I have a verticle gas smoker that I use wood chunks for, I am smoking Beef Ribs (thick boys) and a beef brisket, I got them to have a great bark and then wrapped them in butcher paper. I wrapped the brisket at 165-175 degrees and wrapped the beef ribs at 180 degrees. Once I put them back in the smoker I realize that my gas ran out right when I wrapped them, they both cooled down to around 170 and I have moved them into my oven at 250-265 degrees.
These Beef ribs were kind of skimpy and didn't have much meat, had them on the smoker for over 10 hours and still wont hit 200-205. Now I have them in the oven and they are wrapped and cooking.
Do I just keep probing them until around 200-205 internal and do the tenderness test? kind of worried now since its going on 12 hours from beginning of cook time. Only about 20-30 minutes with no heat after the wrap.
Side note: lost some of the flats bark because my beef rib was dripping down on it, very worried that my flat is going to come out dry and tough.
Do I measure temp from flat and point or what should I pull it at flat or point wise.
Thank you in advance
-Mike
These Beef ribs were kind of skimpy and didn't have much meat, had them on the smoker for over 10 hours and still wont hit 200-205. Now I have them in the oven and they are wrapped and cooking.
Do I just keep probing them until around 200-205 internal and do the tenderness test? kind of worried now since its going on 12 hours from beginning of cook time. Only about 20-30 minutes with no heat after the wrap.
Side note: lost some of the flats bark because my beef rib was dripping down on it, very worried that my flat is going to come out dry and tough.
Do I measure temp from flat and point or what should I pull it at flat or point wise.
Thank you in advance
-Mike