BBQing/smoking suggestion/tips revisited

damaticous · 10-01-2007, 05:20 PM

I started a previous thread here asking for BBQ/Smoking suggestions and tips.

I did some experimenting Sunday during the Chiefs game. Here is what I found out.

1. I won’t use oak anymore.
2. I can’t use my crabapple wood cause it’s too old.
3. I won’t get my meat at Walmart or Piggly Wiggly…Butcher meat for me anymore.
4. Brining didn’t hurt or help the brisket and nearly destroyed a ½ slab of ribs. They are too salty. I only brined for 1 ½ hours.
5. Cooked ribs to 190 instead of 180. Turned out great! Brisket turned out great as well. Brisket is so tender it can be cut with a fork and very juicy.
6. Instead of cutting the brisket right after taking it off of the bbq I let it sit for about an hour to an hour and a half. I think this REALLY helped. I will probably let it sit for 1 ½ to 2 hours next time.
7. I let my rub soak in the meat for 2 hours in the fridge. I think it helped with the taste as well. I use the KC Masterpiece BBQ Seasoning. I will probably start trying different rubs soon.

I’ve had the smoker now for about 2-3 months. My girlfriend loved the ribs that weren’t brined. Even her daughter like them…and she’s not a meat eater and hates bbq!!! He said “They just melted in my mouth!”.

After a

win and the best BBQ I've ever cooked i was on cloud nine last night.

10-01-2007, 05:20 PM	Topic Starter
damaticous lurker Join Date: Sep 2003 Location: home Casino cash: $9959900	BBQing/smoking suggestion/tips revisited I started a previous thread here asking for BBQ/Smoking suggestions and tips. I did some experimenting Sunday during the Chiefs game. Here is what I found out. 1. I won’t use oak anymore. 2. I can’t use my crabapple wood cause it’s too old. 3. I won’t get my meat at Walmart or Piggly Wiggly…Butcher meat for me anymore. 4. Brining didn’t hurt or help the brisket and nearly destroyed a ½ slab of ribs. They are too salty. I only brined for 1 ½ hours. 5. Cooked ribs to 190 instead of 180. Turned out great! Brisket turned out great as well. Brisket is so tender it can be cut with a fork and very juicy. 6. Instead of cutting the brisket right after taking it off of the bbq I let it sit for about an hour to an hour and a half. I think this REALLY helped. I will probably let it sit for 1 ½ to 2 hours next time. 7. I let my rub soak in the meat for 2 hours in the fridge. I think it helped with the taste as well. I use the KC Masterpiece BBQ Seasoning. I will probably start trying different rubs soon. I’ve had the smoker now for about 2-3 months. My girlfriend loved the ribs that weren’t brined. Even her daughter like them…and she’s not a meat eater and hates bbq!!! He said “They just melted in my mouth!”. After a win and the best BBQ I've ever cooked i was on cloud nine last night.
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