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Those look fantastic. Is plate ribs what the label says ? Have never seen those.

That's an awesome smoker and great looking butt. How did it stay moist after 18 hours ?

My bins are inside so not concerned with humidity.

I wouldn't store them in an open container. I bought a couple of bins on Amazon that are marketed for dog food. They seal up nicely and have wheels.

Looks great. What temp did it cook at ?

Went to a local bbq joint a few weeks ago. The brisket on the sampler platter was a $3.00 upcharge. I ordered it and it was the smallest piece of meat I've seen since I was at a White Castle. Sad.

Saw this on a cooking show. Great idea for lids that get hot.

I don't think so. A beef hump is from the hump of a brahman bull. I've seen clod at Miejer so I don't think it's as "exotic", or less common.

Oh yeah. It has a very beefy flavor, sliced nicely as you can see, no crumblin' and was moister than it looks. Will def do this again.

Set the smoker at 225, trimmed and rubbed with HGH beef rub, threw the hump on at 8:40 am. Put the trimmings in a pan to render down some. Poured the rendered fat on top and put some beef broth in the foil boat, wrapped at 165, 3 pm. Took it to 205 and it probed nicely. Rested in a...

Oh, I see you've read my other cook posts :emoji_laughing:

So I went to the Brazilian market to get a picanha to smoke Sunday but at $13.49 a pound, I passed. But I saw some other meats in the case and checked them out. Beef hump. I Googled it to see wtf it was and it looked promising. It's meat from the hump of a Brahman bull. Fatty and well...

Yeah, and they probably came from my aunt's store. From the mid-60s until 2000 or so they sold all that crap to the carnies. The stuffed animals, the toys and trinkets, the tickets, came from The Yankee Trader. Her husband was a carnie, interesting group of people.

Haven't been to the Ohio State Fair in years. Better people watching than at Walmart. Just not my thing.

I have yet to smoke a brisket. 1) because of the price, 2) because I don't want to f-up a $100.00 piece of meat, 3) the size. I have seen flats, or points, don't remember which, for less than $50.00 at Costco. Will do one of those before the end of the season.

That someone may have been me. I learned that trick from Hey Grill Hey and until this cook, it's the only way I've done butts.

So I set out to do a no-wrap butt. Got a 10 pounder and a recipe. Rubbed and set in fridge overnight. Started at 4 am, 200 degrees for 8 hours. At noon, it was at 138 int temp. Per recipe, bumped it up to 225 for the duration. Well, at around 4:30, it was just at 155, the stall. I'm...

That's awesome. I've been smoking for 3-years and I'm not ready for my first brisket. Good for her.

Looks great, But even knowing that they are done, that pink just freaks me out a little.

Thank goodness the HOA doesn't allow open-flame cookery.