Six slabs sprinkled with a mix of sugar and Head Country rub.
(http://i414.photobucket.com/albums/pp228/steve_jensen/bradley_forum/71785291.jpg)
10.5 lb brisket slathered with YM and HCR.
(http://i414.photobucket.com/albums/pp228/steve_jensen/bradley_forum/eccf3bc8.jpg)
Brisket after 17 hours and IT of 167. Let her go a bit longer and FTC'd.
(http://i414.photobucket.com/albums/pp228/steve_jensen/bradley_forum/f2d6a588.jpg)
Ribs on Traeger.
(http://i414.photobucket.com/albums/pp228/steve_jensen/bradley_forum/7c121dc3.jpg)
COME AND GET IT!!!!
(http://i414.photobucket.com/albums/pp228/steve_jensen/bradley_forum/bb5b56ac.jpg)
The Traeger is AWESOME for ribs. I let them go at 200 for 3 hours. I then spayed them with apple juice and foiled for 1 hour. I would have left in foil for 1 more hour and finished for 1 hour, but circumstances required that we eat in 1 hour. So, I removed fom foil, brushed both sides with Head Country sauce and cranked temp to 275 for last hour. Very pleased with final results.
Damn Steve, You must be feeding a Army, that is some chow!
Nice work!
I'll be right over!!
A roll of paper towels and a table full of meat, all I need now is something cold to drink!
Mighty fine indeed
Now I'm hungry!
Thats some good lookin grub you got goin there DarqMan.