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Brisket
Thanks! What you are saying makes perfect sense, given the fact that I working with only points. I will decide whether to wrap based on temp and sight.- Chottobaka
- Post #21
- Forum: Beef
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Brisket
Cooking up 2 points (just under 4 lbs each) on a drum smoker tomorrow. Keeping it simple with SPOG and all oak wood for smoke. I get the general picture. The questions where I am not 100% are: 1. Wrap? I cook up some mean port butts if I do say so myself. I cook to 165 degrees, then wrap...- Chottobaka
- Post #17
- Forum: Beef
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Injecting ribs make them better
Thanks. And, yes, yhe baby backs I have been getting are very meaty. Like a sparerib and a pork chop fornicated and made a baby.- Chottobaka
- Post #16
- Forum: Pork
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Injecting ribs make them better
Hello, I am a noob here and this is my first post. I have been thinking of injecting meaty baby back ribs with Tony's or some other marinade, using a lighter dose of rub and applying the rub just before cooking rather than the usual overnight->24 hours. How far ahead do you think this should...- Chottobaka
- Post #13
- Forum: Pork
