Started with two packages of short ribs(11 in total). Tri-Tip was a different cook..
Time to break out the Milt's...
A handful in the AMZNPS will give you several hours of smoke...
Into the Memphis(turned off) for 1 hour of cold smoke...
The meat took on plenty of smoke. I could smell it standing there...
First they get a coating of Hickory Smoked salt and ground black pepper...
Now for a high temperature sear on the cast iron skillet for 1 minute on each side...
I let them cool down in the fridge for a bit. Then they are ready to bag...
Bagged and ready for their 72 hour cook. I will put them in this afternoon and they will be ready Monday afternoon...
The reason for the sear before the long cook is because from what I have read they become so tender that they will fall apart if you try to grill them. I think I will put them in at 135F.
Stay tuned.