Ok, since the meat master, Mr Gristle, wouldn't bump this thread, I will. He seems to enjoy it when I bump his threads. I smoke cuts all year, but the Q season in the Burgh starts around now. While Mr Gristle glows about brisket, I don’t particularly care for the flat. The point is where it’s at. Burnt ends. But I consider plate beef ribs( Dinosaur ribs) the holy grail of BBQ. You’ll never find them at your local grocery store. Usually local butcher shops like Fridays in Bellevue area will cut them for you. I usually smoke them a couple times a year on special occasions. I order them from Snake River Farms. It’s Waygu beef. About $150 a rack. Around 8Lbs.
They’re easy to cook. You don’t have to wrap them, just a spritz every couple of hours. Kosher salt and course black pepper is all you need to season them. Just let them go at 275 degrees until they hit around 200 degrees internal. It’s best to just probe them. If the probe goes in like butter they’re done. There’s really nothing like them.
Here’s a link to SRF
https://www.googleadservices.com/pag...BAQ0Qx6BAgFEAE
Their Waygu brisket is a fairly good deal too. Everything else is pricey.
A quick video from Aaron Franklin on how to smoke them.
https://m.youtube.com/watch?v=nFVu_X...IgYmVlZiByaWJz