Smoked Beef Brisket HELP
12-18-2007 | 06:57 PM
#23
Dude there is no way I'm passing this up. We took and wrapped the ribs with some foil. 5:00 We did brush them pretty good with some sauce and sealed them tight. They look and smell awesome. They were starting to shrink on the bones and if I would bend them in half, they split. I think they are getting there. We are going to let them go until 7:00 and then I will do a cooks sample taste. At that point they will have cooked/smoked for 7 hours at 250*-275*. I would have to think they are very close. Got mom making some baked beans and mashed potatoes for sides. Let you know how they turn out.
12-18-2007 | 08:23 PM
#25
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From: Wood Dale, Illinois
That is how ours turned out. Awesome stuff if I may say so myself. We used the same rub that I made for the brisket. Had some left over figured it would do the job. Let the rub sit on the ribs for about 3-4 hours and then cooked the ribs for 5 hours. After that we wrapped them in foil and cooked for 2 more hours. They were pretty damn good. Literally falling off the bone and everyone went back for seconds. I have to tell you that I have never smoked food before but this has been a lot of fun. My mom says that the brisket was better than one of the restaurants here in hot springs. What should I make next? Huuuum.........
12-19-2007 | 01:07 AM
#29
Never bbqd one...just set it in the oven or better yet, the crockpot with a can of cream of cheese, a can of cream of Mushroom and a can of diced tomatoes.
Last edited by FarmerBeau; 12-19-2007 at 10:20 AM. Reason: its mushroom not corn. DOH!
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