Recent content by beerguy
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MES-whole chicken and a brisket-help
Depending on the size, brisket is going to take much longer. If you want them done at the same time adjust when you put chicken in acordingly. Be mindful when a chicken is done it's done. Brisket will get better longer it's in but not poultry.- beerguy
- Post #6
- Forum: General Discussion
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Rib question
Yeah I wouldn't use plastic wrap. I have a friend that uses oven bags in the smoker often. This works great and is made for hot environment. -
first ribs
It can be bitter if too much hickory is used. I like to mix hickory with other wood. I like white oak with hickory. I use 2 oak portions to one hickory. -
Pork more pork and yet more pork!!
They have been in 6 hours now. Ribs are ready to come out. Been spraying with apple juice all day. Butts will stay in quite a bit longer. I prefer not to foil them. I like the crusty bark. I never have trouble with them drying out as long as I keep the heat low. They have smoked at about... -
Pork more pork and yet more pork!!
- beerguy
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Pork more pork and yet more pork!!
Had more orders from friends this weekend. Smoking one rack of spare ribs, one rack of baby back ribs and three pork shoulders! It is a beautiful day here in southern Missouri and beer is plentiful! Smoking with a hickory, white oak, wild cherry wood mix! Thanks for checking in. Will post... -
2 pork butts & 2 baby back ribs are the smoking project today!
Spraying them down with an apple juice mixture. -
2 pork butts & 2 baby back ribs are the smoking project today!
Added 2 more baby back ribs... Looks like we are going to have company. Lol, wonder why!?! -
2 pork butts & 2 baby back ribs are the smoking project today!
I will post pics as they progress. Rubbed them all with a sweet home made rub and some Tony's creole seasoning for good measure. Going to spray with apple juice all day. Smoking with a mix of hickory, white oak and cherry wood. Thanks for checking it out.
