A little practice and experimenting.
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- Pilgrim
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Re: A little practice and experimenting.
I have smoked my ribs in my offset just like you did (on a rack in a sheets pan). They turn out beautiful every time.
- Canadian Smoker
- Rustler
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Re: A little practice and experimenting.
Beautiful as allways Kevin.....I allways like to see the results from your experiments in cooking techniques .....I allways learn something from them.
Tools:
Horizon Marshal 20" RD Special Offset
22" Weber Master Touch (limited edition smoke color)
Large BGE
Napoleon Gasser
"There is more stupidity than hydrogen in the universe,and it has a longer shelf life."
Frank Zappa"
Horizon Marshal 20" RD Special Offset
22" Weber Master Touch (limited edition smoke color)
Large BGE
Napoleon Gasser
"There is more stupidity than hydrogen in the universe,and it has a longer shelf life."
Frank Zappa"
- k.a.m.
- Chuck Wagon
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Re: A little practice and experimenting.
Springram wrote:I have smoked my ribs in my offset just like you did (on a rack in a sheets pan). They turn out beautiful every time.
That is what we have been seeing as well.
- k.a.m.
- Chuck Wagon
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Re: A little practice and experimenting.
Canadian Smoker wrote:Beautiful as allways Kevin.....I allways like to see the results from your experiments in cooking techniques .....I allways learn something from them.
Thank you Rick.
- k.a.m.
- Chuck Wagon
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Re: A little practice and experimenting.
OldUsedParts wrote:Bootyful Cue as always - - - thanks for the update and pics - - -
Thank you OUP.
- k.a.m.
- Chuck Wagon
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Re: A little practice and experimenting.
egghead wrote:That’s eye candy right there - mmmmmmmmmm
Thank you egghead.
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- Pilgrim
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Re: A little practice and experimenting.
So does the paper let smoke in or not? I’m a rookie at this. I’ve tried 3 different briskets. I don’t like the super black ones that come out of the paper....I’m afraid of ruining the bark if I just put in a pan with foil top....what is the prefered method? Of course Franklin has everyone on the paper craze so I’m curious what truly is the better way....I use offset with post oak
Clay Grantham
Marble Falls, TX
Texas Original offset stick burner....real BBQ
Marble Falls, TX
Texas Original offset stick burner....real BBQ
- Rambo
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Re: A little practice and experimenting.
Clay - After a few hours there's really enough smoke. If you had the time or desire, the proper way would be to burn the wood in another receptacle and then shovel the hot coals into your cooker to minimize the smoke. I use the pink paper but think I'm in the Minority
- k.a.m.
- Chuck Wagon
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Re: A little practice and experimenting.
Motoclay wrote:So does the paper let smoke in or not? I’m a rookie at this. I’ve tried 3 different briskets. I don’t like the super black ones that come out of the paper....I’m afraid of ruining the bark if I just put in a pan with foil top....what is the prefered method? Of course Franklin has everyone on the paper craze so I’m curious what truly is the better way....I use offset with post oak
It is supposed to I am not all that sure though. I usually pan when my briskets hit 165°- 170° then foil cover. till probe tender. About an hour before slicing I uncover and put back on the cooker to let the bark set back or I place it in the oven on warm.
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- Pilgrim
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Re: A little practice and experimenting.
I did one today and it was by far the best I’ve done personally. I used foil after about 4 hours on the pit. My temps were all over the place I was nervous it cooked way to fast,( bout 6 hrs) but I pulled it at 205. It probed tender and I was looking me well, it will be dry and over done. Well, to my surprise, it was sooooo money. Juicy, tender, bark was perfect.....I was shocked but stoked too hahah....I wrapped it at about 170.....13lbs before trimming
Clay Grantham
Marble Falls, TX
Texas Original offset stick burner....real BBQ
Marble Falls, TX
Texas Original offset stick burner....real BBQ
- Rambo
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Re: A little practice and experimenting.
Looks good Clay
- k.a.m.
- Chuck Wagon
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Re: A little practice and experimenting.
That brisket doesn't have to back up to nothing. Looks like money to me.
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