u/derdsm8

Ready for lunch. Brisket prime packer. Salt and pepper with olive oil binder. Smoked overnight at 225-250 with pecan, hickory, and a little mesquite. Pulled when it was probe tender throughout. Rested about 4 hours in a cooler

My Father’s Day present was that my wife took lead on watching the kids so I could smoke some ribs.

Smoked on the traeger doing 3-2-1 with a butcher paper wrap. Photo taken just after saucing and putting them back on