4th of July BBQ starting early

[bigg78]

Well...today should be an easy day of hardly working. I've got a tee time at LPGA at 3p and then Mrs. G and I are hosting a little BBQ afterwards. And a BBQ at our house = brisket and ribs. I thought I would keep an online journal of my work here for Hornfans, so enjoy...

I rubbed this 10lb beauty down last night and put it in the smoker at 8a. I used a fairly simple combo of salt, ground pepper, coarse pepper, garlic salt, garlic powder, and onion powder.

Ribs got their rub this morning right after I took these shots. For the ribs, I used some of the same ingredients as the brisket, but also added brown sugar, cayenne, and paprika. For one rack of ribs, I used Rudy's rub.

Here she is after adding the brisket and first round of hickory wood (I don't have easy access to oak here)

 

[CelisHorn]

I guess I'll be watching the progress from my office.

 

[Steel Shank]

I just finished up a couple of spreadsheets.

I'd rather be finishing off a cold beer and eye-balling my pit.

 

[Traffic]

I am working on a "report". I'll be watching this thread myself. Please keep us poor suckers who are stuck at the office updated.

 

[bigg78]

Here's the 10a (EST) update on the brisket....the next photos will be in an hour or so, which will include the 3 racks of ribs I have on there as well. But, for now, just the brisket:

 

[GakFoo]

nice looking pics. i was figuring you weren't in austin because its pouring here. and i took the day off to do my brisket for tomorrow.

but mother nature will not slow down my smoker. although i have a separate weber kettle cooking down logs to coals and thats kind of a ***** to keep going with this rain. smoker has been holding steady at 210 since 9, only 10 more hours to go. baby backs and sausage tomorrow morning

good luck, post more pics as you go.

i'll try to see if i can figure out how to upload some myself this afternoon or evening.

 

[bigg78]

okay, here is the 12p est update (I am in FL and it just started pouring rain) I had to get creative with the grill/smoking ribs because of space and how hot the grill gets by the firebox. So, while at World Market the other day, I picked up a couple of "plate organizers/stackers" and are using them to create a 2nd level of grilling.

 

[closer]

Where does the empty DosXXX count stand?

 

[Steel Shank]

This thread makes me want to laugh, cry and cheer for more.

 

[bigg78]

Okay, this is my last post for awhile. It poured rain for the last hour, but the smoker held up well. After 6 hours of smoking, it's time to wrap the meat in foil. It's also time to see if the golf course is in any condition to play. if not, we're heading to the dog track which also has a poker room. It's also time to start drinking.

This will probably offend some of the purists, but its time for me to cheat a bit and finish these puppies in the oven. The brisket was on the smoker for almost 6 hours, the ribs for @3.5; I plan on leaving them in the oven on 200 degrees till 7:30p,

 

[UTEE]

Purists shouldn't be offended by that. In fact, purists should realize that the meat has absorbed about all the smoke it can in those 6 hours you had them on the pit. After that, the pit is just a heat source, and ovens are more efficient and more consistent for that purpose.

Still, I usually keep mine on the pit the entire time, but that's just because it gives me an excuse to sit outdoors and drink beer for a longer time.

Your food looks good, keep the pics comin' and let us know how it turns out.

 

[#3Rules]

Looks f'n fantastic. BTW, we have the same pit.

 

[tx 3 putt]

Looks excellent.

 

[Sucklebuster]

Nice smoke Bigg, its breakfast time and I want BBQ!

 

[bigg78]

Good and bad news. The good news is everything turned out awesome and it's gone. The bad news is I got hammered on the golf course, came home, served up the food, and didn't take pictures.

 

[campwillben]

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