Successful BBQ weekend! Ribs/Chicken/ First time brisket!! PICS


 
J

Jay Benham

TVWBB Member
Hey guys/gals,

I'm very new to BBQ, I've only had my smoker for a couple of months now. This weekend i did baby backs, chicken thighs, and a high temp brisket. I can't believe it all turned out good.

For the ribs is started with a rack of baby backs from my local farm. I used the Amy Anderson recipe in my weber cook book to make the Ranch House Ribs. I cooked them for 4 hours at 225. I usually foil for the last hour but this recipe was amazing
http://i265.photobucket.com/albums/ii240/armyof2_photo/BBQ/IMG_0610.jpg
http://i265.photobucket.com/albums/ii240/armyof2_photo/BBQ/IMG_0614.jpg

Sunday i cooked a High temp brisket. It started off about 6 lbs. I didn't want to do a whole one since it was my first, and i figured it would probably come out horrible. I rubbed it with some basic ingredients. Got the WSM up to 325-350 and put the brisket in with some apple wood. I cooked to 165deg. Then foiled and continued to cook until fork tender. I then let it sit wrapped up in the microwave for 2 hours. This brisket was amazing!
http://i265.photobucket.com/albums/ii240/armyof2_photo/BBQ/IMG_0616.jpg
http://i265.photobucket.com/albums/ii240/armyof2_photo/BBQ/IMG_0620.jpg
http://i265.photobucket.com/albums/ii240/armyof2_photo/BBQ/IMG_0621.jpg

I had so much fuel/smoke wood left in the cooker i decided to throw some chicken thighs on. I rubbed them with some leftover rub from the brisket and threw them on for 2 hours. Temp was around 300. They came out great. This is the first time ive done chicken pieces on the wsm. I recommend it.
http://i265.photobucket.com/albums/ii240/armyof2_photo/BBQ/IMG_0618.jpg

Thanks for all the help and info i get here. I love this place.
Jay
 
Thats a good use of fuel. I live alone, so often I fire up the grill, and have lots of coals left over, and nothing else is thawed out that can go on.

I now try to keep a stock of veggies on hand that can be used to keep from wasting the coals.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom Chips:
Thats a good use of fuel. I live alone, so often I fire up the grill, and have lots of coals left over, and nothing else is thawed out that can go on.

I now try to keep a stock of veggies on hand that can be used to keep from wasting the coals. </div></BLOCKQUOTE>

Tom, I always save the left over charcoal for my next smoke. Since the charcoal pieces are usually smaller, I add charcoal (from the bag) in my chimney starter (just enough to cover the bottom so the small left over pieces do not fall through) and then fill it up with the left over charcoal. Works great and I never have to waste charcoal.

Erik
 
thanks for the kind words guys. I can't wait till my next weekend off work so i can Q more meat...what to cook next?.....hmm

Tony- It was just regular Kingsford with 2 chunks of applewood. I was shocked at the smokering as well. I did leave the meat out of the fridge for about 20 minutes before putting it on the wsm...don't know if that had anything to do with it.
 
Nice cook. Watch out this stuff gets additive
wsmsmile8gm.gif
 
Beautiful looking Brisket Jay. With the high heat cook did you take the water pan out or just wrap it in foil and leave it in? Also, do you know what the temp of the brisket was when it became fork tender?
 
Greg-

i left the water pan in with no water. I never checked the internal temp after checking it with the fork. I cooked it for quite a while after it hit 165. At least 3 hrs i think. I just went out there every half hour 45 mins and checked it with the fork. I really have no idea what i'm doing. i get some great info off this site and just fire up the cooker and wing it.

jay
 
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