BBQ The thin blue smoke of tastyness

Pork butt before the wrap.

 

Pulled at ate! Yummy!

 

Homerun!

 

It was really good! Pozole on the schedule for tomorrow or Wednesday. Then probably freeze what's left.

 

Brisket for the weekend....

 

That is a good looking piece of meat!

 

Hope it tastes as good as it looks!

 

How would you go about smoking these beef ribs?
I was thinking cut them up to single ribs. Add bbq rub. Smoke at about 250f. Maybe do them like a brisket??

 

Salt and pepper 275 till crusty and tender.
Oak for the win.

 

Salt and pepper 275 till crusty and tender.
Oak for the win.

 

Would you cut individual ribs or leave it whole?

One thing I really love about my Camp Chef is the smoke box. I got a 45lb box of mixed chunks from Fruita Wood - https://www.fruitawoodchunks.com/

Red Oak, Post Oak, Peach, and Apple chunks. Keep that smokebox fed and it smokes way better than the pellets themselves. One of these days I'll get a true offset haha.

 

I would cook it whole JJ.​

 

Thanks! Seems pretty easy then. But I've said that before.....

Gonna give it a go tomorrow.

 

How'd that brisket turn out?

 

Turned out great. I never remember to take photos when there is a crowd here.

 

Just announce : Hold for photos please!

 

IDK how I do it but the cooks I think are gonna be long cooks take half the time I think they will. Ran 275f-300f for roughly 2.5 hours. Hitting 200-207f so I yanked it. Let it rest maybe 1/2 hr (we were hungry) and dug in. Wasn't fall off the bone but it was very very tasty!
Also, didn't realize there were two slabs in the package. Very thin so maybe that's why it only took 2.5 hrs.

 

Looks great!