Welcome!

**Finster** · March 25, 2023, 10:46 AM

Off and on rain here today.
No worries...a little improvising and it's game on....
first pic at o dark thirty putting up the canopy before the rain came..
Next pic, the canopy doing it's thing keeping the cooker dry

First course.. a double batch of chex mix. The kid was getting a little grumpy because we had been out for a while....lol.
One is taco flavor, the other is sweet bourbon.
On deck is the main event..
I'm trying something completely new for me...
On the left is a 2.5# tri tip with everything bagel seasoning. Cooking it brisket style.
On the right is a roughly 2 # corned beef point. Seasoned with a mixture of pepper/garlic/ground mustard/ coriander..
those are set to hit the smoker soon..
Also have some sausages that I will put on later..

More pictures to follow as things progress.

The meat getting comfy on the smoker..

Here we are at the turn...
Wrapped in butcher paper and on the back nine...

OMG…the tri tip turned out so good…
The everything bagel seasoning was kind of unremarkable, but it didnt matter. The meat tasted so smoky, and it was unbelievably moist and tender. I’m definitely doing this again…

**58limited** · March 25, 2023, 11:34 AM

OK, it begins. A face full of smoke and bright sunlight kinda made for a bad photo but here are: Click Akuashi beef ribs, bison back ribs, and Duroc pork ribs on the Oklahoma Joe Longhorn offset. All were dry brined with 50/50 Red Boat fish salt and Himalayan pink salt then seasoned with garlic and onion powder, paprika, and black pepper. I'll be spritzing with my secret Shiner Bock spritz made with equal amounts of water, apple cider vinegar, and Shiner Bock. Don't tell anyone, its a secret.

**Panhead John** · March 25, 2023, 11:37 AM

Wanted to get my rub on for a few hours before hittin the Bronco….

NOTE TO SELF: Do not pat salt and pepper rub onto meat using hand with freshly cut finger.

**Panhead John** · March 25, 2023, 01:49 PM

And here we go! The ribs were just barely touching the diffuser plate, I had to hook on the 4th bone to get em up high enough. No big deal though.

**Panhead John** · March 25, 2023, 02:54 PM

Ok, now I’m working on my pintos……..

Show me one person that can’t resist taking a bite before using it in the cook….🤓

In addition to the bacon and sautéed onions, I’ll be adding Tasso and various spices to the beans.

**Panhead John** · March 25, 2023, 03:39 PM

2 hours in…..The Bronco has stayed between 249* and 267* without any vent adjustments, most of those 2 hours was 250*-255*…..👍

**Michael_in_TX** · March 25, 2023, 03:47 PM

I got a stupid late start on these (story of my life....one of these weekends I will check for I-45 lane closures!), but here we go!

Whole spare ribs, with the chime bone taken off and trimmed up a bit. Texas-style....just kosher salt and 16-mesh black pepper. (They will get a glaze of Stubb's at the end.)

And no temperature monitoring....In PBC we trust (after three years of using it and learning its quirks, of course).

This is totally Texas weather. Yesterday sucked....today is absolutely gorgeous, perhaps the lowest humidity until late November,....and tomorrow will suck.

**Uncajohn** · March 25, 2023, 04:18 PM

My niece is having a rough time with her first pregnancy, she’s always nauseous and can’t keep anything down. So in honor of Mr. Bones, I made her bone broth because she loves it and can keep it down. Of course, I smoked the bones first:

**58limited** · March 25, 2023, 04:24 PM

Broke out the Brimstone (really smokey) and a Kristoff maduro.

Bison ribs wrapped with beef tallow and Stubb's. Others not ready for wrapping yet.

Today's Finale: Bison Brisket Pie using the smoked Bison brisket from a couple of weeks ago. I figured Bonesy would approve.

**Red Man** · March 25, 2023, 04:32 PM

Three hours in on some St Louis spares.

**ssennott** · March 25, 2023, 05:01 PM

Pork Chop and Asparagus with a cream shallot apple sauce.

**Michael_in_TX** · March 25, 2023, 05:22 PM

Decisions, decisions....

**58limited** · March 25, 2023, 05:25 PM

Brisket pie is done, finished in the oven after smoking it for 45 minutes. It is sitting on top of the pork and bison ribs, both are holding in a thick towel for a couple of hours. Beef ribs just got wrapped. They have nice shrinkage on the bones but the membrane wasn't probe tinder yet. I have to go to the brewery for a band in a bit so I'm gonna throw a big log to the smoker and they should finish just fine while I'm gone. The brisket pie is coming to the brewery to share.

I'll post the final rib pics tomorrow - they all look outstanding, hope they taste the same.

**xaugievike** · March 25, 2023, 06:06 PM

A man who was so gracious and welcoming to people he'd never meet, and who left an indelible mark on this community. I feel a sense of honor, and even responsibility, in participating in this event in his memory.

Mr. Bones - these bones are for you...

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