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Finally got around to trying a brisket. After the result, I will be doing this again - soon!
Found a rather small 6# Brisket flat
Ready for Smoker
Brisket halfway through process.
Sliced Product. Tender, tender, tender!
I have an issue with my new Traeger Pellet Smoker (070C). The temperature fluctuations are rather extreme. Wrong move #1 was buying it at Costco. Wrong move #2 was buying the floor model (half-price). Was wrong move #3 buying this product?
I set the Temperature Control to 225. The Factory P...
Fired up my trusty ol' ECB for slabs of ribs. Smoked at 225-230 with cherry wood chunks. Hardwood charcoal as fuel. Used the 3-2-1 method as a base with Jeff's Rub and the modified Johnny Trigg basting formula.
Getting Ribs Ready
Smoked Perfection
No leftovers, of course......
In summary: Jeff's recommendation was to smoke for 3 hrs at 225 and then finish in the over at 325 until a 205 internal temp is reached.
Question: Can this process be done in reverse? Oven for a bit first, then smoke? Anyone ever started a Boston Butt in an oven then transferred to a smoker...
When it comes to Lump Charcoal, this site is my favorite:
Unbelievable amount of info. My new favorite is Rockwood Lump Charcoal made from Missouri hardwoods. They will ship.
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