Did you do the 30 hours in an oven? I didn’t think an oven was that reliable for a temperature that low.

Did you do the brisket and the ribs in the oven at the same time?

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I did nothing in an oven.

I individually vacuum packed the brisket and racks.

Then I set them in a 70qt rubber tub(a mistake).

Filled the tub with hot water and clamped this heating element to the side. https://www.amazon.com/dp/B07898VZN9/re ... 0XQWB7WMME

I put the ribs in the water about 12 hours after the brisket.

36 hrs @ 155° for the brisket
24 hrs @ 155° for the ribs.

Pulled them out this morning and dropped in an ice bath for a few hours.

At noon I put them all on the smoker @ 225° with some chunks of hickory. You only need to get them some smoke and up to eating temperature.

I already converted an old cooler for my next sous-vide-que.

There's a lot of good info if you scroll to the comments on the following link.

https://amazingribs.com/tested-recipes/ ... ket-recipe

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Breaking in the next smoker I got a couple weeks ago, pretty happy with the results

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Fare you well, fare you well
I love you more than words can tell
Listen to the river sing sweet songs
To rock my soul

Nice

I just ordered a few bottles of the Famous Dave's Sweet and Natural. Im going to sous vide and then smoke some ribs next week.

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What was the rub and what kind of sauce did you use?

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I want that smoker

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Hit me up on FB messenger if you’re looking to get one. My mom and aunt work there and I used to. 25% employee discount. This is the 18 inch, $330, got it for $253. Thinking I’ll get my moneys worth over the years

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Fare you well, fare you well
I love you more than words can tell
Listen to the river sing sweet songs
To rock my soul

This is my go to cheap BBQ sauce from Jewel.



trying to post the 4 rubs i use along with garlic salt but cant seem to upload it. ill try again later

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Fare you well, fare you well
I love you more than words can tell
Listen to the river sing sweet songs
To rock my soul

Omaha steak seasoning is an awesome rub. Highly recommend.

Overdo it to the point you’ll get a decent crust.

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It's OK. Really, though, if you get a Weber 32 inch kettle grill you can smoke just as much meat as you can on the Weber Smoky Mountain (which is what FF is using in the photo) but far more easily. And you will obviously also then have a great grill as well.

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Why not get some SWEETE BABIE RAY"s?????????

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Bagels

looking at the doorway and the reflection in the grill, I can triangulate your exact location. Doxxers unite!

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O judgment! Thou art fled to brutish beasts,
And men have lost their reason.

I'll disagree here. I've used both and the smokey mountain is way more stable. Ribs and chicken are fine on a regular Weber kettle, but for a long smoke like brisket.....there's no way I'm wrestling with the kettle. I absolutely love my smokey mountain. The Traegers and the other electric controlled smokers are super easy, but the flavor from the smokey mountain is superior.

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I haven't done brisket on the kettle, but I have done pork shoulder for 11+ hours and have never encountered any problems maintaining a consistent temperature.

I have always found adding fuel to the WSM to be a hassle. Do you use the "hatch" or lift the whole barrel off the bottom?

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i'll agree that's a pain. I lift the whole barrel off, bc i'm barrel chested

Yes, that is a pain. I use the door.

i don't have one yet, but the fireplace tool with the long reach shovel....I need one of those. Would make it pretty easy.

For now I just throw them in there and use a piece of conduit to spread it around. Works ok, but the shovel would be easier. Small problem, though....I only need to add coals once time during a 20 hour smoke.

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Really? Do you use lump charcoal or briquettes?

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I'll be working through a brisket experiment this week. I will be finishing a brisket at midnight and then placing it a 175degree warmer until lunch time.

an aquaintance had a long time history in the texas bbq world and he basically said this is how all of the well known bbq places do it. My briskets are pretty good. i'm the only critic really. So this should be interesting.

there is talk in the bbq world of also soaking the butcher paper in beef tallow. i may try that next.

https://youtu.be/XkacTTFcdJ4

Just watched that the other day.

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He routinely got his ass kicked on the Kingsford Challenge shows. But while I appreciate his technique there, I still don't get the adherence to the Dalmatian seasoning and pencil thick cut slices.

Probably because I got introduced to brisket back when it was a reunion thing@ $0.75 a pound.

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There are only two examples of infinity: The universe and human stupidity and I'm not sure about the universe.

They've been doing exactly that for years. Seems completely logical.

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There are only two examples of infinity: The universe and human stupidity and I'm not sure about the universe.

i've always attempted to finish my brisket a few hours before time to eat and hold them in a cooler wrapped in a towel so this should basically be it on steroids i surmise.

That's what I do and even 2-3 hours of that those things come out pretty steaming hot.

I've never held one as long as 12 hours but I kind of wonder if you even need to put it at a temp. Maybe cooler it for 6-8 hours and then put it in an oven for 2-3 hours at the 175.

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You know me like that.

I've held multiple briskets in a cooler for up to 6-7 hours before and yeah they stay piping. (i'm talking pre yeti coolers)

My cooler is pretty good but it is not Yeti quality. So, I think you're probably right if one were interested in investing in a Yeti-type quality cooler, it would likely do the job for 12 hours if it is kept sealed up the whole time.

That's basically a mini-oven at that stage anyway.

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Regular Kingsford briquettes. I like the Weber Briquettes but that's way overpriced.

I like lump charcoal for straight grilling on the kettle. For a long smoke, I would think lump would require more realoads.

i always wrap in foil and place in an old Coleman cooler for 2 hours prior to eating....it could go longer, I'm sure and stay nice and warm.

Doing a brisket this Sunday...my plan is to start at 3 pm saturday......reload coals at 10pm and hope to have it off the smoker in the cooler by 1pm....I'll likely have to do a 2nd reload of coals Sunday morning.

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Ken, sorry in advance for not looking back. Have you ever fired up the smoker to cook or rather warm the Easter ham? Mine is the pellet smoke so it is easy enough just wondered if worth doing? These hams bone in or not are usually fully cooked but maybe some good hickory is good to add?

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Sounds good but I've never done that.

Good idea though. Might try that next year.

I'd probably use an apple/cherry wood mix.

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Thx I’ll update.

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Elections have consequences.