Rough start, but on my way to my first cook

[Okiejoebronco25]

A little struggles in the beginning solved with some help of another member so far two hours in I think I got it under control

 

[smokerjim]

Looking good

 

[schlotz]

Nice, now keep that lid shut 'cause if you're lookin' ya ain't cookin'. I'm in for the final reveal.

 

[Astralogics]

That's lookin to be a nice maiden voyage. Lookin' forward to your finished cook!

 

[BrianGSDTexoma]

Looks like your on your way.

 

[GatorAGR]

Excited to see the results. As has been said on here many times, it's hard to make inedible BBQ. May not be exactly how you hoped it would be, but it'll eat. That's what I enjoy about the hobby. Always improving and learning new techniques. Have fun!

 

[Okiejoebronco25]

Excited to see the results. As has been said on here many times, it's hard to make inedible BBQ. May not be exactly how you hoped it would be, but it'll eat. That's what I enjoy about the hobby. Always improving and learning new techniques. Have fun!

I wrapped them with nice crust at 203 degrees. In paper. Let go for another 1.5 hours at 275. Wrapped in towel and cooler. I probed and seemed very buttery

 

[JckDanls 07]

I wrapped them with nice crust at 203 degrees. In paper. Let go for another 1.5 hours at 275. Wrapped in towel and cooler. I probed and seemed very buttery

Wait.. you wrapped when IT (internal temp) was 203 ? And then went for another 1 .5 hours ??

 

[Okiejoebronco25]

Wait.. you wrapped when IT (internal temp) was 203 ? And then went for another 1 .5 hours ??

Maybe 1 hr. Kind lost track of time at the end. Too long?

 

[JckDanls 07]

If IT was 203 it shoulda been done then...

 

[Okiejoebronco25]

If IT was 203 it shoulda been done then...

Well fingers crossed. I thought I read temp not always enough. Cook to tender. Hopefully not overcooked. Not too big of loss. They have been in freezer a while from last cow purchase. Definitely feel good about what Ive learned today. I have 2 brisket flats for next time. Love to do a turkey. But obviously more practice needed.

 

[TexasMuskrat]

So I find that I start probing for tenderness on anything beef at 190 IT and the highest I ever had to go was 206 IT. Did you add liquid in the wrap? If so they should not be dry but if not they could turn out dry. I don't know for sure though as I have never done it myself at that high. Beef ribs I will wrap between 165 to 175 IT depending on if bark is at the color I want yet or not. Hope this helps.

 

[Astralogics]

Well fingers crossed. I thought I read temp not always enough. Cook to tender. Hopefully not overcooked. Not too big of loss. They have been in freezer a while from last cow purchase. Definitely feel good about what Ive learned today. I have 2 brisket flats for next time. Love to do a turkey. But obviously more practice needed.

Mmm, yes that is true that we don't fully rely on temps, and cook to tenderness, however for those cuts of meat, tenderness has a fairly large range, sometimes anywhere from the mid-190s all the way up to 210.

Also typically if we're wrapping, I think a lot of us choose to wrap around the stall or just past the stall, between around 160-180 (when the bark has set). For me that's been anywhere from 172-185.

 

[Okiejoebronco25]

Finished! Well end product cookwise I feel they were really good. Super tender and moist. Rub was delicious but tad spicy. As far as meat quality they were crap. Way too fatty. Not a lot of end meat amount. Good day and definitely feel better going into next cook. Thank you to all who offered advice to this newb. Attached is video of end results.

 

[Elf@shore]

Finished! Well end product cookwise I feel they were really good. Super tender and moist. Rub was delicious but tad spicy. As far as meat quality they were crap. Way too fatty. Not a lot of end meat amount. Good day and definitely feel better going into next cook. Thank you to all who offered advice to this newb. Attached is video of end results.

HI! I think we are close by ? Im next to Ocean City.
I never smoked anything beyond a Gas grill with a smoker chip box add on.
I did Pork Butts a few times. I put on a drip pan, loaded it with apple juice and placed the Butt on top, seasoned overnight and rotated it within a tight zip lock bag..
I am a firm believer of using liquid when cooking !
WHY? it adds liquid to the protein, Flavor is enhanced, more importantly it breaks down the
protein.
Its a 3 way win !
If the liquid is low, add water in minimal amounts so the flavor is not over powering.
adding more apple juice as an EX, it would be too much acidity. add water as needed

 

[Redicans]

Nice, looking good!! You got that bugger loaded up!! Edit, just saw your last post. Yeah it happens. Same here, I've had cooks I thought were awesome only to find out wasn't as good as it looked with to much fat for my liking. Hopefully you got the meat that was good and enjoyed it.

 

[Up_In_Smoke]

snip... As far as meat quality they were crap. Way too fatty. Not a lot of end meat amount.

We bought some beef ribs a few days ago and had the same issue.
Nothing (and I mean nothing) but fat and gristle.
They looked great prior to cooking.
20 bucks down the drain...

 

[schlotz]

1+ hours wrapped @ 275º when they were already at 203º IT? Ok, have you verified the grate temp was actually at 275º? What are you using to verity the IT? How long was the total smoke time? What I see in the video is some lack of moisture, and slicing revealed some crumbling/falling apart which is indicative of over cooking.

With plate ribs like these I normally find them to be tender around 7-8 hours when smoking at 250-275º. If done before dinner they are held in a warming oven at 150º. You can also use a cooler but let them sit open on the counter until the IT drops 5º before wrapping and into the cooler with towels.

 

[Okiejoebronco25]

1+ hours wrapped @ 275º when they were already at 203º IT? Ok, have you verified the grate temp was actually at 275º? What are you using to verity the IT? How long was the total smoke time? What I see in the video is some lack of moisture, and slicing revealed some crumbling/falling apart which is indicative of over cooking.

With plate ribs like these I normally find them to be tender around 7-8 hours when smoking at 250-275º. If done before dinner they are held in a warming oven at 150º. You can also use a cooler but let them sit open on the counter until the IT drops 5º before wrapping and into the cooler with towels.

They actually were very moist and tender. I really could not verify grate temp other than probe on instant read. Obviously not accurate. But is for IT.

 

[Okiejoebronco25]

1+ hours wrapped @ 275º when they were already at 203º IT? Ok, have you verified the grate temp was actually at 275º? What are you using to verity the IT? How long was the total smoke time? What I see in the video is some lack of moisture, and slicing revealed some crumbling/falling apart which is indicative of over cooking.

With plate ribs like these I normally find them to be tender around 7-8 hours when smoking at 250-275º. If done before dinner they are held in a warming oven at 150º. You can also use a cooler but let them sit open on the counter until the IT drops 5º before wrapping and into the cooler with towels.

They actually were very moist and tender. I really could not verify grate temp other than probe on instant read. Obviously not accurate. But is for IT.

1+ hours wrapped @ 275º when they were already at 203º IT? Ok, have you verified the grate temp was actually at 275º? What are you using to verity the IT? How long was the total smoke time? What I see in the video is some lack of moisture, and slicing revealed some crumbling/falling apart which is indicative of over cooking.

With plate ribs like these I normally find them to be tender around 7-8 hours when smoking at 250-275º. If done before dinner they are held in a warming oven at 150º. You can also use a cooler but let them sit open on the counter until the IT drops 5º before wrapping and into the cooler with towels.

Also wrapped in towel in cooler. Total cook time was 5.5 hours. I’m not a fan of very heavy smoke and happy they weren’t that. They honestly smoked most of the cook. Appreciate your feedback