Brisket and ribs for dinner smoking as we speak

FrankTheTank

Well-Known Member
Late start today for it was going to do it at 4 or 5 am but got it on at 7 8 ish but better late then tomorrow 14lb brisket 2 racks of ribs ribs went in on the 2hr mark stay in 3 hours wrap for 2 and uncover and sauce for final 1hr ribs should be done by 4ish so well flash then on the Q after for dinner and the brisket i assume wont be till about 10pm ish to pull and rest god damn i love smelling smoke in the morning next weekend ill get a pork shoulder and do sausage and the followi g week is a pig roast just got the 6bags of charcoal last night 20lbers for 23bucks at the depo

And some how i have to find time to take the brand new canoe i get on thursday for a spin where do the days go eh
 

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3-2-1 ribs , nothing easier and tasty too !! You never gave a temperature, we do our ribs at 225. We have thought to use the last hour in sauce and cut it to 30-45 min so the outside doesn't caramelize as much and would be juicier, sauce form ear to ear !!!!
 
Sorry about that i do 225 the whole way or as close i can be the ribs turned out great ate those already brisket is taking longer then expected but the fires just rampi g up again so itll be a long night with great reward winter brisket is 14hrs i dont know what makes the warmer months longer but i suspect the humidity or mositer in the air anyone else find the summer brisket takes much longer then winter ?
 

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Well the brisket was on for 21hrs and 20mins i dont know if my thermoators are messed up but i never hit 194 to wrap it till 200 like normal have never had it take this long before 225 all the way thru i cant take no more and im off to bed pulled them at 180 something hops they turned out good again
 
Mine have ranged from 14 hrs to a whole day (overnight cooks). No glaring difference from time of year, usually size and quality influence the length of the cook.

I use appearance and temp as points of reference, the final tell is feel. 🌻
 
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