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College football day ribs
- luv2putt
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College football day ribs
So After trying diff versions of 3-2-1 , 5-6 hour low an slow ... No foil... Just haven't been quite satisfied with my cooks on the wsm the past year... Yea they were good, but just never the right profile I was looking for .... 3-2-1 was fall off the bone tender,and which most my friends loved... -
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Favorite beverage for smokin'
- luv2putt
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Favorite beverage for smokin'
Anything I have on tap.... And it's almost always some type of IPA- luv2putt
- Post #59
- Forum: Blowing Smoke Around the Smoker.
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Grade my brisket cook
Where's the pics ... Been waiting days ....updates ... Anything ....another gin an 7 ( ughhh) -
North California.
Boss...3 plinys, 3 pig.... Also have 3 beers on tap ... 2 commercial , 1 home brew .... Right now I have Moylan's session IPA. And Moylan's Hopsicle tripel IPA. , and a Green Flash West Coast IPA clone homebrew -
1/2 brisket 1/2 pastrami part 2- pastrami with Qview
As promised ...the pastrami pics -
1/2 brisket 1/2 pastrami part 2- pastrami with Qview
Just pulled the Lamb shank a bit ago , int temp 188 ... Maybe should have let go a bit longer . But meat is tender and tasty ... But not fall off the bone tender .. Flavor is amazing ... First time for me ever cooking lamb ...it's a learning curve -
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Brisket on my Green Egg
Not true .... When you wrap in foil , the meat steams in its juices ... All this moisture lends to a softer bark ... The butcher paper breaths , so the bark remains as it was and also protects the bark from getting darker ... Does not speed up cooking times like foil though ...
