I also have a recteq bull/700, though to be honest I don't use it that much anymore, I prefer jerky in the dehydrator and haven't been cooking for bigger groups much post divorce. I also have a 4 burner Weber propane grill so that's even easier than the pellet smoker/gets used more regularly. I still need to work up the nerve to try smoking brisket but ruining a 50-70 dollar chunk of meat is... Not something I want to do lol. Gotta love those dollar a pound (or less) pork butts.
I really like short ribs. If you want something a little smaller thank brisket and still get some good beef flavor try a 3 or 4 bone rack of beef short ribs. You will probably have to ask for them as most of the time they are cut up for braising..
The key is trimming the fat, some will say that you do not need to however I have found you get much better flavor if you trim the fat. Don't worry if it feels like you are taking everything away or that some areas will be too thin. The meat contracts and balances as it cooks. I leave purposefully leave the silver skin on the bottom of the ribs. It protects the meat on the bottom that is closer to the heat.
Coat the meat with mustard or vinagar or even water to get the seasoning to bind. You will not get a mustard flavor from it.
Coat all sides with the rub. For a 5 lb rack I will use 2 tbsp fresh ground black pepper, 2 tbsp cosher salt, 1 tbsp garlic powder, 1 tsp smoked paprika
You can let them sit over night or you can season them while the grill is heating. If I have the time I will season them the night before and let them sit in the fridge overnight.
Cook them fat side up, silver skin side down at 250-275 for 6-8 hrs until when you slid the meat probe in it feels like you are pushing it into soft butter. The temp will probably be around 200-205+. The resistance of the meat probe will tell you when you are done.
Some people will finish them by wrapping them in butcher paper however I always find that I am disappointed when I try that shortcut. I am a big fan of a nice bark and no matter what I have done, wrapping brisket or short ribs always takes away from the bark.
Let them rest for 30 min. or so after they are done. If its going to be longer wrap in butcher paper and or put in a cooler to keep them warm.
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