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Brisket Temp Probe Location
So I'm thinking of trying my first brisket some time this week. I've read a million different ways people go about it on here, and feel I've narrowed it down to what I'd like to try first. The one thing I haven't seen yet is how to handle monitoring temperature. I'm assuming the flat and point... -
Spare Ribs-How to Rub?
After looking at the picture I was reminded of what difference my wife and I did notice in this cook. They seemed more tender than normal. They were genuinely Fall off the bone tender, which I'm not a fan off and I know isn't the goal. Could the acidity of the mustard have broken down the meat... -
Spare Ribs-How to Rub?
Thanks for the input everyone. I ended up doing a layer of mustard the morning of. As most people pointed out, it didn't have any impact on flavor. I can't say as though it had a noticeable impact on flavor compared to my usual method either. The point about rub coarseness is interesting and I'm... -
Spare Ribs-How to Rub?
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Spare Ribs-How to Rub?
So I've done many spare ribs with great success before. Typically, I take out the ribs the night before, cut off the membrane, rub them up, and set back in the refrigerator overnight. I find it really let's the rub soak into the meat. I've seen a lot of people, however, talk about using binders... -
New to SMF from Wisconsin
Hey everybody. I live in Wisconsin's Fox Cities (Near Green Bay). I've been smoking for a few years up at the lake but liked it too much to wait for those moments. I've gotten an Akorn Kamado Griller/Smoker and recently got an old Brinkman Smoke N Grill mainly to experiment with modifications...
