Brisky Flat and BB's

[solar]

Bought a 3 pack of BB's from Sam's, they were pretty picked over, ended up buying a pretty heavy pack. I don't think I've seen BB's this meaty, but I decided I would just smoke the biggest rack and freeze the other two.

The brisket is a 6.5 pound flat, I decided not it inject the brisket, and rubbed both of them up with MHGP. Then wrapped both and into the refrigerator overnight.









Put the brisket on at 8am and followed with the ribs at 10am, mopped every hour, and foiled the ribs at 2½ hours.





At 2pm the brisket was on for 6 hours and the ribs were pulled 30 minutes before and resting.

Then plated the ribs with my baked beans I made the night before with my friends potato salad. Ribs were very good, but I should have trimmed the ribs more, they were very thick and I ran the smoker at a higher temp for the brisket. Thought the ribs were tender, they had a bit more pull than I wanted.



The brisket is done and resting, more pics soon.

[Richtee]

Folks get excited over the thick babies sometimes. "Oh..so meaty!" I trim them down. I find that much meat 'annoying" on a rib. Ahhhh... regardless... nice cook... looking for a sliced brisky shot :{)

[Fishawn]

Looks great!

[barkonbutts]

good looking ribs, cant wait to see the brisket!!

[solar]

Here's the brisky !!

I got side tracked and the brisket was in the cooler for 3 hours, when I pulled it out, it was steaming. Not the smoke ring I was looking for, but the taste and texture were perfect. Bend and no break, and melt in your mouth, best brisket flat from me so far.

PROS: I didn't inject the brisket, and ran the smoker a little hotter, long rest time resulted in very tender meat.

CONS: I need to learn to trim the fat cap more.

Richtee before you say anything about my knife, yeah I need a knife

[Richtee]

Ok - a pass on the knife. IF you get me 3-4 warm slices soon... nice brisky!

[solar]

Ok - a pass on the knife. IF you get me 3-4 warm slices soon... nice brisky!

Ha, thanks. Here's a pic of the fat cap I cut off, such a shame, nice MHGP bark. I thought about rendering it down, but that didn't happen. I didn't realize how thick the fat cap was, now I know.

[Richtee]

Ha, thanks. Here's a pic of the fat cap I cut off, such a shame, nice MHGP bark. I thought about rendering it down, but that didn't happen. I didn't realize how thick the fat cap was, now I know.

Don't bother seasoning it next time. Or lightly. Contributes little in that regard.

[crusty ol salt]

you did a great job on both the ribs and the brisket

[solar]

Don't bother seasoning it next time. Or lightly. Contributes little in that regard.

I cut the fat cap off after it came out of the rest. Next time I need to trim my meat more, (that's what she said ?).

A better fat/meat trim and I will be on the money.

[solar]

you did a great job on both the ribs and the brisket

Thanks Crusty, I also have put a good dent in the garage fridge beverages....

[Richtee]

I cut the fat cap off after it came out of the rest. Next time I need to trim my meat more, (that's what she said ?).

A better fat/meat trim and I will be on the money.

Heck..I'll give ya $5 a slice delivered.. this time!

[solar]

Heck..I'll give ya $5 a slice delivered.. this time!

Damn, I just dropped off a couple slices to my neighbor. He's happy, and he owns a lawn business, I guess I should see that paying off soon..