Practice cook, this time on the Old Hickory in comp mode

[Chiles]

Saturday afternoon, I stopped by the local mega mart and picked up some ribs, brisket and butts.
I used Dizzy Pigs course grind for the butts and injected them with a new brew I have been wanting to try.

The brisket got the Dizzy Pig Cow Lick. I made an injection for that too.

Sunday morning, at 6:30 I started the Old Hickory by loading it with Kingsford competition charcoal and a few chunks of white oak and hickory. By 7:00, the temp was up to 225.

At 11:00, the ribs went on. The ribs got foiled at 3:00 with a new sauce (that turned out great). I put the ribs in a heated cooler to hold while the rest of the meet was foiled with a little apple juice. By 5:pm, everything was at the the temps I wanted and the ribs came out of the foil to firm up and get a little more sauce glace. I'm happy to report that I did not even get a chance to take a picture of the brisket because it was eaten almost faster then I could slice it!!

 

[bbquzz]

Some good lookin' grub!

 

[Captain Morgan]

brisket looks fabulous

 

[Shores]

Practice cook looks like it went well. Brisket looked yummy too! :roll:

 

[bigwheel]

Absoloute show quality on the ribs. How did they get the long slash cut across the front? Somebody been playing Zorro at your house?

bigwheel

 

[Toby Keil]

Great cook and the same thing happened to me when I cook a brisket a few weeks ago, I was a slicin and they were a eatin! Nothin better...great job!

 

[surfinsapo]

It looks perfecto to me!! Good job amigo!

 

[ronbeaux50]

Nice!!!

 

[BluzQue]

Mighty Fine!

8)

 

[Chiles]

Bigwheel,
Those were loin back, baby back ribs and the slash was where there was fat that had rendered leaving the loin meat a little more exposed. This is my best some what educated guess and not fact.

-Chiles

 

[bigwheel]

Well sounds plausible to me. Good work.

bigwheel

 

[Vermin999]

Very nice!

 

[ScottyDaQ]

Yessir! I'd like to partake of that !