Small brisket, St Louis cut ribs and a pork belly (cooked half of it)
Rubbed w/salt and pepper, put on the smoker at 11pm
Dry brined ribs overnight, then rubbed with Bighungry's Magic Dust...
Porkbelly seasoned with 50/50 ratio of Bighungy's Thrill for the Grill Rub and Magic Dust
Brisket after 8 hours temp is approx 170°F, gets wrapped and liquid added, returned to the smoker to finish
Ribs and belly on, brisket wrapped
Belly, cut, sauced and returned to smoker on top rack to caramelize.
Ribs done. Not much to say about perfection. (own horn tooted)
My father in-laws late Fathers day BBQ meal.
So first time doing pork belly "burnt ends" and I only made half of it....that was a mistake. I was eating those off the smoker every chance I got. So freaking delicious. Will be buying those 2 at a time from now on.
Brisket was delicious - got a wee little bit dry on the long side of the flat but all of it was tender and juicy as hell and the drier pieces were saved for awesome brisket sandwiches with cheddar cheese and pickled veggies, piled on sesame rolls.
Not shown in process: the porkbutt, MIL's chicken, or the twice smoked sausage.