Restaurant Depot had a bunch of Beef Plate Ribs and a small (8.8lb) choice packer brisket so I got to cooking this past Saturday. Haven't done a brisket since July so it was high time. Also wanted to try to reduce the bark on the ribs compared to my last attempt.
The brisket required minimal trimming and I trimmed some of the excess fat from the ribs. Both were dry brined over night with 1/2 tsp kosher salt/lb. Then rubbed with hot sauce and coarse black pepper and put on the cooker @ 275ºF using 16 month seasoned Red Oak as the fuel.
Both the ribs and brisket were wrapped in butcher paper after 6 hours. The ribs were done after 7.5 hrs and held in a cooler for 1.5 hours. The brisket was done after 11 hrs! It was worth the wait though.
Nate
The brisket required minimal trimming and I trimmed some of the excess fat from the ribs. Both were dry brined over night with 1/2 tsp kosher salt/lb. Then rubbed with hot sauce and coarse black pepper and put on the cooker @ 275ºF using 16 month seasoned Red Oak as the fuel.
Both the ribs and brisket were wrapped in butcher paper after 6 hours. The ribs were done after 7.5 hrs and held in a cooler for 1.5 hours. The brisket was done after 11 hrs! It was worth the wait though.
Nate
