Great Brisket Leftovers

Welcome (back) IndianaQ! From Carmel. (for those who are unaware, that's CAR-mel, Indiana, unlike car-MEL, California...and I don't know which one came first!)

From my years at Ball State, I think you may be the first true barbecuer in the whole state! Though I personally think you brave to use that much mesquite on a brisket! hahahah

I wonder if your unit cooks 'slow' (which was my mom's term for a lower temperature...also a Hoosier-ism...maybe other places, too?!) Seven hours for babybacks seems excessive, unless you purposely had the temp turned down. But, I know everybody here is glad you liked what you cooked.

At 7 pounds, I'm guessing the brisket was the point (deckle)? Or did you find a good-sized flat? 2nd and 3rd days on those are good just like pot roasts!

Glad to have you on board and posting.

Hi Thousand Oakie, great to hear from you again, and thanks for your feedback!

I agree with you on the 7 hours being excessive for the ribs, it's honetly been a little frustrating, because it seems like it takes everyone else 3-6 hrs to cook ribs. I also thought my Smokette was 'slow,' (I didn't realize that was a Hoosier-ism ) but I called the folks in Ponca City, we did a 3-hr temp test, and the pit was working fine. And, my briskets are turning out great at 225deg at 1.5 hrs/lb, so I'm confused as to why. I just keep staying with Smokin's motto "they're done when they're done," and taking detailed notes. I have considered bumping the pit to 250deg instead of 225 for the ribs. Any other thoughts would be appreciated....

The 7lb brisket was a flat, and yes, I was able to find this one at Kroger. The 4-5oz of mesquite didn't overpower the meat, and 2oz was giving us enough smokiness, so I kicked it up a couple of notches.

I'll keep you posted on the ribs I'm doing tomorrow- I got 'em from my favorite butcher shop, paid a little more, but they look awesome. Also, you guys may get a kick out of this..I did... I was speaking to the butcher when I bought the babybacks yesterday, and I was talking about the fact I still haven't mastered taking off the membrane on the backside, at least easily, and he told me they stripped the membrane on all their ribs! This may be why I paid a little more, but I appreciated the extra service, and these guys always have great cuts. I didn't realize the butcher would go so far as to peel the membrane off.

That's it, I'll let you know how the ribs go..!

Hey Hoosier, that's what I call good customer service from the butcher shop !

I think you should turn the Smokette up to 250* tomorrow and let it go until those better grade ribs are done. I think you will be pleased with the results, hung or otherwise. Keep everything else the same as usual, so you will know, for experimenting sake.

Thanks a lot, GLH, you guys convinced me to crank it up to 250*. They just went in the pit 10 minutes ago, I will check them at the 5-hr mark, unless you think I should check them earlier. I never cooked them at 250, so wasn't exactly sure when to check. In any case, looking forward to dinner tonight!

Weight,age,injected,prefrozen,thickness can all have an effect on when the ribs come done.

Checking them ,quickly,at four hrs,won't hurt.

If not ready,it will just add a little to the cook time.

Just my $0.02

You might want to start a new discussion about your ribs...they'll be hard to find in a brisket topic.

You said baby backs, yes? I would check at the 4 hour point at 250.

Good point, I'll start a new ribs thread. Want to fill you in on the Sunday ribs.

Hello fellow Hoosier! I have to say, I'm a little offended that Okie thinks you are the only BBQ'er in the state. I'll guess I'll concede the southern half to you. I have done baby backs 6-7 times in my 009. At first I was worried about how long they took to finish (almost 7 hours). I tried cooking them at 250 from the start on my third attempt. Bad news! Very dry. I think I have it down now. I cook them between 200-225 for 4 1/2 hours, and peg out the temp at 250 for 1 hour to finish. They come out very tender,moist, and with the most beautiful golden brown/bronze color. You may have to fool around a bit to find the right time for your unit, but I have had great success with the slow and low, then blast for an hour method. Sorry so long everyone I'm just very proud of my ribs. This machine was made for brisket, but I think it does pork butts, and ribs to perfection.

quote:

...I have to say, I'm a little offended that Okie thinks you are the only BBQ'er in the state...

Now don't go picking a fight. With only 2 Q'ers in Indiana, you won't win

We don't want to be accused of being exclusive,so we'll give credit where it is due.

http://www.shigsinpit.com/

http://www.tcmemphisbbq.com/about.htm

There is also a comp team with a bbq joint around the "circle city".

Hey Hoosier! thanks for the great advice/great post- this is exactly what I'm experiencing on my 008.

Tom- thanks for passing along the sites, I was not familiar with Indiana's Q heritage.

I'm another Indiana (Spencer) BBQ guy.

Ok boys, so there's three of you in the great state of Indiana, way to go! Now if any of you use the words 'barbecue' AND 'crockpot,' in the same sentence, you're gonna get it!!!

Welcome to the forum, eyemhip ! The more the merrier ! (Mother is Hoosier)

I KNEW I liked you GLH!! A Hoosier mother!! That explains it! Lots of Hoosier mothers (and fathers) here, too...going 'way' back.

(um, on topic) ...and Horseradish goes great with brisket...raw, or dressed up with creme fraiche/whipped cream/sour cream.

Real, authentic Q is alive and well in Indiana!