Ribs N Brisket


 
C

Carl Soltow

New member
The ribs looked perty but I should never have tweaked the rub,
Brisket was just a piece that the local grocery store was selling zebra rub + a few Items A OK but a little dry
brisketNribs.jpg
 
Welcome to the forum Carl. Things will improve with practice. I'm sure the ribs were great. As per the brisket flat, try this method for high heat brisket for better luck. Cheers!
 
Gary H, I Just checked that link a big thanks That is about how I did my chuck roasts 155 internal temp with a probe thermometer foil and bring too 200 and real tasty and moist let rest
slice and serve.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Andy Beers:
BBQ is always good and practice makes perfect </div></BLOCKQUOTE>

And besides this, you can always eat your mistakes and normally even a "bad BBQ cook" tastes much better than what you can get in some of these so called BBQ joints around this area.
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