Recent content by whisky

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  1. whisky

    Mushy Baby Backs

    Thanks everyone. noboundaries, what are the Hormel injected with?
  2. whisky

    Mushy Baby Backs

    No marinating, rub them down and put in fridge for next day cook. 2 hrs smoke, 2 hrs crutched(wrap in foil) @225. When I do them on the grill it's about 250 for 4 hrs. Some of them are OK but a lot of them are too "fall off the boney"...lol
  3. whisky

    Mushy Baby Backs

    Hello all, Happy Memorial Day to you all. My problem is with my baby back ribs either being greasy or mushy. Every other time I do them the meat tears and falls off the bone when I try to cut them. I've tried to really watch the times/temps but the meat is greasy if you don't cook them long...
    • whisky
    • Thread
    • Replies: 13
    • Forum: Pork
  4. whisky

    Smoking Roasts, Rump, Chuck etc

    HI All! Just did a rump roast on slow in the crock pot for about 12 hrs. It came out great and looked a lot like brisket as far as texture etc. That got me to thinking about smoking a roast. What does everyone think about the roast type, smoker temp, internal temp etc? Opinions?
  5. whisky

    3-1-1 verses 10-12 hours

    I have an MEF and for me the 321 at 225 works fine on St Louis style ribs but for baby backs it's a bit too long. Baby backs at 321 makes the meat too mushy for me.  I like a little bit of firmness and pull. I've been doing 221 or even a bit shorter and marking them on the grill. I like to...
  6. whisky

    The Secret To Good Sliced Brisket Defies Conventional Wisdom

    Thanks for the tutorial Suie! It came out pretty good actually considering it had very little or no fat cap.   I injected it with a mixture of melted butter and beef broth/boullion. I defatted the drippings and poured them over the brisket which I cut up into small sliced pieces. The crowed...
  7. whisky

    To brine or not to brine a brisket?

    How long before the smoke should you inject?
  8. whisky

    The Secret To Good Sliced Brisket Defies Conventional Wisdom

    You can't kill this post, it just keeps on living! I have a couple of questions.  When talking about briskets I hear them referred to as a "packer".  What is a "packer"? Also, what are burnt ends?   I've smoked a few briskets and they've come out just all right, not great. I just bought a...
  9. whisky

    Brisket at the stroke of midnight!

    Nice looking food!  Any tips on the bacon wrapped chicken such as how long? Sorry, found the recipe one page back!
  10. whisky

    MES water pan?

    I guess it really doesn't matter, the element bit the dust today.  It won't go above 90 degrees. I see a new smoker in my future!
  11. whisky

    MES water pan?

    I have an MES electric smoker that is about 2 years old.  The water pan has started developing holes in it.  This started after about a year.  I'm patching the holes with epoxy but eventually I'll have to get a new water pan.  Anyone else have this happen? Marc
  12. whisky

    Would like to improve appearance, ribs

    Thank you all for your tips!   Lots of good info here!
  13. whisky

    Would like to improve appearance, ribs

    You know guys, I've tried the 3-2-1, actually, 2-2-1 (at 225F) for baby backs and they came out OK.  This time I broke the rules and put the ribs in the smoker for 2 hours at 250F, sauced them and into the oven for 30 min.  These are the best ribs I've ever done. The 2 hours at 250F in the...
  14. whisky

    Would like to improve appearance, ribs

    Thanks for all the help, they turned out great!  I used the honey and butter.   I smoked a couple slabs and then baked a couple slabs.  The smoked had much more flavor although the baked were tender.  I prefer the smoked as they have better texture.  One other thing I did change this time was I...
  15. whisky

    Foiling back ribs with rum.

    I've tried Rum one time and it was OK.  What I have had a lot of success with is Cherry Coke or any sweet soda.  After adding the soda you tent the foil and seal tightly.  I guess you are actually using a process called braising or cooking in liquid.
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