#camp chef

Brisket and Ribs basking in the thin blue smoke...

Baby Back Ribs portioned up for serving. Smoke ring like you read about, and moist from full rendering. Clean bite from the bone with no tug.

You never know who's going to show up to your Brisket party.... looks like a couple of baby backs just popped in to say hello.... Their Brisket buddy hit its stall, and is now all wrapped up with a nice splash of beef stock, Worcestershire, and Apple cider vinegar for the remainder of its journey... Still trying to decide if I'll turn the point into burnt ends? How do you like the point? Slices or burnt ends..?

It's 05:00, do you know where your packer brisket is...?

Baby back ribs just completed their two hours wrapped, and now they are on their last hour. I basted them with a sauce/apple vinegar mixture, and a dusting of dry rub. This will set up and be ready for serving in a bit. I have nice bear claws showing, and they feel tender without falling apart. The butts are just about there. They are at 205 deg, and I'll pull them off the pit in 15 mins to let them rest before I pull them. Right on track. The wings go on the grill next. I parted them out, and dusted them with a flour/baking powder/Cajun seasoning. They'll actually fry themselves as the parts start to render. They'll be very crispy, and have some nice charring from the grill. Then I'll sauce them prior to serving.

The Butt is taking on a nice color. It’s passing through 130 degrees on its way to 170 degrees before I wrap it. Then I’ll take it the rest of the way to 205.