Ok, Just picked me up a Brinkmann "smoke' N Pit" SnP tonight has a nice 40" cooking surface. was a little to dark tongiht to assemble to tommorrow rush home from work, assemble, install Mods, and try and get it seasoned... (I will post Q-views as i do them)
Also while at Wally World i picked up some meat to Christene it with for the parents on Friday, but i have a few quickie quesitons.
Ok here is what i picked up (also prices for people to compaire around the country) I am in northern Indiana.
1-Pork Butt 7.66 lb, $1.78#
1-Full Brisket 12.73 lb, $1.67#
3-Baby Backs Avg 2.79 lb $3.37#
Ok i am trying to figure out timing for cooking everything... They want to eat about 4pm friday. So if i figure 12-14hr for the brisket do you get up at 4am to start them? also for a 12# brisket is it still about 1.5hrs per pound cooking time?
Brisket i plan on doing the method mentioned elsewhere i the forums:
"Smoke that brisket to 170 deg. Wrap in foil with a good splash of your spray/mop-back into the smoker until it reaches 190 deg. Wrap in several old towels and place into a blanket lined cooler for a couple of hours to rest and redistribute the juices then slice or pull and serve."
Baby Backs: 3-2-1 method
This first stage is the "3" in the equation and is over when you see the meat starting to pull back from the bone about a quarter inch. This normally requires about 3 hours or so if you are able to maintain 225 degrees in your smoker.
The second stage of the process is removing the ribs from the smoker and wrapping them in heavy duty foil. Just before closing up the foil, splash on some apple juice.
Place the ribs back in the smoker wrapped in foil and let them cook for 2 hours. This is the "2" in the formula for the most tender ribs you ever tasted.
When the second stage is over, remove the foil and place the ribs back on the smoker grate unwrapped to firm them up a little before serving.
You are now to the last and final stage in the process.. the "1". Keep a close eye on the ribs at this point and remove them when they reach 172 degrees which should take about 45 minutes to an hour.
Let the ribs sit on the counter for about 15 minutes before slicing to allow the juices to redistribute throughout the meat.
Butt, (still reading)
Thanks
Jim
Also while at Wally World i picked up some meat to Christene it with for the parents on Friday, but i have a few quickie quesitons.
Ok here is what i picked up (also prices for people to compaire around the country) I am in northern Indiana.
1-Pork Butt 7.66 lb, $1.78#
1-Full Brisket 12.73 lb, $1.67#
3-Baby Backs Avg 2.79 lb $3.37#
Ok i am trying to figure out timing for cooking everything... They want to eat about 4pm friday. So if i figure 12-14hr for the brisket do you get up at 4am to start them? also for a 12# brisket is it still about 1.5hrs per pound cooking time?
Brisket i plan on doing the method mentioned elsewhere i the forums:
"Smoke that brisket to 170 deg. Wrap in foil with a good splash of your spray/mop-back into the smoker until it reaches 190 deg. Wrap in several old towels and place into a blanket lined cooler for a couple of hours to rest and redistribute the juices then slice or pull and serve."
Baby Backs: 3-2-1 method
This first stage is the "3" in the equation and is over when you see the meat starting to pull back from the bone about a quarter inch. This normally requires about 3 hours or so if you are able to maintain 225 degrees in your smoker.
The second stage of the process is removing the ribs from the smoker and wrapping them in heavy duty foil. Just before closing up the foil, splash on some apple juice.
Place the ribs back in the smoker wrapped in foil and let them cook for 2 hours. This is the "2" in the formula for the most tender ribs you ever tasted.
When the second stage is over, remove the foil and place the ribs back on the smoker grate unwrapped to firm them up a little before serving.
You are now to the last and final stage in the process.. the "1". Keep a close eye on the ribs at this point and remove them when they reach 172 degrees which should take about 45 minutes to an hour.
Let the ribs sit on the counter for about 15 minutes before slicing to allow the juices to redistribute throughout the meat.
Butt, (still reading)
Thanks
Jim