Cooking some tomorrow. What temp did you run and how long should I expect to cook them? Assuming 4-5 hours but don't have a clue.
I ran 230* for three hours to set the bark, wrapped in butcher paper for 2 hours at *250 to get tender, then another hour uncovered at the same temp to tighten up. Rested for 30 minutes under a tent before serving.
Just the way I like em Was getting to the end of a pack of hog casings and all I had were pieces that were cut offs from previous stuffings, so I ended up with some funny sizes. That one was either twist it in half for two shorties or leave it long
Smh I think my hinges got bent when moving the Egg. Smoke coming out the back and can't hold a temp under like 300, even with a Guru set at 250. Going to fuck up some beef ribs.
Yea it’s a 3-2-1. This is the first time I’ve done some that they seem done already. Im gonna hit them once on each side/sauce them and call it good
Yea, I've rarely had a rack of pork ribs go much longer than 4 to 5 hours max So the 3-2-1 method that is so popular never made any sense to me
Have the wife’s meatloaf under a Lamb leg I am doing for meal prepping this week. Added some sweet potatoes for my wife around the side. Should be a nice group of lunches/dinners
Fuck it I'll try it. Probably not the best cook to try it bc temps have been all over the place but whatever. Maybe it can save me.
It's not expensive because it's stupid easy to make And you are literally throwing it away every time you trim a brisket And calling it 'wagyu" is laughable at best
Cool. Glad you like making your own. I have no interest in doing that. I've cooked 2 briskets in the last 5 or so years.