Recent content by WhiskerBiscuit

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  1. W

    Monday Baby backs.

    About halfway through the smoke. Here are some photos of the setup. Including removing the silver skin, applying the rub and wrapping in plastic wrap for the overnight marinade, and grill setup, total time about 30 mins. I’m getting really good with setting up a snake.
  2. W

    Rendezvous Ribs Recipe: Ribs in a Hurry

    My chef friend has raved about Rendezvous in Memphis. While it ain’t BBQ, they must be doing something right to pack a 700 seater for several shifts. Has anyone tried something like this grilled baby back method before? I’m doing a smoke tomorrow and am thinking of freezing one of the racks...
  3. W

    Monday Baby backs.

    I see some people skip the wrap on their babys. Should I notice much difference if I skip the wrap and just slap em in the oven? Convection advisable?
  4. W

    Monday Baby backs.

    I’m planning on a Labor day smoke, and want to get my plan in place well ahead of time. The last time I did a 2-2-1, and while they were my best ribs to date, they weren’t fall off the bone as I would have liked. Since I’m using a kettle and a snake setup, I was thinking of smoking for 2...
  5. W

    Smoking on a kettle: snake vs 2 zone.

    I used the snake method for my first two smokes and while it worked, I was wondering if it even made a difference. With a traditional 2 zone, shouldn’t you be able get the same results just by controlling the vents? And now that I think about it, with a 2 zone you have multiple options. You...
  6. W

    You never forget your first piece of pork butt

    The bark and some of the meat below is disappointing, but the rest is fine. I’m going to reincorporate the defatted drippings tomorrow.
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    You never forget your first piece of pork butt

    Ugh. Broke off a piece and it is practically inedible. Guess I’ll peel it off and chop it up and mix in a little with the PP and see if that works. Can’t see using the whole thing. 8.3 lbs (with fat cap) to 4.25 lbs (fat cap removed pre smoking)
  8. W

    You never forget your first piece of pork butt

    Too much bark?
  9. W

    Freezing pulled pork

    I know it’s supposed to freeze well, but I was wondering about any tips you might share? I plan on separating as much liquid as possible and will freeze separately and reincorporate when serving. I’m also wondering how well the bark freezes. I suspect it will lose that crunch. Maybe freeze...
  10. W

    You never forget your first piece of pork butt

    Aww crap. I didn’t read up on what to do with the juices from the roast and the pan drippings. Mix em together and use a fat separator?
  11. W

    You never forget your first piece of pork butt

    What’s that? Hovering at 196. Had to add more fuel
  12. W

    You never forget your first piece of pork butt

    Hit 165, took a look at my coals and decided to start the snake over and transfer the hot coals to continue. Added some more wood. I probably don’t need nearly this much but I don’t want to have to build it again. Sprayed with apple juice and water combo.
  13. W

    You never forget your first piece of pork butt

    I’ve found the wood is a bit tricky because once it burns off there is a big temp drop. It took me about 30 minutes to get back to temp again with a TBS.
  14. W

    You never forget your first piece of pork butt

    And the smoke looks pretty good.
  15. W

    You never forget your first piece of pork butt

    At the 4 hour mark (144F) I noticed the smoke and temp dropping. So I took a peek and realized I needed some more wood. I also slid the butt back some so it won’t be over direct heat. I’ll probably have to add some more charcoal. Once I hit 160F, since there is no need to keep using wood...
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