Ribs, Pulled Pork, and Brisket on the Meadow Creek BX25 Box Smoker

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.

Looking good!

The brisket

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!

Good eating!

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.

About the Author

Lavern is the online brand ambassador for Meadow Creek Welding and founder of StoryQue magazine.

Leave a Reply 4 comments

Julio Rodriguez - September 16, 2018 Reply

On your BX 25 smoker what do you use for liquid on th container ?

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Lavern Gingerich Reply:

Just cold tap water.

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ERIC DE OLIVEIRA - September 16, 2018 Reply

Que belo equipamento este defumador. Pena não existir no Brasil.

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Rick Pollard - September 19, 2018 Reply

Usually I find that a smaller brisket is drier because it has less fat content in the actual meat, so I will inject them ( with the grain) with a beef broth to infuse that moisture that it needs. Then I massage it and let it rest to help it hold that moisture from the broth, maybe for an hour before I put my rub on it. I usually then let it rest longer to re absorb the au jus .
I also use less salt in my rub with smaller briskets to keep them from drying out; and when I trim the fat, I tend to leave some thin strip on the thinner area of the meat for a natural basting scoring it for the rub to be infused.

Finding that sweet spot of a smoker takes time and trial, but aint that the fun of smoking in the first place?
Keep the articles coming!

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