Seared Smoked Brisket Bones W/Qview
- Thread starter ronp
- Start date
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- Apr 27, 2008
- 5,433
- 21
I had a PM asking what these were.
For those that don't know what Brisket bones are, they are the top of the spare rib. When trimed off the spare it the spare becomes a St. Louis rib.
Hopes this helps.
For those that don't know what Brisket bones are, they are the top of the spare rib. When trimed off the spare it the spare becomes a St. Louis rib.
Hopes this helps.
- Mar 12, 2009
- 14,477
- 58
Oh yeah Ron, those are lookin real good!!!! Do they have any bone in them??? I can't see any. Can't wait for the finished look....
- Apr 27, 2008
- 5,433
- 21
Well here is the finished Qview.
Almost ready for the foil after 3 hours of smoke.
2 hours in the foil.
I put another coat of Sweet Baby Rays sauce. I closed them up and turned the smoker down to 170'. This is what I found this am.
I purposely showed some cartilage type bones here. There is also another bigger bone elsewhere in the slab, but not nearly the bone mass that spares have. All in all they are pretty meaty.
Here are the only scraps from Carols lunch, not bad.
Even though Carol just had a bowl of oatmeal, she had to try them and gave them a thumbs up.
I guess I have the fat/greasy dilema behind me now. Just sear the fat away before smoking.
Thanks for watching.
Almost ready for the foil after 3 hours of smoke.
2 hours in the foil.
I put another coat of Sweet Baby Rays sauce. I closed them up and turned the smoker down to 170'. This is what I found this am.
I purposely showed some cartilage type bones here. There is also another bigger bone elsewhere in the slab, but not nearly the bone mass that spares have. All in all they are pretty meaty.
Here are the only scraps from Carols lunch, not bad.
Even though Carol just had a bowl of oatmeal, she had to try them and gave them a thumbs up.
I guess I have the fat/greasy dilema behind me now. Just sear the fat away before smoking.
Thanks for watching.
- Aug 27, 2008
- 5,170
- 409
Now that's what I was waiting for!
Looks like they turned out pretty darn good, Ron!
Does the sear cur down on the smoke flavor at all?
Thanks
Eric
Looks like they turned out pretty darn good, Ron!
Does the sear cur down on the smoke flavor at all?
Thanks
Eric
Haven't ever seen brisket bones around here but you better be sure that if I ever come across them I'm sure going to give them a try.
Great post Ron! Always look forward to the great meats you cook up.
Great post Ron! Always look forward to the great meats you cook up.
Very nice work, Ron! I don't find brisket bones around here either, but they sure look good to munch on.
What ^^^^ they said. Living in "pork" country, I'm surprised I've never seen those. They look great. Especially the way you prepared them.
for the lesson with a new cut of meat. New to me anyways.
Will the hummingbird be getting those scraps? LOL
Will the hummingbird be getting those scraps? LOL
Ron you must move up here to Kansas near me. The char/moisture is what i love. Still trying to convert my kids. Maybe someday.
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