Brisket On-A-Stick - Labor Day Love

[schlotz]

Since the smoker will be doing all the work, I think it's fair to relax and let it do its thing. Going Texas all the way, 50/50 Salt & Pepper. 2 hours at 185º then will bump to 280º until done. More to come....

 

[jcam222]

In for the ride. One of my favs

 

[JLinza]

I'm in...

 

[schlotz]

3 Hours in and looking good!

 

[yankee2bbq]

Looks good so far!

Where did you find those ribs at?

 

[indaswamp]

Along for the ride!

 

[Rafter H BBQ]

Heck yea, those are looking great!

 

[schlotz]

Looks good so far!

Where did you find those ribs at?

Local butcher near here.

 

[schlotz]

6 hours. Plumped up but not probing tender yet.

 

[JIMSMOKES]

6 hours. Plumped up but not probing tender yet.

View attachment 703620

 

[schlotz]

Left one got tender after 7hr 30min, right one a little after 8 hr. Great meal, a salad with home made french dressing and maytag blue cheese, dinner roll, and of course a good red wine (Earthquake Zin 2020)!

 

[indaswamp]

(Earthquake Zin 2020)!

Great wine indeed! Good looking meal too!!

 

[schlotz]

Thanks Keith! Michael David's Earthquake has been both hit and miss depending on the vintage. The 2020 version seems to be good.

 

[gmc2003]

Looks fantastic Matt. Nice job on those stick figures.

Point for sure
Chris

 

[schlotz]

Thanks Chris, they were definitely worth the effort. Left overs will be vac saved for chili.