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3/1/1.5 #1

DecDec Posts: 70
edited 6:51PM in EggHead Forum
I tried the 3/1/1.5 last weekend on a fat rack a pork ribs. The results were outstanding. Meat so tender I could cry. Looks like Tony Roma's will be seeing much less of me. Now if I could only get the brisket down.[p]Dec


  • FireballFireball Posts: 354
    I have done several in the past. In the submitted recipe section, Buckaroos Brisket will give you a good starting point. I take mine up to an internal temperature of 200 degrees. At 200 they are quite easy to pull, but not as easy as pork.

  • GfwGfw Posts: 1,598
    <p />Dec, glad the ribs turned out great! Sometime instead of brisket, try an English cut chuck roast - at 200 degrees it pulls as easily as pork. Mix it with a little BBQ sauce and the result is great pulled BBQ beef sandwiches. Good luck![p]A word of caution - at 200 degrees internal pull it, don't try to slice it - it will just fall apart.

    [ul][li]Pulled Beef BBQ[/ul]
  • DecDec Posts: 70
    Gfw,[p]That looks very good. I may make one for our company Thanksgiving potluck. I guess you would eat it in the same manner as pulled pork. Cheap white bun, sauce and coleslaw optional.[p]Dec
  • GfwGfw Posts: 1,598
    <p />Dec, something like in the picture - simplicity! :~}[p]
    [ul][li]Gfw's BBQ[/ul]
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