I saw these in a business Costco a couple weeks ago and thought I'd give them a whirl.
As I was unpacking them last night, I started feeling for the bones, and
,
No bones.
Had to look again at the label.
Oh, boneless! Hmmm. I found them in a large, walk-in refrigerated area with a lot of bins, and I think my glasses must have fogged up from the cold. Yeah, that's it. That's the ticket!
Anyway, after careful consideration and much searching here, I decided to smoke them similar to a brisket. These are large, rectangular slabs, a little over 2 lb.s each, that look like they were sliced straight off the bone, not at all like CSR's as I've seen many people post here.
These had very little fat on them, just a thick membrane on one side that I didn't feel like messing with, so I just scored it with a sharp knife and rubbed last night with Jeff's Texas-Style Rub. Put them in the MES30 this morning about 10:30 am, with a small water pan over the hot spot, and some Pitmaster's Choice in the mailbox mod. Since they had so little fat, I layered some fatty bacon on top.
Smoking at 230°, and I plan to transfer to a pan and foil when they hit 160° IT, with some beef broth. The plan is to take them to 195°-200° and see how they do.
As I was unpacking them last night, I started feeling for the bones, and
Had to look again at the label.
Oh, boneless! Hmmm. I found them in a large, walk-in refrigerated area with a lot of bins, and I think my glasses must have fogged up from the cold. Yeah, that's it. That's the ticket!
Anyway, after careful consideration and much searching here, I decided to smoke them similar to a brisket. These are large, rectangular slabs, a little over 2 lb.s each, that look like they were sliced straight off the bone, not at all like CSR's as I've seen many people post here.
These had very little fat on them, just a thick membrane on one side that I didn't feel like messing with, so I just scored it with a sharp knife and rubbed last night with Jeff's Texas-Style Rub. Put them in the MES30 this morning about 10:30 am, with a small water pan over the hot spot, and some Pitmaster's Choice in the mailbox mod. Since they had so little fat, I layered some fatty bacon on top.
Smoking at 230°, and I plan to transfer to a pan and foil when they hit 160° IT, with some beef broth. The plan is to take them to 195°-200° and see how they do.
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