In this story, I fired my Meadow Creek BX25 Box Smoker to cook a small brisket, two pork butts, and four racks of baby back ribs. Keep scrolling for a whole bunch of tasty photos from this cook...
The brisket was a small CAB (Certified Angus Beef) Brisket from Weis somewhere around 9 pounds.
The pork butts and ribs were Swift Premium brand.
I used Chef's Select 100% hardwood charcoal briquettes, leaving enough room in the basket for a split of hickory wood.
I used a couple fire starter matches to light the charcoal.
The BX25 Smoker is coming up to temperature.
The BX25 Smoker is ready to roll!
Here I've got the smoker loaded with pork butts, a small brisket, and four racks of baby back ribs.
It was a nice day to puff smoke.
Coming along very nicely.
A beautiful rack of ribs
Ribs ready to wrap
Brisket ready to wrap
Pork butt ready to wrap
Everything wrapped in foil and back on the smoker
Ribs out of the foil and sauced with Sweet Baby Ray's
Ribs back on the smoker to set the sauce a bit
Ribs ready to rest
We wrapped the ribs in plastic wrap for a rest in my empty ice chest until we were ready to eat. I kept the brisket and butts wrapped in foil until dinnertime. Everything went into the cooler to rest until it was time to eat.
The ribs were a bit overcooked to my liking. Not my best ever, yet delicious!
Brisket ready to serve
I still have a lot to learn for perfecting my brisket. It was okay but certainly nothing amazing. I always have trouble with the flat drying out before the point is ready, but my guests seemed to enjoy it.
Tender, juicy pulled pork!
The first pork butt we pulled for dinner was great but part of it was less tender than I wanted it. The next one was in the chest for an extra hour or so and by the time I took it out to cool for leftovers, it was perfectly tender and juicy.
The Meadow Creek BX25 Box Smoker is perfect for backyard use with enough room to feed a small crowd. It is efficient, easy to run, and has a compact footprint. You can even smoke with or without water to suit your cooking style.
Pellet smokers are quite popular right now, and have always been more convenient than charcoal smokers, but the BX25 and BX50 smokers are possibly the easiest way to crank out award-winning barbecue while maintaining the rich tradition of cooking with hardwood charcoal and wood.