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Brisket on a stick

onpoint456
onpoint456 Posts: 204
in EggHead Forum
Decided to smoke some beef ribs for football Sunday. 8lbs of beef plate ribs rubbed with DP Cow Lick.

Smoke temp: 260° - 275°
Smoke time: 6.5 hours
Internal temp: 190°
Wood: Apple

Hit the stall at 165°, stayed there for about 2.5 hrs. Pushed through, pulled at 190° and wrapped for 30 minutes. Brushed with BBQ sauce and put under broiler to serve.

Very happy with the results. Some of the most tender and moist beef. Thanks for looking.




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