Brisket & Ribs on the new smoker

txag826 · Postby **txag826** » Mon Sep 03, 2012 11:13 am

Well I fired up the new smoker this morning about 7am.. I have a 9lb flat going right now and just threw on 2 racks of st louis cut ribs. This smoker holds temps like no other. I'm cooking with pecan and oak today and it's just cruising right along at 250. I'll update later today with more pics when the meat comes off

biggreeneggic · Postby **biggreeneggic** » Mon Sep 03, 2012 11:15 am

That's a beautiful smoker, good luck with the cook. Be sure to update us with pics!

txag826 · Postby **txag826** » Mon Sep 03, 2012 2:16 pm

Ribs just came off to get sauced and put back on to set it. Brisket is coming along nicely as well! Getting hungry!

RWBTEX · Postby **RWBTEX** » Mon Sep 03, 2012 2:36 pm

I'd eat that, looks good

txag826 · Postby **txag826** » Mon Sep 03, 2012 3:20 pm

Pics before it rests in the cooler

Postby **limey** » Mon Sep 03, 2012 5:03 pm

Nice lookin Que, like the pit as well.

txag826 · Postby **txag826** » Mon Sep 03, 2012 5:13 pm

Here are the final pics. Ribs were awesome. The brisket could have had a tad bit more moisture but was still good

Boots · Postby **Boots** » Mon Sep 03, 2012 8:32 pm

Really nice job Army. On moisture, I can only suggest 1) a water/drippins pan, and 2) try and run about 225 and cook a packer instead of just flat (choice grade or better).

Nice cook Kemosabe. Good lookin cooker.

Big Ed · Postby **Big Ed** » Mon Sep 03, 2012 9:32 pm

Looks like that new smoker is working great and putting out some fine looking BBQ!! :cheers:

txag826 · Postby **txag826** » Mon Sep 03, 2012 10:30 pm

Thanks for the comments guys. Yea boots I think the next one I'll do a full packer and cook with a little lower temp.
Maybe also throw a water pan on the bottom rack of the upright

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