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joeywa

Requested Smoking BBQ Thread***PART 1***

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Looks amazing PH! Nice smoke ring! What is the difference between using rib racks vs laying ribs flat directly on smoker?

 

Thanks and they were great.  The racks let you cook more ribs although I wasn't doing that many this time.  They also let you spray both sides with the apple juice.  I don't always use them but for some reason I did this time.  i do use them if there's a brisket too cuz I need the room.

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Dinner tonight. Smoked my first pork shoulder.  Also made grilled corn salad.

 

 

 

IMG_20140806_171652_zps79a709f1.jpg20140806_171244_zps44576817.jpgIMG_20140806_183849_zps7c5a92bc.jpg

 

 

Boys - she is smart, plays golf, fishes, loves football and sports -  and, obviously, can cook.  She is also cute and I'm not sure if she has a boat - but what does it matter?

 

And she is single. 

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Boys - she is smart, plays golf, fishes, loves football and sports -  and, obviously, can cook.  She is also cute and I'm not sure if she has a boat - but what does it matter?

 

And she is single. 

 

Thanks Doc, but not single.   ;)  Back with the BF.   :wub:

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When I didn't have a pan filled with water, my brisket came out rock hard.  Maybe different style smokers then. So many variables to play with,

Now hear this......You don't need a pan of water. You must have trimmed off too much of the fat, temps too high or erratic and too long. That's the only way it will come out that way. The natural moisture in the wood ( If you are using a stick burner) as it burns and smokes promotes plenty of moisture. If you're using an easy bake, well you need to foil it 2/3rds of the way through.

 

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Now hear this......You don't need a pan of water. You must have trimmed off too much of the fat, temps too high or erratic and too long. That's the only way it will come out that way. The natural moisture in the wood ( If you are using a stick burner) as it burns and smokes promotes plenty of moisture. If you're using an easy bake, well you need to foil it 2/3rds of the way through.

 

LOL....my temp was high......I'll try my next bbq without water!  Thanks! One less step is always a plus!  :)

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In my opinion the SINGLE MOST important thing to keeping your meat wonderfully moist is to wrap it securely after the cook, preventing moisture from escaping, and letting it rest.  For a brisket let it rest for at least an hour.

 

In fact this holds true for pretty much anything taken off of a grill or smoker.  You can almost salvage an overcooked steak by wrapping it or covering it securely and allowing it to rest for about 5 minutes.

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On 2/21/2019 at 11:25 PM, JosephParker said:

 Among the products listed on the site, which one is the best?

https://startbbq.com/best-electric-smokers/

Any Weber charcoal grill or an Old Smokey are great for burgers, sausage or short hot cooks. I won't give an opinion on electric or gas grills and smokers other than I do not believe in using anything other than charcoal or wood.

For real barbeque you should use an offset smoker or "stick burner". Low and slow with actual wood will give the best results, but there is a learning curve. As far as what pit or brand is the best for this, I can't tell you. I have a New Braunfels Smoker and that company got bought out over a decade ago.

Good luck, smoking and grilling is one of my favorite leisure activities. I hope you get as much enjoyment from it as I do.

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