It actually already began, but hey. Started at 20 pounds, trimmed approx 2 pounds.
Couple bald spots, not a big deal. Salt and pepper (central texas, fuck off if you don't like it).
Smoking with oak, spritzing with homemade apple juice/apple cider vinegar mix. About 3 hours in.
Yum!
4 hours down, 13 to go. Added some more wood, and a quick spritz. After a 6 or so hours of smoking, just gonna let it ride to completion. Ribs will go in in about 3 hours.
Cook that shit good,
Eat it for me, enjoy it for me.
Don't get impatient, let it cook for the whole duration.
Savour the wait.
>>7728462
I smoke often, the wait is the best part.
>>7728466
And you're using oak 8====D~~~~
>>7728471
Anything else would be uncivilized.
>>7728475
Post progress pics when things heat up daddy
>>7728489
35 mins or so and I'll grab another pic.
>>7728298
Is this a brisket?
>>7728509
Yes
open it up and tenderise it with your cock
>>7728516
Enjoy your hot dogs and microwave fries
>>7728519
uh,what?
I usually spread the meaty lips open and sprinkle some seed on it then let my cock pound it
>>7728525
I believe you
update picupdate picupdate picupdate picupdate picupdate picupdate picupdate picupdate pic
>>7728544
Patience
Coming along nicely. Refilled the pan, sprayed it down. Nice bark is starting to appear.
>>7728580
That looks fkin gross af
>>7728590
It's barely a 1/3 of the way done. Once the bark fully takes, I would be surprised if you could still honestly say is looks gross.
>>7728580
Don't listen to that cuck, its beautiful
>>7728598
Aight. Ill wait and see
>>7728602
If you can stand the test of low and slow. 12 hours to go. After the next wetting, I'm just going to leave it be, then start on the ribs. 2 rack of pork, and a rack of beef.
>>7728610
Post pics of it all
>>7728616
Thats the plan, heres where we started.
>>7728623
Shit looks good, made ribs last night but the pork had no flavour so it just tasted like sauce : ^(
>>7728671
Been there. Sucks to put all the work in just to get shitty pig.
>>7728298
Hey OP, when you spritz it, are you trying to keep the meat soaked, or just damp? Do you want it to dry out between spritzinks?
Californian here, and this whole process is kind of mysterious to me, but I'm very intrigued
>>7728676
It's to help keep it moist and prevent burning. You want the outside to caramelize and not just be dried out.
Gettin there. Last round of smoke, maybe one more.
>>7728743
Beautiful
>texas knows how to barbecue meat now
since when
here come the updates
Brisket is looking good. Nice dark bark, slightly moist to the touch. Meat jiggles if you bump it. Moved it to the top shelf to make room for the ribs.
Beef ribs... Not much trimming to do here, just pull the membrane off the back.
Drizzle with olive oil, and coat with a decent layer of salt and pepper. Into the smoker they go.
Next up are the pork spare ribs. Same deal here. But we need to trim it up a bit.
On the back side, we cut the extra bit off where the burnt ends would come from, and remove the membrane. You'll see there is some membrane left, and thats fine so long as you get the top layer off. Oil it up, and its ready for rub.
>>7729304
>Meat jiggles if you bump it.
Fuuuuuuck I bet it does
This was an off the shelf rub, forget the name. Pretty much the basics, salt, pepper, garlic powder, onion powder. Lay it down a bit thicker than you would with beef and away it goes. I had to cut these in half to fit in the little smoker, but it wont really affect anything.
>>7729328
mmmm, the jiggle, and the deckle quivers.... getting aroused just thinking about it.
Back in an hour if the thread is still alive, ribs are gonna go for about 6 hours. Ill grab some shots as I spritz.
>>7729347
Post more, brisket is my fetish.
t. Texan.
>>7729362
As it comes along. Everything is still in the smoker.
