watertowerbbq
05-03-2009, 08:35 AM
Saturday was going to be a nice day so I decided to have a little BBQ for the wife and kids. :-D
I decided on an 8.5 lb brisket from Sam's, a rack of spares from Fareway and a 1 lb chub of Graziano's Italian Sausge. For those not from the Des Moines area, Graziano's Italian Sausage is the gold standard around here.
I started to cook at 10:00 am and ran the WSM at 225 on the top rack for the duration. Enjoy the pics, I know we did.:-D The guys at work are going to eat well this week!
Brisket, Ribs and Sausage
http://i249.photobucket.com/albums/gg213/watertowerbbq/055.jpg
http://i249.photobucket.com/albums/gg213/watertowerbbq/057-1.jpg
http://i249.photobucket.com/albums/gg213/watertowerbbq/058-1.jpg
Everything rubbed and ready for smoker. The brisket was a kosher salt and pepper rub. I think I could have put a little more salt on it and maybe a little less pepper. The ribs were Rufus Teague rub and the fatty was The Slabs Birds & Bones (rubbed after photo).
http://i249.photobucket.com/albums/gg213/watertowerbbq/059-1.jpg
http://i249.photobucket.com/albums/gg213/watertowerbbq/060.jpg
Lunch :rolleyes:
http://i249.photobucket.com/albums/gg213/watertowerbbq/001-3.jpg
The kids went over to the neighbors for a little while so I threw some beans together and put them on the smoker. Campbell's Pork and Beans, cayenne pepper, 6 little sizzelers, diced onion, kethcup and sugar.
http://i249.photobucket.com/albums/gg213/watertowerbbq/003-2.jpg
Finally after 12 hours, the brisket was at 196 and felt like it was ready to go. Overall, I was pleased, but still lots of room for improvement as far as competition brisket is concerned.
http://i249.photobucket.com/albums/gg213/watertowerbbq/005-2.jpg
http://i249.photobucket.com/albums/gg213/watertowerbbq/004-2.jpg
Hope you enjoyed the pics as much as I did making it. Have a great weekend! I told my wife that this cook was not going to be friendly for the diet this week. :-D
Forgot about the ribs........still struggling getting tender ribs that don't just dry up after slicing. Really frustrating me at this point. These ribs were a little tough after 5 hours. The problem is that I've made much better ribs before, but I'm having trouble making them again. Back to the drawing board.............
I decided on an 8.5 lb brisket from Sam's, a rack of spares from Fareway and a 1 lb chub of Graziano's Italian Sausge. For those not from the Des Moines area, Graziano's Italian Sausage is the gold standard around here.
I started to cook at 10:00 am and ran the WSM at 225 on the top rack for the duration. Enjoy the pics, I know we did.:-D The guys at work are going to eat well this week!
Brisket, Ribs and Sausage
http://i249.photobucket.com/albums/gg213/watertowerbbq/055.jpg
http://i249.photobucket.com/albums/gg213/watertowerbbq/057-1.jpg
http://i249.photobucket.com/albums/gg213/watertowerbbq/058-1.jpg
Everything rubbed and ready for smoker. The brisket was a kosher salt and pepper rub. I think I could have put a little more salt on it and maybe a little less pepper. The ribs were Rufus Teague rub and the fatty was The Slabs Birds & Bones (rubbed after photo).
http://i249.photobucket.com/albums/gg213/watertowerbbq/059-1.jpg
http://i249.photobucket.com/albums/gg213/watertowerbbq/060.jpg
Lunch :rolleyes:
http://i249.photobucket.com/albums/gg213/watertowerbbq/001-3.jpg
The kids went over to the neighbors for a little while so I threw some beans together and put them on the smoker. Campbell's Pork and Beans, cayenne pepper, 6 little sizzelers, diced onion, kethcup and sugar.
http://i249.photobucket.com/albums/gg213/watertowerbbq/003-2.jpg
Finally after 12 hours, the brisket was at 196 and felt like it was ready to go. Overall, I was pleased, but still lots of room for improvement as far as competition brisket is concerned.
http://i249.photobucket.com/albums/gg213/watertowerbbq/005-2.jpg
http://i249.photobucket.com/albums/gg213/watertowerbbq/004-2.jpg
Hope you enjoyed the pics as much as I did making it. Have a great weekend! I told my wife that this cook was not going to be friendly for the diet this week. :-D
Forgot about the ribs........still struggling getting tender ribs that don't just dry up after slicing. Really frustrating me at this point. These ribs were a little tough after 5 hours. The problem is that I've made much better ribs before, but I'm having trouble making them again. Back to the drawing board.............