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jimsbarbecue
11-14-2012, 07:28 AM
http://jimbloomfield.smugmug.com/Cooking/Barbecue/BBQ-cooks/i-4cDGZ2Z/0/L/DSC02341-L.jpg
Start with the Brisket and the ribs on the Drum for three hours. Two types of rubs on the ribs. The winner was the ribs with
Money,Rib Tickler and Jallelujah Maple Bacon Jalapeno Rub. Both were finished with Countryside BBQ sauce. Losing rub was instant gourmet. tasters said was bland

http://jimbloomfield.smugmug.com/Cooking/Barbecue/BBQ-cooks/i-BnDKDV7/0/L/DSC02345-L.jpg

Then moved to the MAK pellet grill. The ribs were wrapped in foil for 90 minutes then back on the MAK for saucing.
The Brisket styed on the MAK until it reached its done point.

Big Poppa
11-14-2012, 07:38 AM
Nice Jim!!!!

scooter
11-14-2012, 01:55 PM
Hey, where are the brisket pics??? We will just have to take your word on that one Jim! lol

jimsbarbecue
11-14-2012, 03:23 PM
Brisket is on the second rack in both photos

MrAdam
11-14-2012, 04:03 PM
It's an invisibrisket!

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scooter
11-14-2012, 06:28 PM
That right MrAdams, Its behind bars in one pic and wrapped up in the other...brisket got no love. lol

cowgirl
11-14-2012, 08:39 PM
Looks delicious Jim!!

sheepdad
11-14-2012, 10:02 PM
Looks great from here jim... Nice
Cook:beer::beer:
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jimsbarbecue
11-15-2012, 08:06 AM
Sorry about no love on the brisket. Time issue. We cooked the ribs, Brisket and chicken thighs (Pellet Grill) all at the same time. To be used during the week for us and our daughter and coworkers. The Brisket was a last minute cut pack and go.

scooter
11-15-2012, 04:57 PM
I do the same thing with tritip and chicken then eat off it all week! http://www.smokersforums.co.uk/safesmile/icon_zbeer.gif