BMS-9 Wagyu Rib Roast (72hr Salt Brined) On Ultimate 23"

[moebutt]

3-day salt brine got "very" deep into the roast, then hit with black pepper, garlic, thyme and rosemary overnight.

Smoke time was roughly 4.5 hours at 225 degrees (6lbs) over hickory (buried) and cherry and then seared, came out wonderful!😊

 

 

Edited August 27, 2024 by moebutt

[Tyrus]

It sure did come out wonderful, more like fantastic...love the bark.  Great job Moebutt, unfortunately technology prevents me from seeing your list of pics. That's ok, those two hit the mark.

[moebutt]

Had to reload the pics several times on this post for some reason (very weird) but they should all be viewable now...Thanks!😊

Edited August 27, 2024 by moebutt

[moebutt]

14 hours ago, Tyrus said:

It sure did come out wonderful, more like fantastic...love the bark.  Great job Moebutt, unfortunately technology prevents me from seeing your list of pics. That's ok, those two hit the mark.

Had to reload the pics several times on this post for some reason (very weird) but they should all be viewable now...Thanks!😊

[Tyrus]

The last time I had a box of COCO Char I remember the lengths were very long, those looked all about 2 1/2 inch to 3 in size. Did you cut them up on a band saw? Like the chunk

[moebutt]

2 hours ago, Tyrus said:

The last time I had a box of COCO Char I remember the lengths were very long, those looked all about 2 1/2 inch to 3 in size. Did you cut them up on a band saw? Like the chunk

No, they actually come pre-cut that way now...😊

[tony b]

They are also very easy to cleave the longer ones - just hit 2 of them together and one of them will just split in two, very cleanly. 

[JDBBQ]

Looks great !