Love my smoker!

[DanInVa]

  Sorry for the massive delay in this post but i'm more of a reader and not a poster. Got my #2 just prior to Super Bowl Sunday and planned on testing it right out of the gate. My wife and i purchased 2 packs of St Louis style ribs from Costco (6 racks total) for the SB party. We decided on going with a split 3 wet 3 dry. I used Bone Suckin Sauce rub on all and also the Bone Suckin BBQ sauce for the wets. Used the hickory that was sent and loaded up the 4 racks in the the #2 (With a little bit of adjustment to get them in completely) and did 2 on my grill. The middle guy came through like the champ that it is. The ribs were pretty much all gone by halftime and were a big success.
    Now it's time for round 2... The brisket! Going with the same rub and some mesquite. Hoping for the same success as I had with the ribs. Finished brisket picture to follow! Love my smoker

 

[DanInVa]

Forgot to add that i used apple juice for the ribs and for the brisket I'm going with Sam Adams Irish Red. I will post the brisket before and after once i have enjoyed the finished product.

 

[NDKoze]

Welcome from ND Dan!

 

[SuperDave]

Welcome Dan.  Looking at your foil pan, I was wondering if you evaporated any of your liquid?  You might try a lot less water and see if you have less than you started with when the smoke is done. Ribs looked good.

 

[DanInVa]

The liquid amount is one thing that i was unsure of Dave. Thanks for the tip and i will put it to good use

 

[Barrel99]

Looking good Dan! Keep it up and soon you will be like an old pro. This is a great place to let others know what you are doing and getting helpful feedback. Your participation is awesome.

 

[BedouinBob]

Welcome from Colorado Dan! Good lookin' ribs! For the brisket, try Divotmaker's injected and brined brisket. You should have great results!

 

[Pork Belly]

Welcome congratulations on those ribs they look great.

 

[AngieSmokes]

Awesome, Dan!! We just did our first St. Louis ribs as well. Used Penzey's bbq spice and Sweet Baby Ray's (smoked, as well). They were fall-off-the-bone delicious, way better than anything we can get to-go around here, but next time I'm going to experiment with a custom rub and try apple juice as well.

Husband is going to try his first Canadian Bacon soon - been dry curing in the fridge for a week now.

 

[Smokster]

Dan, for the brisket, try brining it first, the results are fantastic.

 

[DivotMaker]

Welcome to the posting side, Dan! ;D  Great you took a step out of the shadows to share your stellar success with us.  Great-looking ribs!  This gets easier with every smoke, as you'll get a good feel for how your smoker performs.  I second the opinion about brining a brisket - phenomenal results!

 

[swthorpe]

Welcome, Dan...you are off to a great start!  Let us know how the brisket turns out, and pics please!