Triple T BBQ
02-26-2012, 11:10 PM
Well Daytona got rained out but it was 40 degrees in MN today.
Had prepped the fridge with a brisket, ribs, and chicken in order to practice for the upcoming comps.
Also set aside some time to experiment with the new pid controller I bought.
Snagged some nice spare ribs from Sams club:
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/417023_3398776452240_1354630820_33391415_991806409 _n.jpg
Seasoned up the ribs and had dropped them on the old smoker. The flat had an hours head start.
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/424552_3398803012904_1354630820_33391441_111694943 _n.jpg
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/420388_3398805612969_1354630820_33391442_145028688 1_n.jpg
Eight hours later, the brisket came out tasting great. 9lb flat at 290 degrees. Probed like butter.
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/419095_3401262994402_1354630820_33392616_203807098 0_n.jpg
Prepped the chicken.
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/409546_3401267274509_1354630820_33392619_188917491 2_n.jpg
1.5 hours later. Chicken is at 165 and rising. Experimented with a couple different coverings on the chicken.
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/395952_3401756086729_1354630820_33392857_814913779 _n.jpg
The bite through was not quite right and the glaze was not thick enough. I would not say epic fail but it was not going to score high on taste and appearance IMHO. Just basic chicken....
Had prepped the fridge with a brisket, ribs, and chicken in order to practice for the upcoming comps.
Also set aside some time to experiment with the new pid controller I bought.
Snagged some nice spare ribs from Sams club:
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/417023_3398776452240_1354630820_33391415_991806409 _n.jpg
Seasoned up the ribs and had dropped them on the old smoker. The flat had an hours head start.
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/424552_3398803012904_1354630820_33391441_111694943 _n.jpg
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/420388_3398805612969_1354630820_33391442_145028688 1_n.jpg
Eight hours later, the brisket came out tasting great. 9lb flat at 290 degrees. Probed like butter.
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/419095_3401262994402_1354630820_33392616_203807098 0_n.jpg
Prepped the chicken.
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/409546_3401267274509_1354630820_33392619_188917491 2_n.jpg
1.5 hours later. Chicken is at 165 and rising. Experimented with a couple different coverings on the chicken.
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/395952_3401756086729_1354630820_33392857_814913779 _n.jpg
The bite through was not quite right and the glaze was not thick enough. I would not say epic fail but it was not going to score high on taste and appearance IMHO. Just basic chicken....