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5 BBR smoke with Q-View with need of input.

post #1 of 8
Thread Starter 

OK, since I got my Char-broil side by side in May, there has been 15 to 20 rack fly through this smoke with different out comes every time (still learning) Anyways, I did the 3-2-1 method this time.  You'll see the problem at the end.


Night before:



On the smoker:



3 hours:



Before Foiling:




First rack:



Then all the rest.... I don't get it.  They all fell apart.  I am one of those the like a slight tug.  These I went to cut and they were muss.  Tasted great but some were just a pile of meat.  :(  I avg 205-230 during the 6 hour smoke.  I put apple juice and Malibu Rum in the foil for the 2 hour part.  Should I have not done that??  No wind to speak of.  Just don't know. 



post #2 of 8

I would eat those....

post #3 of 8

Hmnn, Bearcarver mentioned a 2-2-1 method and it  addressed that very issue.

I've done BB's twice so far and my second batch came out way better than the first, mainly

because I went with the 2-2-1 but only left them in apple juice wrapped for one hour.


all in all, like Roller said, "I'd eat those", any day all day...James

post #4 of 8
Looks like your going to long there! Try the 2-2-1 for sure & then if their still not where you want them try NOT using foil. When you foil with liquid your mainly brazing them to get them more tender. So try it without or maybe your putting too much liquid in the foil? Very last thing is have you calibrated your therms? Straight from the manuf. They may not be accurate?
post #5 of 8

If they're too tender, just cut down on the foil time, or go with no foil at all. 



post #6 of 8

I like a fair amount of "tug", too, as well as a lot of smoke flavor.  I cut the foil time to 1 1/2 hours for Baby Backs, Spares and Dinos and add it to the last session so mime are 2 - 1 1/2 - 1 1/2 for Baby Backs and 3 - 1 1/2 - 1 1/2 for Spares and Dinos. 

post #7 of 8

^^^^^^ what  Al said,yes!biggrin.gif

post #8 of 8

I don't foil mine at all. 

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