essexsmoker wrote:They look awesome! Obviously good meat.
How long did they take in the finish? 6hrs? Great job. I nearly savaged my phone when the pic popped up. Lol.
How come you took them off at 195?
Did you foil?
Thanks, yes the beef was from the local farm shop and they slaughter their own cattle so it's top notch. I smoked them for 6 hours 45 in the end. Started at 180 for a couple of hours then upped temp to 225 for the rest. didn't foil them but I did spritz them every hour or so with a mix of water, cider vinegar and Worcestershire sauce.
Took them off at 195 as they felt good with the probe test and we were getting hungry but with hindsight the extra few degrees would have made them perfect.
I can highly recommend the Oakridge Black Ops brisket rub too, was really tasty.
