Memorial Day BBQ

[elfenix 34658]

I'm going with:
13 pound brisket, 2 racks of spare ribs, small rack of beef ribs, 4 links of jambalaya sausage, 2 pounds of frog legs and two cases of Lone Star.

Thanks for the invite

[Air_Matt 19]

7 briskets, a pulled pork, and some ribs for a graduation/the weekend.

Need to do better on pictures.



Sent from my iPhone using Tapatalk

[luke duke 6445]

A pulled pork?

[SizzleChest 8302]

9 hours ago, jimmyjazz said:

I didn't take pics, but trust me, this one came out of left field.  Smoked a 14.5 lb whole packer brisket on hickory starting yesterday afternoon.  Good smoke the whole run, temperature hovered between 210 F and 250 F.  I pulled it at about 13 hours and finished in the oven because it was 4 AM and I was about to pass out.

Carved it up tonight, and there was no smoke ring.  Not "a small smoke ring",  NO smoke ring.  Nada.  No pink.  WTF?  

It tasted fine.  The flat was moist, the moist was moister.  Great bark (2:1 black pepper to salt).  Just no smoke ring.

Never had THAT happen before.  Any ideas?

That piece of meat was the devil's asshole.

[NateHitch 1282]

9 hours ago, jimmyjazz said:

I didn't take pics, but trust me, this one came out of left field.  Smoked a 14.5 lb whole packer brisket on hickory starting yesterday afternoon.  Good smoke the whole run, temperature hovered between 210 F and 250 F.  I pulled it at about 13 hours and finished in the oven because it was 4 AM and I was about to pass out.

Carved it up tonight, and there was no smoke ring.  Not "a small smoke ring",  NO smoke ring.  Nada.  No pink.  WTF?  

It tasted fine.  The flat was moist, the moist was moister.  Great bark (2:1 black pepper to salt).  Just no smoke ring.

Never had THAT happen before.  Any ideas?

Did you let it get to room temp before throwing it on?  I never get a smoke ring when I do that.  Either way a smoke ring is inconsequential.  Taste, bark and moistness count and it sounds like you nailed it

[dcbc 14643]

Got it all done.  One brisket was finished around noon.  The other was stubborn and didn't finish up until 3:00 pm, just enough time to rest it before the party at 4.

Didn't snap any pictures of the ribs, but they turned out fine.

 

[jimmyjazz 46977]

1 hour ago, NateHitch said:

Did you let it get to room temp before throwing it on?  I never get a smoke ring when I do that.  

Yeah, it probably sat out for a couple of hours before I started smoking it.

[mushroomface 62]

Smoked a tri tip on cherry. Tender and juicy.

[Baboontyme 2875]

Inside looks perfect. Well done. Might want to reverse sear it next time. I like a little bit of char on mine. 

[BabaYaga 15532]

On 5/27/2018 at 10:37 PM, jimmyjazz said:

I didn't take pics, but trust me, this one came out of left field.  Smoked a 14.5 lb whole packer brisket on hickory starting yesterday afternoon.  Good smoke the whole run, temperature hovered between 210 F and 250 F.  I pulled it at about 13 hours and finished in the oven because it was 4 AM and I was about to pass out.

Carved it up tonight, and there was no smoke ring.  Not "a small smoke ring",  NO smoke ring.  Nada.  No pink.  WTF?  

It tasted fine.  The flat was moist, the moist was moister.  Great bark (2:1 black pepper to salt).  Just no smoke ring.

Never had THAT happen before.  Any ideas?

Without getting into the exhausting myoglobin protein/nitric oxide side of things – there are a few things to pay attention to. 

Put the meat on cold.   A higher humidity helps.  Spritz the meat every hour or so (water, vinegar, etc.).  Use a water pan.

Assuming you don’t have a gas or electric smoker?  

How cured was the wood?  And finally, vacillating between 210 and 250 “may” have impacted things.  Was there a long stretch of time between the times or was 210 early, then warmed up and stayed closed to 250?  A lack of consistency always leads to a long list of trouble items.  I found cooking hotter helps (275 range).

[jimmyjazz 46977]

Old school fire + dry hickory, but I did use a water pan.  Sounds like the counter time before going on the smoker didn't help, and it didn't seem particularly humid, either.

[stc 1496]

First attempt at beef ribs yesterday. 5.5 hrs at 285. Easy and good.

[Dutch 4533]

The good ‘ol WSM did not let me down. Hands-down the best spares I’ve ever made. Perfect bite through, perfect flavor, and they went so quick I didn’t get a “sliced pic.” Pork shoulder was damn tasty as well.

Good work all around, gents.

[TornACL 7792]

Those pork ribs look damn good.

[ChampKind 1314]

On 5/26/2018 at 10:42 AM, utee94 said:

Brisket's been on the smoker since 6:00, pit's at 300, brisket is holding at 160, about a half-hour into the stall.  Should be good to go at final temp by 4:00 or so, I'll rest it and serve around 6.

Beef short ribs have also been on since about 9:30, they'll be good to go at 5:30 I'd guess.

Pork spare ribs will go on at 1.  Sausage will go on ~5.  

Oh and based on comments and recommendations here on the Surl, I'm gonna smoke some Brussels sprouts, too.  I'll be sure to let you know how it goes.

6:00pm to 4:00a? That's 10 hours. You cook a 20lb hunk of meat?

[utee94 16068]

Ha!

 

6 AM to 4 PM.  It actually took until a little after 5, got about an hour of resting time before I sliced into it.  I did drop the temp closer to 225 for part of the cook when I added the pork ribs in.  And it was a pretty big brisket at around 16 lbs, which is definitely larger than I prefer. I like 'em around 11 or 12 typically.

Edited May 29, 2018 by utee94

[hornian 5281]

I smoked two briskets, six racks of pork ribs, three bone in turkey breasts, and about a dozen links of bratwurst and about twenty or so links of the jalapeño Kiolbasa sausage.

Not many pics because I have kids these days - my brother in law snapped this one when I had separated the flat from the point on one of the briskets before I started slicing.

[jimmyjazz 46977]

Holy smokes that's a lot of food.  Looks great.

[Gil Bang 26177]

59 minutes ago, hornian said:

I smoked two briskets, six racks of pork ribs, three bone in turkey breasts, and about a dozen links of bratwurst and about twenty or so links of the jalapeño Kiolbasa sausage.

Not many pics because I have kids these days - my brother in law snapped this one when I had separated the flat from the point on one of the briskets before I started slicing.

takes balls to post a pic of yourself on this board.  popcorn.gif

[hornian 5281]

2 hours ago, Gil Bang said:

takes balls to post a pic of yourself on this board.  popcorn.gif

Meh. I’ve met a ton of these guys IRL and people know who I am and what my law firm’s website is with my picture on it.

Plus I have giant balls. 

Edited May 30, 2018 by hornian

[Baboontyme 2875]

Nice rubber ducky hornian. 

Brisket looks good, too. 

[DoobieWah 1528]

16 hours ago, hornian said:

 

Needs more Bert.

 

 

 

 

 

Edited May 30, 2018 by DoobieWah
werds