superbowl brisket and ribs

quote:

Does anyone ever divide the brisket in 1/2 after the thin portion is done?

Yup, all the time, that's how they make burnt ends in Kansas City. Take the fattier piece (called the Point) and trim it off the brisket while it's hot and put it back in for a llttle more smoke. When it gets to 210 or so internal, then take it out and make "chunks" Take the chunks, toss them in sauce and put them back in for a little while to absorb the sauce. Serve them. Done right, they'll be the #1 hit of the party.

So, what have we said about waiting for the big event to figure out the timing? Not always the best, but it's too late now.

Figuring kickoff is about 3 something California?

Eat before the game, during the game, half time, or after the game?

You're probably getting a late start on the ribs. Only giving you fours. I'd do them a little earlier and if they're done early, that's perfect unless you want to be cooking while the game is on. Which is okay too, then you might be closer to halftime if that's what you're wanting.

Just go with the wrap and store in an empty ice chest method to hold the ribs until time.

The brisket took about 9 hours total to come to 195 internal and was tender. Wrapped in foil and in the oven to 140 degrees. Have not tasted it yet. The ribs are still in. I noticed that the cooker temp is actually much higher than the cooker says it is and it may be because the rib racks are blocking the heat getting to the temp probe in the cookshack oven. 4 hours on the baby backs so far. 3pm california time now. ribs almost done. Did put in 4 oz of apple and 2 oz of cherry for the ribs. The brisket was already out since I out it in at 11pm last night and it cooked much faster than expected. about 15lbs after trimming and took 9 hours to cook. will keep you informed.

I left the brisket in the inside house oven for 8 hours after putting 1/2 cup of warm pepsi in the foiled wrap. It was the best brisket that I have made so far. The ribs were great wiht apple and cherry wood. Covered the ribs with brown sugar and margarine spread prior to cooking for 4 hours at 225. I think I am going to check the temp guage on the cooker since my reader are sometimes 60 degrees off. Thanks for the help.