A few pics

[Mic]

Mornin my bruthas and sistas! I hope all are well and safe this morning! I just wanted ta share a few pics with ya from my cook started yesterday and on-going as I write. Had ribs for dinner last night and put the brisket on at 10pm last night for meal today. Up at 4:00am and brisket at 160*. Foiled with some apple juice and back on R2D2. Will pull at 190* and rest for a couple of hours. (Me too!) Here's the link: Ribs & Brisket (http://www.kodakgallery.com/BrowsePhotos.jsp?&collid=213502109203)

Again I am prayin all you Gulf Coast folks are safe and ya didn't suffer alot of damage. Please keep us posted as you can.

God bless.
Mic

[Ed Embry]

Good lookin' ribs there, Mic. :) Looks like you got the brisket on the right track too. 8)

[gsmith]

:roll: what he said. They look awesome!

We did 5 butts yesterday but when I say we I really mean my wife. She did everything from moving the pit to loading the charcoal to helping rub the butts to maintaining the temp so I could take a nap. All I had to do was watch the temp most of the day and relax. I kind of felt guilty as it was such a beautiful day and I couldn't help wondering how my q family was doing.

Let us know how the brisket came out.

[TAR RIVER RAT]

:roll: What they said! Gotta love those RIBS.
Tarrib :lol:

[david brace]

They look like I'm hungry!!!

I was telling my wife (#2) that when I was married to the wicked, evil #1 in the mid-70's that one of my favorite Q places was in Jacksonville. So naturally she said, 'Next time we visit my brother lets stop in there'

I can't remember my way home somtimes. THink i'm gonna remember a place from the 70's? I don't remember the name, or the road, just that they had some of the best ribs I ever had. I just remember it could not be too far off the highway, cause we'd stop there with the trucks so we'd need an EZ on ramp access.

There was also a small chain back then of all-you-can-eat places called The Bahama Smoke House. I found them in Boynton Beach and Palm City during my trucking days.

[Roadkill]

Mich... Do you find that the rib racks change your ribs at all? I have used mine a couple times and it seems that the ribs are over done(too much fall off the bone). I'm not sure if it was just coincidence or if it was the racks. maybe standing up like that changes something? anyone got any input? My smoker isnt large enough(42x20 with 22x20 firebox) for me to cook all the ribs I need to. I can only fit about 8 racks at a time.Rib rack is the only way I know to do it.

[Mic]

Mich... Do you find that the rib racks change your ribs at all? I have used mine a couple times and it seems that the ribs are over done(too much fall off the bone). I'm not sure if it was just coincidence or if it was the racks. maybe standing up like that changes something? anyone got any input? My smoker isnt large enough(42x20 with 22x20 firebox) for me to cook all the ribs I need to. I can only fit about 8 racks at a time.Rib rack is the only way I know to do it.

Hey Roadkill! Know whacha mean bout havin no room for all I want to cook! :( Rib racks are the only way I can cook em on a WSM and then I can only get 3-4 racks on! :shock: I used to do em with the 3-2-1 method but found em gettin a bit overdone for my liking so I just cut it back to 3-1-1 at about 250*. Works great for me on R2D2 and I don't notice any difference using them racks. Ribs always turn out excellent!

Mic

[Mic]

They look like I'm hungry!!!

I was telling my wife (#2) that when I was married to the wicked, evil #1 in the mid-70's that one of my favorite Q places was in Jacksonville. So naturally she said, 'Next time we visit my brother lets stop in there'

I can't remember my way home somtimes. THink i'm gonna remember a place from the 70's? I don't remember the name, or the road, just that they had some of the best ribs I ever had. I just remember it could not be too far off the highway, cause we'd stop there with the trucks so we'd need an EZ on ramp access.

There was also a small chain back then of all-you-can-eat places called The Bahama Smoke House. I found them in Boynton Beach and Palm City during my trucking days.

