Going shopping

[outlaw]

I really hate to do this as it always put a huge dent in the wallet, but I want something different for tomorrows supper. Of course I will look at briskets, butts, ribs and the like. I would really like to find a tri tip or maybe some of the Fred Flintstone beef ribs I keep seeing. Anyone have any suggestions?

[OldUsedParts]

I'll take a shot at it - - - - - - - - how about getting a nice meaty rack of Spares and do them Memphis Dry Rib style I say this only because I'm wanting to do that soon and thought I'd use your as a Proto Type Good Luck and Good Q'n

[Sailor Kenshin]

Smoke a turkey breast, if you can find one? Every time someone here smokes a turkey breast and shows it off, I start drooling.

[Txdragon]

How about a brisket that eats like a tri tip? Bottom flat is the answer.

[outlaw]

All great suggestions. I'll let you know what I find.

[outlaw]

I managed to order a fresh turkey breast (never frozen) for next weekend. I did find a couple PB for a great price, a tri tip that looks good, and a point of a choice brisket with excellent marbleing, and a pack of beef short ribs. The brisket point I'm saving for the pellet grill so I gave my wife the choice. She said beef ribs so that will go on in the morning. See below:

[bondobill]

Looks like a whole bunch of good tasting que for sure

Bill

[Txdragon]

^^^^ ×2

[Russ]

Can't wait for pics, don't be shy,lol

Russ

[TexMike]

I've never seen a tri tip for sale around Dallas. Are they sold under another name?

[outlaw]

I've never seen a tri tip for sale around Dallas. Are they sold under another name?

Not that I am aware of, but most times I have to ask for them.

[outlaw]

Well, I marinated the beef bones overnight in Stubbs beef marinate, patted them dry and hit them with my dalmation rub. Seemed a waste to fire up the stick burner for just those ribs so I injected a pork shoulder with Tony's jalapeno butter and slathered it with yellow mustard and Adkins Rib rub. They have been chugging away at 275 since 7:30 this morning.

[outlaw]

About 4 1/2 hr in, so thought I would take a quick peek and spritz if needed, and transfer PB to pan to catch juices. Holding nice and steady with a stick every 45 min. Backwards pic posting as seems to be normal for me.

[Txdragon]

Ooooohhhhhh.... Puuuurrrrty!

[outlaw]

Ooooohhhhhh.... Puuuurrrrty!

I'm liking the bark on the beef bones, not so much on the pork shoulder. Most of that flavor comes after the pulling but I still like the bark.