Childers
MemberGot rid of the matchlight.
Hello All,
Long time lurker (3+ years) first-time poster. I would like to start this off by saying thank you all for all the information you have shared you have really helped this Northern California guy sharpen his skills.
Well, I was finally up to host poker night which includes feeding 10+ people. Normally people will opt to get pizza or some such, but after a quick stop at Costco, brisket and ribs lured me into a midweek cook. (plus I needed some rib practice before my work has its rib cookoff at the end of the month)
14# brisket and 3 racks of ribs trimmed and seasoned - Brisket with SPOG, Ribs with SP and SM Spicey apple.
https://imgur.com/x4qcvaw
5 hours later time for a brisket check and to finish off the ribs on the Weber gasser.
https://i.imgur.com/s9GkxXB.jpg
https://i.imgur.com/1qe2rqM.jpg
After 10h Time to rest and cool before wrapping in butcher paper and holding in a 175 oven (it was too big for my small cooler and blankets. :sad:
https://i.imgur.com/5mlGLjJ.jpg
The spread (note half the ribs went to neighbors for feedback to see what I could improve for the cookoff).
https://i.imgur.com/13gPYzY.jpg
Overall cook went well, had a few temp swings but kept it mostly between 225 and 285. Smoked with apple and old Rasputin barrel chunks (bourbon imperial stout made by North cost Brewery) The brisket crust was fine a bit soggy after the rest and had some light spots, prob from the ribs dripping onto it.
Sadly I lost at poker but broke even on tips for the bbq
Long time lurker (3+ years) first-time poster. I would like to start this off by saying thank you all for all the information you have shared you have really helped this Northern California guy sharpen his skills.
Well, I was finally up to host poker night which includes feeding 10+ people. Normally people will opt to get pizza or some such, but after a quick stop at Costco, brisket and ribs lured me into a midweek cook. (plus I needed some rib practice before my work has its rib cookoff at the end of the month)
14# brisket and 3 racks of ribs trimmed and seasoned - Brisket with SPOG, Ribs with SP and SM Spicey apple.
https://imgur.com/x4qcvaw
5 hours later time for a brisket check and to finish off the ribs on the Weber gasser.
https://i.imgur.com/s9GkxXB.jpg
https://i.imgur.com/1qe2rqM.jpg
After 10h Time to rest and cool before wrapping in butcher paper and holding in a 175 oven (it was too big for my small cooler and blankets. :sad:
https://i.imgur.com/5mlGLjJ.jpg
The spread (note half the ribs went to neighbors for feedback to see what I could improve for the cookoff).
https://i.imgur.com/13gPYzY.jpg
Overall cook went well, had a few temp swings but kept it mostly between 225 and 285. Smoked with apple and old Rasputin barrel chunks (bourbon imperial stout made by North cost Brewery) The brisket crust was fine a bit soggy after the rest and had some light spots, prob from the ribs dripping onto it.
Sadly I lost at poker but broke even on tips for the bbq
