Brisket, ribs, fatty, ABT's and bacon

QSis

Grill Master
Staff member
Gold Site Supporter
Yesterday was a beautiful day and the start of a long weekend. Time for a smoke-a-thon!

Started the fire at 8 a.m. and put on the 5 lb brisket flat at 9:00. Smoker ran hot (275) so it only took 4 hours (I wrapped it in foil and kept it in a very low oven).

Then put on a rack of St. Louis ribs, then my first fatty, which has a thread of it's own here http://www.netcookingtalk.com/forums/showthread.php?t=26122

Did a couple of ABT's for a friend and a few leftover slices of bacon for me.

Dinner served to friends at 6 pm, with corn and California Chinese cole slaw.

A fun, stress-free cook and wonderful food!

Lee
 

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  • Ribs 1, rubbed.JPG
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  • Ribs, done.JPG
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  • Abts and bacon, a few.JPG
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  • Fatty 8, with ribs and brisket.JPG
    Fatty 8, with ribs and brisket.JPG
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QSis

Grill Master
Staff member
Gold Site Supporter
Normally, I use hickory chunks for everything but bacon (I use cherry chunks for that).

But I just used what I had yesterday, which was apple chunks, hickory chips and Jack Daniels chips. Every time I put a new item on the grate, I added chips or a chunk.

Hickory is my favorite.

Lee
 

Johnny West

Well-known member
I keep hickory and mesquite chunks around but mostly use alder and cherry. I get a lot of cherry and plum from my own trees. I've got a bud in the country that gives me his cherry and apple branches, too.

I love mesquite with steaks and chicken.
 

QSis

Grill Master
Staff member
Gold Site Supporter
Smoke 'em if you've got 'em, Andy!

Wonderful weather for it!

Lee
 
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