Tuned in for 'em Andrew. :thumb:
So there's a chili cook-off at work in a week. I'm thinking smoked chucky chili.....done like you would do brisket chili....Think it'll work?
Tuned in for 'em Andrew. :thumb:
The ribs came out looking good (4.5 hours) and everyone at dinner said they loved them but I didn't really care for them too much. I much prefer pork ribs and I'll probably stick to those from now on. That being said I didn't trim much of the fat and they were pretty fatty so I think the meat didn't get much smoke and very little rub because of the fat layer. But it was fun trying new stuff and I loved the way the PBC cooks so it was definitely worth the experience.
So there's a chili cook-off at work in a week. I'm thinking smoked chucky chili.....done like you would do brisket chili....Think it'll work?
It was probably more the weather SDAR. I've used several different types of briquettes as have others (especially 16Adams) and havent noticed any major temp issues with any particular brand.
Whatever happened, you definitely worked through it nicely, that's a great looking brisket!
Great looking butts! :thumb:
I don't say that out load very often but I agree 100%.