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bhedges1987

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  • SRF Burnt Ends

    bhedges1987bhedges1987
    cubed up my point from the other day and made burnt ends today. No sauce for you silly Texan burnt end haters. Cubed, rubbed, 1/4 c beef broth and 1/2 stick of butter. Paired with leftover SRF ham
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  • Re: Brisket advice from Myron

    bhedges1987bhedges1987
    I'm not into discrimination of BBQ. If it tastes good I'm eating that sh*t. Bark, no bark, sauce, no sauce, cubed, pulled, chopped, sliced, pork, beef, chicken. Sucks to be one of those who don't exp…
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  • Re: Brisket advice from Myron

    bhedges1987bhedges1987
    I know a lot of folks say that but, I'm not sure I agree with that. How can so many judges be wrong. They kill it on the circuit because they hit flavors the majority of people enjoy tasting. Not ev…
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  • Re: Rib methods

    bhedges1987bhedges1987
    3-2-1 overcooks then IMO. Try 2 unwrapped, 1 wrapped, 1 unwrapped. That's my go to method. I think ribs are a smidge better at 275, if cooking spares. 275 is an ideal temp to not dry the meat out BUT…
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  • Re: 2 7.5lb Butts

    bhedges1987bhedges1987
    This. I'd lean more to 2 hours at 225 dome temp.
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