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  1. bbqpit77

    Did 2-2-1 this weekend with 6 baby back ribs and seems a bit dry not tender.

    Yes water. And how much? Lets say about one tablespoon of honey and the same of sugar each side Maybe just a bit more.The ribs taste really good but im not happy with the tender/juicy part.
  2. bbqpit77

    Did 2-2-1 this weekend with 6 baby back ribs and seems a bit dry not tender.

    Well its bit tender but no juicy, when i remove it from the foil after the 2 hours it was. Process was 2-2-1 at 225-235f
  3. bbqpit77

    Did 2-2-1 this weekend with 6 baby back ribs and seems a bit dry not tender.

    Thanks guys doing 8 pound brisket and 2 ribs today we will see how it goes!!!
  4. bbqpit77

    Which gasser to get for my first?

    i got the 24" camp chef and im more than happy with it, after 11 briskets i learned a bit about how to keep the temp and add chunks every "x" time. Honestly in my case i spent about 2 months reading reviews and all kind of info and seems that the Vault is one of the best for your money. You can...
  5. bbqpit77

    Did 2-2-1 this weekend with 6 baby back ribs and seems a bit dry not tender.

    guys, i dont want to open another threat just for my question. I remove almost all the membrane of the ribs but here is a pics of some meat that covers some part of it. should i remove it so i can remove the rest of the membrane on those parts or just leave it. regards,
  6. 20150206_221621_zpspzcezfxt.jpg

    20150206_221621_zpspzcezfxt.jpg

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    • Album: Did 2-2-1 this weekend with 6 baby back ribs and seems a bit dry not tender.
  7. 20150206_221613_zpse73njwa1.jpg

    20150206_221613_zpse73njwa1.jpg

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    • Album: Did 2-2-1 this weekend with 6 baby back ribs and seems a bit dry not tender.
  8. bbqpit77

    Did 2-2-1 this weekend with 6 baby back ribs and seems a bit dry not tender.

    thanks, thats a really good point. I will make some tomorrow and double check everything.
  9. bbqpit77

    Did 2-2-1 this weekend with 6 baby back ribs and seems a bit dry not tender.

    yes i will try to adjust the time, maybe 2-1-1 or something like that. I did about 6 briskets since i have the smoker lol, 4 weeks ago, need to try more baby backs to make a "fine tune" on my process. One question guys? is there too much difference spraying every one 30 min?, 60 min? im worry...
  10. Did 2-2-1 this weekend with 6 baby back ribs and seems a bit dry not tender.

    Did 2-2-1 this weekend with 6 baby back ribs and seems a bit dry not tender.

    • bbqpit77
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  11. bbqpit77

    Did 2-2-1 this weekend with 6 baby back ribs and seems a bit dry not tender.

    hi there my friend, yes i did use my 2 thermoworks dual probe so the temp was about 225 all the time. I think i need to check them 1 hours in the foil and start from there. The taste as said was really nice but honestly i felt a bit dry the ribs.
  12. bbqpit77

    Did 2-2-1 this weekend with 6 baby back ribs and seems a bit dry not tender.

    sorry, no pics(i know my bad). trying to figure out if the method should be 2-1-1 for me or something else. Also sometimes is hard to make ribs with brisket inside the smoker because i dont want to open to apply some apple juice on the ribs.
  13. bbqpit77

    Did 2-2-1 this weekend with 6 baby back ribs and seems a bit dry not tender.

    Hi there guys, this weekend did sone briskets which turned amazing and tender but did also 6 racks of baby racks with the 2-2-1 method @225, wrapped in  foil with some brown sugar and honey. At the end the taste was good but seems that not too tender or juicy. My smoker is a Camp Chef 24" which...
  14. bbqpit77

    should i remove this fat from my briskets? help me to know.

    thanks dannylang, lets say most of the brisket will be for costumers, thats why im trying to figure out, most of the people doesnt like the fat but i dont want to affect tender meat or something else.
  15. bbqpit77

    new here, just got a Camp chef 24 vault smoker, few questions.

    did 3 briskets and 6 ribs yesterday, here is some interesting readings on my thermometers. Left upper rack. Right lower rack one before the botton rail, about 30-40 min after turn on the smoker: about 3 hours later. the difference between the lower/middle racks and the upper is about 10F...
  16. new here, just got a Camp chef 24 vault smoker, few questions.

    new here, just got a Camp chef 24 vault smoker, few questions.

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    20150201_013106_zpsfkafztfi.jpg

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    • Album: new here, just got a Camp chef 24 vault smoker, few questions.
  18. 20150131_234858_zpsqnmzmscx.jpg

    20150131_234858_zpsqnmzmscx.jpg

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    • Album: new here, just got a Camp chef 24 vault smoker, few questions.
  19. bbqpit77

    should i remove this fat from my briskets? help me to know.

    thanks Gary, on your last threat, on picture #4 is exactly how it looks if a i remove that fat thats why i got confuse because all the brisket that i see here doesnt have that part on it.
  20. bbqpit77

    should i remove this fat from my briskets? help me to know.

    thanks guys, your comments are really helpful. I did a brisket last week without that fat (it came like that when i bought it) and the taste was amazing, rub all around. Im planning to offer this in local events thats why im worry about too much fat. DaveOmak, the fat on this brisket is like...
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