Birthday BBQ pictorial

[RichUT]

The hands of father time keep on tickng, and I'm now another year older. To celebrate, we're throwing down some BBQ tomorrow. Figured I would share some pics along the way.

12:00 AM - First two victims sitting out and warming up before going on the grill:

12:15 AM - My own personal fireworks show:

12:25 AM - We're smoking with Pecan today. Mmmmmmm, pecan:

12:30 AM - Smoker is coming to life:

1:00 AM - Briskets on the pit:

1:15 AM - 225, you are my friend:

More updates to come.

 

[RichUT]

5:45 AM - Time to rotate, so I took a quick picture:

Hell yeah.

4.5 more hours in the smoke, and then these guys are going to the oven so I can get the 4 racks of ribs on the pit.

 

[NCAAFBALLROX]

Nice work.

More photos, pleeeze.

 

[RichUT]

10:00 AM - Ribs come out of the fridge to warm up a bit:

Having never done ribs before, I was rather surprised to see two racks in each package. I guess that should have been obvious, but it wasn't. Oh well, more leftovers for me.

11:00 AM - With the brisket moved to the oven in foil, it's time for the ribs to take a spin:

I forgot to grab a picture of the briskets when I took them off the pit, but they were beautifully charred. I'll get some pics up when I put them back on the pit to finish up.

ETA for BBQ bliss: 6.5 hours and couting.

 

[netslave]

Happy Birthday.

 

[RichUT]

In reply to:

---

---

 

[jimmyjazz]

Need more food porn.

 

[hornian]

I like it when other people do pictorials as well. Compare and contrast is always fun.

 

[The Muzzler]

I would be most appreciative if you could repeat this performance and expedite shippiong all the finished product to my home in Doha, Qatar!

 

[UTEE]

In reply to:

---

---

 

[RichUT]

A few birthday beers and much brisket prevented me from finishing up the pictorial yesterday, but here is the rest....

2:00 PM - Ribs ready to come off of the pit and head to the oven:

5:00 PM - Everything is off the pit and resting before getting sliced. Brisket 1:

Brisket 2:

Ribs:

More Ribs:

Naturally, I was in such a hurry to slice and serve that I forgot to take the real money shots, but here are some pictures of what was left over.

The point:

The flat:

Ribs:

All in all, a successful day. The ribs turned out well for my first attempt. I shamelessly stole Ian's method, and they were a big hit.

The brisket tasted great, but the consistency was off. It was hard to slice without it falling apart, and the point was more like a pot roast than brisket. Not sure if it was the 5 hours it spent in foil in the oven or what. Any ideas?

Oh well, just means I need to give it another go.

 

[flaco]

Yeah, probably a little too long in the oven. That's where a good thermometer comes in handy. Did you put the briskets back on the grill to firm them up?

That looks like some serious bark though. How did it (the bark) taste?

 

[RichUT]

They went back on the grill for the last hour, along with the ribs. I didn't pay attention to the internal temp on these at all, until the very end when I was just spot checking to make sure they were up to code. I'm guessing this was my mistake.

The bark tasted great. I'm a big bark guy, so I was very happy with that part.

 

[TheFied]

What internal temperature do you guys shoot for on your briskets? If memory serves (haven't done one since February but I am thinking I need to do another one soon), I shoot for internal 185degF. And then wrap in a cheap towel and put in a cooler for another hour or so.

 

[Blain]

190, wrap in foil, then wrap in towel and place in cooler for a couple of hours.

 

[Tailgate]

I'm hungry again.

 

[hornian]

In reply to:

---

---

 

[UTEE]

Ian, I'm more of a brisket smoker, but I've also been smoking ribs for a lot of years. I've recently used your method a couple of times, and it's always a crowd pleaser. Very good stuff.

 

[netslave]

Being relatively new to this board, I've not see the legendary 3-2-1 method in writing. Mind clarifying what it is?

 

[hornian]

In reply to:

---

---

 

[netslave]

thanks!