Forgot to mention. For the pork were looking at a honey butter glaze. After about 4 hours I'll glaze it, wrap it, and throw it back in for the last hour or so.
Forgot to refill the water pan, so lucky you I had to crack it open again.
>>7728298
>>7728312
People who use their counter-tops as cutting boards are some of the trashiest, least classy people in the world. You can slap together whatever incredible brisket you want, the fact you started off by trimming a 20lb slab of meat on your counter completely undercuts your finished product.
This is Kraft Dinner cooking. This is TV-dinner shit. This is Steak-Umms and Hot Pockets.
Fuck off.
>>7729420
No, you fuck off.
There's literally nothing wrong with using a non-porous large surface to trim meat.
>>7729420
Sounds like someone doesn't clean their counters like a decent human being
>>7729420
Kill yourself
>>7728312
>Salt and pepper
do you hate flavor or just too lazy to come up with a good dry rub txfag?
also master race tennessee dry rub brisket reporting in.
>>7729428
>>7729438
>>7729439
I see there's a commercial break in the Duck Dynasty marathon. Go ahead you bunch of Cletuses, keep cutting shit on your countertop. And why not use the sink as a big ol mixing bowl? I mean shit, it's so easy to clean!
Hey while we're at it, why don't we steam clams in the dishwasher and use scissors to slice up pizza?
Fucking hicks.
>>7729428
b.but his bottom tier, cheap-ass uba tuba granite IS porous.
>>7729420
I would agree with you but our counters are sealed and cleanup was done with bleach, then hot soapy water. Clearly care was taken to prevent cross contamination as well as the cleanliness of the counter itself. Not sure why you are so mad though.
>>7729458
It's been sealed, dumbass.
It's not just raw granite.
>>7729451
Looks good. Would eat.
>>7729461
r'ly faggot?
>>7729459
>cleanup was done with bleach, then hot soapy water.
Cleaners can weaken the sealant, so even if you’ve sealed the countertop on schedule, rigorous cleaning (and cleaning agents) could compromise the sealant in spots without you even knowing it, I bet your shit is infested with raw meat jizz.
>>7729475
I might agree with you if I never resealed but we do every 6 months. You make a lot of assumptions.
>>7729483
>we do every 6 months
this from the guy that bought the cheapest granite on the market....I dont' think so Timmy, that's not how poor people operate.
>>7729497
There you go making assumptions again.
>>7729420
>>7729454
>be autistic retard
>at a barbecue with friends
>buddy preparing his famous brisket
>finally he brings it out, I can't wait
>go up to get a plate
>it's so fucking tender
>first bite, I'm in heaven
>buddy comes over and asks me how it is this time
>rave to him about the brisket, praise his skills
"Say buddy, I've always wondered, where do you get the space to prepare these huge pieces of meat?"
>"Oh I just clean my countertop and use it, it works great"
>eyes immediately shoot open
"What...what did you just say?"
>"Uh..heh..I said I just use my clean countertop to prepare the meat."
>i feel sick to my fucking stomach
>sit there in awkward silence for a few seconds
>rage is welling up within me
"You....YOU FUCKING DISGUSTING HICK!!"
>everybody turns to stare at me
>My face goes beet red
>Friend is speechless
"I uh uh...he-he used his countertop to prepare the brisket!!!"
"How disgusting right guys???"
>silence
>".....so?"
>sit there speechless for 5 minutes, whole party ruined by these fucking backwards hillbillies
>decide to leave, who else knows what these hicks did to the rest of the food
>storm out muttering stuff about hicks and hillbillies
>>7729509
you have cheap countertops thus you are poor. poor people are lazy therefore you do not seal the trailer park counters regularly; these are not assumptions they are facts.
>>7729521
>>7729519
kek
Pretty good summation of what this underage autist is doing.
>>7729519
Had a hearty chuckle.
>>7729521
>these are not assumptions they are facts
Do you work for MSNBC News?
