Success Stories

[ShortRibStefan]

Been doing a lot of cooks lately, and wanted to just share two recent ones that were serious crowd pleasers!

First was a brisket I did for my brother, who is from Nashville. And a bit of a brisket connoisseur - so the pressure was on.

I trimmed it, seasoned well with Sucklebusters, salt & pepper, set in fridge for 12 hours, then put on smoke at midnight. Wrapped in butcher paper after the bark was looking lovely (165 IT) and ran it til tender, about 204 in the point. My only issue was the flat wasn't quite tender yet, and still at 193...so I separated the point, ran the flat for another hour, and that seemed to do the trick! Finished up just in time to rest for another hour in a cooler. Then did some burnt ends with honey, chipotle powder, and any extra juices.

Seriously delicious I couldn't have been happier.

[ShortRibStefan]

Last night though, I may have found my new favorite. Rib roast.

This 3lb cut was a bit spendy, but I knew it would be good.

Used Sucklebusters "Texas Brisket Rub" - then I cold smoked it for 2 hours (smoke box was barely hitting 90 degrees) to really get it smoky. Then put on 250 degrees for about 2.5 hours. Hit 135 IT. Rested in foil for another hour. Then finished it on sear about 2 minutes per side to get the crust a little darker.

The result was one of the most tender, flavorful things I've ever cooked myself. I will be doing this again soon! My buddies who shared it with me had that look on their face like they couldn't believe how good it was. (I've never sliced a rib roast before so I'm pretty sure I cut it in the wrong direction, but in the end nobody cared how it looked haha)

[Rambo]

Outstanding. you can't beat a good pedigree in a Horse.

[Boots]

Oh yeah. Straight down the fairway, 250 yards, with a cart path bounce to 300. Bill is smiling.

[Sailor Kenshin]

Niiiiiice!

[woodenvisions]

West Coast Knock Out !!

Lots of smiles shining down on you !

[spacetrucker]

good job on all that meat, looks great