Brisket and beef ribs

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Jim
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Brisket and beef ribs

Post by Jim » 06 Apr 2019, 19:55

Low and slow overnight cook. Brisket goes on tonight at 10pm, beef ribs tomorrow at 10am. Simple salt, pepper, & granulated garlic over a thin coating of EVOO. Wish me luck!
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bcbouy
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Brisket and beef ribs

Post by bcbouy » 07 Apr 2019, 01:38

nice.i have a giant brisket and a porkbutt waiting for the next family bbq.i do the meat and all the kids bring the sides(except for the barbecued baked beans,that's all me).it's epic gluttony at it's finest.now if i could only get them to stop drinking all my booze and bring their own...
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Jim
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Brisket and beef ribs

Post by Jim » 07 Apr 2019, 12:30

Beef ribs done!

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Brisket and beef ribs

Post by Jim » 07 Apr 2019, 17:29

I’m convinced you can’t get a nice smoke ring with a propane smoker. Came out nice and juicy though after almost 18 hours.

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thedude
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Brisket and beef ribs

Post by thedude » 07 Apr 2019, 19:32

Ah who cares about the ring. Good flavor and tender is all that matters.

Also take note in your pic that the top of the brisket the grain is going the long way. You can separate the flat and the point sections and slice it across the grain and will ensure the most tender bites (not judging anyone off a few pics though - just a tip)

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Jim
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Brisket and beef ribs

Post by Jim » 09 Apr 2019, 20:01

Love the tips! Keep them coming!

Jim


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bcbouy
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Brisket and beef ribs

Post by bcbouy » 10 Apr 2019, 01:00

next time you smoke a pork butt,rest it inside a paper grocery bag.a buddy showed me that and i was sceptical at first,but damn it made a difference,now i do it with my ribs as well.
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Jim
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Brisket and beef ribs

Post by Jim » 10 Apr 2019, 07:24

I wrapped it in peach paper when it hit 165. I then pulled it off the smoker at 203 and let it rest in the peach paper covered with 3 hand towels and an oven glove for 1 hour.


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lovedr79
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Brisket and beef ribs

Post by lovedr79 » 10 Apr 2019, 10:30

NICE JOB! the smoke ring is more of a show thing. i never understood it. i dont are if i get one or not when i smoke. i just started doing the wrapping thing too. works pretty well.
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hounddog
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Brisket and beef ribs

Post by hounddog » 10 Apr 2019, 11:25

Great looking food! I'm reading all of these cooking tips too.
What difference does resting it in a paper bag do?

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bcbouy
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Brisket and beef ribs

Post by bcbouy » 10 Apr 2019, 11:38

it's all about keeping in the moisture while the meat rests and locks in the juices.
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hounddog
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Brisket and beef ribs

Post by hounddog » 10 Apr 2019, 12:56

Thanks! I will start doing this!

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LDUBS
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Brisket and beef ribs

Post by LDUBS » 11 Apr 2019, 01:16

I throw stuff on the propane grill. What you guys are doing is more like an art form. Pic's of the finished product look fantastic.
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Jim
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Brisket and beef ribs

Post by Jim » 11 Apr 2019, 08:31

We have a gas Weber that I purchased 14 years ago when I bought my house. About 5 years ago my wife got me a Weber kettle. I haven’t touched the gasser in I can’t tell you how long as my wife like to grill now over coals.

And she cooks awesome!


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bcbouy
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Brisket and beef ribs

Post by bcbouy » 11 Apr 2019, 08:57

my gas grill converts to charcoal with a cast iron tray that sits over the burners.makes it easy to light,just turn on the grill till they start to get going then kill the gas.my smoker i made at work from some "leftover" material.
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