Happy Fourth, What's cookin?

Three pork butts and Smokin's BBQ Baked Beans amongst a variety of compliments.

Happy 4th to you and all.

Pulled a butt out of the smoker at 11:30 this morning. Getting ready to eat now.

Was going to do spares today, but instead, I'm mending fence. The ribs will have to wait until tomorrow.

Did a couple slabs of baby-backs. Just for grins & old times sake, I cut one slab in half and tossed it on my very "El Cheapo Meco" grill just to see if I still had it.

Ribs out of the ST were great. Son said they were the best he's ever had, bar none. Ribs off the grill were good too. Had a nice SR and a little more of a crusty bark.

What I didn't like was having to watch and monitor the temp. I'll take the CS/ST smokers any day!

Happy Independence day all!

Mother-in-law is visiting so I put on 4 slabs of baby backs(Her favorite).Put on dry rub(different rub on each slab) and smoked with 3.5 oz. of apple chunks at 225 for 3 hours, then spritzed both sides with apple juice, wrapped each slab in foil(forgive me),and smoked for another 2 hrs 10 mins. They were literally falling off the bone tender.She loves me.
Happy Independence Day everybody!

12 slabs of spare ribs in the Elite 45. Temperature appears to hold much more consistent than my old 50. Did the slabs in sets of 4, with each being done in right around 4 hours.

Happy 4th!

I cooked six labs of LBs along with a hot german potato salad and a bean salad. Everything was real tasty!

quote:

Originally posted by JRH:
Mother-in-law is visiting so I put on 4 slabs of baby backs(Her favorite).Put on dry rub(different rub on each slab) and smoked with 3.5 oz. of apple chunks at 225 for 3 hours, then spritzed both sides with apple juice, wrapped each slab in foil(forgive me),and smoked for another 2 hrs 10 mins. They were literally falling off the bone tender.She loves me.
Happy Independence Day everybody!

Way I look t it mate, cook it how YOU like it.

I cooked the biggest brisket EVER at 18.91 lbs. Choice Grade IBP Packer from Kroger which was running brisket at $.99 cents per pound last week.

It went into the Amerique at 10:30 am on Friday and pulled at 10:00 am on Saturday so I could add six racks of ribs. After another two hours in my house oven it was at 194 degrees so we wrapped it in foil with a little sauce and let it rest until the ribs were ready and it was terrific!

This time around I barely trimmed the packer and put it in point side down and the fat cap really seemed to protect the flat from the rising heat and it stayed very moist. I also rubbed some tender-quick into the exterior, left it for ten minutes, and rinsed in several changes of water prior to applying brisket rub and ended up with a great "smoke ring".

Another tip I learned here was cooking the ribs meat side down most of the way, then flipping towards the end. The fat pools on the back membranes and keeps it from getting dry and nasty looking.

This was definitely the best smoke I have had since buying my Cookshack six months ago!