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Right on thanks again for the advice guys I will post up about how this went later this week.

Good deal I’m going to give it a shot. I don’t have a big enough charcoal grill to go indirect on more than 2 steaks, so I think I’ll use the oven at low temp and then pan sear, then serve with some of that smoked butter and potatoes. I have a great napa valley cab I will pull out as well. Looks...

Great info brother thanks. Can you elaborate on the smoked butter?

Damn my buddy has a sous vide unit and it’s great. Need to get one I suppose.

You’re saying you just bbq it with charcoal indirect with a reverse sear at the end?

I’ve got a 3 bone standing rib roast I’ve dry aged for about 5 weeks now. I’m wondering what you guys think is a good way to cook it and what to rub it with. I did a cowboy steak on Saturday with salt and pepper on my Traeger at 200 for about an hour and half till it hit 125, then seared over...

I agree. I’m going for at least 30 next time. That will bring her more into the medium rare spot too. Unfortunately I was already behind on the cook! Will plan better.

Hey all, I don’t post much here, so I thought I would make a little contribution. I watch Guga Foods on YouTube and have seen him rave many times about a cut called “picanha”. It is big in Brazil, his home country. I decided I would get a few for Xmas dinner instead of the usual standing rib...

I’m gonna look up Aaron franklin thanks. I haven’t heard of him. Always looking to improve the technique and make new recipes. Orangebillsfan - come over next time! I always bbq enough to feed a party. Hah!

So naturally on Saturday morning I woke up sick as a dog and got progressively worse throughout the weekend. Really made it hard to cook when I could barely lie down without being in pain, let alone walk around. Anyhow, I trimmed her down to about 16 lbs, not too much extra fat, but not much...

Wow great job on that brisket brother. With a smoke ring like that I’m almost ashamed to post mine up ! How do you carve yours when you leave the flat and the point on for the smoke? Just separate afterward and then carve?

I was just thinking - Considering I’ve done briskets for roughly 7 hours average, and no more than 9 before, I’m wondering if I should wrap this one to avoid burning the outside of the brisket too much when she going in for so much longer. I like bark, but I don’t want charcoal tasting crunch...

Killer, thanks for all the info. I think I am going to try the brisket inject in half of it and compare, and shoot for 200F this time. SmokinAl - I am not in a hurry to cook her, but I will try 275F this time. Going to check out Chili’s thread and see whats going on with the hot and fast...

Hey all, name is Vince and I’ve been lurking these forums for almost a decade now. You guys have pretty much taught me everything I know about smoking/bbqing/grilling. The first time I ever attempted a smoke I had read many, many articles on technique beforehand, and then proceeded to smoke a...