Back at the smoker. We had some trouble locating a good fatty brisket. Citerella in East Hampton only stocks 1st cut brisket. We found a butcher who had a nice 6 lb trimmed center cut ($55). I would have rather had it with the full fat cap on but I’ll take what I can get. I got the fire cranking around 1:45pm and the brisket on by 2:30pm. Mama magovs decided to join the party and seasoned up a rack of baby back. Those got top shelfed and we will see how they turn out after 3 hours.
Some reading to stay occupied.
Ribs after an hour and a half.
Ribs coming off after 3hrs. Getting Carolina sauce and a little oven time.
Brisket after 3hrs. Long way to go for this guy.
Holy shit, ribs
Brisket is pretty much done. We took it off being that I have a big day tomorrow. Pic is below. It’s pretty darn tasty.
Two hours of resting did wonders….
1:45pm – Lit 4 logs + kindling. Everything open. while 4-6 logs create way too hot of a fire I have found that it is worth burning the extra wood down for a solid coal base that will keep the fire stable for the rest of the cook.
2:00pm – 350* Closed vents & added water tray
2:15pm – 250*
2:30pm – 200* Brisket & Ribs on. Opened vents & flu a crack.
3:15pm – 250* Added Hickory (2)
4:00pm – 250* Added Hickory (1)
4:30pm – 250* Closed vents & Flu
5:45pm – 225* (Cooking surface 200*) Added Hickory (1), opened vents.
Ribs came off to be finished in the oven @300 with sauce.
6:00pm – 250* Closed vents.
6:45pm – 200* (Cooking surface 200*) Opened vents and added log.
8:00pm – 200* Added 3 logs.
8:45pm – 250* Closed vents.
9:00pm – 240*
9:30pm – Took brisket off after 7 hours on the smoker. Internal temp of the meat was 185-190. Very tasty, going to let sit of 2 hours.
11:30pm – Perfect.