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Off The Water
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Halloween, Patriots, and B-day Party BBQ
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<blockquote data-quote="juggernoob" data-source="post: 166512" data-attributes="member: 1996"><p>Brisket</p><p>I trim a little of the fat cap, next time I'm leaving the fat cap alone, then mustard and dry rub, wrap and fridge over night. This morning I took the brisket out of the fridge and let it sit for ~30mins while I got the smoker ready, got the brisket on about 8:30am. I use only hard wood, a combo of hickory and birch. I tried to kept the smoker temp ~275-300 but the temps did get as high as 350 for brief periods of time. When the brisket temp got to ~165-170, around 3 or 3:30, I wrapped it with foil then at 190 took the foil off then let it get to 195 pulled it wrapped it and let it sit for another 15mins. Finished around 4:30.</p><p></p><p>Another picture of the smoke ring.</p><p><img src="https://imgur.com/4QSWF.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>Ribs</p><p>Remove the membrane on the ribs then same prep as Brisket. Out of the fridge @ 11:30 and let it sit for ~30mins. In the smoker at noon, dry, ~2-2:30 wrapped and sauced, 3:30 unwrapped, sauced back in the smoker, pulled them at 4:30, 2-1-1 method. The ribs were great, I think 2-2-1 would have had the meat falling off the bone.</p></blockquote><p></p>
[QUOTE="juggernoob, post: 166512, member: 1996"] Brisket I trim a little of the fat cap, next time I'm leaving the fat cap alone, then mustard and dry rub, wrap and fridge over night. This morning I took the brisket out of the fridge and let it sit for ~30mins while I got the smoker ready, got the brisket on about 8:30am. I use only hard wood, a combo of hickory and birch. I tried to kept the smoker temp ~275-300 but the temps did get as high as 350 for brief periods of time. When the brisket temp got to ~165-170, around 3 or 3:30, I wrapped it with foil then at 190 took the foil off then let it get to 195 pulled it wrapped it and let it sit for another 15mins. Finished around 4:30. Another picture of the smoke ring. [img]https://imgur.com/4QSWF.jpg[/img] Ribs Remove the membrane on the ribs then same prep as Brisket. Out of the fridge @ 11:30 and let it sit for ~30mins. In the smoker at noon, dry, ~2-2:30 wrapped and sauced, 3:30 unwrapped, sauced back in the smoker, pulled them at 4:30, 2-1-1 method. The ribs were great, I think 2-2-1 would have had the meat falling off the bone. [/QUOTE]
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Off The Water
Hobbies
Halloween, Patriots, and B-day Party BBQ
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