Practice cook, this time on the Old Hickory in comp mode

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Chiles

Senior Cook
Joined
Dec 11, 2006
Messages
202
Location
Henrico, Virginia
Saturday afternoon, I stopped by the local mega mart and picked up some ribs, brisket and butts.
I used Dizzy Pigs course grind for the butts and injected them with a new brew I have been wanting to try.
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The brisket got the Dizzy Pig Cow Lick. I made an injection for that too.
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Sunday morning, at 6:30 I started the Old Hickory by loading it with Kingsford competition charcoal and a few chunks of white oak and hickory. By 7:00, the temp was up to 225.
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At 11:00, the ribs went on. The ribs got foiled at 3:00 with a new sauce (that turned out great). I put the ribs in a heated cooler to hold while the rest of the meet was foiled with a little apple juice. By 5:pm, everything was at the the temps I wanted and the ribs came out of the foil to firm up and get a little more sauce glace. I'm happy to report that I did not even get a chance to take a picture of the brisket because it was eaten almost faster then I could slice it!!
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Absoloute show quality on the ribs. How did they get the long slash cut across the front? Somebody been playing Zorro at your house?

bigwheel
 
Great cook and the same thing happened to me when I cook a brisket a few weeks ago, I was a slicin and they were a eatin! Nothin better...great job!
 
Bigwheel,
Those were loin back, baby back ribs and the slash was where there was fat that had rendered leaving the loin meat a little more exposed. This is my best some what educated guess and not fact.

-Chiles
 

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