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Recent content by cracker1397
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Smoked up some nice spares and St Louis ribs today at the station. Took a few pictures. Everything turned out awesome. Great day at work with my brothers and a great dinner.
Did a rack of St Louis no foil ribs and a few ABTs w cream cheese bacon and jeffs rub. Everything turned out great. No left overs. Just thought I would share a few of the pics.
My last two brisket a have finished in a very short time frame. Why do you guys think that is? Both were USDA Choice Certified Black Angus and looked to have decent marbling. Does that play a role in cook time? Forgot to mention its resting in the cooler till dinner. Awfully long rest but...