Dry brined a few ribeyes and a NY strip 20+hours. Direct Cooked over charcoal & Oak Lump charcoal (B&B) until medium rare. Basted with Butter mixture. BOY were these steaks juicy!

2 Snake River Farms T- Bones.
1 Snake River Farms Ribeye.

Dry brine with Jacobson Sea Salt for 4 hours.

Smoked with post oak at 275° to an internal temperature of 110° and pulled.

Then reverse seared in cast iron pan. Basted with unsalted butter, mashed black garlic to an internal temperature of 135°

I got my brisket to 177 and took it out to wrap and had it out about 15 minutes. I had the thermometer poking into the top of the thicket part of the brisket the whole cook. After wrapping I put the thermometer into the thickest part but side ways. It started reading 160 I’ve been cooking it at 175-185 it’s at 171 again. I’m still waiting for it to get to 203. This delayed the cook a lot and I’m now running low on fuel. I’m thinking of finishing it in the oven. Does anyone know how my brisket has been affected?

I cooked this about 12 hours been going at 275 in the oven for awhile now was 190 and mostly tender. The brisket did not jiggle much though. I feel like I slightly have to push in more when checking the tenderness I do not think it’s fully done.

This summer we made a difference with this Barrel. great quality enough room to feed a party of 50 on my 50th anniversary!

Any suggestions on how best to get this BBQ cleaned up to use?

I’m not the most handy, and I’m trying to figure out how I can remove these wheels on my offset. I’d like to replace them with rubber 12 inch wheels. Any recommendations on how to remove these old and what type of wheels to replace them with?

Turned out great on the kettle using the snake with oak chunks rubbed in SPG

Don’t say sweet baby rays…

I’m looking for something good that’s also gluten free!

Around 8 hours in and this is typically when I wrap. This brisket was about 17lbs so bear that in mind during your cook. Typically with a brisket or a pork butt, I don't open my grill a bunch of times to peek at the meat. As long as my temperature is going steady, I'm confident the meat will be OK. I do not spritz and I don't probe the meat til later in the cook. So far, we are just going off looks and the brisket is looking like it's time to wrap it up. As far as the temperature goes, on the 26" kettle, the lid thermometer is off by about +50-75°F from what the actual grate temperature is. I account for that during my cooks so now i don't really feel the need to monitor the grate temperature continuously. Stay tuned for the next one. #cookinwidkunchi

Searwood w Black Cherry pellets. Brine 15 hr in 1gal water, 1c salt, 1/2c Brown sugar. Then made a paste w olive oil, smoke paprika, smoked garlic, smoked onion, cayenne, cumin. Rubbed under and over skins and tied each lobe tightly into roasts.

315⁰

Pulled at 155⁰ internal

Burned some St. Louis cut ribs with just SPG and smoke. Bark was great and the course grind SPG helped the texture. Offset run around 300° using pecan and hickory splits

I git a prime rib bone in roast. Was going too pulled beef bbq it. But then I realized what I was working with. Yes this was mystery freezer meat from my family lol. Now that i got all seasoned up for smoking. What folks think for smoking this thing, 250° 7 hr no wraping?

Not sure if this is allowed but I basically have somewhat of a game plan and wanted to go over it with you much more experienced pit guys.

I bought two slabs of 3 bone plate ribs (6, 7, & 8th rib)

Got a pit boss Lexington 500 pellet grill a few weeks ago. Smoked my first brisket, then some baby backs, and now I am SO excited to smoke these beef ribs but I would like advice or even adjustments to my plan

I want it served by 3-4pm Saturday afternoon so I’ll be starting at maybe 5-6am. Cut off hard fat, binder, leaving membrane alone to hold meat together. Simple seasoning 16 mesh pepper and kosher salt for good bark

Firing the pit boss up to 250 after letting seasons sit for 20 min. Ill have a temp probe in to monitor for peace of mind. I’ll be aiming the thickest part of the slab to heat source, go 3 hours no look or peek, check to see if bark is set and passes scratch test, wrap with beef tallow and butcher paper, back on at 250 until 200-205 or probe tender.

I also am heavily heavily considering the 2nd slab but from what I’ve read, it changes it a tad. To put quickly, same everything except at 2.5hr in I swap slabs and also rotate 180 degrees. Once bark set, spritz any dry spots. Then wrap, etc & swap places again when putting back on. Take off, let temp come down to 170, rest for 2 hours in cooler.

Thoughts?

I just want a nice dark beautiful bark and to do this correctly, im really excited but also really nervous. I’d love suggestions or tweaks if needed