dwfisk
Quintessential Chatty Farker
Got 4 very meaty 4 bone racks to cook tomorrow and thinking of just treating them like a H&F brisket: about 300*, 4 hours, wrap in BP for a couple more hours or probe tender then rest. Any thoughts?
I tend to find these take significantly longer that pork spares or baby backs, but that will be a function of how meaty yours are. I usually end up wrapping mine to help them along because they do take more time than I expect. They come out great.
Looking forward to see how this cook turns out for you