Brisket was 13 hours unwrapped at 225-275, wrapped at about 160 for 3 hours, and then rested for 5 hours. Ribs were 2:2:1. Everything was great.
by noobprodigy
5 Comments
D1RTY_D
Looks legit, how did you hold it? Protip, don’t slice the brisket until serving it keeps it moist. I actually made a flat Tuesday and the wife and I sliced and reheated all week.
That-Gyoza-Life-44
Looks tasty! When do you launch on Uber Eats? 🤣
noobprodigy
Weird, I guess the photo of the ribs didn’t come through.
5 Comments
Looks legit, how did you hold it? Protip, don’t slice the brisket until serving it keeps it moist. I actually made a flat Tuesday and the wife and I sliced and reheated all week.
Looks tasty! When do you launch on Uber Eats? 🤣
Weird, I guess the photo of the ribs didn’t come through.
https://preview.redd.it/ck30lznd5thf1.jpeg?width=2560&format=pjpg&auto=webp&s=6a006e69fc164bab8447cfa49df84860400d855f
Love my 560 cook it in most weekends
Brisket looks nice and dry.