Beef ribs & a baby brisket

[Milkman_d83]

Have been seeing a lot of beef ribs on here so figured I'd get them a go. As I picked them up I seen a little 3 pound brisket on sell. Had read that they r a bit more troublesome then the packers. Never cooked a brisket so figured what the heck let's try it.

On the uds.

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[Milkman_d83]

Foiled them at 160. Brought the ribs out around 190 and flat out 203. It probed pretty well there. After a rest.

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Fried some potatoes and was ready to eat. Brisket didn't have the best color I'd seen but was tender moist and tasty.

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[robert-r]

Good job, dude! I'll have a rib, please. & some taters.
Your flat looks a lot better than the ones I've done.
Never had much luck with those. Can I have a slice of that, too?

 

[BillN]

Looks dang good and I am a sucker for beef ribs.

 

[cowgirl]

Looks awesome! Love the fried tatoes on the side too!

 

[Smoke on Badger Mountain]

Looks great! Beef ribs are one of my favs. The plated pic looks real nice too.

 

[scrub puller]

Yair . . .

Loking good Milkman d83

That's about the size piece of brisket I mostly cook . . . generally start off with twelve or fifteen pounders and cut them up into four or five pieces for freezing.

They turn out great . . . absolutely no need to cook huge lumps of meat despite what the purists try to tell us and it's much better (in my opinion) to freeze meat fresh rather than cooked.

Cheers.

 

[speed2486]

Nice looking cook!