05/04/2026
Odd rib cut from darts farm
I keep trying to dial in this cut, I'm told it's a rib shoulder? it's particularly difficult as the top half is lean muscle and the bottom half full of collagen so to break down the collagen without drying out the lean has proved challenging. With this attempt it's; smoked to 160f Texas crutch to 190f then an overnight hold at 145f
Lovely flavour but I still think it needs more work as the top was good but I was just short of meat jelly on the bottom half.
Any ideas let me know
