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  1. http://imageshack.us/photo/my-images/844/p7300065.

    http://imageshack.us/photo/my-images/844/p7300065.

  2. bacardi

    Infusion BBQ Pressure Cooker (INDOOR Smoker/Pressure Cooker)

    JarHead, I just bought one.  I see you only posted once but hope I can get you to post more.  How long are you cooking ribs for?
  3. bacardi

    Stop the basting, mopping, and spritzing. Just cut it out.

    My suggestion is try smokin' without spritzin'/messin'.  Fact is the majority of people add a bbq sauce or some sort of dressing to their post-smoked meat.  The minority who doesn't prefers a super-heavy bark.  So you are in a minority of a minority which is no means a bad thing, but don't be...
  4. bacardi

    Deep Fried Ham with fry-view???

    Looks great, thanks for sharing
  5. bacardi

    Stop the basting, mopping, and spritzing. Just cut it out.

    I would to comment on your statements.  Meat is not a sponge absorbing liquid thrown at it thus you're not adding moisture by mopping or spritzing; wrapping in foil will increase moisture.  If you mop for flavor, you soften the bark and most mops contain 95% or more of water which evaporates...
  6. bacardi

    Pulled Pork... Best time to foil? and more importantly WHY??

    Here's a post that shows there's little value to spritzing: http://www.smokingmeatforums.com/forum/thread/98817/stop-the-basting-mopping-and-spritzing-just-cut-it-out It will soften bark and increase cooking time by you opening the door.  Best advice if you want to spritz, is to do it AFTER...
  7. bacardi

    Chiptole-cinnamon rubbed baby backs

    Looks great, glad you overall liked the taste.  Cinnamon and cocoa powder has always been my secret weapons and neither seems to be very popular in BBQ rubs. :)
  8. bacardi

    Brine?

    Often, supermarket butts may already be "enhanced" with a salt brine solution, important to read the label.  I pull my pork and mix in a dressing containing the butts owns drippings and sometimes even BBQ sauce.  With all that extra liquid, I've noticed no difference and do not brine.  I think...
  9. bacardi

    Pulled Pork... Best time to foil? and more importantly WHY??

    I have never used the word quits; I said decreases.  I backup my statement with actual real world experience.  I smoked ribs, one rack 3-2-1 and one 6-0-0 at the same time keeping the wood chips going for the whole six hours.  The 3-2-1 had identical smokiness compared to the 6-0-0.  If you...
  10. bacardi

    Pulled Pork... Best time to foil? and more importantly WHY??

    Many have reported that the rate absorbing of smoke greatly goes down at 140-145...I'm just not good with wrapping, whenever I start wrapping, juices go everwhere and get on the exterior of the foil.   I wrap at 140-145.  Crockpot takes too long when you could just use the microwave, Just...
  11. bacardi

    Pulled Pork... Best time to foil? and more importantly WHY??

    Meat cannot absorb much smoke after 140f, I would foil at around that temp.  My most recent butt, I smoked until 145f, and brought the butt inside and finished in a 5qt crockpot.  A covered crockpot is very close to foiling.  It's also well insulated, so at your desired temp of let's say 200f...
  12. bacardi

    Stop the basting, mopping, and spritzing. Just cut it out.

    Until you try it side by side, one moped, and one unmopped you cannot tell for sure.  The pro's de-bone thighs, remove the skin, scape off the fat from the underside of the skin, put the skin back on. This gives chicken the impossibly crisp skin that mopping/spritzing ruins.   Try spritzing at...
  13. bacardi

    Stop the basting, mopping, and spritzing. Just cut it out.

    I think half my posts have been anti-spritzing posts, lol.  Many say "my 3-2-1-ribs are tough, I spritz every 45mins, should I spritz more?".  Repeatedly I mentioned all smokers are not alike, an electric like a MES suffer heavy heat loss compared to a ceramic BGE and if you choose to spritz, to...
  14. bacardi

    Stop the basting, mopping, and spritzing. Just cut it out.

    Good point!  See the majority of people saying they spritzed XXX times.  The most important thing to remember if you choose to spritz is to increase cooking time 10-20 minutes per spritz, depending on your smoker.
  15. bacardi

    Stop the basting, mopping, and spritzing. Just cut it out.

    http://www.amazingribs.com/tips_and_technique/stop_basting.html
  16. bacardi

    Second Smoke, First Using 3-2-1

    Absolutely no reason to spritz when cooking, little to no benefits of doing so but you deal with severe heat loss on the MES.  Spritz after the ribs are done and off the smoker, less flavors burn off.
  17. bacardi

    Second Smoke, First Using 3-2-1

    Great pix!  I read your first thread to ensure you're on the right track and I think you are.  Turn your MES up to 250f if you already haven't.  Don't touch that door again other then the end of the foiling stage to remove from foil and at the end.  My tip is to spritz the ribs with apple juice...
  18. bacardi

    First attempt ever!

    If they're laying flat they're spares as baby back or loins have curved bones, tip to tip.  :)
  19. bacardi

    First attempt ever!

    Liquid is a bark's worst enemy as it hinders it's ability to harden.  Simply up the sugar in the rub if your goal is to help with the bark.  :)
  20. bacardi

    First attempt ever!

    I can guarantee they'll be MORE juicy and tender if you stop straying and like RStan said, experimentation is the key to meet your expectations of how you tender you want them.  Science has proven spraying and mops do little more then slow down the cooking process and that somehow meat is NOT...
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