It's so easy to do. Unlike other cooks I've never compiled a notebook of what I've done in the past for future reference. I don't have time to get into it: writing down meats and cheeses temps and hours smoked and wood chips and rubs and mops used and foiled or unfoiled. I just remember the important stuff that I did. I'll remember that this last time I smoked 3 racks of St. Louis ribs and didn't foil them and the result was thicker bark. I already remember that I've twice smoked baby backs and foiled them and what rubs and mops I used and the temp I cooked them at and about how long and how they turned out. But each time I smoke I learn something new whether it's what to repeat or what not to do again.
I'm not trying to raise my smoking skills to competition level. I'm just trying to be the best smoker I can be in my own backyard and to please whoever eats at my table.
I agree with you 100% about not trying to raise your skills to competition level. I smoke the way I like to, and like my Q just fine. Not saying I don't have a million things to learn, just doing it my way.
Sorry, one more post. This is a photo from Jeff's current newsletter. I've produced smoked ribs that look just like these. I don't like heavy black bark on my pork ribs or beef brisket. I don't like the texture or the taste. This is my favorite style and the one my family prefers. Use the 3-2-1 method (or 2-2-1 or other variations) and you'll get this result every time.
No apology needed, I was reading his newsletter as well and that is the way I like my ribs also. I'm not sure how I like beef brisket, never had a lot to make a good decision.
I can't stop looking at those ribs!! Sure is a purrdy picture!!