Perfect Smoking Weather, see the results

[Snowsmoke]

Its amazing in Boston these days for smoking. Cool overnight but not sweating at the pit during the day.

Weekend 1


Nice little fatty wrapped up to go. First time stuffing it with veggies (peppers/mushrooms) and it changes the texture and taste a lot in a great way. This one was geared at the philly cheese steak crowd and was good with steak sauce or cheese sauce.


Here at the two racks I did with it - playing with too new sauces and foil combos. They got a little dark on me and holding them for an hour didn't help the texture at all but you all get the point. Practice practice.


the pile together - really just so you can see the finished fatty and prove the ribs were a bit over done by the time i sliced.

Weekend 2 - BEEF

Had a sales meeting near an RD so it was dino bones and brisket for me. Cooked two slabs of beef ribs both done simply with SPG only. No wrapping, dry water pan in the WSM and cooked for 7 hours until we hit 203.


No sauce


Sauced (made the Wicked Good BBQ Sauce V2 in the book "Pitmaster" by Husband & Hart and it sits perfect on these)

then overnight, it was brisket time

Trimmed way down compared to my normal patter, injected, hit with Tender Quick (overboard), rinsed and rubbed with some A1 then wrapped for 8 hours.


Out of the foil sitting at 200 for a few minutes and a hot picture, then rested wrapped tight in a cambro for 2 hours.


Here are some slices and chunks, notice the hilarious smoke ring, whoops! Tasted really great and had an awesome pull. Fatty was better than the flat but all mixed up damn fine with a Kansas City style sauce.

thanks for looking!
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"The Moon ain't romantic. It's intimaditing as Hell" - Tom Waits (maybe he was up at 3am to BBQ too!)

[SmokingPiney]

Great looking cooks!

I have it on sound authority that time spent with the smoker or grill is not deducted from one's life.
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Assassin 24, XL BGE, Weber Kettle, Char Broil gasser, AMNPS

[BRBBQ]

it all looks good, thanks for sharing
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XL Baby Stumps