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so after smoking a small brisket point this morning, i proceeded to make ONE burger from scratch off 60-day old brisket trimmings. i don't have a meat grinder so i hand chopped the meat to minced texture. it wasn't a great eating experience as i don't think hand chopping does a great job breaking down the hard bits and sinew. i told my wife i made just ONE burger to see if eating old pellicle trimming would make me ill. i'm still alive and now she's pissed because i didn't make her one...😂

I always do a dry rub, no spritzing, no foil. and no peeking until about the 5 hour mark and then it's just a quick peek to check the pull back. KK is at 250F.

I seem to recall them closing their brick & mortar store. Check before traveling. Big fan of their rubs! I have a bunch in my pantry.

A little over 2 hours in, ribs are sitting around 165-170. Just cracked the lid to rearrange them a little bit. I’m starting to get a little bit of pullback in a couple places, but they still look very moist, without much of a bark forming.

it didn't help that the tallow was spread on thin and cracked into bits so i had no clue where seams were. and the longer i worked it, the more it melted like a chocolate bar..

I didn't like to say, when @tony b and @5698k both said it was easy, that I have always found it hard to separate the point and flat on a raw brisket. I guess practice helps and I do this so rarely that I approach it with trepidation every time. P.S. Your results look good.

I just do mine at 250° all the way through, no peeking, no spritz. If you want sauce, I like putting sauce on a piece of foil, and wrapping the ribs, once they’re done, meat side down in the sauce and resting that way for an hour ish. St. Louis ribs take 4-5 hrs this way, it depends on how meaty they are, and how you like your ribs. Sent from my iPad using Tapatalk