Country Style Ribs Woody. All they really are is a pork butt cut into more manageable sizes.I'all doesn't know what a CSR is.
T&B - everything looked good!
Nice job,
Bill
Country Style Ribs Woody. All they really are is a pork butt cut into more manageable sizes.I'all doesn't know what a CSR is.
you r correct brochacho! normally equals delicious in my house!CSR = country style rib
thanks. i try. lol. thanks for stoppin in!Looks awesome...!!!
post #11, post #21 and then #25...
Can anyone tell me what a csr is. I'm a newbie and I want to familiarize myself with all the abbreviations and acronyms. Can anyone help me ?
How are you doing your briskets? Are you using a dry brine first? (rub overnight) Are they drying out, overdone/under done? Are you shooting them full of apple juice before they hit the heat? Will you give us the specifics, time, temp, and all that?
That all looks amazing OP! Do you or possibly anyone else have a link to some more details on smoking CSRs? I've got pretty good at smoking pork butts and my brisket is 'meh' at best. I will work on that more later but they're a little bit spendy to keep screwing up. CSR's always look awesome to me (yours especially) and I want to try them next. OP, can you give some more details on your method or do you have a link to something that got you started or ??
Thanks!
I don't think you want my specifics but I think I had a thread I started before I cooked it. Plenty of details there. I trimmed the fat cap a little too much and I think that was my primary downfall. Plan to leave it next time and do a few different things but I'm going to back burner the brisket project for a bit because I'm LOVING my shoulders. They're easy and so dang cheap! Tough to beat. I've only done one brisket and it wasn't a very good result and while that may have had a lot to do with my cut of meat (it was a small 5lb from a questionable meat source) I want to wait a bit before I take it on again.How are you doing your briskets? Are you using a dry brine first? (rub overnight) Are they drying out, overdone/under done? Are you shooting them full of apple juice before they hit the heat? Will you give us the specifics, time, temp, and all that?
That all looks amazing OP! Do you or possibly anyone else have a link to some more details on smoking CSRs? I've got pretty good at smoking pork butts and my brisket is 'meh' at best. I will work on that more later but they're a little bit spendy to keep screwing up. CSR's always look awesome to me (yours especially) and I want to try them next. OP, can you give some more details on your method or do you have a link to something that got you started or ??
Thanks!