Still finishing things up, but here’s updates on the brisket. It cooked in about 8.5 hours at 250 F. Point, before chopping for burnt ends.https://i.ibb.co/7Q0xzF6/14765266-8-...10-CA01-D5.jpg
Burnt ends with Arthur Bryant’s sauce:
https://i.ibb.co/2c9hX0G/DB35-EDCB-C...D504301655.jpg
Hot German Potato Salad, still have to crumble bacon over the top.
https://i.ibb.co/3Y4c4CF/6-B02985-E-...DB68-B8-F9.jpg

Will post slices of the flat in a bit. Will have Zarda beans as the other side.

Just about done with the ribs but in the meantime, Grandma made a cake and our 10-year-old Grandson decorated it.

https://hosting.photobucket.com/imag...bnail_(18).jpg

Here’s slices of the flat.

https://i.ibb.co/0QSsYWr/CEBDA91-C-9...C3-E2-ED01.jpg

Overall, it didn’t come out great. The bottom took too much direct heat in the small ceramic smoker. Even with cutting around the charred bottom, the rest was too dry.

How were the ends cox?

Its all good. Thats what tortillas, rice, beans, cheese and sauces are for.

What did the egg hold temp at? I don't like to remove the point while smoking. I cook to temp then pull and remove point especially if you are speeding up the smoke with higher temps. If the flat gets done before the point pull and remove the point. Cube put it back on in its juices and cover.

250-260. It was my dad’s rig and the first time either had used it for a cook longer than 3 hrs.

What wasn’t charred was tasty.

Baby Backs!

https://hosting.photobucket.com/imag...bnail_(20).jpg

I left the butt in the smoker and went and watched the foreworks........it's still not done.

https://hosting.photobucket.com/imag...bnail_(23).jpg

The Q looks good here today. Chiefs Planet BBQ Fest! It's not a competition but just a sharing of some good eats. Maybe we could get ugly Gracie to attend! ROFL She's hotter than the underside of my smoker after a 12 hour cook!

I smoked a big salmon fillet yesterday and put some very ripe honey mango and cilantro on top. Very nice combo.

Anyone with lots of experience smoking salmon know if it’s best to brine (wet or dry) before or after you let the pellicle form?

Green chili rubbed, pineapple Jarritos spritzed pulled pork tacos with arepas

https://i.imgur.com/eyo9GwI.jpg?2

https://i.imgur.com/j3JGITg.jpg?1

https://i.imgur.com/hAPnDqS.jpg?1

https://i.imgur.com/h4AWpC3.jpg?1

What’s by the lime in the bottom pic?

Not the tacos either for all you clever fellas

It’s an arepa, South American corn cake sandwich filled with cheese or meats.