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Forum » Tried my hand at some Texas Style Brisket and Ribs
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Thread: Tried my hand at some Texas Style Brisket and Ribs

post 1659472513 04-11-2022, 02:06 PM
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Tried my hand at some Texas Style Brisket and Ribs

Tried my hand at a Texas Style Brisket and Beef Ribs. I couldn't get the Colossal Ribs that have the huge hunk of meat at the top.

It was my first time smoking meat. Took 12 hours, didn't sleep at night but was a lot of fun.

What do you guys think of my meat?

Beef Ribs (the middle ribs were better)


https://i.imgur.com/XguIN8Z.mp4

Brisket





This a fatty part of the "Lean Side" The pure fatty par (the Point) was much better but no one took a good picture of it.
post 1659472583 04-11-2022, 02:07 PM
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What state you live in OP?

Have some jiggle on that brisket?
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post 1659472663 04-11-2022, 02:08 PM
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post 1659472703 04-11-2022, 02:09 PM
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Originally Posted By Ironmanlet⏩
What state you live in OP?

Have some jiggle on that brisket?
Not one of the good states LOL

The Point had jiggle. The Flat was overcooked tbh. Can't lie to my misc boys
post 1659472873 04-11-2022, 02:12 PM
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Looks a lil dry, but if thats your first time smoking meat then man thats a hell of a job! Srs.
post 1659472953 04-11-2022, 02:13 PM
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My first brisket turned out way drier than that. I cooked it way too long ha ha.

Nice work OP, I bet it tasted great.
post 1659473153 04-11-2022, 02:16 PM
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Originally Posted By Bigbuster1⏩
Not one of the good states LOL

The Point had jiggle. The Flat was overcooked tbh. Can't lie to my misc boys
It's all good man. No shame. In order to be good at something, you have to be bad at it first. You think it was just too long? What was the temp?

That brisket looks way better than me trying to learn how to drive a manual.
“The stories and information posted here are artistic works of fiction and falsehood. Only a fool would take anything posted here as fact.“

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post 1659473613 04-11-2022, 02:23 PM
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Originally Posted By Ironmanlet⏩
It's all good man. No shame. In order to be good at something, you have to be bad at it first. You think it was just too long? What was the temp?

That brisket looks way better than me trying to learn how to drive a manual.
I cooked it for 10 hours. It was at 250 for most of the time, but I had a problem with my smoker in the middle of the night and had to take everything off it for like 30 min. So I up'd the temp to 275 for like 2-3 of those hours to make up for it.
post 1659473763 04-11-2022, 02:26 PM
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Originally Posted By Bigbuster1⏩
I cooked it for 10 hours. It was at 250 for most of the time, but I had a problem with my smoker in the middle of the night and had to take everything off it for like 30 min. So I up'd the temp to 275 for like 2-3 of those hours to make up for it.
How does it taste? It is cool you are trying something that I imagine no one else around you does. You gonna get good at it and they will be over every weekend. I am a southern transplant, and I remember "BBQs" from my childhood.

Lol at the north calling burnt hot dogs and burgers "bbq".
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post 1659473813 04-11-2022, 02:27 PM
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brisket still seems a little too dry to be top notch, needs to be glistening with juice and a darker brown in the middle where it just lost the red color.
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post 1659474873 04-11-2022, 02:46 PM
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Originally Posted By Bigbuster1⏩
I cooked it for 10 hours. It was at 250 for most of the time, but I had a problem with my smoker in the middle of the night and had to take everything off it for like 30 min. So I up'd the temp to 275 for like 2-3 of those hours to make up for it.
What type of smoker did you use?

Were you able to monitor the internal temp of the meat?

Looks very good for a first attempt. Maybe try a pork shoulder next time as they are a little more forgiving, but really no need to ramp the temp up unless you had to have the meat done by a certain time (which I can understand).
post 1659474923 04-11-2022, 02:47 PM
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Ive had worse brisket from actual bbq places

I would kill that
post 1659475713 04-11-2022, 02:58 PM
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post 1659479873 04-11-2022, 04:15 PM
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did you smoke them both in the same Q? If so the temp was too high, try 220-230 for the brisket next time and if you don't have a decent thermometer get one on Amazon they're cheap enough now. Those beef ribs not too sure since I normally do baby backs. Youtube will show you the way.
https://www.youtube.com/watch?v=lSGTsjkHzM4
post 1659480023 04-11-2022, 04:19 PM
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Originally Posted By bezarker⏩
did you smoke them both in the same Q? If so the temp was too high, try 220-230 for the brisket next time and if you don't have a decent thermometer get one on Amazon they're cheap enough now. Those beef ribs not too sure since I normally do baby backs. Youtube will show you the way.
I read Franklin BBQs book. He says he cooks at 275 for brisket. I used 250 for most of the time. Ill try 250 again, but less time next time.

the Ribs came out great. It was on the same grill but I started them 3 hours after the brisket.

