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I am looking to buy either a large competition style pit or a large (200-400 Gal) cylinder to fab my own Pit. I am in the Toronto Area. ( ontario Canada)
if anyone has any ideas. Lemme know
I have to agree with bbally and Omaha.
my exerience and also what I have read is that meat can only really take about 3-4 hours of smoke.
witch is usually around 140 ish
with poultry I find that a brine really helps as well
I do hate to ask this as it is BBQ blasphemy, but I have to do brisket for 200 people with a chargriller pro lol
My plan is to do my usual injection, mustard slather, and rub. Then smoke 2 briskets for approx. 5-6 hours. then foil them and as I said Blasphemy, but put them in the oven to hit...
what I did was purchase a few high heat thermometers for directly outside the firebox then a few regular temp thermemeters and put one on the bottm left corner about an inch or so above the grill line and one agled down on the top left corner this will give you an upper and lower temprelativly...
Have wife and two kids, 21 months Carson, 1 month Chloe lynn. and two dogs
A 7 year old Retriever -Bailey, and a 4 year old Nova Scotian Duck Tolling Retriever -Digger
Pics of the Pooches to come
I know this is a bit late but oh well
I did up some back straps over xmas. I marinated them in well its called "the only marinade youll ever need"
1/4 cup fresh lemon juice
1/2 teaspoon hot pepper flakes
1/2 teaspoon cracked black pepper
1/2 teaspoon coarse salt (kosher or sea), or to taste...
I would have to say cut back on the foiling and or add onto the end. maybe use a 3-1.5-1 or even a 3-1-1 just keep an eye on the last phase.
It usually dries out the ribs the longer they are left after the braising phase. Thats my experience anyways
I just did up 4 racks of BB ribs today. 225 for 3 hours sprayed with apple juice and flipped every hour. Then into foil with my Q sauces and back on for another 2 hours. Last pulled them out for the last hour on the smoker. I ended up with the ribs a little dry I think that next time I will only...
I have done Both and found my butss come out much tastier with an injection. I also Inj my briskets.
what actually works very well is Cola or root beer.
really does well with flavour and helps break down Connective tissue
Works espescially well if you use a cola and ketchup based sauce for the end
That's very sweet, I am looking around the Toronto area for the same thing.
I have a buddy that is a welder. it'll be sweet
Make sure you post the pics of the progress
well my first comp isnt till July so I have lots of time to experiment.
I will try each method and see what happens to foil or not to foil hahah
I have even thought of adding a cast iron pot with water and apple juice beside the the firebox to add some moisture. sheesh this is just brisket I...
Triple, I opened it up only to spray and flip. all my meat therms are the digtal ones with the leads. so I can see the temps all the time
I can try to make it a habit of spraying flipping and reprobing all together.
But very good point
Hunter I am a newbie by all means so no offense taken at all...