Originally Posted by SmokinJohn
Great looking grub. Did you inject? Rub? Was this a low and slow, hot and fast? Inquiring minds want to know!
That smoke ring was awesome!
For the brisket I used an injection of beef stock, worchestershire, soy, & accent. Rub was just kosher salt & pepper. Did everything at 275.
At that temp ribs were 2-2-1ish