Thanks for the tip!
Buddy did a brisket for the 4th. Fresh fatty brisket is amazing. Sorry, ate some before taking pics.
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That looks so perfect! You have good friends. 
That is a mighty fine looking brisket.
This! Whenever we make a brisket we always order pho the next day and hold the meat so we can add our leftovers. It’s perfect.
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After encouragement from @A5KOBE and @Ns1, I’ve moved into beef short rib territory. The only thing holding me back has been my family of pork rib lovers. For NYE, I picked up 4 racks of beef plate short ribs. Got them home and trimmed them of the fat cap and silver skin…
Put them on my BGE for about 5-6 hours at 250°…
I probably could have left them on longer, but they were amazing. Next time. My wife using the leftovers the next night for chili was genius.
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Where did you end up sourcing the meat?
Beef Palace in HB. They have them frozen.
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thanks for the info, would you happen to know the price?
Yeah. I went in with $180 and had to use their in-house ATM for the first time. Total for 12 ribs (4 racks) was about $230. Expensive? Yes. Worth it? Absolutely.
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Do you know what the price per lb was? I’ve been looking for this type of cut and haven’t had much success in North OC.
Have you tried Gem Meats? I thought about checking there because my son’s mom lives right there, but I knew BP had them.
My cost was about $12/lb. at Beef Palace.
Good call I’ll try Gem next time.
I’ve been getting the short ribs on the bone in much smaller pieces from Whole Foods at $8.99/lb. When they go on sale at $5.99/lb I buy out the whole rack basically.
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I think last time I was at Restaurant Depot it was something like $150 for 2 racks.
Speaking of which…
Restaurant Depot
1265 N Kraemer Blvd
Anaheim, CA 92806
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Don’t you have to own a restaurant?
hm good point…they also let in nonprofit organizations
There’s also a Costco Business Center in Westminster - closer to you than HB at least.
That is some sexy que. #TeamBovine
What wood did you use?
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Cherry. I should add that I sprayed after the first few hours with a combination of apple cider vinegar, balsamic vinegar, soy sauce, and worcestershire (4:4:1:1).
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