CarterQ
Moderator
Had a bunch of friends over for a BBQ and to sample some of the latest home brew. Started out with a brisket but decided it might be good to have a few racks of ribs as a plan B just in case. Brisket is still not my strong suit!
Hit a 12 pound packer with a healthy dose of Money
Onto the MAK running on smoke for 4 hours and then up to 275 (the pellet boss took care of this)
Ready for foil
Into the foil, Hit it with a light dusting of Little Louies with pepper and little homebrew amber ale
Brisket finished up a little earlier than i wanted so I decided to do a few ribs just in case!
Hit them with mustard and money and onto the MAK @275
Foiled em up with a little Apfelwein that a buddy had made and brought over (kind of like a hard apple cider)
Out of the foil and hit them with some Big Bob Gibson Red
Dinner is served- Ribs, Brisket, homemade mac and cheese, and nice fresh Fat Tire Clone
Brisket actually came out pretty good, I thought it was a tad on the dry side but everyone ate it said they loved it (and there were no leftovers). The money rub on brisket really shines, I think this was some of the best flavor on a brisket I have had. Ribs were good too, I love the money on them as well. I did them falling off the bone as that is what the audience likes. Eventually i'll dial in the Brisket to my liking but at least it's getting closer!
Hit a 12 pound packer with a healthy dose of Money
Onto the MAK running on smoke for 4 hours and then up to 275 (the pellet boss took care of this)
Ready for foil
Into the foil, Hit it with a light dusting of Little Louies with pepper and little homebrew amber ale
Brisket finished up a little earlier than i wanted so I decided to do a few ribs just in case!
Hit them with mustard and money and onto the MAK @275
Foiled em up with a little Apfelwein that a buddy had made and brought over (kind of like a hard apple cider)
Out of the foil and hit them with some Big Bob Gibson Red
Dinner is served- Ribs, Brisket, homemade mac and cheese, and nice fresh Fat Tire Clone
Brisket actually came out pretty good, I thought it was a tad on the dry side but everyone ate it said they loved it (and there were no leftovers). The money rub on brisket really shines, I think this was some of the best flavor on a brisket I have had. Ribs were good too, I love the money on them as well. I did them falling off the bone as that is what the audience likes. Eventually i'll dial in the Brisket to my liking but at least it's getting closer!