Smoked Briskets and Pork Butts
May 25th, 2009What a day! We finally got some time to do some serious smoking again. We fired up our Meadow Creek TS60 BBQ Smoker and smoked some beef briskets, pork butts, a whole hen, and chicken breasts. We ate the hen at noon and had pulled pork and brisket for dinner this evening. Amazingly delicious!
Click on a photo to enlarge it. The slideshow should begin automatically.
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- Starting the Fire in the TS60 BBQ Smoker
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- Homemade Brisket Rub Ingredients
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- Homemade Brisket Rub
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- Beef Brisket With Rub
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- Marlin Smoking on a TS60 BBQ Smoker
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- Smoked Brisket on the Grate
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- Smoked Pork Butt
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- Whole Smoked Chicken
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- Smoked Beef Brisket
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- Sliced Smoked Brisket
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- Pulled Pork
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- Marlin Slices Smoked Brisket
Wondering how we smoked the brisket? Check out my guide on how to smoke a brisket, including a free brisket rub recipe.
Hope you enjoy the photos. Leave a comment and let me know what you think.
Happy queing,
Lavern
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Tags: barbeque meat photos, Barbequed Food, meadow creek, photos, ts60 bbq smoker
May 26th, 2009 at 1:52 pm
food looks great……I also have a ts60. I seem to have problems keeping the temp above 150-175 when I have the smoker full. When I say full, last week I had on 5- 7lb briskets. They fit on the grates perfectly. When I took the meat off, smoker jumped to 275. I had the fire box so hot I thought it was going to turn red. Any suggestions
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May 26th, 2009 at 6:37 pm
It looked like a good looking barbeque, and a wonderful
Memorial Day.
Thanks for the pictures,
Billy Gober
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May 26th, 2009 at 6:42 pm
The briskets looked really good. I would also like to say the butt looked excellent. I hope one day we can make our
cooker turn out some good bisket or butt that looks like that.
Thanks again for the pictures, Billy Gober
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May 26th, 2009 at 7:28 pm
Hey Guys, Everything looks really yummy!! What the hay, pass a plate & afork lets EAT!!! I don’t have one of your GRILLES,”yet”. But I do like to cook on charcoal. Sometime get a fresh pineapple, clean it,saving the outer skin. Cut it into nice chunks, the length of the fruit.Throw them babies on the grille,Yum,Yum!! Make a fresh ham, on the grille,now use the skin from the pineapple & a piece or 2 of hickory wood on the fire. Your in for a ROYAL TREAT!!! You’ll either think you are a KING, or you died & went to HEAVEN!!!
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May 27th, 2009 at 9:56 am
Everything looked great. I like what I call real pictures and not those that are staged like the ones they use in most cook-books. Can’t wait until you publish “the how to” sections. I just won a Tejas 2040 Smoker at the Hico Texas Steak Cook-off.
I’m in the process of mounting it on a trailer and I just hope it will cook like yours. Looking forward to your next e-mail.
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May 27th, 2009 at 2:40 pm
Joe DiPierro,
Sorry you are having trouble holding temperature.
Did you have the stack vent open and how far did you have the firebox vents open? And what did you use to fire the TS60?
Open the stack vent all the way if you are having trouble raising the temperature in the smoking chamber.
If you didn’t have too much wind around the smoker, it was maybe in the adjustment of your vents. Feel free to call or e-mail if you’d like to discuss this further.
Lavern
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