Quote:
Originally Posted by broadrun96
Well I forgot to get the final product off the smoker. But a little dry for me but everyone seemed to enjoy and none left of either one.
I may try a split brisket with a point and flat for fatty and lean next but I think this would work.  |
That looks the part! We're those flats extra lean, or did they seem about right to you?
I am on a time crunch today so I got some country ribs (I know that term can be applied to many cuts, but these ones were just slices of pork shoulder). You can smoke them for a couple hours, and then finish them in the oven for a couple hours and you get a great product with little fuss.