Recent content by 1MoreFord

What temp are you cooking at? Despite cooking them for 5 hours, that may not be long enough. When brisket comes out dry and tough that is usually under cooked. I suspect the same happens with ribs. I cook them to the "break" point but I know that test won't work with a #1 or #2, so try the...

Some folks use a part of the Boston Butt. I know one guy who calls it Boston Bacon. Try a google search for that.

Flats, by themself, are difficult to cook. The extra fat around the point seems to help a bunch. Since you finished at 195°, I'm going to guess the flat had not quite given up and gone tender. I've never had a brisket finish, be tender, at less than 200°F. During hot and fast cooks they may...

You could try some Simple Green or Super Clean. A soak in good strong solution of one of them followed by a little brush work and a good rinsing with water. Both are excellent cleaner/degreasers.

Try a web search with the following phrase: how do you separate a lamb spine into individual pieces without a saw