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Recent content by sethmckinney
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Well I did a brisket yesterday, and it went great with that. I got it to 165 then wrapped it to 190 then let it rest for about 5 hours or so. It turned out great.
I did a butt, and it turned out good. However, it was still not fall apart pullable. It was very good though. I did the same...
The brine I did was poor, however, the ribs turned out EXCELLENT -- thanks guys. I appreciate it. They were excellent ribs. The fatty was nice as well.
That's what I've been doing.
So what would the 3-2-1 translate to in temp? Meaning, at what temp would I wrap in foil, take foil off, and take them off the smoker?
Ribs: going for the 3-2-1 method I've read about. In the wrap I'm going to put apple juice unless anyone has any other advice. Do you let ribs rest? after the one hour or what? Internal temps, smoke temps any tips appreciated.
Chicken: I couldn't find any recipes on here so I read one in...
Thanks for the tips guys. Seems like the main problem was the internal temp.
My game plan for next time is to get it to 165 on the smoker, and then get it to around 195 in the oven.
Well -- I don't know if it's any good or what, but it's a "Bar-B-Chef" offset smoker from BBQ galore (only thing I could find in the city. I think I'm embarassed to put that in my sig...