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- max8950
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- Album: mini wsm - new build
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Advice Needed - Spares on the Mini WSM
- max8950
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Advice Needed - Spares on the Mini WSM
Cooked 2 racks of st louis cut spares on the mini wsm. 3.5 hours uncovered, 2 hours in foil with brown sugar, butter, honey, apple juice, 1 hour uncovered 3 layers of glaze. They turned out good but not fall off the bone. I was running the temp from 210 - 230. What can I do to get more moisture...- max8950
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- Forum: General Discussion
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- max8950
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Rib Sale - DFW Texas
St. Louis cut pork ribs, $1.98 per pound. The racks I got were around 2.75 to 3 pounds. I got 12 racks and am going back for more. Albertsons- max8950
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- Forum: General Discussion
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Brisket Cooking - with Q View
The brisket turned out great!!!! I took about 90 minutes to heat it back up to 160 IT in the middle of the brisket. This thing was so tender it was hard to get slices. No one cared we got some bread and made some great sandwiches. next time I will not take it high on the IT when I am reheating it. -
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- max8950
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- Album: Brisket Cooking - with Q View
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Which is better - Baby Back Ribs or Spare Ribs (cut St. Louis style)?
I am having a lot of trouble going back to spare ribs. I did some baby back ribs last summer and they were soooooooooooo good. I could not believe it. I dont like the big pieces of I dont know what on spare ribs, is it fat? It looks like big plastic circles in the meat. There is a good deal on...- max8950
- Post #19
- Forum: Meat Selection and Processing
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Brisket Cooking - with Q View
I took it to 195, toothpick test was smooth. I left the thermometer in and placed the wrapped brisket in the fridge after it cooled down to 160. Can I leave the thermometer in? I dont want to poke a bunch of holes in it if I dont need to. I was planning on sticking this thing in the oven on... -
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- max8950
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- Album: Brisket Cooking - with Q View
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Brisket Cooking - with Q View
I found out the cheap thermometer I got was not working at all. I made a 2 am run to the store and got a non digtial thermometer that I can leave in the meat while it is cooking. When I got home and put the thermometer in it was at 155. Right now I am at 190. I think I will take it to 198, rest... -
Brisket Cooking - with Q View
7 hours on the smoke I am going to wrap it and put it in the oven at 225. The it in the flat is 118. How much longer do you think this 14 pounder has left. I think I am safe at 7 more hours (1 hour per pound) -
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- max8950
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- Album: Brisket Cooking - with Q View
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Brisket Cooking - with Q View
the brisket has been on the smoker since 5pm. I am adding a small split of oak every 20 minutes or so. The temp is 225 to 250. things are looking good. I am going to do this until 12pm and then finish it in the oven. -
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- max8950
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- Album: Brisket Cooking - with Q View
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- max8950
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- Album: Brisket Cooking - with Q View
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Brisket Cooking - with Q View
- max8950
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Brisket Cooking - with Q View
Got the brisket trimmed up and rubbed down. It will chill out overnight in the fridge. Smoking starts at 4pm tomorrow. I have some really nice oak that I split into quarters and cut into chunks with the circular saw. I am about 3 or 4 chunks every 20 minutes. It keeps the fire hot and small... -
Brisket Trimmed Up.JPG
- max8950
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- Album: Brisket Cooking - with Q View
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Brisket Cooking - with Q View
I can do that. New plan Wednesday Smoke from 4pm - 11pm Cook in the oven from 11pm - 7am Pull, rest. wrap - refrigerate. Go down to Austin Friday Leave whole and wrapped in foil, heat at 300 until 160 degrees Slice and Serve how long do you think It will take to get the brisket back up...
