I'm Rick, live in San Diego, brew my own beer and smoke my own meat.:)
Planning a Memorial day event this weekend. I have an offset smoker from Home Depot that works for me.
Doing 2-3 briskets, 6 racks of baby back ribs, couplea a chickens. mesquite lump charcoal with applewood or mesquite smoke.
Usually do a marinade for the briskets with Coke overnight and do a dry rub for another night. Smoke/bake em in aluminum foil at 250-275 for ~8 hours.
Ribs just get the membrane removed and the same rub wrapped in foil for 6-7 hours. Apple juice for mop everytime I think about it.
chickens, well, I'm new to chickens. Could use some help here.
All get unwrapped and smoked for the last 2-3 hours (intermitent smoke) as i don't want to dry em out.
Take the drippings from the ribs out of the foil and separate the fat. Reduce the aqueous phase with some brown sugar added and use it for sauce if the crowd calls for it. Works on the brisket as well.
Jus, sayin
rick
Planning a Memorial day event this weekend. I have an offset smoker from Home Depot that works for me.
Doing 2-3 briskets, 6 racks of baby back ribs, couplea a chickens. mesquite lump charcoal with applewood or mesquite smoke.
Usually do a marinade for the briskets with Coke overnight and do a dry rub for another night. Smoke/bake em in aluminum foil at 250-275 for ~8 hours.
Ribs just get the membrane removed and the same rub wrapped in foil for 6-7 hours. Apple juice for mop everytime I think about it.
chickens, well, I'm new to chickens. Could use some help here.
All get unwrapped and smoked for the last 2-3 hours (intermitent smoke) as i don't want to dry em out.
Take the drippings from the ribs out of the foil and separate the fat. Reduce the aqueous phase with some brown sugar added and use it for sauce if the crowd calls for it. Works on the brisket as well.
Jus, sayin
rick