Quote:
Originally Posted by srvy
That looks damn good Buzz and I am not even a fan of shellfish or most seafood.
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It was tasty and the wife really made a dent in the ribs lol. Guess she likes to chew the bone.
Really the ring is kinda meaningless lots guys that get a big packer 12 to 15 lbs range will smoke at about 270 to 280 cuts that time way down. The will pull it at around 180 to 200 and still get moist juicy brisket but the higher temp kills the pretty smoke ring. I didnt even put a rub on it other than peppered it down and salted. Mine was if remember right 7 lbs so I smoked between 220 to 240 and got a pretty ring I pulled at 185 at 6.5 hours.