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drains

drains

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So I'm smokin TWO briskets in the ole #3. One rubbed with John Henry pecan and one with good old salt and pepper. Put them both in the smoker moments ago along with a mini loaf pan of water pushed up against the smoke box which features new foil on the roof and 8 ozs of hickory chunks. It's been raining a lot here and the humidity is off the charts and it seemed that my wood felt a bit damp. Maybe it won't matter. More details to come. Pics below
 

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8 hours in one brisket at 187 and one at 183. Got the maverick 733 remote right beside me monitoring the situation. Going to remove and wrap at 190 then let them rest a couple hours. Then I move on to the spare ribs.
 
Hey Dale how is our smoke going? Mine is almost done I have an Internal Temp. of 198 will pull at 205 double wrap and put back in the smoker at 140 degrees until around 1:45 pm pull it and let it rest for an hour. Then will pull it and have it after Mass(Church) tonight. By the way the beans came out really great with the cherry/chipotle rub. When I pulled them at 10:00am did not look at the roast but the smell was really good.
 
I pull a little off when I double wrapped it in foil. The taste is out of this world. I think I have found the rubs I will stay with. Thanks again for the heads up on John Henry's rubs...
 
Hey Dale mine is shredded and the taste is out of this world. The bark and smoke ring is about 1/4 inch but the flavor is great. After the rest lots of moist beef. Will be doing this again. I hope your briskets turn out well.
 
Great job Bill! I pulled the briskets around 2 pm @ 190 and 194. I have wrapped them and will slice them tomorrow at the Father's Day get together we have planned. They both had good bark and smelled fantastic. I know I should try other types of wood and I will but for me all my life hickory is the smell and the taste I associate with bbq. Will report back after the party and give my opinion and ask others opinions on which brisket they liked best, the one with pecan rub or the Dalmatian. I was going to make the beans you gave the recipie for but my mother in law said she had pintos soaking already so I'll have to wait on that. She is making home made yeast rolls too! I'm sure glad your liking the rubs. I went 20 miles down the road and got another bottle a six ounce one until I can get Amazon to send me more. Pics below. Keep on smokin!
 

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Hey Dale, Those briskets really look nice. Before you buy from Amazon try the K.C. BBQ store as they ship and the cost for a 15 oz bottle of rub is $9.00. Not sure what the shipping would be. But, you might get it quicker from them. I know their prices are pretty reasonable. IMHO.
 
Really nice-looking briskets, Dale!  I, too, have a lifelong association with hickory as the "smell" of BBQ!  But, my favorite on brisket is mesquite.  A Texan should certainly know what that tastes like!
 
That was me using hickory. A few years ago was watching an episode of Diners, Drive-ins and Dives. It was about BBQ places in Kansas City. As I was watching he went to a place that sold wood. And the owner mentioned that Gate's a local BBQ place used Oak and Maple. At my former home when the wind was right and they were smoking I could smell the meat cooking and you would swear it was hickory they were burning. On my ribs that is what I used. But, for the roast I used Oak, Hickory, and cherry. It has a really good flavor.
 
The Father's Day get together went very well. The brisket was enjoyed by all and the spare ribs were ok. This was my first try at ribs in my #3 so next time they should be better. Not that these were bad I just think they could be better. Several of my relatives in attendance are avid Qers so i asked them their opinion of the two briskets after I sliced them and they all said both were very good one of them had a better tasting bark than the other. It was the pecan rub. None of them had heard of it either. Go figure, the guy grew up just north of here and was chef to the younger president Bush. I also felt that the pecan rub was better, actually much better.  I made  some killer burnt ends. Pics below
 

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