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Angus brisket and choice short ribs.

post #1 of 8
Thread Starter 
With tons of oak, and some local brew too of course.


post #2 of 8

Good Start---Is it Done Yet???

 

Should be Awesome coming from that Egg!!Thumbs Up

 

 

Bear

post #3 of 8

Agreed . . .

post #4 of 8
Thread Starter 

It took forever, 10h and still the rib temp remained at 170s...pulled out at 180. They were good.

post #5 of 8

  Hurry up and get some pics before you eat it all :icon_biggrin:

 

   Mike

post #6 of 8

Excited to see the results

:popcorn

post #7 of 8

Did you eat it all before you got Pics ?

 

Gary

post #8 of 8
Thread Starter 
We ate the ribs, sorry. The brisket I cut into smaller pieces and froze individually. I suck at taking pics of the final product.
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