Father's Day Brisket Ribs

[bigg78]

I am back at it again this weekend; smoking a brisket and ribs here in Florida and representing Texas style BBQ. I am using today as a bit of a test period for new rub/technique before hosting a big BBQ 4th of July. This weekend, my parents are in town from Houston.

Anyway, I used a basic rub last night on the brisket that consisted of sea salt and course pepper. I am expirementing with a small coating of yellow mustard that I applied to both the ribs and brisket. For the ribs rub, I used sea salt, pepper (black & red), cumin, brown sugar, paprika, onion powder, garlic powder, and the kitchen sink....ba dump, ching.

Unlike previous posts and pictorials (July 3rd last year comes to mind) I won't be hammereddogshit when the brisket finishes because my parents don't booze for religious reasons. I will try to honor that today since it's Fathers Day and my mom's birthday. The bad news is I won't be drinking. The good news is that I should have a complete set of pictures.

I started my charcoal fire at 6a today and took the brisket out of the fridge to bring the temperature down. Brisket went on about 20 minutes ago and here's are our first set of pics:

 

[Oranjello]

Keep 'em coming when you get the chance.

 

[bigg78]

Okay, here's the 4 hour update. Everything has been progressing nicely....fire got a little hot for a few minutes (@280) but I got it down and it's been hovering around 200-225. I took the ribs out of the fridge about 9:50a and just threw them on the grill (10:45a)....these are all EST times, btw.

Enjoy:

 

[Alum03]

What sort of side dishes will you be enjoying?

 

[bigg78]

my wife is making sweet potato fries and some sort of appetizer. And then I'll be grilling some asparagus and heating up some ranch style beans. Served with the brisket will be raw white onion and white bread (just like the BBQ places !)

 

[bigg78]

12:30p EST update: I wrapped the brisket in foil and returned it to the smoker. (forgot to take pics before wrapping.)

I've applied a small amount of apple cider vinegar to the ribs twice now (stole the idea from Hornian - he uses apple juice i think, but I didn't have any. I thought the apple cider vinegar might be a good substitute, especially since the vinegar should help tenderize the meat.) We shall see !

Next update will come when I wrap the ribs and I'll definitely take pictures.

 

[bigg78]

Update -

I wrapped the ribs in foil @2:15p EST. Here's 2 pictures before wrapping them.

 

[Alum03]

I imagine its all gone by now - any more updates?

 

[bigg78]

Boy, what a delicious BBQ feast we had. I am happy to report that everything came out better than expected (and that's saying something for me.) Honestly, it's the best I've done and I've been doing this for 5+ years.

I took the ribs and brisket off the smoker @5:15p and let them sit on the kitchen counter for 30-45 minutes. At this time, I applied a thin coat of Stubb's BBQ sauce to the ribs. You can also see the plate of asparagus (drizzled w/ olive oil, garlic salt, and pepper) ready for the gas grill.

About 6p, I put the meat back on the smoker (150 degrees, but lots of hickory smoke from freshly added wood). I left them on there for about 30 minutes. This wound up being a great move as i could really taste the extra hint of smoke in the ribs.

Here we go with the finished products off the grill and then cut.

 

[TheFied]

Great job! Took my parents to Rudy's off 360 and had brisket, chopped beef, and turkey. I need to think about when I'm going to do my next brisket.

By the way, what's up with the Syracuse pint glass?

 

[bigg78]

My wife went to SU for undergrad, hence the glass. I didn't realize it was in the background until you pointed it out. Oh well.

 

[hullabelew]

Great job! We are doing a cook in two weeks on a buddy's pit that he just finished. We are cooking 5 briskets, a case of ribs and half a dozen bone-in turkey breastesses.

I've never cooked beans on the smoker but think I'm going to give it a shot this time around. Anyone else tried this? Also will do several dozen jalapeno peppers, stuffed with something and wrapped in bacon.

I will try to post while we are doing it.

 

[TheFied]

bigg, just giving you a hard time.

So this weekend my Dad suggested that I get a saucer of salt the next time I use my smoker and let the salt suck in the smoke. And then put it in a salt shaker and use it as a spice. I might try that out. He said he did that and has been putting it on his burgers and they have been great.