aldovr Posted July 7, 2008 Report Posted July 7, 2008 My first kook was two large racks of spareribs and a smallish brisket from Costco. The ribs got the Grey Poupon/dizzy dust treatment while the brisket was coated with EVOO then Goode's brisket rub. Went on the grill late, 3ish at 225 or so. Took off when it got dark around 9 pm. the ribs were done but the brisket could have used another 2 hours to tenderize. Second cook last week were chickens. Sorry no pix. Today, used EZQue for the first time with a cross rib beef roast. Two and a half hours at 300 to 325 until internal temp hit 145. Marinated for 24 hours with mom's secret recipe (lots of chopped garlic). Could have taken off at 140 since the temp went up to 154 while resting. Still very moist and delicious. Will try to post pix next.
Baby Huey Posted July 7, 2008 Report Posted July 7, 2008 Congrats on the cooking, it looks great. I really like your Thermapen dome thermometer, I did the same thing because I had to wait about a week for my TruTel to arrive. -Ben
