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6 hours later, fall-off-the-bone tender. Should have trimmed more fat off them, but otherwise pretty good. Always room for improvement. :)
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Jeff Dobbin
Looks great.
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Carol Stephens
That is so mean. Where's mine? lol
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11David Snow
Thank you, Jeff. Carol, the rest are in the fridge waitin' on you! They will make your lips applaud!
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2Into smoker for 1 hour.
Thank you! Will have pictures of them finished. They usually turn out really good. My wife likes them, and she is picky. So I must be doing something right. Lol!
After one hour, remove from smoker, put into foil pan, add some apple juice, cover top with foil, back into smoker for remaining 5 hours or so. I do this step as a modified version of the 3-2-1 method... View More
Looks good!! We are smoking steaks today. Curious, I might have missed this step but you pull off the back membrane right???
Yes, sorry to omit that step. I usually do that. The first picture out of the package is the bottom with the membrane removed. These are St. Louis style ribs. I got lazy and didn't trim the extra meat off the bottom. Most people remove the membrane for presentation purposes. It also makes them easie... View More
My Rub recipe:
1 cup Light or Dark Brown Sugar (loose, unpacked)
2 1/2 TBS Black Pepper (coarse or ground is your choice)
1 1/2 tsp Chili Powder... View More
Clean, prep, and add rub to ribs. Getting ready for the smoker!
The flavor was great even with the honey and brown sugar added to the rub. But this was one very fatty brisket. And this is the flat. The point had a lot of exposed meat even before trimming. But I sh... View More
It's all good! 
Not even the pros are perfect, yet they turn out some pretty damned good food. It looks fantastic!
Not even the pros are perfect, yet they turn out some pretty damned good food. It looks fantastic!
I've got a brisket smoking out there. I did something different today. In spite of the fact that I am full blood text and everybody thinks that it should just be salt and pepper, I have always done a ... View More
I use a sugar based rub occasionally. Its good on beef but its excellent on pork and chicken
Well i won't know till morning but i will let y'all know how it turns out! the plan is to take it off the smoker around 10:00 tonight and put it in the oven at 225 till morning when we will have brisket and eggs for breakfast. That's our typical method ?
Sounds awesome! Haven't tried doing a Brisket yet. I will be trying Prime Rib first.
How to Smoke on a Gas Grill | Grillabilities : BBQGuys
Being the proud owner of a gas grill doesn’t mean you aren’t able to do some fine low-and-slow smoking with it! Learn how with this Grillability article.
No, Robin, I have not. I have not yet tried making biscuits. For now, Pilsbury will have to do. Lol!
Oh well. Theybare easy, he has videos online..best home made biscuits...lots of Butter!!! Lol.
