Brisket and Beef Ribs Finally

[Scott Waller]

Ok I finally smoked the beef ribs and brisket I had seasoned. Ran the brisket at 225 degrees and the beef ribs at 250-260. overall each was a 7 hour cook and an hour to rest. I was very happy the way everything turned out. Enjoy the pics as much as I enjoyed the food.

 

[Dave Braxmaier]

I'd take a big plate of that looks pretty good .....

 

[Tony R]

Well done...
nice smokering...

 

[Paul Kastner]

just purchased some beef ribs and put them in the freezer to do later. hope mine look as good as yours.

 

[Gary H. NJ]

Happy beefday.
Nice going Scott. Question. Any reason why you didn't smoke them together on two levels?

 

[Jeff J]

3 ribs and 3 slices sent to Ohio please?

Gotta love those days when you have multiple cookers going. Everything looks great!

 

[Mike Coffman]

You did awesome on both cooks Scott! It was worth the wait!

 

[Bill Schultz]

Well done Scott, that was a great cook

 

[Brad Chilton]

No argument of where's the beef !! Well done !!!

 

[Bob H.]

The ribs look caveman good, and the brisket "just right".

 

[Scott Waller]

Happy beefday.
Nice going Scott. Question. Any reason why you didn't smoke them together on two levels?

I wanted to use the 18.5. Just got it and wanted to break it in.

 

[Mike Cosgrove]

Looks like success to me, nice job.

 

[Wolgast]

Ill have a big mixed plate pls!

 

[Kim Drana]

The cook looks awesome!

 

[David]

Nothing like a dual cook.....heck, why use one when you can use two.....I think I'm hungry....................d

 

[Peter Gallagher]

big cook! good job, it all looks good!

 

[MikeD125]

Nicely done on the ribs and brisket!

 

[Bob Mann]

Great looking cook Scott!

 

[John Solak]

Very nice ribs and brisket!!

 

[Tim McCann]

Nice ring.