>>7729420
Fuck off
>>7729530
> the implications will never be the same
>>7729454
>use scissors to slice up pizza
There is nothing wrong with this
>>7729418
fuck it's burned :/
>>7728312
>Salt and pepper
Not enough.
>>7728580
>Nice bark is starting to appear.
>nice bark
>spritzing
It is a bark, it isnt nice though.
ribs ready for wrapping. glazed them with honey butter and added a few squirts of cider vinegar/apple juice.
>>7729454
>>7729608
>using scissors to cut pizza
https://youtu.be/5SxN_U2H0Xc
You'll never be as cool as Cobra, though
>>7729454
>use the sink as a big mixing bowl
https://youtu.be/nHbajQ8U8Fw
Okay now that is some ghetto trash shit
Your brisket is looking really good, OP. Nice work. Cant wait to see the finished products. I did some smoking yesterday >>7726572. I don't have a smoker but everything came out better than expected. I currently have a rib hangover, ate too many
>>7729694
Damn that looks good. I fucking forgot links... knew I was missing something.
>electric smoker
disgusting
and you call yourself a texan
>>7729700
Thanks. Those are Kiolbassa brand, made in San Antonio I think. Fellow Texan here
>this rain
>>7729710
I know I know. Patio isnt big enough to fit with I want.
>>7729711
What rain, its beautiful out there.
Looking good apart from the electric, OP. But, seriously offsets are difficult to master. I've only been satisfied with maybe 2-3 briskets out of the 2 dozen I've cooked on my offset. Miss the consistency of my WSM and not having to search for quality wood splits. My latest effort.
>>7729741
doesnt that black shit taste burnt? like coal or something?
>>7729744
For the most part, no. It just tastes like heavy seasoning. The very end of the brisket (point closest to the fire) usually does get pretty charred/hardened and I throw it out. Protip: the more streamlined your brisket after trimming the less jagged/exposed edges have a chance to become burnt.
>>7729741
Well, the MES is good for small stuff, but I don't like halving my rib racks or folding a brisket. It's nice to be able to smoke something with little tending, but offset is the proper deal. I've been eyeing an old country, just havent pulled the trigger due to space concerns.
>>7729744
lol no, thats all the smokey/salty/peppery flavor
Time for a rest
Main event. Ribs pulled back a little more than I wanted, but wiggle/toothpick feel great.
>>7729754
Do it, bro. I've been smoking a couple times per week since getting mine. It's basically managing a fire rather than cooking. I'm learning to waste less wood.
>>7729936
Let's see some slices, OP!
>>7729932
holy fucking shit...who is dat thick brown bunny in the top left?
>>7729420
>HE DOESN'T HAVE A 4FT LONG CUTTING BOARD WHAT AN INGRATE
retard
Was busy eating. Money shot.
>>7730292
>no smoke ring
How did you manage that?
>>7730292
godammit....we had to wait all this fucking time to see your dry ass fucking overcooked slab of ruined meat crumble under it's own weight?
you should be sorry.
>>7730292
Looks awesome Op
>>7729328
WHO IS THIS SEMEN DEMON
>>7730292
you had one job
>>7730332
clearly this guy is from Utah, he wouldn't know good bbq if it had a dick and fucked him in the ass.
>>7730292
Looks okish but as others have said, it appears crumbly. Not a very good pic, though. Would be cool to see slices of the lean. Hardest part is to get that almost fall apart texture but still have some integrity and moisture.
why did you burn your meat OP? if you used a lower temperature it would be fine
>>7730362
so, out of @20lbs-2 trimming you managed to not fuck up four slices?
>>7730414
So, the take home message here is, OP cant even get a smoke ring on a brisket.
>>7729451
Allow me to translate this for my Texan brethren: I'm an enormous faggot from faggot-land and I hate the taste of meat
>>7730414
OH, well...maybe you should give OP some lessons.
