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