I thought 5.99 is pretty decent as its been 10 to 12.00 locally.

I live in cattle country so maybe thats the dif

My smoker is going on its maiden voyage on Tuesday. First time I've lived somewhere with a backyard in my adult life. I'm smoking three racks of spare ribs. Pretty pumped about it.

I thought you were just jacking off the butcher? :hmmm: :D

Hopefully not any belts, chains, or bearings.

https://i.imgur.com/ImsAOIR.jpg

Kinda think belts and chains would be the least of your worries.

Not if they are smoking.

Either way, good with that.

I don't have pics, but the texture was much this time. Very tender and flavorful, only problem I had was there was no bark at all. My WSM tem was around 205-215 for the first 3 hours. I wrapped in foil when my IT got to 150. It was a lot better this time though. Round 3 coming soon, need to find a way to get more bark!?!?!

I can't get bark either. Not much help here.

What are your temps before you wrap in foil. Do you even wrap at all?

I smoke at around 250 but even that doesn't really produce bark when it is going into foil after 4 or so hours.

I think Tuesday I might try preheating my grill to super hot and searing it a couple minutes on each side before foiling it.

I do that to baby backs but just at the end before serving.

I smoked a brisket on Thursday and we have been eating it ever since. Much of it was really tender but some was a little tougher. Smoked at 220 for 8 hours until internal temp was 200. Any suggestions on how to get it all tender or are just some parts of the brisket tougher?

I did the Texas crunch method, triple foil when it hits 150 and pull at 190-200 and rest for over an hour. I had about 5 slices last night all tender.

Put it back on for a bit after the foil and let the bark firm back up.