Smoked brisket Mac and cheese. 

So a couple of observations.

Your BBQ:

1.  Strange combination of shells and brisket but meat looks good

My BBQ:

1.  The ribs pulled out of the meat with no effort.  That was the target.

2.  The smoke was good, not too strong. 

3. The rub(SPO + McCormick Maple Rub)

At the wrap I poured an entire can of beef broth into the foil bed as I poured it over the meat itself.  I also put the the wrapped ribs into a baking tray.

I drizzled some honey honey and Sweet Baby Ray's Honey BBQ sauce and dark brown sugar on the top before I sealed it closed.

In retrospect, I should have been at 250 instead of 225, it probably would have finished earlier.

Finally, the taste?   EVERY BIT AS GOOD AS MY LAST BRISKET POINT!

It tasted just like the point.  Was melt in your mouth tender and really tasty.

I just need to find a cheaper source of full beef ribs.

 

 

 

 

Man, I bet that was tasty. I’m going to borrow your method next time I make short ribs! Looks delicious! 
 

Regarding the brisket Mac and cheese....Mrs Tex had that dish at some restaurant awhile back, and she loved it. When I mentioned firing up the smoker, she wanted to try to recreate it. 
She made the Mac and cheese today, and overcooked it a bit. It wasn’t very creamy. She wants to throw it out! Lol. I liked it...

 

I’ve broken the brisket down. I have some reserved for tomorrow’s dinner, sliced brisket sandwiches. We vacuum sealed/froze the remainder, chopped and sliced, for tacos, chili, and sandwiches. 
 

Mrs Tex is gnawing on the burnt ends as we speak! 

The turkey turned out great--I wouldn't have changed a thing, except maybe starting it a little later.  It hit 165F internal by 3 pm, so I had to throttle back the WSM to hold temp for the next 90 minutes, before taking it out to rest for 20 minutes.  It stayed moist without mop or basting, and it was perfectly done when I did serve.   The brine did it's job; wasn't too salty, and the creole seasoning was subtle, which was the intent.  I smoked this one in an aluminum pan, a first for me, but I think it was the right choice for a long smoke of poultry, which is prone to drying out.

Lots of good eating to start the weekend--the photos posted above look tasty!

 

 

2 hours ago, Displaced Texan said:

Man, I bet that was tasty. I’m going to borrow your method next time I make short ribs! Looks delicious! 
 

Regarding the brisket Mac and cheese....Mrs Tex had that dish at some restaurant awhile back, and she loved it. When I mentioned firing up the smoker, she wanted to try to recreate it. 
She made the Mac and cheese today, and overcooked it a bit. It wasn’t very creamy. She wants to throw it out! Lol. I liked it...

 

I’ve broken the brisket down. I have some reserved for tomorrow’s dinner, sliced brisket sandwiches. We vacuum sealed/froze the remainder, chopped and sliced, for tacos, chili, and sandwiches. 
 

Mrs Tex is gnawing on the burnt ends as we speak! 

Mmmmm.......That smoke ring is to die for!

On 9/5/2020 at 7:48 AM, Displaced Texan said:

Brisket is on the smoker 

I also have the pit barrel.  Do you hang or lay it on the grate?

On 9/4/2020 at 8:43 PM, Displaced Texan said:

I use mostly hickory, but toss in a little mesquite.

No post oak?

11 hours ago, 10X said:

The turkey turned out great--I wouldn't have changed a thing, except maybe starting it a little later.  It hit 165F internal by 3 pm, so I had to throttle back the WSM to hold temp for the next 90 minutes, before taking it out to rest for 20 minutes.  It stayed moist without mop or basting, and it was perfectly done when I did serve.   The brine did it's job; wasn't too salty, and the creole seasoning was subtle, which was the intent.  I smoked this one in an aluminum pan, a first for me, but I think it was the right choice for a long smoke of poultry, which is prone to drying out.

Lots of good eating to start the weekend--the photos posted above look tasty!

Mrs Tex wants to do a smoked turkey breast. I think I’m going to accommodate that...very soon. 
 

4 minutes ago, tomk62 said:

No post oak?

Used what I had available. I like oak, but I like hickory too. 
Mesquite by itself is too strong for my taste. A little goes a long way for me. 
Too bad, I own 750 acres of it!!