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It wasn’t crumbly, just dry. I let it sit on the counter for about 10 minutes then wrapped it. I sprayed it about every 45 min as well. Just didn’t turn out good to me.

Well ribs turned out great did St. Louis spares and none left. Brisket was dry and to Smokey. Ended up smokin bout 4 hours and cooked for another 2 and sat in towels and cooler for another 2 hours before serving. I smoked with fat side down and had trimmings on rack above to try and not dry out...

Another question for y’all. So fat side up going to put on middle rack with fat trimmings on top rack to drip on brisket as cooking. Picked up an 11 lber trimmed to bout 9 lbs. should I smoke at 250 or 275? Looking at pulling around 170 IT and wrapping to still get a bark but not to much and...

Looking to pick up a choice packer around 10 lbs. Question is do I need to smoke with fat side down or up? Burner is obviously below the meat and Ive read multiple mixed reviews on it. Going to use Meat Church Holy Gospel as rub. Also going to do some pork ribs and same question does the fat...

Well I cooked them for 4.5 hours anywhere from 240-260 and got the IT to about 195 and took them off. I left one unwrapped and then wrapped the other in foil for the last hour. I liked the wrap method better but the tenderness wasn't quite there that I was expecting. Im assuming that I did not...

Ribs are on with SPOG along with a bit of worscheshire.

From reading on here it looks like I will use some Salt, Pepper, Onion Powder, and Garlic Powder for the seasoning with a little Worcestershire sauce just cause I like it. The ribs are not real thick so looking at around 230-240 smoking temp for roughly 4 hours with maybe 1 hour of foil time...

I have been going off the thermometer. I just ordered a Taylor precision digital thermometer and timer to eliminate that.

Anyone

Thanks Al in glad to be here

I just got this little guy as a gift and have been having a hard time getting over 200 degrees. I got to 250 the first day I plugged it in with no water, no wind at 70 degrees with no food in it. Break in period.... Since then I have used it twice and cant get above 200 degrees. I have...

Hey All, Just want to say this is a great site and I have found so many answers to my questions. I am a first time sausage maker this year so we will see how it goes. I already have made 10 lbs of summer sausage so we will see how it turns out tomorrow. I live in the DFW area and have hunted my...