My Easter Cook

Brew n Que · 04-21-2014, 07:25 AM

Did my largest cook yet this Easter. Made 3 racks of spares, 2 briskets, 4 butts, and 3 beef short ribs. I don't have my own smoker (yet), so I cooked on my father in-laws brick pit.

Here is the meat, ready to be trimmed and seasoned. In addition to this, I threw on another butt and brisket for my father in law.

Here are my seasonings. Beef got S&P only. Pork got S,P,O,G,Cayenne, and Paprika.

Beef Shorts Trimmed and rubbed.

Brisket Trimmed and Rubbed

Butt Trimmed and Rubbed

Meat on the smoker at 7PM. Temp bounced around from 225 to about 300 most of the time. I used whatever wood I had, which happened to be mosly oak, with some hickory towards the end due to running out of oak.

Midnight(ish) snack of short rib. I've never done short rib, and I really liked the results of this one. Don't think I'll do them very often, as I just don't think it's worth the price.

Ribs went on at 8am and came off around 1230pm. These might have been my favorite of the cook. Dry rub only, no wrapping.

Brisket, 18 hours after being put on the smoker. I didn't have to wrap or anything. Came out great! This thing had a huge point, so I was quite happy!

Pork butt came off after 17 hours. I did this one with dry rub only and wrapped in BP when the bark was how I wanted it. I liked the flavor, but I actually may like the results better when I foil after the bark is the color I want. I think overall, the butt needs the most work. Guess I have some experimenting to do!

My only complaint from this cook is how slow my father in laws pit cooks. I think it just doesn't get good airflow out to the chimney. 18 hours even at 250-275 average temps for a 10 pound brisket. Oh well, it's still worth it. Thanks for looking!

Big George's BBQ · 04-21-2014, 07:29 AM

Great Cook That must have ben fun using that smoker

sliding_billy · 04-21-2014, 07:42 AM

Nice looking pile of meat!

deguerre · 04-21-2014, 07:43 AM

Whoa! Nice. Fed an army, eh?

MikeR · 04-21-2014, 07:46 AM

Everything looks excellent!

Brew n Que · 04-21-2014, 07:52 AM

Quote:

Originally Posted by deguerre

Whoa! Nice. Fed an army, eh?

Well, not quite an army. More like 8-10 people. We sliced/pulled one of each type of meat (except ribs which we cut up 2 racks). Had tons of leftovers of those, which my father in law kept. 2 of the butts I cooked to give to coworkers. So I am left with 1 brisket, 1 butt, and 1 rack of ribs. That should last me a month or two!

CharredApron · 04-21-2014, 08:02 AM

Nice spread! Looks like ya had enough for the party fer sure!

c farmer · 04-21-2014, 08:17 AM

Very nice.

fingerlickin' · 04-21-2014, 09:11 AM

That looks great, I would love to see more pics of that brick pit too!

drumdawg67 · 04-21-2014, 01:26 PM

Great looking spread.

SmittyJonz · 04-21-2014, 01:35 PM

Looks Pretty Good for a Guy with no Smoker........

I heard there is a Pit Builder or Two down your way......just what I heard

Also heard some thing called Kraigs List might have a few......

Brew n Que · 04-21-2014, 02:01 PM

Quote:

Originally Posted by SmittyJonz

I heard there is a Pit Builder or Two down your way......just what I heard

Also heard some thing called Kraigs List might have a few......

I know, I know

. I have my eyes on lone star grillz 48" offset. I am just trying to hold off a few months until I pay off a couple car notes. Hopefully by mid-summer I'll have purchased it. I've been checking craigslist daily, but nothing so far that is exactly what I want.

cowgirl · 04-21-2014, 02:50 PM

Great cook! Everything looks excellent!

legendaryhog · 04-21-2014, 02:51 PM

Good looking ribs and brisket! Well done!

Bigr314 · 04-21-2014, 02:54 PM

Nice job on the cook.

