Hankinson Rub me Tender 2026

Steak: Idori Wagyu ribeye. 1” Brisket: creekstone prime comp Ribs: creekstone duroc

Steak: Idori Wagyu ribeye. 1” Brisket: creekstone prime comp Ribs: creekstone duroc Steak. Seasoned with spicy WL, double pepper. 1.5 min each side on Weber. 3 baskets charcoal Butter bath with Irish butter garlic. Put in little pellet until internal temp 130 Rested 15 min 3rd. Was tender but appearance hurt. Need grill marks. Brisket- spicy WL Midwest dust. Double pepper. On at 730. Sprayed every couple hours. 430: wrapped with Wagyu tallow. The top pooled a little. Need to trim better. Internal temp 160 at wrap. Moved to Matt’s upright to finish cook 730: 190 8: 200 830: between 201 and 205 depending where probed. Flat wasn’t the most probe tender. Moved to Cambo to finish 1145: internal temp 152. Moved to Matt’s little smoker to maintain. 1300: removed point. Made burnt ends with bbq sauce brown sugar and ausjou. Put back on smoker. 3rd. Do not pull until flat is jiggly. Do not buy creekstone. Poor brisket. Ribs: spicy WL, sweet $, boars night bbq 9:30 ribs on. Hickory oak and apple 1030: sprayed 1130 sprayed. 12:00 pulled wrapped with yardbird and spicy WL and 3:00 sauced and put back on grill. No place. Turned ed one of the Duroc racks that looked amazing but the tenderness and moisture wasn’t there. In future do not sauce and return to grill. Do not buy Duroc. The Costco ribs we cooked for people’s choice were far far better

(September 5, 2026 - Hankinson, ND, USA)