Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. spiketus54

    Newbie Smoking RIbs

    I think that is your answer. If you have a salty rub, you do not want to let that pull all the moisture out of the meat. Individually wrapping them will INCREASE how much the rub goes to work. If you plan on individually wrapping, I would only marinate for a few hours before they go onto the...
  2. spiketus54

    New uds build.

    It'll come off with an angle grinder (Harbor Freight sells some real cheap ones). That would be last resort if you can't get anything else to get it out. You could also just post on CL or here to see if anyone in your area has a sandblaster and could do it cheap for you.
  3. spiketus54

    Newbie Smoking RIbs

    Hmmm... Looks like you should be right on the money. Set-up looks good, process sounds about right. Let me ask you this, when you had them rubbed down in the fridge overnight, what were they placed in? Were they individually wrapped? In a bag all together? Also, how salty is that rub?
  4. spiketus54

    Weber Smokey Mtn.

    I think you'll love the WSM. I've only heard good things about it. I built myself a UDS simply to avoid the cost of the WSM but I basically built it to replicate the WSM as much as possible. In terms of the Maverick 732, I have that exact model. To be quite honest, here's what I'd do- see if you...
  5. spiketus54

    When do you inject and rub your meat?

    Interesting thoughts by miller on the injection... However, I would keep your rub process the same. I find that if I rub it too far in advance it will suck too much juice out of the meat itself rather that just that outer layer we want to become bark. Now my rub is fairly salty... so if your rub...
  6. spiketus54

    New to smoking meat!

    What temp did you cook your ribs at and for how long? Also what was your marinating process? Now I know people will say wrap them individually for a few hours, but I'm lazy and find that this way works fine... Just peel off the membrane and coat them in rub the night before, and put them in a...
  7. spiketus54

    new member from MS!!

    Sounds like you hit one hell of a plateau... the bane of us all. The meat will reach a plateau where it starts slowly breaking down all the fat. Your IT will totally level off (for hours depending on the size of the butt... plus each one cooks a little different). The IT may even drop a little...
  8. spiketus54

    Tried babybacks tonight.

    Love the Sams ribs! Use them all the time myself and have never had a problem with the meat itself (usually just me messing them up if they come out bad). I do mine a little different... I have a UDS and a big trailer sized horizontal offset that I have used this process on and it works for me...
  9. spiketus54

    Brisket Smoking time

    +1 on that... Always go by internal temp. Briskets can be tough to work with. Only thing I would add is make sure your meat probe goes into the thickest part of the brisket and make your moves based on that. I also recommend slicing the thickest part (this will be juiciest) and then chopping up...
  10. spiketus54

    How long should wood chips last?

    Unfortunately I'm not sure how much help we can be here... And especially me since I actually use a UDS rather than electric. But I'll give it a go anyway... The answer is pretty subjective. First of all, are you soaking the chips at all? Soaking the chips in water prior to putting them in will...
  11. spiketus54

    Smoking pork butt

    Butt gets my vote for pulled pork. Can't beat the fat-meat ratio! Saw people discussing wrapping it... I tend to wrap mine when the meat hits the 155-165 range. I use a spicy rub to start and then when I wrap is when I coat the outside in brown sugar. You get the spice of the rub and the sweet...
  12. spiketus54

    No more Drums as of 8/30/13

    I am also looking for a drum if they are still available. I live in Memphis but frequently go back and forth through West Memphis to hunt in Arkansas.
Top Bottom
Back
Clicky