🔥 What's Smoking/Cooking on your Pit Boss?

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Argentina beef ribeye roast.
 
First brisket on the new PB.
18lb brisket was seasoned with SPOG yesterday afternoon and went on the pit this morning at midnight. Temp set @ 225°. I usually do my briskets fat side down when cooking on a pellet grill, but with the flame tamer deployed and brisket placed on the middle rack, I decided to go fat cap up.
Temps are just about at wrapping stage. Should be done by noon, then I'll vent it for a few minutes before wrapping it up in a cooler for a 3-4 hour rest..
 

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Well, this brisket has different plans then I had. Was confident temps would jump fairly quickly once wrapped, but after 2 hrs, it only gained 10°. Figured I'd have it resting around noon, but it taking is sweet time. I just bumped the temps up to 300°. Hopefully around 2 it'll be up to temp and probe tender.
 
Well, this brisket has different plans then I had. Was confident temps would jump fairly quickly once wrapped, but after 2 hrs, it only gained 10°. Figured I'd have it resting around noon, but it taking is sweet time. I just bumped the temps up to 300°. Hopefully around 2 it'll be up to temp and probe tender.
They have a mind of their own in my experience :)
 
Looking for input on smoking single beef short ribs. I've smoked the 3 bone brontosaurus versions. The wife picked up some really good looking single beef short ribs and I'm wondering if anyone has ever tried them. I'm thinking the process should be roughly the same as the full ones but if anyone has any thoughts, I would much appreciate it. Thanks in advance.
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