in the oven in triple foil for an hour.Comment
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Beautimous!Comment
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Eye of Chuck with Granny's Texas Beans, Cole Slaw with Stuffed Mushrooms and Stuffed Giant Jalapeno's on the side.Comment
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Looking totally awesome, flavorsavor and wild bill! I've got a pork butt for pulled pork, a butt for a pork roars (trying henrik's pork rest), so e hot and sweet sausages and 2 rib racks, one with my rub and one with MMD so I can do a side by side comparison. Good eats, sometime tonight (I'm hoping)!Comment
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Life is good.
Started out sitting out in the front yard with my dog and my new Weber & Smokenator. It was 73 degrees at 12:00.
Pastrami was being smoked and I was watching the Eagles/Jaguars on my iPad.
(Pastrami after 10-day brine & 5-day dry rub)
​Weber mostly settled down (though I have some practicing and calibrating to do). Moved inside to the big screen. The Eagles won. My fantasy football team is doing well. And the pastrami is currently at 181.
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This weekend, 2 Choice briskets, HOF and HOP separated, and 2 racks of full spares, and some chicken. All per AmazingRibs.com instructions.- Dry Brined the Briskets for 12 hours. Oiled and rubbed with BBBR (I added just a little salt to the BBBR, since I dry brined.
- I have a 22.5 WSM, and I used the Fuse Method, 4 hunks of Oak and a few smaller pieces mixed in.
- Cooked at about 225 for 6 hours, to 165, then crutched with some apple juice for 2 hours.
- When I pulled, The Flats were a little overcooked (210).
- And The Points could have used some more time without the crutch to render out a little more fat.
- Let them rest in the cooler for about 2 hours.
- All were tender. The flats were a little dryer than preferred.
- I put them back on the cooker at 260 for about 30 minutes before I cut. Not long or hot enough to really firm up the bark, but it may have helped.
- Taste was pretty good
- I did not get the "smoke" ring very deep. I'm still working on how to pull that off consistently. Any feedback on that is welcome.
The ribs full spares that were on sale a couple weeks ago, and I cooked 17 racks of them for the PTO meeting at an elementary school that I volunteer at last week. The 5th graders helped me oil and rub the ribs, part of the Leadership Training! I simply overlooked these two racks in my fridge, so I cooked 'em today.- Seemed like a lot of the juice was out of the ribs and in the plastic packaging.
- Cooked on the top shelf in a vertical rack.
- 22.5 WSM #2, Fuse method, with Cherry Chunks.
- Made the mistake of using some coals left over from yesterday - big mistake. Could not get it up to temp, so I added some more hot coals, spreading them all over the top of the unlit coals. Took a good 2 hours to get the cooker up to temp (was lingering about 205 for that first while).
- Cooked for 6 hours.
- They seemed blacker than I I often get, and like part of the rub washed off.
- Taste and tenderness was good.
- The Saints played today, so I'm mandated by PaulsTheRibList rules to cook Ribs, unless I'm traveling and unable to pull together a smoker whereever I am at.
- The Saints lost to the Dirty Birds, but I'm still a Loyal Fan.
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OK, I'm trying to figure out how to post pictures within the text? I just copied the pic and hit paste in the spot I wanted it. But it didn't work properly. What am I missing? -
Paul, this link here: http://pitmaster.amazingribs.com/for...e-posting-tips will walk you through it. It's located under Pit Boss' Welcome & Announcements channel on the main page.
Don't use the camera icon, it puts pics into a thumbnail size that you have to click, and then get popups that still aren't very big. Use the attachment icon on the upper-right of every comment box, next the the "A", it looks like a clipboard with a paper clip on it. The link above walks you through the details step by step with pictures.
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Trying to decide on this
or that, reverse seared Ribeye with Creamed spinach
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both and I will bring the wine
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Me too!! That looks great Ernest. You inspire me!!Comment
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Baby backs and I dont know yet.Comment
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May do some beef back ribs on the PBC (is there anything else to cook on??) tomorrow evening after work. Pick up after work, then throw on some salt and leftover BBBR from the brisket cook last weekend.
Finally got a little rain coming down.Comment
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It's fun cooking some BBQ. I'm making more friends all the time. This week, a friend is hosting a surprise party for her hubby's 30th Bday, and she asked me to man the grill. She was just asking me to cook burgers and dogs. But we are having none of that. Here's what we picked up today...
17 racks of St. Louis for 50+ adults. I def need to find out where to buy them fresh, not frozen. I'm getting up early Sunday morning to smoke them on a pair of 22.5" WSM's, serving at lunch. Doing Memphis Dust rub, Apple wood, 225 for 6 hours. No wet. I'll take some pic's and keep you informed.
I'm off to Houston tomorrow to bring one of my Princesses to the Ballet. And I'll spend my 2.5 hours hitting 2-3 BBQ joints to check out the joy.
UPDATE: Meat went on the 2 WSM's at 6 am. OK, you caught me, I wanted it on at 5 am, but I must have hit snooze on the alarm. It took me way to long to prep them last night. About half of them we still kind-of frozen. I went to Houston yesterday to bring my daughter and a friend to the Ballet, and I went on a little BBQ Hunt with the 3 hours I had. It was great! Great BBQ and made friends with one owner/pitmaster. We didn't get home until about 9, and I didn't get started with the rib prep until 11...finished at 1:30 with them all rubbed and back in the cooler outside by the smokers.
No worries. They are up to temp and doing the magic RIGHT NOW!Attached FilesLast edited by PaulstheRibList; September 14, 2014, 10:32 AM.Comment
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