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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-27-2013, 06:30 PM
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#1 |
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On the road to being a farker
  Join Date: 07-28-11
Location: Westminster, MD
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Brisket & Ribs practice
>I'm doing my first real comp next month and decided that this was the weekend to try some things out. We're a two man team. (www.facebook.com/astropigs) My buddy is in charge of pork & chicken, and I'm in charge of ribs & brisket. I've got a grand total of one UDS for for my cook & I know there's going to be some overlap between when the brisket comes off & when the ribs go on.
> I got the brisket on at 6am on the top rack, fat cap up, over a dry aluminum foil pan used as a diffuser. Ribs were going on at 1:30 & by @12 the brisket point was starting to probe tender. At 1:30 the flat was just starting to probe 'kinda' tender but I needed the space for the ribs. So I transferred the brisket to a foil pan, with about a cup of au jus & injection mix, fat side down, because now it was going on the lower rack. This way there's room for the ribs on the upper rack & the foiled brisket will act as a diffuser. > When I pulled off the ribs for foiling I probed the brisket & it was good to go, so it went into a dry cooler surrounded by towels. A bit later I removed the point & made up the burnt ends. The ribs finished right on time for my 'turn in' at 6:30, then the brisket came out & got served up to an appreciative crowd.
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[COLOR="DarkOrange"][B][SIZE="3"]Astro Pigs BBQ[/SIZE][/COLOR][/B] [FONT="Book Antiqua"][COLOR="YellowGreen"]Our mission on Earth is to make BBQ that's out of this world [/COLOR][/FONT] [COLOR="black"][COLOR="Blue"][URL="http://www.facebook.com/AstroPigs"]http://www.facebook.com/AstroPigs[/COLOR][/COLOR][/URL] [COLOR="LightBlue"]KCBS MABA[/COLOR] [COLOR="DeepSkyBlue"][B][I][U]Proudly Sponsored By:[/U][/I][/B][/COLOR] The BBQ Equipment Store [URL="http://http://www.bbqequipmentstore.com/"]http://http://www.bbqequipmentstore.com/[/URL] K-Coast Surf Shop [URL="http://www.kcoast.com/"]http://www.kcoast.com/[/URL] J.O. Spice Company Inc. [URL="http://www.jospices.com/"]http://www.jospices.com/[/URL] |
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05-27-2013, 09:16 PM
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#5 |
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Quintessential Chatty Farker
 Join Date: 12-17-10
Location: Pleasanton, Ca
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Lookin' great! Best of luck!
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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05-27-2013, 10:40 PM
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#6 |
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Full Fledged Farker
Join Date: 10-09-10
Location: St. Louis, Missouri
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Great Smoke Ring.
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[SIZE="2"][/SIZE][FONT="Garamond"][/FONT][FONT="Verdana"][COLOR="DarkRed"][B]REBEL 28 Gateway Drum - Insane CAN Posse[/B][/COLOR][/FONT] Superfast [B][COLOR="Blue"]BLUE[/COLOR][/B] and [COLOR="DarkOrange"][B]ORANGE[/B][/COLOR] Thermanpens KCBS & SLBS Member |
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05-27-2013, 11:51 PM
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#7 |
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Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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Great looking grub. Did you inject? Rub? Was this a low and slow, hot and fast? Inquiring minds want to know!
That smoke ring was awesome!
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Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
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05-28-2013, 08:09 AM
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#9 | |
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On the road to being a farker
Join Date: 07-28-11
Location: Westminster, MD
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Quote:
For the brisket I used an injection of beef stock, worchestershire, soy, & accent. Rub was just kosher salt & pepper. Did everything at 275. At that temp ribs were 2-2-1ish
__________________
[COLOR="DarkOrange"][B][SIZE="3"]Astro Pigs BBQ[/SIZE][/COLOR][/B] [FONT="Book Antiqua"][COLOR="YellowGreen"]Our mission on Earth is to make BBQ that's out of this world [/COLOR][/FONT] [COLOR="black"][COLOR="Blue"][URL="http://www.facebook.com/AstroPigs"]http://www.facebook.com/AstroPigs[/COLOR][/COLOR][/URL] [COLOR="LightBlue"]KCBS MABA[/COLOR] [COLOR="DeepSkyBlue"][B][I][U]Proudly Sponsored By:[/U][/I][/B][/COLOR] The BBQ Equipment Store [URL="http://http://www.bbqequipmentstore.com/"]http://http://www.bbqequipmentstore.com/[/URL] K-Coast Surf Shop [URL="http://www.kcoast.com/"]http://www.kcoast.com/[/URL] J.O. Spice Company Inc. [URL="http://www.jospices.com/"]http://www.jospices.com/[/URL] |
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05-28-2013, 08:56 AM
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#10 |
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is one Smokin' Farker
Join Date: 09-10-03
Location: Great Bend, Kansas
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Those brisket slices look awesome. Make sure to be careful of your knife work when slicing, the ribs look like they had some tearing when you cut, that could cost you a few points on appearance.
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David MCBJ & CTC #5112 Traeger Texas 075 Blackstone Tailgater Family: Where Life Begins, and Love Never Ends. |
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05-28-2013, 12:08 PM
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#12 | |
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On the road to being a farker
Join Date: 07-28-11
Location: Westminster, MD
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Quote:
__________________
[COLOR="DarkOrange"][B][SIZE="3"]Astro Pigs BBQ[/SIZE][/COLOR][/B] [FONT="Book Antiqua"][COLOR="YellowGreen"]Our mission on Earth is to make BBQ that's out of this world [/COLOR][/FONT] [COLOR="black"][COLOR="Blue"][URL="http://www.facebook.com/AstroPigs"]http://www.facebook.com/AstroPigs[/COLOR][/COLOR][/URL] [COLOR="LightBlue"]KCBS MABA[/COLOR] [COLOR="DeepSkyBlue"][B][I][U]Proudly Sponsored By:[/U][/I][/B][/COLOR] The BBQ Equipment Store [URL="http://http://www.bbqequipmentstore.com/"]http://http://www.bbqequipmentstore.com/[/URL] K-Coast Surf Shop [URL="http://www.kcoast.com/"]http://www.kcoast.com/[/URL] J.O. Spice Company Inc. [URL="http://www.jospices.com/"]http://www.jospices.com/[/URL] |
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| Tags |
| brisket, ribs, uds |
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