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Recent content by ondvirg1
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After a little over 2 hours, time to wrap 'em. I layout the aluminum foil and put a layer of light brown sugar down:
Then I lay the ribs on the sugar, meat side down.
Then I pour in some apple juice and seal them up. Placed them back on the smoker at about 250 for 2 more hours, or so.
Last month I missed the throw down by one day, here is the brisket flat I cooked:
This brisket came out just about as tender as a brisket should be. I used a Memphis style rub, inject with beef broth. After 6 hours of smoke with pecan, I wrapped it with brown sugar, apple juice and another...
1 hour in, I melt a stick of butter with ground mustard and ground cummin. Then I brush it on the ribs, seems to add moisture and another layer of flavor.
Also, I forgot to mention; today I'm using chimney lit Kingsford charcoal, I have tons left over from summer. And for smoke I'm using...