SmittyJonz
somebody shut me the fark up.
Can you guess What the Smitty is Smoking? At 300*ish......
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Guess that Cut.......Pron........Live Action
- Thread starter SmittyJonz
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A brisket cut in pieces?
SmittyJonz
somebody shut me the fark up.
Your part way there Ron - my first brisket flat under that Bacon.....
Oh and Lighter Fluid Nazis I DID use lighter fluid to start my Charcoal Chimney :shock:
Oh and Lighter Fluid Nazis I DID use lighter fluid to start my Charcoal Chimney :shock:
aawa
Babbling Farker
brisket flat under the bacon, beef short ribs on the left, and I'm not sure what the top right one is but kind of looks like a chuck steak.
SmittyJonz
somebody shut me the fark up.
Ding Ding Ding - Two plates of Beef Short Ribs and a Brisket Flat - my first time for either so one plate of ribs got same Rub as Brisket and the other got A Steak Rub ---- Hope these turn out good cuz this cook is costing more than double $ what a typical 15 lb packer cook costs.......:doh:
Ill post pics thru the cook and end results tonite.
Go Cowboys!
aawa
Babbling Farker
Beef ribs are worth the money! Lately I have been biting the bullet and buying them because they are so friggin awesome. I think I have the feel now for when they are truely done and I found out I like rub I use on briskets on the short ribs the best.
I have 4 short rib plates waiting in the fridge for me for this friday.
I have 4 short rib plates waiting in the fridge for me for this friday.
Fwismoker
somebody shut me the fark up.
mmmm looks good... That'll be tastier than the hot dogs i have on.:sad: LOL, at least i have a rib eye dethawing for dinner.
castlepines
is Blowin Smoke!
I don't care...just cook some up and send it this way! 
SmittyJonz
somebody shut me the fark up.
1 hr in
landarc
somebody shut me the fark up.
You've ruined them! Bacon doesn't go with brisket at all!
:shock:
nice grate full of meat you got there
How do you feel about the meat pushed together in the middle like that? I have always thought it was better to have air movement around each chunk of meat.
:shock:
nice grate full of meat you got there
How do you feel about the meat pushed together in the middle like that? I have always thought it was better to have air movement around each chunk of meat.
SmittyJonz
somebody shut me the fark up.
2 hrs in - do I wrap them in Butcher paper like a Brisket?
Brother Matt
Full Fledged Farker
Yup. Better send it all on over my way so I can properly dispose of that for you.
Brother Matt
Full Fledged Farker
Yeah man, wrap 'em up!
SmittyJonz
somebody shut me the fark up.
3 hrs in I just wrapped all of it......
landarc
somebody shut me the fark up.
Looking good, the bacon escaped
aawa
Babbling Farker
mmmmm escaped bacon:flypig:
SmittyJonz
somebody shut me the fark up.
Into my Belly.......... :grin:
Diesel Dave
Quintessential Chatty Farker
Dang good lookin cook Smitty......as usual
My first guess was gonna be bacon :laugh:
My first guess was gonna be bacon :laugh:
SmittyJonz
somebody shut me the fark up.
4 hrs 15 min at 4 and ribs probe really really tender , brisket flat not at all -- will probe again in 1 hr............(It of flat at 204*)
jeffturnerjr
is Blowin Smoke!
Drooling....
