The Thin Blue Smoke Thread VII- BBQ at the B&B 2015

Sorta an update.
My brisket started out as 14.88 lb not the reported 13 something...



And this is half the ribs, 9 slabs.



ready for some smoke after a brief rest

brucered said:

Pork chops are great on the grill, but don't overdo them...bone in, butterfly, country style, they're all tasty

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Will do

SmoovD said:

A simple brine before grilling does wonders for chops. Never eat dried out pork again.

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What do you brine in?

SmoovD said:

A simple brine before grilling does wonders for chops. Never eat dried out pork again.

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I need to remember to do that.

Simple brine is a quarter cup salt to a gallon of water.you can add some sugar also for pork

Jim said:

Sorta an update.
My brisket started out as 14.88 lb not the reported 13 something...



And this is half the ribs, 9 slabs.



ready for some smoke after a brief rest

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Update? It's been an hour, already! [emoji51]

fordfather said:

Update? It's been an hour, already! [emoji51]

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Smoker is at 250 and the brisket goes on about 10pm.

Ribs tommorow

SmoovD said:

Sous Vide Short Ribs:


72 hours at 131 degrees. Seared over lump. Dipped in Mad Moroccan sauce. Seared again. Simple beefy goodness.

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Wow. Looks fantastic.

Jim said:

Simple brine is a quarter cup salt to a gallon of water.you can add some sugar also for pork

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Have you ever added other spices or herbs to the brine such as garlic cloves, bay leaves, peppercorns, etc.?

Also, do you rinse the pork chops after you take it out of the brine or do you put it right on the grill?

Jim said:

Simple brine is a quarter cup salt to a gallon of water.you can add some sugar also for pork

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Thanks Jim. I can't wait to see your BBQ pics. Have you posted a picture of your smoker? That sure is a lot of meat to be putting on it.

SmoovD said:

A simple brine before grilling does wonders for chops. Never eat dried out pork again.

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+1 , If the pork is enhanced, I don't brine

DoctorShavegood said:

PK stands for Porkchops Knockout.

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Jim said:

PK = porcine kapow!

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PK= Porkchops are Kosher.

Jim said:

Sorta an update.
My brisket started out as 14.88 lb not the reported 13 something...

And this is half the ribs, 9 slabs.

Click to expand...

You're the king of the first world problems.

SmoovD said:

Sous Vide Short Ribs:


72 hours at 131 degrees. Seared over lump. Dipped in Mad Moroccan sauce. Seared again. Simple beefy goodness.

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Okay, now that's just too much.

ouch said:

PK= Porkchops are Kosher.

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Woops.

Jim, if you want to add the spices you can but the hour or two in the brine does not allow for much transfer. If you extend the process you can make it a ham.
I rinse and rest uncovered in the fridge overnight.
Hope it helps

Owen, I am on my phone but if you search for stumps a photo may show up here.

Jim- you should take a look at this thread. You're not the only one cooking pork.

http://badgerandblade.com/vb/showthread.php/458627-Smokin-Time?p=7452066&highlight=#post7452066

Jim said:

Owen, I am on my phone but if you search for stumps a photo may show up here.

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Wow, you aren't fooling around. They make some serious stuff.

ouch said:

Jim- you should take a look at this thread. You're not the only one cooking pork.

http://badgerandblade.com/vb/showthread.php/458627-Smokin-Time?p=7452066&highlight=#post7452066

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It's the challenge of the Butts.

DoctorShavegood said:

It's the challenge of the Butts.

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lol I shoulda just posted here but I wasn't thinking.