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I cooked it at about 255 or so. That seemed to be where the MES was happy yesterday so I just went with it. I really wanted to do brisket but because of the great Arby's shortage of 2014 I wasn't willing to pay more than $6.00 per pound for something that cost half that at the start of the year...
Decided sometime early on Christmas Eve that I was going to do that pesky tri-tip from the freezer on Christmas. Thawed, added a little standard SPOG rub and put it on the WSM 30 for about 1:20 to an IT of 135. Did a bit of a sear afterword but was afraid to let it go more than a minute each...
I chose electric just for the fact that I won't run out of propane halfway through the one time it matters and I am just getting started so until I knew my passion I didn't want to get to heavily invested.
I have a gen 1 mes and an AMNPS which got used today. I first make sure to burn it outside for 5 to 10 minutes before blowing it out. Second and probably most important I pull the normal chip loader about 1/2 way out. I have had it go out but mostly I think that happens when I don't let it get...
So a busy week kept me from shopping in advance meaning I was at Costco at 10:00am buying ribs and because of that I sort of felt like I was chasing time all day. In the end time wasn't an issue but that didn't keep me from feeling like it was all day.
I decided that since this was a test for...
Thanks to everyone for being so welcoming, barring unforeseen shopping failures there should be some Ribs at least going on this weekend so something new to be shared. Just need to decide between the 100's of good ideas I've already researched on here.
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