Recently sealed DUO, smoking some Ribs
- Thread starter ondvirg1
- Start date
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- Jul 13, 2013
- 9
- 10
1 hour in, I melt a stick of butter with ground mustard and ground cummin. Then I brush it on the ribs, seems to add moisture and another layer of flavor.
Also, I forgot to mention; today I'm using chimney lit Kingsford charcoal, I have tons left over from summer. And for smoke I'm using cherry.
Also, I forgot to mention; today I'm using chimney lit Kingsford charcoal, I have tons left over from summer. And for smoke I'm using cherry.
- Jul 13, 2013
- 9
- 10
Last month I missed the throw down by one day, here is the brisket flat I cooked:
This brisket came out just about as tender as a brisket should be. I used a Memphis style rub, inject with beef broth. After 6 hours of smoke with pecan, I wrapped it with brown sugar, apple juice and another sprinkling of rub. Then left it on the smoker till it hit 205. Pulled it off and let it rest in the oven for 2 hours. Filtered the juice and dripping then sliced about a 1/4 inch thick.
This brisket came out just about as tender as a brisket should be. I used a Memphis style rub, inject with beef broth. After 6 hours of smoke with pecan, I wrapped it with brown sugar, apple juice and another sprinkling of rub. Then left it on the smoker till it hit 205. Pulled it off and let it rest in the oven for 2 hours. Filtered the juice and dripping then sliced about a 1/4 inch thick.
- Jul 13, 2013
- 9
- 10
After a little over 2 hours, time to wrap 'em. I layout the aluminum foil and put a layer of light brown sugar down:
Then I lay the ribs on the sugar, meat side down.
Then I pour in some apple juice and seal them up. Placed them back on the smoker at about 250 for 2 more hours, or so.
Then I lay the ribs on the sugar, meat side down.
Then I pour in some apple juice and seal them up. Placed them back on the smoker at about 250 for 2 more hours, or so.
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