Not sure where all the hate is coming from, came out juicy, and passed the pull test. People were grabbing slices as I was carving them and I wasnt about to get in the way of that. I will admit the beef ribs didnt come out like I thought they would even though they felt right.
>>7731383
I think it's someone shitposting. Looked good to me
>>7728312
Damn straight.
If you'd have called it a "dalmation rub" no one would have said anything, but that's all a brisket needs. Ever.
>>7731383
Beef ribs are assholes. Fuck beef ribs.
Looks great. I'm still sous vide and smoking ribs myself. Gotten good feedback from ppl who eat it. Easy to bitch about a photograph.
Don't sweat it, OP.
>>7728623
Dat filename
What smoker are you using op and what features should I look for when I purchase mine in the next few weeks?
>>7729749
>UDS
What is that?
>>7729687
>honey butter
Recipe?
>>7732605
Ugly Drum Smoker. You can either build your own or buy one. I built one initially but after I moved 2k miles I left it behind and just purchased a ready made one as all of my tools and friends with wielders were back home.
>>7730292
Looks like absolute shit. Anybody who says otherwise is either being far too nice or has never had a good brisket before. OP, if you're going to keep on destroying perfectly good food, please stop uploading to the internet. You're even shittier than jack, and that's saying something.
>>7733231
I feel stupid because I googled it and smoker together and found out what it was. Sucks you had to leave everything behind.
What did you by and do you have any tips? I'm thinking of getting one next week.
>>7733382
The one I got for my new place, which is much smaller than my old home is the Pit Barrel Cooker. It works well for my wife and myself and the small parties we have from time to time. Generally I will smoke two chickens a week and use the meat in dishes for that week.
>>7733256
Let's see your "good" brisket bro
>>7728312
>Salt and pepper
Awesome.
Is that a prime grade beef brisket? Or is it Choice? It will be a big difference. Aaron Franklin uses only Prime.
>>7729932
>those beef ribs
you bought some AWFUL quality ribs. Where did you get those, Walmart? There's practically no meat on them. Shiners must have been everywhere.
Next time get PLATE ribs from a reputable butcher and make sure there is at least a 1 inch thick layer of solid meat + fat on the convex curvature of the ribs. They will be expensive, but it's worth it. What you bough there is dogfood quality.
>>7733434
Dont forget that at least two of the ribs are also broken too, which really makes them taste gud!
>>7733405
He's using an electric smoker, which smolders the wood and doesn't create the required nitric oxide and carbon monoxide required to lock in the pink. The smoke ring has no influence on flavor.
>>7729451
>Tennessee
>brisket
Choose ONE.
>>7729454
>>7729741
That's a pretty good looking brisket.
>>7731961
>Sous vide and smoking ribs
LEL
>>7730292
poor lad, i feel bad for you. i had high hopes. you spent a whole day spritzing it and smoking it and everything, i mean that's a lot of work. it was not worth all that work.
>>7729420
What are you even on about? Where do you think dough is rolled out? Every scratch-cooking restaurant will have one item that is prepped on the counter, I guarantee. Especially "classier" ones. The secret? They fucking clean the countertops, you absolute retard.
There was no need to post something so inflammatory in a cookalong thread, which is the type of thread that keeps this board alive.
>>7730362
FUCK
>>7733495
Not that anon but that's neat. Science!
How much was it per lb?
>>7735024
2.90 or so
>>7729741
SMOKE RING
M
O
K
E
R
I
N
G
Praise be to Yevvon
>>7730362
Trim the fat to a 1/4 inch thick next time
>>7735210
Thanks Aaron, have any other input for us? Shall we start getting in line at your restaurant now for tomorrow?
>>7735224
You can believe that or you can believe arguably the best brisket in Texas.
https://www.youtube.com/watch?v=VmTzdMHu5KU
>>7729420
the best quality post. absolutely 10/20 would lol again. comedy central
OP, great thread, just chuffed as hell by the cherry on top that is this comment. instant legend
