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re: What is on your smoker today, baws and friends?
Posted on 4/6/19 at 2:16 pm to Tiger Ryno
Posted on 4/6/19 at 2:16 pm to Tiger Ryno
Rack of spares rack of baby back about a dozen wings and gonna put some burnt ends on for the games, I have a whole smoked
brisket in the fridge defrosted
I’m running 245 with cherry and apple from Fruita woods. BB oak lump. Dialed in and drinking
brisket in the fridge defrosted
I’m running 245 with cherry and apple from Fruita woods. BB oak lump. Dialed in and drinking
0
Posted on 4/6/19 at 2:23 pm to Uncle JackD
Yeah, i have been. I don't think the smoker is as hot as the setting shows. What's weird though is how much is rendering despite saying its only at 160. I may just pull it and ask for forgiveness later.
I'm just going to start drinking while working through the decision. Beautiful day in Chicago.
I'm just going to start drinking while working through the decision. Beautiful day in Chicago.
This post was edited on 4/6/19 at 2:28 pm
Posted on 4/6/19 at 2:44 pm to Chucktown_Badger
Don't pull at that temp. Are you probing 8n different areas of the meat to make sure of the internal?
You may need to wrap to push through. Once it gets to 190 start probing and when the probe slides in like butter it's ready. Not a second before
You may need to wrap to push through. Once it gets to 190 start probing and when the probe slides in like butter it's ready. Not a second before
Posted on 4/6/19 at 3:22 pm to Tiger Ryno
Yeah, checking around a bit. End by the bone is at 182, other end 191, center still showing only 170. I just rotated it and a shitload of fat poured out.
Posted on 4/6/19 at 6:23 pm to Chucktown_Badger
Friends are saying they really like it but I'm not loving it. Good though. And great smoke ring.
This post was edited on 4/6/19 at 6:25 pm
Posted on 4/6/19 at 6:30 pm to Tiger Ryno
Fixin to put on some spare ribs, modified snake method on the Weber, hickory chips and a Southern Star conspiracy theory. Dirty rice
Posted on 4/7/19 at 10:20 am to Tiger Ryno
Smoked two racks of baby backs yesterday. Dry brined them overnight with some coarse Kosher salt. I think this method made them extra delicious. I also hit them liberally with a simple rub I threw together (black pepper, paprika, cayenne, garlic powder, and white sugar).
Smoked at about 260 - 270 on the Kettle using the reverse minion method and a couple of hickory chunks. It was very easy to keep temps this way. I had my top vent at 1/3ish open and my bottom nearly choked off most of the time. I put 8 lit coals on my big bank of coals (Kingsford Blue Bag) to get it going. Temps ran up to 300 a few times, but I just choked the coals completely off and lowered temps to a more acceptable range.
After the ribs were done, I seared them over some red hot coals. One rack had Heinz Texas BBQ sauce and the other had Dreamland sauce caramelized on them. One of the racks got a little drier than I wanted. The other rack was tender, juicy, and delicious.
I also smoked some wings and tossed them in buffalo sauce.
Smoked at about 260 - 270 on the Kettle using the reverse minion method and a couple of hickory chunks. It was very easy to keep temps this way. I had my top vent at 1/3ish open and my bottom nearly choked off most of the time. I put 8 lit coals on my big bank of coals (Kingsford Blue Bag) to get it going. Temps ran up to 300 a few times, but I just choked the coals completely off and lowered temps to a more acceptable range.
After the ribs were done, I seared them over some red hot coals. One rack had Heinz Texas BBQ sauce and the other had Dreamland sauce caramelized on them. One of the racks got a little drier than I wanted. The other rack was tender, juicy, and delicious.
I also smoked some wings and tossed them in buffalo sauce.
Posted on 4/7/19 at 10:23 am to LSUEnvy
quote:
Southern Star conspiracy theory
Go half and half with their blood orange to make a JFK
Posted on 4/7/19 at 3:44 pm to List Eater
quote:
Go half and half with their blood orange
May be just what I need about now. Sounds delicious
Posted on 4/7/19 at 3:56 pm to golfntiger32
quote:
10Lb pork butt just got did. Smoked for about 15hrs so 1.5 hr/lb. @225.
Same but I'm 8 hours into it. 10lb butt going strong.
Posted on 4/7/19 at 4:39 pm to Tiger Ryno
No smoking here this weekend but I am putting some Italian and hot sausage on the Keg to grill for poboys this evening.
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