Found beef ribs at Costco, 4 slabs, 19 lbs, choice.
Rubbed with Holy Cow.
On grill at 7:45am, temp 220-270 with cherry and pecan chunk (3 lumps). Put tray underneath with water and beef broth (had to be refilled t... Read more
The final result. Smoke ring could be better and also the level of smokiness, but overall the brisket was very flavorful ...
Having done about 10 briskets over the past few years and getting inconsistent results, I decided to take a BBQ class specific to my type of grill (Kamado Joe) to learn from people who do competition BBQ. I applied more o... Read more
An interesting way to carve brisket that allows you to cook untrimmed. He exposes the bark and fat to see the grain, but it seems like a waste of good bark and fat.
Purpose of injecting: enhances flavor (more umami) and helps retain moisture.
Includes some good videos for injecting tips and techniques.
