CAB Prime Brisket & Beef Short Ribs {PrOn} (Carnegie Hall)

So I started the chimney with a full load of B&B oak lump, once it ashed over I dumped the lit lump into about 8 pounds of lump. I started the brisket off at 275* meat side down for a hour and a half, then flipped the meat fat side down for another hour and a half and ramped up the temp to 325*. After 3 hours I wrapped it in butcher paper for another 2 hours on the UDS, I used a tooth pick to judge when it was butter tender. I pulled the wrapped brisket off the UDS and let it cool for 10 min before I stuck it in a pre warmed cooler with a blanket for a 4 hour rest/proofing.


I Love beef and on the bone well heaven! These are some nice beef short ribs that ain't short on anything, sprinkled with Dirty D let them rest in the fridge tell the brisket came off. I started these big ol ribs meat side down at 275 for another hour and a half, then flipped them bone down for a hour, after a hour I wrapped them in BP with some worcestershire sauce after 45 min they were done UDS was at 300. Enjoy:becky:

CAB Prime Source



My CAB Prime




Dirty D rub meat prime.














Flipped






Filler












Now Beef short ribs

Thanks fellow brethren, happy ya'll liked the meat fest hay there was a salad don't judge me :icon_blush:

V-wiz said:

Damn good stuff there. How much is the Prime brisket per pound?

Click to expand...

It's $3.49 a lb if you buy a case(6 briskets a case) it's $2.89 I believe, last month it was $2.89 lb a single:biggrin1:,



@captndan

Those ribs look great! I'm sure you know, but others may not, that CAB is not a USDA grade for beef. It is a marketing tool and is used by the American Angus Association.

Ya I know, but I sure am more consistent with CAB then regular Prime or Choice.

@SLCMACK

Goodlooking grub...when you do HNF cook, do you generally not get a nice smoke ring like low and slow? I did HNF flat yesterday and didn't have much smoke ring but it was nice pull apart tender.

I get what I think is a nice enough smoke ring with a modified HnF, stating off meat side down at 275 then flipping it and ramping up to 325. You should try more salt brotha, I started using Diamond Kosher salt with my Dalmatian rub and have noticed a big difference in the ring, the ribs thats a good ring right?