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Sauce Burning? What?
I should have clarfied, I am referring to smoking the meats anywhere from 225-250.- bbrock293
- Post #4
- Forum: General Discussion
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Sauce Burning?
I was referring mostly to Pittmasters. Looks like they are constantly basting the meat with sauce. -
Sauce Burning?
I posted this in the general discussion section, but also wanted to post here. I keep reading where you are not supposed to apply your sauce on pork/beef/etc. until the last 1/2 hour because the sugar in the sauce will burn. I have read this tip quite a bit. However, I see the same websites tell... -
Sauce Burning? What?
I keep reading where you are not supposed to apply your sauce on pork/beef/etc. until the last 1/2 hour because the sugar in the sauce will burn. I have read this tip quite a bit. However, I see the same websites tell you to apply your sauce often and liberally throughout the cook and it looks...- bbrock293
- Thread
- Replies: 5
- Forum: General Discussion
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St Louis Style Rib Smoking Issue
Do you just stick it in between the lid and the smoker body? I will probably do this until I can upgrade. I have a Taylor one I use for the meat I am pretty sure is accurate. I will calibrate it tonight using the boil method. Thanks! -
St Louis Style Rib Smoking Issue
I'm working on it, 60.00 is something I may have to wait a couple of weeks for. I looked around and found out that ideal is 250 and warm is 200. It was right in the middle of ideal and warm, so I estimated at 225. Have to work with what I have for the time being. -
St Louis Style Rib Smoking Issue
I have the bullet charcoal smoker with the water pan. I smoke the meats on the very top so it isnt close to the charcoals. -
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Brisket Temp Increase After Smoking?
It was a 4.5 pounder. The butcher said he would leave the fat on since we were smoking it, and I trimmed some off but it seemd to be running heavily through the cut. Honestly, I have gotten better cuts at Target! I figured I pulled it off too early. Next time (Sunday), I will pull it off at... -
Smoker Meat Thermometer?
I have been doing some reading and it looks like everyone prefers the Maverick ET-732. Basically, I am looking for a thermometer for the meat and the smoker that is wireless. Has anyone had any luck with any others or should I go for this one? I am looking to stay under 100.00 for sure. Thanks!- bbrock293
- Thread
- Replies: 10
- Forum: Meat Thermometers
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Brisket Temp Increase After Smoking?
So I smoked my 2nd brisket the other day. I pulled it off at 170 and wrapped it in foil, a towel, and placed it in a cooler. I assumed this would allow the juices to settle, and bring the temp up to 180+. I let it sit for 45 minutes and then cut into it. It was still FULL of fat and the fat... -
St Louis Style Rib Smoking Issue
I am basing it off the tem guage on the front of the smoker. It reads Warm-Ideal-Hot. I am in the process of getting a thermometer. It has been between Warm and Ideal and up to ideal at the warmest. I filled the bottom pan about 1/2 to 3/4 full of charcoal. Thanks. Yeah, I bought 4 because they... -
Hello from Indiana
Hey guys. Newbie here. I am just starting out in the BBQ world, trying to learn as much as I can until the end of the year. Looking forward to the forum! -
St Louis Style Rib Smoking Issue
1st post, thanks for looking. I attempted to smoke ribs for the 1st time on a Brinkman charcoal smoker. I went to the butcher and bought 4 racks, each rack weighing about 1.5 pounds. I had the temp at about 225-250 and for whatever reason, they were done (at 170) in about 45 minutes each time...
