No time for brisket so it's Dino Bones!

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schlotz

Master of the Pit
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Jan 13, 2015
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Coatesville, IN
It was Friday and crap, I forgot to pull the brisket from the freezer a few days ago in order to have it for Super Bowl dinner. So, I found a nice 4-bone chuck plate rib and thawed it instead. Sunday morning, I get the smoker setup and prepped the ribs with a slight fat trim followed by 50/50 cracked black pepper and kosher salt. In the smoker by 10:15a at 200º. Bumped to 280º and hour later. 7 hours later they are tender perfect. Pulled, rested for 6 minutes then foil wrapped and into the warming oven at 170º for about an hour until dinner.

About as simple as it gets for brisket-on-a-stick 😋.

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Now those look good!

That's another one you rarely find around here and when you do you pay out the a$$ for it.
 
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Thanks folks! I really wanted to do the brisket but a good set of chuck plate ribs is always right up there on the list. One thing nice is they are so simple to smoke and easily can get done in time for dinner.
 
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Those look great Matt . I don't see them like that around here .
I just did 2 briskets . One for grind , and the other one I left the point end whole
and cut some " Boneless ribs " out of the flat .
I'll see how it goes when it warms up some .
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