Looks like a pretty good smoke ring to me
What temps did you cook at? What was your choice of smoke? How did you season it?
We love pics but we would also like to know more about the cook and the techniques involved
Happy Birthday
Thanks.
I kept the temp at 220-225 till wrapping at 165. The ribs came off at that point (about 5 hours) and I kept the cooker at 225 for a few more hours. The last hour I brought it up 275. Total of around 9 hours on a 6.5 lb brisket.
I used hickory and lots of apple the first 2 hours before throwing in mainly hickory and some oak. I have a great place in Franktown, CO where I can load up with 18'' splits of what ever I want that's well seasoned. I chop those in half with a chop saw of chain saw and then split further into brick or red bull can sized mini-splits. The pit needs a few mini-splits every 30-45 minutes.
The rub was basic, lots of black pepper, salt, cumin, garlic and onion powder. It also got a light coat of my rib rub that is primarily turbinado based.
I'll do a better job documenting the whole process next time.