Recent content by drewski300

Great point! I use my roasts for that!

I have tried that technique and didn't like it as much. With ribs, I season then double wrap them and go 275° in the oven for 4 hours. I fully cool them down so they are a little firmer so they don't fully fall apart. Then I will sauce them and onto the Traeger at 375° for 1 hour. Some people...

My thoughts on ribs are a little different than a brisket. I don't go as much for a flavor profile because the sauce (to me) adds the most flavor. So I don't mind losing that flavor on the wrapping part because I sauce the ribs and cook them for an hour on 350°. I was just thinking about how...

Thanks David. Yes I've done both with ribs as well and much prefer how tender the ribs are if I wrap and roast for 4 hours in the oven first. Then finish with a little higher temp on the pellet grill. But maybe that's because it's covered in bbq sauce. The ribs are completely fall off the bone...

Makes sense. I think that ultimately, it was the quality of beef that has me thinking about other ways. The very first brisket we ever cooked was unbelievable. Since then, they haven't been as good as the first (IMO) but all of our guests rave about them. I think Sams and Costco prime briskets...

So our briskets have been great so far. But I just tried Valetina's in Austin, Texas and it amazing. I'm guessing it has mostly to do with the farm they are buying from (Prime, grass fed, local, etc). But that had me thinking about how I do pork ribs. 4 hours foiled in the oven, cooled, and...