Good Morning from California, it’s 5:30 am. Got the Lang fired up and gettin the brisket going. I’m gonna be cookin at 275. Rubbed it up 50/50 Kosher and Cracked Pepper, onion powder, garlic powder and smoked Paprika. Going for 7 pm dinner time. After brisky was trimmed were sittin at about 11 lbs. I’ll put the ribs on at noon. Cookin with oak and cherry today.
St. Louis cut ribs. Coated bottoms with mustard and Als rub. Coated the the tips with pomagranite pepper jelly and ALS rub. Back in the fridge until noon. I’ll be cookin those at 275 as well. I will do a variation of the 3-2-1 method. The judges who I cook for like fall off the bone so I gettem tender. I’ll wrap with brown sugar, butter and honey.
i will be spritzen all day long with apple cider. On beef and pork
St. Louis cut ribs. Coated bottoms with mustard and Als rub. Coated the the tips with pomagranite pepper jelly and ALS rub. Back in the fridge until noon. I’ll be cookin those at 275 as well. I will do a variation of the 3-2-1 method. The judges who I cook for like fall off the bone so I gettem tender. I’ll wrap with brown sugar, butter and honey.
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