I failed!!

Discussion in 'General Discussion' started by lemans, Sep 26, 2015.

  1. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Bought a twin pack of baby backs at BJ( Sams,Cosco same thing)
    2 hours at 245 rubbed with Jeff's rub
    2 hours brown sugar and liquid butter wrapped . And one hour unwrapped
    Very little pull back . I should have known ..
    They were ok . But nothing as usual . Too much pull. Very disappointed .. Where did I go wrong?
     
    floridasteve likes this.
  2. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    And fatty. Bum rack ?
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That plan at that temp should have got you to at least tender. Just a guess, the temp may have been off, lower than you thought. It sucks and sounds stupid but sometimes meat doesn't follow the Guidelines. I would also suggest some Liquid, apple juice, in the foil with the Brn Sugar and Liquid Butter. The Steam goes a long way toward breaking down Collagen...JJ
     
  4. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Ya know I always use apple juice this time I used cola.. I should have stayed the course!
     
  5. bmudd14474

    bmudd14474 Guest

    What smoker are you using and are you sure it was 245 chamber temp? Were you going by the stock thermometer?
     
  6. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Chargriller 5050 w sfb
    It has two river county therms and a IQ120 on board. Also a igrill blue tooth so I can monitor it from the house. It ran between 135 an 150 all day.
     
  7. bmudd14474

    bmudd14474 Guest

    sounds like everything was right. Could of been a bad rack.
     
  8. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    I know we do ribs by time , but what should the IT been before I pulled them off .. I am really bummed out by this bad one!!
     
  9. was That A Typo For Your Smoker Temperature?
     
  10. smokin phil

    smokin phil Smoking Fanatic

    We'll there's your problem, cook temp is WAY to low!!!
     
  11. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Oops
    235-250!!!
     
  12. floridasteve

    floridasteve Smoking Fanatic

    It happens. It keeps us humble.
    I did a brisket Friday, just like I always do, didn't pull until it probed nicely. Was 'OK" - flavorful, tender, but dry. Compounding the issue, my drip pan with JJ's smokey au jus had a pinhole in the bottom, so no juice to add to meat. Fortunately, I had some in the freezer! :)
    Point is, it happens and you can't let it get you down too much.
     
  13. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Steve . You r right . Stop living in the past and learn from our mistakes.
    Thank You all...
     
  14. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    I agree with Steve, don't be too down on yourself... We've all had bad smokes, makes us enjoy the good ones even more ! A few years ago I seen a rib brine recipe & thought what the heck... I'll give it a try ! The recipe seemed like a lot of salt to me, but thought well that's the recipe so I'll just keep to it ! Long story short, after the brine, seasoning & smoke... They were so dang salty the dog didn't even want them.... LOL ! Learned a couple lessons that day! :biggrin: I'll bet your next smoke turns out great ! Thumbs Up
     
  15. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    The great thing about this hobby is we get to eat the mistakes. Or if they're really bad  The dog gets to eat them.
     

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