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Recent content by tnbarbq
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Cook the brisket by temp, not time. I cook my brisket fat cap down. I use Montreal steak seasoning. I cook it at 250 degrees until the brisket reaches abour 155-160 degrees. Then wrap it in heavy duty foil. Continue cooking until the meat reaches 200 degrees. Pull off the cooker. Leave it...
More meat for the $$ with spares and I can trim them the way I like them. I never cook them fall off the bone. That's overcooked. There should be just a slight tug to the meat when you take a bite. That's a properly cooked rib.
I would suggest foiling at about 155 degrees and put it back in the cooker until the meat reaches about 190-200. Pull it off, leave it wrapped in foil and wrap in a towel then place in a cooler for about an hour. Unwrap your meaty gift and slice thin against the grain. It will be as tender...
The Rendevouz in Memphis uses vinegar on their ribs when pulling them off the grill. I think they keep the vinegar hot. They pull the ribs off, sprinkle with rub and mop with vinegar. When it hits the rub on the ribs, it makes a sauce.
Also remember, "If you're lookin, it ain't cookin!" Keep the door of the smoker CLOSED. Do not open more than absolutely necessary!!!!! Be patient, believe me the results will more than payoff. Enjoy and post pictures of your food. It is a requirement.