I’ve been smoking for years and made brisket every different way you can. For my money the best is a 12 hour 180 degree overnight super smoke on Traeger and then a foil wrap at 225 until you hit 203. Give it a 2 hour rest.
Chop the whole thing and mix point and flat into a complete mix.
I know this is going to get heated but I’m not doing brisket in a competition, I do it so it tastes amazing and every bite is uniform
I marinated some country style ribs in blood orange juice, lime juice, garlic, scallions, ginger, serrano pepper, black pepper, salt & sugar. Country style ribs typically come from just the shoulder or where the loin & ribs meet the shoulder & they are usually cut into chops, I had both variations. I cooked the country style ribs on the middle rack of my “Weber Smokey Mountain” smoker using a blend of lump charcoal, cherry wood & mesquite wood at 275F for 30 minutes (no water pan). As I was cooking I made sure to have the country style ribs coming from just the shoulder over hotter coals than the chops coming from the rib/loin/shoulder area. The meat was flipped & basted every 6 minutes in equal parts red wine, orange Juice, & lime juice with some sugar, salt, black pepper, crushed garlic & a serrano pepper. At the 30 minute mark the rib/loin country style ribs had reached 140F internal temperature & were pulled to rest, the remaining meat was placed directly over the coal box, flipping as necessary until the meat reached 180F internal temperature which took about 5-7 minutes. It tasted great, the heat, citrus & garlic really came through in the best way. The last picture is the sliced pork with a loaded baked potato.
I was trying to pair a new RFX probe and there is no longer an option for it in the app. Yes everything was turned on.