Search results for query: *

Thanks bauch and Al!

Thanks Mike!!

Made a meatloaf and a butt today. Both turned out my best yet. Unwrapped the butt from 195-205 and it really firmed up the bark. Can't wait for some sammies tomorrow!

Be patient!

The meatloaf was the best meatloaf I've ever had! The brisket had real good taste but was a little dry and tough. Maybe undercooked?

First time for both. Hopefully they turn out okay.

Thanks Al! I let it rest in the cooler for 4 hours while I napped. Then I pulled it and put the finishing sauce on it. It turned out really good! I put it in ziploc bags. What do you guys do to reheat it without drying it out? Ready to pull Anyone want a Sammie?

I ended up putting them back on the smoke for half hour. They turned out the best I've done yet but probably coulda stayed in longer. I was just worried about over cooking.

Ready to wrap and wait for 205.

Thanks! I will put it on.

Is it normal that the sauce alone is not a very pleasant smell? I'm kind of afraid to put this on my pork unless it's normal to not smell so pleasant.

Okay so the ribs just came out of the foil and they passed the toothpick test and have good pullback. They are literally falling apart. Do I put them back out of foil now, or do I call them done? My problem with my past ribs is they seem to dry and tough after putting them back on after the foil...

Also gonna cook up some biscuits and gravy to hold me over till the ribs are done hopefully.

I've had a terrible time trying to get ribs right so I'm at it again this morning! Also got a 10lb butt in that I rubbed down last night. Hoping it all turns out this time.

I've got my first real one rubbed down and in the fridge. Going in the smoke as soon as I wake up tomorrow. Hope it goes well! Gonna try ribs again at the same time. I haven't had any luck with them yet so I'm giving it another try.

Alright. Thanks! I'll pick up a couple racks of spares to try again Friday. I'm gonna just do SPOG for a rub this time as well.

So, they will get tender after being tough if I just leave them on there longer?

Thanks for the tips. I will try again this weekend. I think I may have been putting on too much rub too, so I will try less.

Hi all! I am new to smoking. I have done turkey breast, 5 chickens, a small butt, and probably 10 racks of ribs, BB and St. Louis. Everything has been good, except for the ribs. I love ribs, but I just cannot get it right. I have done the 2-2-1 and 3-2-1, and I have tried just letting them go on...

Hello all. New smoker here in Racine, WI. I have done ribs, chicken, turkey breast, and pork shoulder so far. All turned out pretty decent, but still not great.  Here to learn and try new things. I am using a Masterbuilt Propane 30" smoker.