[deepsouth]

win!

[Beer Monger]

I BBQ'd yesterday and will be today as well.

Yesterday was 1 rack of spareribs & 1 rack of baby backs:

The un-sauced half of the spareribs (My wife prefers hers w/o sauce.  I like some with, some w/o.):


Here's the sauced half of the spareribs (the smaller half - SO yummy!):


And the spareribs - 1/2 sauced, 1/2 not (Sorry -bit of flash flare on this one):


For today - a whole chicken (nothing to see pre-smoked), and this piece of brisket.  I love the purple.  It's been in red wine & spices overnight.  After this pic I dry-dubbed it & put it back in the fridge for an hour and a half before I start smoking:

[Beer Monger]

The cut of brisket, dry-rubbed and ready for the smoker:


The chicken, ready for the smoker (I put it breast side down for the 1st hour):


The Chicken & Brisket in the smoker - away we go!


More photos this evening when everything comes out of the smoker.   

[euge]

Excellent looking Que Mr Monger.

The purple brisket was a little unnerving at first but at least we know what to expect now. I don't sauce my ribs anymore, though not adverse to it. Just never seems to need it.

Ah the whole chicken... You must investigate "spatchcocking" for your whole chickens. It works well with either grilling or smoking.

And do you have spices and fruit in the water pan?

Sigh. I did sausage, center-cut St Louis ribs and turkey legs on Friday with hickory. Sorry no pics. The turkey legs are tha bomb. We're having fiesta here, so the smoked turkey legs at the booths are running upwards of $10 each! I'm smoking them for less than a dollar apiece.

[bluesman]

Excellent looking Que Mr Monger.

+1

Very nice work. 

What kind of smoker do you have..can you post some pics when you get a chance?

[Beer Monger]

Excellent looking Que Mr Monger.

+1

Very nice work. 

What kind of smoker do you have..can you post some pics when you get a chance?

I have THIS smoker.  The only unfortunate part is it's 16" width, meaning I have to cut rib racks cause I can't fit 'em on the rack whole.  I want to step up to one I saw with a 22 1/2" width.  And I haven't tried adding fruit or spices to the water pan.  I'll have to try that! 

Here's the finished brisket:


You can still taste the red wine in it too.  Very tasty. 

The chicken came out great too, but I haven't uploaded that pic yet.

[bluesman]

Thanks. Nice Q Beer Monger!

I've always wanted a smoker box like you see at many establishments but settled for the WSM 18" which I really like. I can control temps very well and it's easy to maintain, not to mention it makes great bbq.

I want to do another round of ribs this weekend. I have tried the 3-2-1 method and the last batch was smoked for 2.5 hrs and then foiled during cooling which turned out well. I'm not sure how I will approach this next batch. 

[Beer Monger]

Thanks. Nice Q Beer Monger!

I've always wanted a smoker box like you see at many establishments but settled for the WSM 18" which I really like. I can control temps very well and it's easy to maintain, not to mention it makes great bbq.

I want to do another round of ribs this weekend. I have tried the 3-2-1 method and the last batch was smoked for 2.5 hrs and then foiled during cooling which turned out well. I'm not sure how I will approach this next batch. 

It's funny, 'cuase I meant to do the 3-2-1 method w/ my ribs, but I got off track & foiled them w/ apple juice at the 2 hour mark.  So it woun'd up being 2-2-2 method.  It actually worked out quite well.  I was very happy with the ribs - and they were still fall-off-the-bone tender.   

[deepsouth]

great looking q, but how did that brisket get purple again?

[hamiltont]

Sunday's BBQ. Chuckie & a couple pastramis. Neighbor brought over a couple pork roasts so we threw those on as well.





Pork Roasts are on the bottom grate.


Pastramis

[Beer Monger]

great looking q, but how did that brisket get purple again?

It was marinaded overnight in red wine & spices.  I had enough wine that I didn't have to dilute it at all.  You could still taste the wine in the finished brisket.  Very yummy! 

Nice lookin' Q there, Hamilton!   

[bluesman]

Sunday's BBQ. Chuckie & a couple pastramis. Neighbor brought over a couple pork roasts so we threw those on as well.

Pastramis

Looks tasty!

How did you prep the pastrami or did you buy them already cured.

[hamiltont]

Sunday's BBQ. Chuckie & a couple pastramis. Neighbor brought over a couple pork roasts so we threw those on as well.

Looks tasty!

How did you prep the pastrami or did you buy them already cured.

I bought them curred around St. Patrick's Day. They were crazy cheap for $1.49/lb. All I do is soak them in cold water in the fridge for a couple days to get some of the salt out, and change the water a few times. Then dry, coat with olive oil and cracked coriander & pepper.  Smoke @ ~250F with hickory to 165F. Foil with water & finish to 200F.

[euge]

Chuck roast from the smoker is farkin awesome! Takes about as long as a brisket when I do one- about 9-10 hours but it's well worth it. Shred for sandwiches or tacos when still warm (just comes apart) or chill and slice the next day.

[hamiltont]

Chuck roast from the smoker is farkin awesome! Takes about as long as a brisket when I do one- about 9-10 hours but it's well worth it. Shred for sandwiches or tacos when still warm (just comes apart) or chill and slice the next day.

Amen to that!!  This one didn't take quite as long due to its puny size but all the flavor was there, and oh so tender. Cheers!!!