Ribs & Brisket

[danbono]

Hi All Smoked on my WSM. Ribs unwrapped at 225 for 4.5 hrs. Brisket was a 2.34 lbs took way to long get done . Wrapped at 170 pump up the temps 275* Pulled after 5.5 hrs could have used another 1 hr.. Kinda of tough didn't pass the pull test.
Enjoy Dan

scroll right 4 more pics. I had to click on my post and click reload for the pics to show?

 

[texomakid]

It all looks tasty to me.

 

[oldsmokerdude]

Almost looks good enough to eat!! Seariously (misspelling intentional), looks very tasty. Thanks for sharing.

 

[SmokinAl]

You answered your own question, it wasn't cooked long enough.
It should be probe tender throught, & sometimes that is at 195 & sometimes it's at 210.
The better grade of meat you can score the more tender & juicy it will be, and the faster it will cook.
If you can get Prime, it is worth every penny. And of course Waygu would be the ultimate.
I'm going to do one Waygu before I kick the bucket!!
Al

 

[danbono]

Hi Al I'm thinking about getting Fireboard. I know you love yours..Why?
I did read your review.
I tried to send you a PM about Fireboard,guess it didn't go thru
THanks Dan
I realize it wasn't cooked long enough, after slicing. Funny thing it did probe tender

 

[SmokinLogs]

Everything looks fantastic!