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Weekend cooks....
I didn't have anything between the chicken or the beef and the coals . I was able to keep the temps pretty much anywhere I wanted them fairly easily- krex1010
- Post #6
- Forum: General Discussion
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Help me save my ribs
When I did foil baby backs this was the method I used and liked best....2 hours in smoke 225-250 degrees, then foiled for an hour.....take them off the heat and after 10-15 mins open the foil and let them cool until they kinda set and stop leaking juices, meanwhile stoke the smoker up to 325-350...- krex1010
- Post #3
- Forum: General Discussion
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Help me save my ribs
hope you were able to save them......in your situation I would have just cooked them without foiling, personally I prefer not foiling unless it's absolutely necessary. Baby backs aren't overly tough or fatty so I don't foil them anymore(and when I did i only foiled b backs for an hour). Nowadays...- krex1010
- Post #2
- Forum: General Discussion
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Weekend cooks....
Thanks for the kind words fellas.....the clod heart came pretty well, I ended up smoking it with beech wood, which is an underrated smoke wood. I foiled it at 165 and pulled it off at 190, it cooked a lot faster than I expected there was no stall whatsoever. So it sat in the old cooler for a few...- krex1010
- Post #4
- Forum: General Discussion
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Weekend cooks....
- krex1010
- Album
- Comments: 0
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Weekend cooks....
Home all weekend so I planned some cooks to help further get to know my 18"wsm. Saturday I did a chicken, i split a whole bird in half and brined it overnight. I wanted to avoid rubber skin at all cost so I let the bird sit on a cooling rack in the fridge after I pulled it out of the brine. I...- krex1010
- Thread
- Replies: 5
- Forum: General Discussion
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Black film
Dave, I actually do what you describe, when I'm done smoking or grilling I'll often throw a couple chunks down on the coals and let them char up a bit then shut my vents to kill the fire. Basically burns off any moisture and leaves you with a really clean burning wood/semi charcoal chunk. I'll... -
Black film
Oak is extremely reluctant to give up its moisture, I've had oak split and stacked two years still showing over 25% on a moisture meter.....don't cover it tightly, air flow is important to drying. -
Black film
putting meat directly in a smoker from a fridge or cooler can exaggerate creosote formation, creosote builds up heaviest at condensation points, cold meat in a hot smoker is a major condensation point, so if you're burning unseasoned wood and putting ice cold meat in.....you will have creosote... -
Crispy Chicken Skin
I find that you really need to be cooking at 325 or higher to get crispy skin, and for small cuts like that I cook them at 350-375. If your cooker won't hold that high of a temp then try injecting your brine instead of soaking the whole pieces. generally I don't brine dark meat unless I'm... -
Beef shoulder question
Here is a pic I found, I haven't opened the cryovac yet. It does have a .25" or so fat cap on both sides and it's hard to tell but appears to be marbled somewhat. Won't really know until I open it. -
Beef shoulder question
- krex1010
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- Comments: 0
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Hello!!!
How's it going everyone? Nice community here, glad to be a part. I'm Rex from PA, and I'm a flat out BBQ junkie, spent the last decade making all sorts of Q in my weber kettle, recently got an 18" WSM, so I'm still getting used to that. Anyway nice to meet everyone, seems like some good folks... -
Beef shoulder question
Hello everyone, I was hoping some folks could weigh in and help me out. I was at the local bjs the other day and saw a 6.5lb hunk of beef labeled "shoulder muscle 2" was reasonably priced for beef so I grabbed it......although I'm not exactly sure what I have here, it's not a chuck roast I know...
