Codeblue wrote:Try vigorously rubbing yer peen on it several times.
wottagunn wrote:Thank you sir! I was, and still am, very happy with it.
rhythmgtr5 wrote:wottagunn wrote:Thank you sir! I was, and still am, very happy with it.
What'd you use as a rub for the bark? Looks great
wottagunn wrote:Here's mine boys. 9 hours total, held at 260 the entire time. First look was at 5 hours in, where I began spritsing it every 45 mins or so. Temp'd it at 9 hours and it was bang on 195. fudge just ripped apart and the bark was incredible. Super happy with the result. Red gum is amazing.
Codeblue wrote:Try vigorously rubbing yer peen on it several times.
wottagunn wrote:first time doing brisket here too. and ill be doing two of them!
one is a packaged piece, about 4kg. The other is a cut from my butcher that he took off a much bigger cow. The brisket is massive. Ill post pictures on the day of the cook.
One ill do a salt and pepper rub, the other ill mix it up. And ill wrap one and leave the other as is. This way I can an idea of what id prefer for future cooks.
First time doing beef ribs too. Any tips on those would be appreciated, although im sure ill work it out.
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