拉猪肉
The BBQ BRETHREN FORUMS.


Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 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
Default 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!
Brew n Que is offline   Reply With Quote


Old 04-21-2014, 07:29 AM   #2
Big George's BBQ
somebody shut me the fark up.

 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Default

Great Cook That must have ben fun using that smoker
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team

When all else fails ask yourself WWGALD
Big George's BBQ is offline   Reply With Quote


Thanks from:--->
Old 04-21-2014, 07:42 AM   #3
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Default

Nice looking pile of meat!
__________________
Custom Offset/GMG Davy Crockett/Vision Kamado/Thermapen/ET-732 (2)/MOINK BALLER/TD Winner/KCBS
sliding_billy is offline   Reply With Quote


Thanks from:--->
Old 04-21-2014, 07:43 AM   #4
deguerre
somebody shut me the fark up.

 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Default

Whoa! Nice. Fed an army, eh?
__________________
Guerry
Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
Currently in absentia...
deguerre is offline   Reply With Quote


Thanks from:--->
Old 04-21-2014, 07:46 AM   #5
MikeR
is One Chatty Farker

 
MikeR's Avatar
 
Join Date: 11-13-08
Location: Islip, NY
Default

Everything looks excellent!
__________________
"People who drink light 'beer' don't like the taste of beer; they just like to pee alot."

GRIM REAPER SMOKERS - "BBQ To Die For"Under the "LENIENT" direction of Pit Master Tim.

22.5 OTG, 18.5 OTS, 18.5 WSM, Chargriller Duo with optional side fire box.
"Founders Club" Operation BBQ Relief.
MikeR is offline   Reply With Quote


Thanks from:--->
Old 04-21-2014, 07:52 AM   #6
Brew n Que
On the road to being a farker
 
Join Date: 10-03-13
Location: Houston, TX
Default

Quote:
Originally Posted by deguerre View Post
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!
Brew n Que is offline   Reply With Quote


Thanks from:--->
Old 04-21-2014, 08:02 AM   #7
CharredApron
Babbling Farker

 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Default

Nice spread! Looks like ya had enough for the party fer sure!
__________________
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association www.kcbs.fr
CharredApron is offline   Reply With Quote


Thanks from:--->
Old 04-21-2014, 08:17 AM   #8
c farmer
Babbling Farker

 
c farmer's Avatar
 
Join Date: 06-13-13
Location: pa
Default

Very nice.
__________________
Adam

Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds.
c farmer is offline   Reply With Quote


Thanks from:--->
Old 04-21-2014, 09:11 AM   #9
fingerlickin'
Quintessential Chatty Farker

 
fingerlickin''s Avatar
 
Join Date: 07-08-10
Location: Boyertown, PA
Default

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

Jason


"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". - Tommy Callahan III


Backwoods Ext. Party,
Vision Kamado,
22" WSM, 22.5 Weber OTS, Mini WSM, UDS "No.8"

Napkin Killers BBQ
fingerlickin' is offline   Reply With Quote


Old 04-21-2014, 01:26 PM   #10
drumdawg67
Full Fledged Farker

 
drumdawg67's Avatar
 
Join Date: 01-08-14
Location: Zion IL
Default

Great looking spread.
__________________
Keith, Smokin Arses Barbeque Team
BPS UDS, ECCharBroil barrel grill, Smokey Joe, Thermopop
drumdawg67 is offline   Reply With Quote


Old 04-21-2014, 01:35 PM   #11
SmittyJonz
Quintessential Chatty Farker
 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Default

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......
__________________
FARKING North Texas BASH - Oct 18 Lake Ray Roberts - Be There!
SmittyJonz is offline   Reply With Quote


Old 04-21-2014, 02:01 PM   #12
Brew n Que
On the road to being a farker
 
Join Date: 10-03-13
Location: Houston, TX
Default

Quote:
Originally Posted by SmittyJonz View Post
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.
Brew n Que is offline   Reply With Quote


Old 04-21-2014, 02:50 PM   #13
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Default

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/
cowgirl is offline   Reply With Quote


Old 04-21-2014, 02:51 PM   #14
legendaryhog
is one Smokin' Farker

 
legendaryhog's Avatar
 
Join Date: 03-08-13
Location: Lawrence, KS
Default

Good looking ribs and brisket! Well done!
__________________
LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30"
legendaryhog is offline   Reply With Quote


Old 04-21-2014, 02:54 PM   #15
Bigr314
is One Chatty Farker

 
Bigr314's Avatar
 
Join Date: 11-20-13
Location: Uniontown,Pa
Default

Nice job on the cook.
__________________
Ron-UDS,Weber 22.5 Kettle,Maverick ET- 732,Shirley Fabrication 24x50 RF with warming box. Hot Coals super fast Thermapen.
Bigr314 is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 01:31 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.