04-21-2014, 07:25 AM	#1
Brew n Que On the road to being a farker Join Date: 10-03-13 Location: Houston, TX	My Easter Cook Did my largest cook yet this Easter. Made 3 racks of spares, 2 briskets, 4 butts, and 3 beef short ribs. I don't have my own smoker (yet), so I cooked on my father in-laws brick pit. Here is the meat, ready to be trimmed and seasoned. In addition to this, I threw on another butt and brisket for my father in law. Here are my seasonings. Beef got S&P only. Pork got S,P,O,G,Cayenne, and Paprika. Beef Shorts Trimmed and rubbed. Brisket Trimmed and Rubbed Butt Trimmed and Rubbed Meat on the smoker at 7PM. Temp bounced around from 225 to about 300 most of the time. I used whatever wood I had, which happened to be mosly oak, with some hickory towards the end due to running out of oak. Midnight(ish) snack of short rib. I've never done short rib, and I really liked the results of this one. Don't think I'll do them very often, as I just don't think it's worth the price. Ribs went on at 8am and came off around 1230pm. These might have been my favorite of the cook. Dry rub only, no wrapping. Brisket, 18 hours after being put on the smoker. I didn't have to wrap or anything. Came out great! This thing had a huge point, so I was quite happy! Pork butt came off after 17 hours. I did this one with dry rub only and wrapped in BP when the bark was how I wanted it. I liked the flavor, but I actually may like the results better when I foil after the bark is the color I want. I think overall, the butt needs the most work. Guess I have some experimenting to do! My only complaint from this cook is how slow my father in laws pit cooks. I think it just doesn't get good airflow out to the chimney. 18 hours even at 250-275 average temps for a 10 pound brisket. Oh well, it's still worth it. Thanks for looking!

04-21-2014, 07:29 AM	#2
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Great Cook That must have ben fun using that smoker __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

04-21-2014, 07:42 AM	#3
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	Nice looking pile of meat! __________________ Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS

04-21-2014, 07:43 AM	#4
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Whoa! Nice. Fed an army, eh? __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

04-21-2014, 07:46 AM	#5
MikeR is One Chatty Farker Join Date: 11-13-08 Location: Islip, NY	Everything looks excellent! __________________ "People who drink light 'beer' don't like the taste of beer; they just like to pee alot." GRIM REAPER SMOKERS [B]-[/B] [I]"BBQ To Die For"[FONT=verdana, arial]™ [/FONT][/I]Under the [B]"LENIENT"[/B] direction of Pit Master Tim. 22.5 OTG, 18.5 OTS, 18.5 WSM, Chargriller Duo with optional side fire box. [COLOR=red]"Founders Club" Operation BBQ Relief.[/COLOR]

04-21-2014, 08:02 AM	#7
CharredApron Babbling Farker Join Date: 02-24-13 Location: Port Charlotte, Florida	Nice spread! Looks like ya had enough for the party fer sure! __________________ Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

04-21-2014, 08:17 AM	#8
c farmer Babbling Farker Join Date: 06-13-13 Location: pa	Very nice. __________________ Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset.

04-21-2014, 09:11 AM	#9
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	That looks great, I would love to see more pics of that brick pit too! __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

04-21-2014, 01:26 PM	#10
drumdawg67 Take a breath! Join Date: 01-08-14 Location: Zion IL	Great looking spread. __________________ Keith, Smokin Arses Barbeque Team BPS UDS, ECCharBroil barrel grill, Smokey Joe, Thermopop

04-21-2014, 01:35 PM	#11
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	Looks Pretty Good for a Guy with no Smoker........ I heard there is a Pit Builder or Two down your way......just what I heard Also heard some thing called Kraigs List might have a few...... __________________ NO Such Thing as Over Smoked - just Over Dirty Smoked.............

04-21-2014, 02:50 PM	#13
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Great cook! Everything looks excellent! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

04-21-2014, 02:51 PM	#14
legendaryhog is One Chatty Farker Join Date: 03-08-13 Location: LawrenceFarkingKansas	Good looking ribs and brisket! Well done! __________________ -jeremiah LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30" some say he's dead...some say he never will be.

04-21-2014, 02:54 PM	#15
Bigr314 Babbling Farker Join Date: 11-20-13 Location: Uniontown,Pa	Nice job on the cook. __________________ Ron-Born and proudly raised in New Orleans, Louisiana Pastry Chef Weber 22.5 Kettle,Blackstone 36 Griddle,UDS Shirley Fabrication 24x50 RF with warmer(Boss Hogg) Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner.