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Help with 2-2-1 baby backs
Good stuff, thanks y'all. Looks like I'm in the smoker till 9 or 10. Keep you updated. I just wrapped them in foil; very little pull back and next to no retreat from the bone like CrazyMoon was describing. Thanks for the help!- rvachewlover
- Post #6
- Forum: Pork
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Help with 2-2-1 baby backs
I've got two racks of BB's in the smoker now, 225' for an hour and a half. My temp is reading at 160. Is there any temperature I'm looking for at the 2 hour mark? 4 hr mark? I don't want to over cook them. Am I freaking out about nothing and should just stay the course? Advice is much appreciated.- rvachewlover
- Thread
- Replies: 12
- Forum: Pork
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First Smoke
Chicken turned out perfectly. Got the breasts up to 170 with the legs/thighs hanging around 150, threw it in the oven to broil for 5 min. Skin had a nice crisp to it. The meat was amazingly tender and juicy. Here's what I did: Brined overnight in 1 cup salt, 3/4 brown sugar, 1 gallon water...- rvachewlover
- Post #2
- Forum: General Discussion
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First Smoke
Just put a whole chicken (spatchcocked) and 8 legs in my MES 30, cranked up to 250 with Cherry Wood. Rubbed the whole chicken with a recipe I found online, from what I can tell its pretty similar to Jeff's. Then I rubbed two legs with some Slap Ya Mama and another two with Old Bay. I'd have...- rvachewlover
- Thread
- Replies: 4
- Forum: General Discussion
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New from Virginia
Hey y'all, My names Patrick and I'm from Richmond, Va, but I also spend some time up in Harrisonburg, Va as I attend classes at JMU (double major; Political Science/Public Policy Administration.) Ever since I was little I've always loved barbecue, but now that I'm older and can appreciate food...- rvachewlover
- Thread
- Replies: 3
- Forum: Roll Call
