Thread: Brisket & Ribs
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Unread 07-21-2013, 07:12 PM   #5
On the road to being a farker
Join Date: 03-18-13
Location: Salem, VA
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Here's how it turned out. Nice smoke on the flat, pulls apart very easily, but could have been slightly more tender on the chew. Maybe a little hotter and faster? Any thoughts on this? The burnt ends got too much smoke, should have covered the pan halfway through the second phase of cooking. Still tasted great. Needed to render a little more fat, but very very tender. I will keep practicing but I'm hoping these notes will help others who are learning as well. Sorry if it seems like I hijacked your thread, I just thought my experience might help yours! Good luck!

Custom 275 Gal RF Offset | 22.5" OTG with Wok insert and Rotisserie | Weber Jumbo Joe
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