Separate names with a comma.
Discussion in 'Beef' started by graco, Apr 12, 2015.
With tons of oak, and some local brew too of course.
Good Start---Is it Done Yet???
Should be Awesome coming from that Egg!!
Agreed . . .
It took forever, 10h and still the rib temp remained at 170s...pulled out at 180. They were good.
Hurry up and get some pics before you eat it all
Excited to see the results
Did you eat it all before you got Pics ?
We ate the ribs, sorry. The brisket I cut into smaller pieces and froze individually. I suck at taking pics of the final product.