Busy UDS weekend with prOn

swbill · Dec 7, 2013

Figured since its so damn cold out and it seems everyone else on here has something smoking today I might as well to. Went to Costco and pick up some back ribs and a 8 pound brisket. The ribs are for tonight's midnight snack and tomorrow ill do the brisket. Leftovers from both will go in Mondays chilli.
Finished rib pics in 4 or 5 hours from now. This was 1 1\2 hours in.

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SmittyJonz · Dec 7, 2013

I like It- I do the Maverick Potato Mod Too. :thumb:

ebijack · Dec 7, 2013

Yep sure was/is cold! I smoked 2 butts and 2 sausage rolls with cranberry dressing inside and home made dressing and smoked turkey inside today.

swbill · Dec 7, 2013

6 1\2hours in. Just pulled from the foil and slathered on some jack Daniels BBQ. Couldn't hardly get them out of the foil with out the bones falling out. Some would call them over cooked but its how we like them. Tender as it gets and juicy.

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c farmer · Dec 7, 2013

Looks good.

peeps · Dec 7, 2013

A bit saucier than I prefer but I'd still eat half a rack of 'em :thumb:

StanDaMan79 · Dec 7, 2013

Some would call them over cooked but its how we like them. Tender as it gets and juicy.

That's right. You cook them how you and your family likes it. I'm with you, but to each their own.

swbill · Dec 7, 2013

Ribs came out prefect. Great munchie while watching msu tear it up. Just finished preping tomorrow's dinner.

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Diesel Dave · Dec 8, 2013

Ribs look real good and waiting on the pr0n from tonights cook :hungry:

swbill · Dec 8, 2013

Here we go. Cruising at 275. Outside temp is a toasty 18
This is my first brisket so I hope I don't fark it up to bad.

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Fwismoker · Dec 8, 2013

You'll do great! Standing by for more pRoN

cheapbeer · Dec 8, 2013

Looks good so far. I still believe my first brisket was my best. Follow the guidelines that have been posted here and it will be fine.

swbill · Dec 8, 2013

I'm not overly concerned but at only 3 hours in the IT is already at 162. Pit temp is only at 260, Does that sound right? Do I need to back the heat down?

J-Rod · Dec 8, 2013

Lookin good. I wouldn't worry too much about the IT being where it is already. It'll prolly sit there for quite a while before rising(ye old stall). I'd keep pit temps as is and press on. Stay warm out there!

swbill · Dec 8, 2013

Now im nervous it will even be done in time for dinner. Stalled at 160 for the past 2 hours. Thinking I should wrap it?

swbill · Dec 8, 2013

Uhg. New stuff is so stressful, pit temp kept coming down even with all vents open so I had no choice but to open it and see what's going on.
Coal was 90% gone WTH? I had my usual mix of 50/50 lump and kingsford with mixed hickory chunks. I've run this thing 10 hours easy and still had 1\2 left.
I filled it back up and wrapped the brisket. Doing good now, pit temp 275, brisket 175 and climbing.
Crossing fingers that I didn't ruin my first brisket.

swbill · Dec 8, 2013

Getting happy now. Its resting in the cooler after perfectly probing at 208 IT. Give it a couple hour nap and dinner will be on time. It better turn out, after watching my lions blow it today I can't handle another disappointment

swbill · Dec 8, 2013

All that worriying and I think I nailed it. It really came out great and everyone loved it. Got plenty left for some chilli I'm making tomorrow.

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Kloogee · Dec 8, 2013

Looks great! Now I'm starving....

cheapbeer · Dec 8, 2013

That looks really good, thinking I made the wrong choice by going with ribs n chicken......
Brisket is hard to beat...... Thanks for the posting.

Busy UDS weekend with prOn

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