3 Brisket flats and 6 racks of Ribs

Spanx · Posted: Jun 09 2010 Post subject: 3 Brisket flats and 6 racks of Ribs

Cooking for the family and some friends this evning so I decided to do some brisket flats and ribs.

Getting the fire started

Temp at 225

Briskets rubbed with my white brisket rub

Briskets on the pit

Thin blue smoke

both sides even at 225

Ribs soaked in rub over night and ready to go on

Ribs on the pit

TO BE CONTINUED
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rodneymeatsnsweets · Posted: Jun 09 2010 Post subject:

Wow you are off to a tremendous start Spanx Very Happy

Big_AL · Posted: Jun 09 2010 Post subject:

Looking good so far!
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Uncle John · Posted: Jun 09 2010 Post subject:

Can't wait to see how it turns out.
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tarrbq · BBQ Fan Joined: 20 Feb 2010 Posts: 306

Looks KILLER!!!! LOVE the pit also, who made it?

Smokin' Hoglegs · BBQ Pro Joined: 30 Nov 2008 Posts: 670 Location: Venice FL

So far so good! Keep it up and we'll all be treated to some pretty grub for sure Very Happy

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Spanx · Posted: Jun 09 2010 Post subject:

Spanx · Posted: Jun 09 2010 Post subject:

finished Brisket

finished ribs, had a couple of bad racks for presentation but alot of non santioneed judges were at my house so presentation (SO WHAT!)

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Spanx · Posted: Jun 09 2010 Post subject:

EXTRA GRUB, Boudin and Sausage

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k.a.m. · Posted: Jun 09 2010 Post subject:

Spanx, those ribs and flat look awesome. Very Happy

Beautiful color on those bones and the brisket looks perfect, nice color and looks super moist. Smoked Boudain and sausage look mighty tasty as well. Nicely done my man. Very Happy

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GUYNOIR · Joined: 19 Mar 2010 Posts: 10 Location: O'Fallon, MO

Two questions. What is in white brisket rub?

It looks like you smoke your briskets in the pan. How does that work for you? Your brisket looks like it has just the right level of moisture. Do you do anything to keep the brisket out of the juice that collects in the bottom of the pan, or do you just let it soak it up.

Your spread looks fantastic by the way. Nice Job.
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Beertooth · Posted: Jun 09 2010 Post subject:

Man I could use some of that right now. I'm starving!

Everything looks great! Smile

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Spanx · Posted: Jun 09 2010 Post subject:

Big_AL · Posted: Jun 10 2010 Post subject:

Whoa! . That all looks AWESOME! Smile

Great job all around. Your rub gives the brisket an interesting color...not the usual black.

Why do I look at The Smoke Ring during lunch time? Confused

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Spanx · Posted: Jun 10 2010 Post subject:

Yeah the white rub is just an experiment, it does give it a very good taste and a diffrent look but I'm not sure if I'll stick with it or try somrthing diffrent next time.
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Certified grill master of Jacks Old South cooking school (Nov 2009)
Chief Cook of Bourbon Babyback Q'ers (2008-2010)
Chief cook of Spanky's Southern Smokers (2010 to Present)

Big_AL · Posted: Jun 10 2010 Post subject:

Well it all looks just fantastic. I'm not sure I'd try anything outside the norm for comps but for backyard cooking sure...as long as it's tasty!
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texbbqpits · Posted: Jun 10 2010 Post subject:

GREAT looking cook, Sir and nice looking pit. White rub really gives a different look to brisket. Let's eat. Tom
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Mrs. K.A.M. · Posted: Jun 10 2010 Post subject:

Everything looks delicious, very nicely done Very Happy

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