u/elliotteighteen

Got these plate short ribs from Turner & George, after my recent tomahawk success, a couple of pork shoulders and one semi-okay brisket flat it was time to try my hand at these.

Dry brined overnight, just salt and left uncovered overnight in the fridge.

Seasoned with a homemade rub, freshly cracked pepper, smoked paprika, garlic granules and a little ground cumin. Didn’t feel the need for extra salt considering the overnight dry brine.

The cook itself didn’t take as long as anticipated, smoked on my kamado at 130°C for about 3 hours total which seemed *insanely* fast but the internal was reading 98°C and was probe tender 🤷🏻‍♂️ first 2.5 hours unwrapped until I was happy with the bark then wrapped in butchers paper until finished.

Hot held in the oven at 60°C for another 3 hours and then served with homemade chimichurri, garlic mushrooms and potato dauphinois.

I felt a little disappointed when I cut into them, I was hoping for more of a smoke ring and that they would fall right off the bone with a little pressure but the membrane held its own lol

Anyway the meat itself was suuuper tender and the rub was spot on too.

Any suggestions for my next cook? Or how I could’ve improved on this one? I’m happy overall but felt I missed the mark a little bit

Picked up a couple of Tesco’s finest tomahawks at the tail end of last week, chucked them in the freezer as we were away over the weekend and decided to give one a go on the kamado tonight.

First time doing a tomahawk ever, possibly a little overdone but I was really happy either way.

120°C indirect until the internal hit 48°C, rested for about 5 mins whilst I got the temp up to about 350°C then seared for (in my opinion) a perfect finish. Should’ve rested a bit longer before carving but was too excited to eat it lol. Forgot entirely to use the butter, seasoned with salt and pepper and then served with coleslaw, homemade potato salad and some grilled asparagus.

The Mrs is currently gnawing on the bone, and I don’t think I’ve ever been more sure that she’s the one 🤣

UK here, bought this brisket flat online from Turner & George. The Mrs birthday and she’s been going on that she wants to try smoked brisket ever since I bought a cheap kamado grill. Done a few pulled porks but this was my first brisket attempt and I’m pretty happy with the outcome, although no doubt there’s room for improvement!

Dry brined uncovered in the fridge overnight with Turner & George great cow seasoning

Smoked at 120°C until we hit about 75°C internal, bark was looking good (5th picture),

Wrapped it butchers paper and back on again… started probing around 92°C but didn’t pull until 98.5, thinner part was like butter but still some resistance in the thicker end, just didn’t want it to dry out :/

4 hour rest wrapped in a towel and in a cooler and then served.

Total cook time was about 6 hours smoking, 4 hours rest. Family all said they loved it, Mrs seems very pleased so I’d say it’s a win overall!