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So, continuing on my sentiments a few posts prior, I got a hold of some beef chuck ribs and put them through the motions. Turned out really great. I was looking for the plate ribs but Restaurant Depot/Jetro only had select grade so I went with choice chucks. All they needed was salt and...

Yeah, Home Depot has Kingsford 50% off in my area right now. Did some beef ribs yesterday on a whim. Woke up and had the urge to smoke something new. Turns out I love beef ribs, way more than pork ribs. Salt, Pepper and Pecan...beefy deliciousness.

If it falls apart from too long a cook (over completion), shredding it to make sandwiches is acceptable IMO. At the same time, it should be an embarrassing moment for whoever watched the pit. A fresh slice (that passes the pull test) of flat with point from a prime brisket that was cooked with...

It does, thanks. Are you using a CaCl2 solution or the straight LD Carlson prills?

Ed, can you talk about your procedure for mineral additions? What form of Calcium Chloride you use and when do you add it and the Gypsum if you don't mind?

That is a lot of brisket! What kind of smoker do you have? I tried grinding my own burgers last night; chuck, short rib and left over brisket fat. Smoked then seared them. Turned out nice but missed medium rare. Still juicy.

http://seanterrill.com/2011/04/01/dry-yeast-viability/

Smoked those pork spare ribs, a butt, some brats and then some chicken wings and thighs. It was a tasty vacation!

It's hard to get perfect but so is beer sometimes. Turkey turned out great. Nothing but olive oil on the skin. Getting the grill ready for ribs in an hour.