A little practice and experimenting.

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Springram
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Re: A little practice and experimenting.

Postby Springram » Tue Mar 20, 2018 6:20 pm

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.
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Canadian Smoker
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Re: A little practice and experimenting.

Postby Canadian Smoker » Wed Mar 21, 2018 9:15 am

Beautiful as allways Kevin.....I allways like to see the results from your experiments in cooking techniques .....I allways learn something from them.
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k.a.m.
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Re: A little practice and experimenting.

Postby k.a.m. » Wed Mar 21, 2018 3:30 pm

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. :D
Always remember slow and steady wins the race.



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k.a.m.
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Re: A little practice and experimenting.

Postby k.a.m. » Wed Mar 21, 2018 3:31 pm

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. :D
Always remember slow and steady wins the race.



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k.a.m.
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Re: A little practice and experimenting.

Postby k.a.m. » Wed Mar 21, 2018 3:31 pm

OldUsedParts wrote:Bootyful Cue as always :chef: :cheers: - - - thanks for the update and pics - - - :tup: :salut:

Thank you OUP. :D
Always remember slow and steady wins the race.



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k.a.m.
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Re: A little practice and experimenting.

Postby k.a.m. » Wed Mar 21, 2018 3:32 pm

egghead wrote:That’s eye candy right there - mmmmmmmmmm

Thank you egghead. :D
Always remember slow and steady wins the race.



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Competition trailer #2.
Motoclay
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Re: A little practice and experimenting.

Postby Motoclay » Sat Mar 24, 2018 11:24 am

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
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Re: A little practice and experimenting.

Postby Rambo » Sat Mar 24, 2018 2:08 pm

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
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k.a.m.
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Re: A little practice and experimenting.

Postby k.a.m. » Sun Mar 25, 2018 6:45 pm

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.
Always remember slow and steady wins the race.



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Competition trailer #2.
Motoclay
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Re: A little practice and experimenting.

Postby Motoclay » Sun Mar 25, 2018 7:16 pm

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
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Clay Grantham
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Rambo
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Re: A little practice and experimenting.

Postby Rambo » Sun Mar 25, 2018 10:08 pm

Looks good Clay
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k.a.m.
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Re: A little practice and experimenting.

Postby k.a.m. » Mon Mar 26, 2018 5:44 am

That brisket doesn't have to back up to nothing. Looks like money to me. :D
Always remember slow and steady wins the race.



My Hybrid cooker.
Competition trailer #2.

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