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Brisket, Ribs, and Spatchcock
DMW
Posts: 13,836
Not much else to say. Tried one rack of ribs with Pineapple Head, then foiled with pineapple chunks, dark rum, honey, and turbinado sugar. Then unwrapped for the last hour. Really good, will do that again. The others were one with BBBR, one with Dizzy Dust. Spatchcock was with Mickey's coffee rub. Winner as always. Brisket was brisket. Flat was a bit dry, serve Point/Flat combo slices FTW. Some of the kids got flat only, they didn't care.
Only a bit of leftovers.
Only a bit of leftovers.
They/Them
Morgantown, PA
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
Comments
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I will gladly take them left overs off your hand. Looks great to me brother.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
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Damn... That's some good looking food!MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Oh man, all those creations look great! The brisket especially has made my mouth water! Nice work! What was the cook time, temp and finish temp of that Brisket?Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
Looks like a meal fit for a king is being served at the @dmw household.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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