Independence Day cook thread

Smoke'n Hot

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  1. Bull
Happy Independence Day weekend! Today I am smoking ribs, corn, wings and thighs. Tomorrow evening I am putting on 17 pounds of pork shoulder for a 15-17 hour cook. What's on your rec Teq ?
 

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Brisket went on about an hour ago. Going to let it cook overnight. Cook is complete. Came out really good for my first whole brisket.
 

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Got up at 8am and checked on the brisket.
RT been running a steady 200 degrees all night (12hrs)...brisket probed at 163. Bark looked good.
Took it off, wrapped it in butcher paper, back on the grill. Increased it's temp to 225.
Target internal temp on brisket is just over 200 :hungry:
 
Got up at 8am and checked on the brisket.
RT been running a steady 200 degrees all night (12hrs)...brisket probed at 163. Bark looked good.
Took it off, wrapped it in butcher paper, back on the grill. Increased it's temp to 225.
Target internal temp on brisket is just over 200 :hungry:
With it wrapped, you can go to 250 or 275 with no harm. Longer rest can help.
 
Happy Independence Day weekend! Today I am smoking ribs, corn, wings and thighs. Tomorrow evening I am putting on 17 pounds of pork shoulder for a 15-17 hour cook. What's on your rec Teq ?
For Sunday a Bull full of ribs. They are about 1/2 way to the finish line or mouths, whichever comes first.
 

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For Sunday a Bull full of ribs. They are about 1/2 way to the finish line or mouths, whichever comes first.
And they finished, tooth pick tender and passing the bend test or maybe failing. 🤣
 

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Well... I have to admit that I screwed up some perfectly good Wagyu beef short plate ribs. I somehow got it in my head that I wrapped the ribs in my first stellar attempt. I went back and realized that I did not. Despite damn near filling up my grease bucket, the ribs got overcooked and did not render as well as I would've hoped. I could blame the meat, but I think I have to own this one.

Still not horrible...
 

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Well... I have to admit that I screwed up some perfectly good Wagyu beef short plate ribs. I somehow got it in my head that I wrapped the ribs in my first stellar attempt. I went back and realized that I did not. Despite damn near filling up my grease bucket, the ribs got overcooked and did not render as well as I would've hoped. I could blame the meat, but I think I have to own this one.

Still not horrible...
Huuuuuge bummer - Wagyu? ouch! but hey:

"Carry on, my wayward son
There'll be peace when you are done
Lay your weary head to rest
Don't you cry no more"
 
I agree with Pacman. The bad news is they weren’t satisfactory. The good news is you now have a relatively cheap education that will last your entire life. Also, any day cooking is a good day, even if the results weren’t great, you were standing on the right side of the dirt for the experience.
 
I guess I forgot to contribute to the thread. My cook consisted of a ~15lb prime brisket from Costco, chicken kabobs with pineapple and onion chunks, smoked BBQ beans, Hot Dogs, custom ground beef and pork infused hamburgers, nurnburger brats and hot link sausages, many deserts another sides.

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