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I have a plate of ribs sitting in my freezer and my butcher just got back from holidays. I think I am going to treat myself to some short ribs on Father's Day. I know of the panic when dinner is closing in a the stall is happening. Lucky for me I slept through the start of the stall on my last...

https://tvwbb.com/threads/beef-short-ribs-vs-chuck-ribs-recommendation.81538/ Check out this post. There's a bunch of info on Chuck vs plate shirt ribs and a link to Aaron Franklins video on choosing. There is a PBS video out there with Arron Franklin show he cooks them.

I agree and highly recommend his book. It's a good read and a lot of good information. He gives his opinion on BBQ but allows you to form your own ideas as well. I had a hard time putting it down. Bedtime stories for my boys for a week were about smoking meat.

According to the book "Chuck" are from the top of the rib which is near the hardworking shoulder and are best for braises and stews. Plate are from the bottom and are meatier, well marbled and dense with connective tissue. Well suited for low and slow cooking.

The first 2 times there was a dip in temp there was still plenty of fuel. Around 12 hours and another dip I threw in a couple handfuls of charcoal and again when I took it off to wrap. Next long cook I am going to do a little more examination to see if there is a root cause I didn't notice. At...

I have done foil before as well and then used to drippings in place of beef stock in chili the next day. I was delicious. I always seem to run into a time crunch with dinner and the resting gets sacrificed. Second time using butcher paper work out well. Key was to make sure the brisket hit 160.

The meal was great. Baked beans, pasta salad, and broccoli salad as well as good friends. I will try a few more brisket while the weather is nice.

Good Day All, hope everyone is healthy. I scheduled a full packer brisket smoke for last weekend since my butcher was going on holidays for two weeks. On a side note my butcher has been unbelievable during COVID19 doing what they can to help all their customers. Judging from our conversations...

I would use Beef Short Ribs, based on what I have read and watched. Also they are the same as what's in the Aaron Franklin video. He also goes into more detail about why short ribs in his book. I have a great butcher near me where I always get a beef short rib plate. They are on schedule for...

So I think this was the problem. The last few time I used my gasser I let the temp get about 500 on the lid. The amount of soot has decreased and is almost gone.

There is no flaky stuff on the lid. I spent an hour or more with my plastic putty scraping it during the clean. I could see metal again which last about a day or two.

The highest it got to based on the dome temp is 500. So actually about 450.

Hello All. I spent a Saturday a couple of weeks ago cleaning my Weber Genesis. Took the grates, flavorizer bars and the covers in the bottom of the BBQ out. I scrubbed it as clean as I could get it using some degreaser and soap and water. I put everything back together and have done lots of...

So I filled out about 10 different "contact us" forms with different paper companies and stores. Just looking for some information. I received 1 response. It was from OREN International. In my research I learnt that Aaron Franklin gets his paper from ABCO Paper in Austin Texas. This paper...

Hello All. I hope everyone is staying safe and healthy. This question goes out to my Canadian brethren or basically anyone who may have suggestions. I have spent the past few days searching for a source to buy PINK Butcher paper in Edmonton or Canada. Amazon.ca has rolls that I can...

I honestly never knew RO did a Charcoal Briquettes till I read this thread. I just assumed it was all hard wood lump. I have always used KBB and have been happy with it. Now that I know RO has Briquettes I will give them a try. Here in Edmonton, AB, Canada KBB is $15 for 15.4 lbs. compared...

I definitely think my wrap was too loose. It was a struggle to get the wrap to stay tight as I tried to get two layers on. Does anybody use tape to assist in keeping the wrap tight? The brisket did turn out OK to GOOD.

That is what I need to work on for my next try build a minimum of 4 hour rest into my estimate and learn to just walk away for the WSM.

So the brisket finished around 5:00 pm. The Temp had reached 200 and a probe test slide through the brisket easily. I cut the point off for burnt ends and let the flat rest for about an hour. When it was sliced to serve the part of the flat that was not under the point was juicy and pulled...

I have done a few Briskets in the past and they have turned out good, not "Oh my gosh this is amazing" just good. So I had a 16lb Brisket in my freezer and decided today was the day to try another. After it had thawed I trimmed it up, added salt and freshly ground pepper and let it sit while...