I love beef ribs. the best ones look like this, but I couldn't find this cut anywhere. So I had to use what I could get.

Originally Posted By mingrey02stg2⏩
What type of smoker did you use?

Were you able to monitor the internal temp of the meat?

Looks very good for a first attempt. Maybe try a pork shoulder next time as they are a little more forgiving, but really no need to ramp the temp up unless you had to have the meat done by a certain time (which I can understand).
I don't know the brand. Used a small off-set smoker.

I monitored the temp of grill at meat level, not the meat itself.

I didn't monitor the temp of the meat because everything I read said to go more by time and feel and I didn't want to overthink it.

I'll monitor the internal temp next time.

I want to get good enough where I can buy a big smoker and smoke 10-20 briskets at once maybe make a little weekend business out if it.
post 1659480923 04-11-2022, 04:37 PM
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For a first timer that’s pretty damn good actually
I probably banged your mom.

Eat the whole animal like a real man.
post 1659481133 04-11-2022, 04:41 PM
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looks good
post 1659482433 04-11-2022, 05:11 PM
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Originally Posted By Bigbuster1⏩
I read Franklin BBQs book. He says he cooks at 275 for brisket. I used 250 for most of the time. Ill try 250 again, but less time next time.

the Ribs came out great. It was on the same grill but I started them 3 hours after the brisket.

I love beef ribs. the best ones look like this, but I couldn't find this cut anywhere. So I had to use what I could get.




.
thats the look i was talking about for the brisket

thats how Franklin's brisket is and its fukking the best. So whatever he does to get it like that is it. I have watched a few shows where he discusses the process and how he set up his rig.
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post 1659482483 04-11-2022, 05:12 PM
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post 1659482583 04-11-2022, 05:14 PM
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OP, did you answer how it tastes?
“The stories and information posted here are artistic works of fiction and falsehood. Only a fool would take anything posted here as fact.“

PS: Don't eat poop, just don't let the idea of it stop you from living life to its fullest.
post 1659482743 04-11-2022, 05:17 PM
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Originally Posted By Bigbuster1⏩
I monitored the temp of grill at meat level, not the meat itself.

I didn't monitor the temp of the meat because everything I read said to go more by time and feel and I didn't want to overthink it.
I've heard that a lot too and I don't get it. Like if I want a medium rare steak I'm making sure the internal temp is around 130. Don't care about how I feel or how long it's been on the grill. Temp don't lie.

Looks good though! Much better than my first time (and I still suck). brb sticking to chicken and tri tip.
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post 1659484003 04-11-2022, 05:49 PM
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post 1659484473 04-11-2022, 05:59 PM
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repped, nice meat, lolled at wearing a nitrile glove to cut meat.
post 1659485023 04-11-2022, 06:09 PM
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Originally Posted By gluon⏩
repped, nice meat, lolled at wearing a nitrile glove to cut meat.
Bro that's what all the cool BBQ dads do in their YouTubes. It's legit.
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post 1659485043 04-11-2022, 06:10 PM
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Did you use Mesquite?
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post 1659485173 04-11-2022, 06:12 PM
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Originally Posted By TXBuddy⏩
Did you use Mesquite?
Strong username to threat content relationship.
“The stories and information posted here are artistic works of fiction and falsehood. Only a fool would take anything posted here as fact.“

PS: Don't eat poop, just don't let the idea of it stop you from living life to its fullest.
post 1659485193 04-11-2022, 06:12 PM
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What do you mean by Texas style, doesn't Texas have like 3 different distinct styles of barbecue
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post 1659485203 04-11-2022, 06:12 PM
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Not bad.

Last night I did southern fried chicken for the first time and it turned out fukkin hnnng. It was a lot of trouble though so won’t be doing it often.
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post 1659489733 04-11-2022, 07:50 PM
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Originally Posted By Ironmanlet⏩
OP, did you answer how it tastes?
I think so lol

The ribs and the fatty side of the brisket (the point) were excellent. Best I’ve had outside of Corkscrew BBQ in Houston Texas (the best bbq I’ve ever had)

The lean side of the brisket (the flat) was over cooked and too dry
Originally Posted By TXBuddy⏩
Did you use Mesquite?
Oak
Originally Posted By Ramoneb87⏩
What do you mean by Texas style, doesn't Texas have like 3 different distinct styles of barbecue
Not sure on that. I followed Franklin bbq’s book. He’s in Austin tx.
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