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Smoked up some nice spares and St Louis ribs today at the station. Took a few pictures. Everything turned out awesome. Great day at work with my brothers and a great dinner.
Did a rack of St Louis no foil ribs and a few ABTs w cream cheese bacon and jeffs rub. Everything turned out great. No left overs. Just thought I would share a few of the pics.
My last two brisket a have finished in a very short time frame. Why do you guys think that is? Both were USDA Choice Certified Black Angus and looked to have decent marbling. Does that play a role in cook time? Forgot to mention its resting in the cooler till dinner. Awfully long rest but...
I am also in the process of tiling my kitchen today. The brisket finished about 1.5 hours ago. It cooked super fast but the smoker temp was steady at 240 the whole time. After 6 hours I opened the kid to check internal temps and they were already 190. I foiled it and it finished off at 207...