David, there's been alot of changes to Jax since the 70's! :shock: This Q shack could still be there I suppose, but without knowing where it was back then it would be hard to say for sure. :? Personally I seldom buy Q anymore. Since landin on this forum, nothing I get seems to compare to what I cook myself! :roll: :wink:

Mic

[Mic]

Brisket is done and very tasty! 8) TexasBBQRub brisket blend is awsome! 8) :wink:

http://img289.imageshack.us/img289/1135/dcp11316be.th.jpg (http://img289.imageshack.us/my.php?image=dcp11316be.jpg)

http://img289.imageshack.us/img289/6013/dcp11342zl.th.jpg (http://img289.imageshack.us/my.php?image=dcp11342zl.jpg)

http://img289.imageshack.us/img289/5421/dcp11335fj.th.jpg (http://img289.imageshack.us/my.php?image=dcp11335fj.jpg)

Mic

[Ed Embry]

Woooeeee :!: That's a beautiful looking brisket, Mic. :)

[M38A1]

Mic,
Really nice looking ribs you have there.....
~m38a1

[Mic]

:oops: :oops: :oops: Shucks! Thanks for the kudos! :wink:

Mic

[Woodman]

Mich, do you not use the water pan?

[Mic]

Mich, do you not use the water pan?

Yes, Woody. I do use a water pan. Guess it must be difficult to see, but it's in there! :wink:

Mic

[Mac]

Michelob,

That is one of the most pronounced smoke rings I have ever seen! Did you use FAB or some other enhancer or is that just the way it turned out? Very purrrrty and on a WSM no less! :wink:

[Tailwagger]

Hey Mic, whats the can in the middle of your 'coal :?:

[gsmith]

I think the can is what's called the "minion method". You start the charcoal in the can and suround it with unlit charcoal then remove the can and the lit charcoal will slowly light the unlit stuff giving you long burn times without worrying about high heat.

[Fire-it-Up]

Great pics......good looking Q

[Grumpy Gator]

Michelob,

That is one of the most pronounced smoke rings I have ever seen! Did you use FAB or some other enhancer or is that just the way it turned out? Very purrrrty and on a WSM no less! :wink:

I keep tellin' ya, the WSM cooks Q just as well and anything out there... it just ain't as big... :)

[Tailwagger]

I think the can is what's called the "minion method". You start the charcoal in the can and suround it with unlit charcoal then remove the can and the lit charcoal will slowly light the unlit stuff giving you long burn times without worrying about high heat.

I was doin' what I thought was M/M, except I just lit a chimney of coals and then disperced them around the top of unlit coals. Is this method of all the lit coals in the center work more efficiently :?:

[Paul Taylor]

Whooo Yeah!! Michelob,OUTGOATSMELLINGSTANDING!! *SALUTES SHARPELY* :D 8) :lol: :!:

[Thom Emery]

I think the can is what's called the "minion method". You start the charcoal in the can and suround it with unlit charcoal then remove the can and the lit charcoal will slowly light the unlit stuff giving you long burn times without worrying about high heat.

I was doin' what I thought was M/M, except I just lit a chimney of coals and then disperced them around the top of unlit coals. Is this method of all the lit coals in the center work more efficiently :?:

It works great. Even long lasting burn
I put a wood chunk in the middle of the coals With a starter cube
we have not used the Webber Coal chimney for a while
great smoke at the beginning very happy with the MM

[Mic]

Michelob,

That is one of the most pronounced smoke rings I have ever seen! Did you use FAB or some other enhancer or is that just the way it turned out? Very purrrrty and on a WSM no less! :wink:

Thanks, Mac.! No enhancers used, only smoke from the pecan chunks laced in the charcoal. R2D2 is a good little cooker! 8)

The can in the middle is an easy way to get the lit coals in the center. It holds 20 briquetts. Both ends are cut out so you can just drop em in and gently pull it up with a pair of pliers leaving the lit coals to light the rest. :wink: Works great for long cooks!

Thanks for all the kudos! :oops: :wink:

Mic