Just thew them on. Will be ready in 5 hours. Brown sugar and paprika based rub. In 2 hours they go into foil and get the sauce slathered on them. and 2 hours after that back in the smoke for another hour.

 

looks good.

I smoked baby backs yesterday.

today a brisket is in the smoker. 

If we have to stay home, at least we can enjoy it a little

Yum, you know what your doing. 

50 minutes ago, Bird said:

Yum, you know what your doing. 

Was there any doubt? ?

Roast was in the smoker for me. It got done two hours early. It’s now wrapped in a towel sitting in the cooler until we’re ready to eat. 
 

3 hours ago, Russ E said:

looks good.

I smoked baby backs yesterday.

today a brisket is in the smoker. 

If we have to stay home, at least we can enjoy it a little

Pictures of that brisket or it didn’t happen. ?

2 hours ago, 12poundbass said:

Roast was in the smoker for me. It got done two hours early. It’s now wrapped in a towel sitting in the cooler until we’re ready to eat. 
 

Pictures of that brisket or it didn’t happen. ?

ribs from last night and what is left from the brisket today

nice ? 

Man this all looks good!!!

 

I have 8lb boston butt going on tomorrow over hickory.

I smoked a brisket yesterday. 
 

Wow ya all   .... Looks good.... I made fish sticks and was pleased  Dangerous for me to cook...right side of head still can't see for #@!$..

I’ve grilled or smoked something everyday last week. Smoked some beef jerky yesterday then smoked a couple ribeyes to 120 then reverse seared in cast iron with butter. I’m going to have to widen the doors to get my fat ass out of the house once this mess is over.

more goose pastrami on the smoker here. I let the woman of the house find and apply all the spices this time, cut down on prep time by about 5,000% haha

Props to the BR bbq Pit Masters! That’s some excellent looking Que

All these ribs and brisket make my slow cooker salsa and bbq London Broil look anemic.

 

That’s what I had over the weekend. Tender and flavorful. 

smoked it slower this time. Lump charcoal and apple wood chunks 

I acquired  a smoker two years ago and make top notch ribs . I havent perfected pulled pork yet . Its good but not real good . Cooking outside is something I enjoy especially when margaritas are involved .

 

Think I'll some  some ribs this week .This thread has some mighty fine looking food .

You guys make some good looking stuff there. Im.no expert at smoking meat, but we do have a small water charcoal.smoker that I use, usually to smoke ham.from my son in laws farm. I've realized the secret is not to let it get dried out. Some of your all's stuff looks so good, you could open a Bar-B Que place! But then, it would become long hours of work, and maybe not so much fun anymore.

I have  ribs going in at 1 o'clock .

Kansas City No is known for Bar B Que. One of the most famous places is Aurther Bryants. It's in a rough part of town, but lots of folks still go there. For lunch, the line goes out the door. A brisket sandwich is about 2" thick. I've never been able to eat a whole sandwich. They use a 2" paintbrush to put sauce on the sandwich, and each one has a thumbprint where the guy cuts it half. It's kind of a trademark of this place. Some of the Bar B Quehere looks as good or better

You'd have to be starving to eat whole sandwich at Bryants. If I ate one, they're probably gonna have to dial 9-1-1, and have me carried out of there

38 minutes ago, Mobasser said:

Aurther Bryants

Been there . Had the burnt ends .

I like to bbq  as much as I can. I love the taste of meat and fish cooked on wood heat smokers. I built one out back next to my shop about 35 years ago of brick and steel door with the firebox in the front,convection style.ignorant about posting pictures but it sure is fun to slow cook bbq in the back.this thread is making me real hungry.

1 hour ago, Mobasser said:

Kansas City No is known for Bar B Que. One of the most famous places is Aurther Bryants. It's in a rough part of town, but lots of folks still go there. For lunch, the line goes out the door. A brisket sandwich is about 2" thick. I've never been able to eat a whole sandwich. They use a 2" paintbrush to put sauce on the sandwich, and each one has a thumbprint where the guy cuts it half. It's kind of a trademark of this place. Some of the Bar B Quehere looks as good or better

You'd have to be starving to eat whole sandwich at Bryants. If I ate one, they're probably gonna have to dial 9-1-1, and have me carried out of there

Arthur Bryant's is ok. A little over-rated in my book.

To me the best barbeque around the metro is Wabash in Excelsior Springs. 

It is in an old train station about 25 miles northeast of the kc metro

It  is around 45 miles from my house, but well woth the drive.

9 minutes ago, Russ E said:

Arthur Bryant's is ok. A little over-rated in my book.

To me the best barbeque around the metro is Wabash in Excelsior Springs. 

It is in an old train station about 25 miles northeast of the kc metro

It  is around 45 miles from my house, but well woth the drive.

Yes. It's good too. I've been there once.

I have a pork butt defrosting as we speak...