Smoke'n Hot
Well-known member
- Messages
- 59
- Grill(s) owned
- Bull
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With it wrapped, you can go to 250 or 275 with no harm. Longer rest can help.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:
For Sunday a Bull full of ribs. They are about 1/2 way to the finish line or mouths, whichever comes first.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 ?
And they finished, tooth pick tender and passing the bend test or maybe failing.For Sunday a Bull full of ribs. They are about 1/2 way to the finish line or mouths, whichever comes first.
Beef ribs today.
I do like some beef ribs. Looks great!Yeah, we're on the Beef Ribs Train this year too
After 12 hrs on "LO" (180)
View attachment 16595
They'll be ready for Lunch
Huuuuuge bummer - Wagyu? ouch! but hey: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...