Smoker Questions

Discussion in 'Off-Topic' started by Statefan515ISU, Oct 1, 2019.

  1. cstrunk

    cstrunk Well-Known Member

    Mar 21, 2006
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    My two racks of ribs have been on the smoker for 4.5 hours now at 225F. They're sitting at 192F/190F. Good things take time. One thing to remember for all cooks is to start it with more time than you think you need. If it's done early it can sit wrapped up resting in a cooler for a couple of hours, and you don't have to rush anything.
     
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  2. cstrunk

    cstrunk Well-Known Member

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    Screenshot_20200704-195506_Photos.jpg

    Almost done.
     
  3. LancelotClone

    LancelotClone Active Member

    Apr 18, 2018
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    Cattlemen's BBQ Sauce if I remember correctly.
     
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  4. JP4CY

    JP4CY I LOVE LAMP
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    It is and the spicy sauce is based off it too.
     
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  5. HardcoreClone

    HardcoreClone Well-Known Member

    Jul 28, 2006
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    What internal temp are you looking to hit for ribs?

    Also, do you use a pan of water for everything you smoke?
     
  6. cstrunk

    cstrunk Well-Known Member

    Mar 21, 2006
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    I usually go for 195-198F or so on ribs (unwrapped).

    Screenshot_20200704-223953_Photos.jpg

    I took these off at 196F tonight and they were a bit crispy (at least the ends were - I don't wrap and I didn't do my usual spritzing). It definitely reaffirmed that I should always spritz if I don't wrap. Still delicious though!

    Yes, if you have room I do recommend having a pan/tray of water in the smoker to help keep a moist environment. Moisture helps smoke penetrate the meat.
     
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  7. clone4life82

    clone4life82 Well-Known Member
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    this is true but they add certain stuff to their baste.
     
  8. clone4life82

    clone4life82 Well-Known Member
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    they add apricot nectar to the barbecue sauce for he baste.
     
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  9. SECyclone

    SECyclone Well-Known Member
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    Best pork flavor IMO
     
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  10. SECyclone

    SECyclone Well-Known Member
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    Anyone else hit Rendezvous bbq during the liberty bowl ? That was some good brisket.
     
  11. BCClone

    BCClone Well-Known Member

    Sep 4, 2011
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    Went there the first time and had their ribs. Found a seasoning that replicate their taste fairly spot on. I prefer dry rub over any sauce rub. Although I do use olive oil first as a sticker and to seal the ribs so it’s not 100% dry.
     
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  12. Gonzo

    Gonzo Well-Known Member

    Mar 10, 2009
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    Checking temp on ribs can be tricky. I go by how much pullback is happening and how it's bending. Here's a good resource for checking doneness of ribs. I only ever smoke pork back ribs, so I'm not sure about spare ribs.

    I always use a pan filled with apple juice when smoking pork. I'll use water or beef broth when smoking beef.
     
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  13. CyCrazy

    CyCrazy Well-Known Member

    Dec 17, 2008
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    I like using chicken stock or lemon juice when I smoke meat.
     
  14. Farnsworth

    Farnsworth Well-Known Member

    Apr 11, 2006
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    Let's see pictures of everyone's 4th of July creations. Especially the first time brisketeers, how'd they turn out?

    Sadly our day was so hectic that I didn't get any pics of our brisket and ribs, but they turned out beautifully. It was a giant family get together and got a lot of "way better than anything I've had, way better than Smokey D's (which isnt saying much brisketwise).
     
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  15. enisthemenace

    enisthemenace Well-Known Member

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    I cant figure out how to post pics, but I believe my brisket (1st timer) was a bit overdone. It was decent, but it could have been so much better. I don’t think i will wrap next time. I had it (8 pounder) consistently between 225-250 from 6:15 AM until 4:00 PM. Pulled once to wrap, and a 3rd time to baste the last 35 minutes or so. Sat wrapped in a cooler for about 2 hours before we ate. Like i said...it was decent and those who ate said they thought it was great, but I think they were just trying to be nice. In my opinion, it was overdone, and the bark was a little soggy, which is why I’m not foil wrapping next time.
     
  16. JP4CY

    JP4CY I LOVE LAMP
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    Just got done with this
    [​IMG]
     
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  17. HardcoreClone

    HardcoreClone Well-Known Member

    Jul 28, 2006
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    I have a Green Mountain Daniel Boone pellet smoker. You think the moisture pan is needed? All the recipes I've ever followed haven't mentioned it, so curious how much difference it makes.
     
  18. JP4CY

    JP4CY I LOVE LAMP
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    In my charcoal and pellet I rarely use water pan. I inject, that way the meat will retain bark.
     
  19. Al_4_State

    Al_4_State Well-Known Member

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  20. Gonzo

    Gonzo Well-Known Member

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    Ah, no idea, I use an old school charcoal and wood rig.
     

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