And so it begins…

[robertc1024]

I can smell it from here. Post oak and Pecan are some of my favorite woods to smoke with. Looks really good.

 

[billtool]

Yep- this cook was a good one. Once you get a process in place you can keep some pretty good consistency. I get laughed at by some buds because I won’t deviate one iota from mine. They quit laughing when they’re stuffing that baked potato though.

 

[Axxe55]

Yep- this cook was a good one. Once you get a process in place you can keep some pretty good consistency. I get laughed at by some buds because I won’t deviate one iota from mine. They quit laughing when they’re stuffing that baked potato though.

BEST TO STICK WITH A PROCESS THAT WORKS WELL WITH YOUR SMOKERI DO THE SAME THING THESAMEWAY I HAVE FOR MANY YEARS BECUASE IT WORKS! IF IT AIN'T BROKE DON'T FIXIT!

 

[billtool]

Putting him on at 5. I’m smoking at 250. Will wrap at 165 in pink paper. Go to 195. Gonna put on some beef ribs at 9. Gonna put some chickens on at noon.

 

[servis]

Looks like a glorious weekend.

 

[billtool]

Hit "the brisket stall" about 20 minutes ago. 151 degrees. It'll be interesting to see how long we sit here.

 

[billtool]

Wrapped and 165 and country beef ribs and chickens on and smokin’.

 

[IXLR8]

Wrapped and 165 and country beef ribs and chickens on and smokin’.
View attachment 453970 View attachment 453971

You’re letting the heat out! Looks yummy.

 

[billtool]

I had to wrap and reload. I have a system of still spraying down the brisket while never opening the smoker until it’s time to wrap it. I pulled it at 195. Ruined the ribs- way over cooked. Brisket was perfect. I like 195 over 203. Haven’t cut up the chickens yet.

 

[TipBledsoe]

Putting him on at 5. I’m smoking at 250. Will wrap at 165 in pink paper. Go to 195. Gonna put on some beef ribs at 9. Gonna put some chickens on at noon. View attachment 453859

View attachment 453860

Mustard?

 

[1911'S 4 Me]

I had to wrap and reload. I have a system of still spraying down the brisket while never opening the smoker until it’s time to wrap it. I pulled it at 195. Ruined the ribs- way over cooked. Brisket was perfect. I like 195 over 203. Haven’t cut up the chickens yet.

Bill. I lost your address, want to post it here??

 

[billtool]

Mustard?

Yep. I used mustard for a rub binder. First time ever. Loved it. Worked as advertised

 

[TipBledsoe]

Yep. I used mustard for a rub binder. First time ever. Loved it. Worked as advertised

I believe there is not much better on earth than South Carolina pork BBQ with mustard-based sauce. But I'd have never thought a Texan would use mustard on beef, lol.

 

[Texasgordo]

But I'd have never thought a Texan would use mustard on beef, lol.

Is it better than ketchup on a steak?

 

[billtool]

You can’t taste the mustard. It just disappears. I’ve known it was a common thing but never tried it. It’ll be the method moving forward for sure.

 

[Razzamatazz]

with all this smoking Brisket, Pork and Chicken, you guys have motivated me big time!
So now it's time to get off my butt and drive down to Salt Lick and get some smoked meat...LOL!

If you have some tallow, put some on the brisket and wrap it in that, it makes it a little more juicy when unwrapped imo.
I need to try lard on my pork ribs when I wrap them to see how that turns out...hmm

 

[Sasquatch]

You can’t taste the mustard. It just disappears. I’ve known it was a common thing but never tried it. It’ll be the method moving forward for sure.

Interesting - I've just dusted teh holy bejeezus out of my beef with the rub and spanked it on / into every crevice. Have not used a binder. Probably couldn't use mustard if I wanted - wifey is allergic to mustard. I wonder if there is a suitable substitute to experiment with.

 

[billtool]

Interesting - I've just dusted teh holy bejeezus out of my beef with the rub and spanked it on / into every crevice. Have not used a binder. Probably couldn't use mustard if I wanted - wifey is allergic to mustard. I wonder if there is a suitable substitute to experiment with.

Right! That's how I've done it for the 20 years I've been smoking brisket. There's not a hint of mustard flavor and no evidence it was ever there - but if there's an allergy in the house, of course, you'd best avoid it/ In my research I read mayo could also be used - but I'm not a big mayo fan so that's out for me.

 

[1911'S 4 Me]

Bill, next time you smoke ribs after about 3 hours take them off and sprinkle
with sugar, or better yet brown sugar, wrap in foil for about another hour or so.
You'll think me.

 

[baboon]

Wrapped and 165 and country beef ribs and chickens on and smokin’.
View attachment 453970 View attachment 453971

Country Boneless Country Beef Ribs are better off left as a beef shoulder roast to smoke then braise & shred for taco meat or pulled beef bar b que sandwiches.