ehk49
Knows what a fatty is.
Well, I was inspired by the Texas Turkey thread on here and threw a turkey breast on the Outlaw Patio today which came out amazing. But, I had also taken out some Wild Fork beef ribs a couple days ago, so had to throw them on too. This was my first go at both of these, and I will for sure do both of them again. I didn't get any pictures of the turkey, but managed to grab one of the beef ribs before devouring one of them. These are pricey from Wild Fork, but were very juicy and super tender. I hit them with a little Worcestershire for a binder followed by Killer Hogs TX brisket rub. Smoked at 300 and wrapped in butcher paper at about 3 hours. Cooked for a total of just under 6 hours and pulled at 198 IT. I was shooting for a little higher than that, but they were probing tender. Rested for 2 hours before slicing them.
