BBQing/smoking suggestion/tips - Page 5

damaticous · 09-26-2007, 01:11 PM

About 2 months ago I picked up the Chargriller smokin' Pro with smoke box and have had mild success with it. I've smoked lots of ribs, a few briskets, a few looins, steaks, , dear steaks, dear loin and salmon. the salmon by far was the best tasting and most tender.

After practice I've pretty much got the hang of being able to keep the temp consistent at 210-225. I use wood logs (mostly hickory so far) for heat and smoke.

The problem I'm coming across is that the meat is just drier than I'd like. I know it's going to dry out a little bit, but the ribs and mainly, the brisket is pretty dry.

i know there are a lot of techniques to bbq'n but here is what I do.

get meat. wash down mean with water and sometimes vinager if it has a real strong odor.

I then spread mustard on the meat and put on my dry rub (KC Masterpiece).

Sometimes I sear the meat...depends on how I feel that day.

Then I smoke the meat to desired doneness checking it by using a meat thermotomer.

The last hour or two I start puting on the bbq sauce.

Most of the time I put bacon on and sometimes IN the meat...again depending on how I feel at the time.

But it still comes out pretty dry. I have yet to have ribs that pulled away from the bone and the only tender ribs I have a baby back.

Should I brine or not? Any suggestions?

**Fire Me Boy!** · 09-27-2007, 12:31 PM

Brining is a salt/sugar/water mixture (often with herbs, other flavors added) that imparts seasoning and moisture. Marinating is usually acidic that helps to break down the fibers and tenderize, moisten and impart flavor.

Stewie · 09-27-2007, 02:24 PM

Quote:

Originally Posted by Phobia

Do you have to make everything to compete? I don't even like making brisket.

You don't have to make everything. You will score a zero on anything not turned in which will put you at the bottom of the overall score list. You are required to purchase all the meats (ribs, pork shoulder, brisket, chicken) because they want to see all four at check-in. This is so they can see that you haven't pre-prepared anything.

tooge · 09-27-2007, 03:46 PM

Quote:

Originally Posted by Phobia

Do you have to make everything to compete? I don't even like making brisket.

I thought everything was incredible but I agreed with the judges on your chicken, tooge. I took my wife's plate and hid the chunk I was tossing in the can.

The ribs were incredible though as was your brisket.

Dont blame ya. My budy came up with that recipe (i did the chicken last year he did the ribs and we switched) and none of us had the heart to tell him his chicken wasn't very good. You dont have to cook everything, but they score everything, so you wont score a very good total score without cooking everything. You need to do this a few times a year.

tooge · 09-27-2007, 03:51 PM

by the way, a real simple brine recipe is :
3/4 cup brown sugar
3/4 cup salt (sea salt dissoves better)
1 gallon of water
4 lemons juiced and throw in the remaining lemons
you can add other spices to this like thyme, cilantro, etc. But this is great on fish and chicken and pork. It essentially drives moisture into the meat due to osmosis. You will not ever have more moist chicken.

09-26-2007, 01:11 PM
damaticous lurker Join Date: Sep 2003 Location: home Casino cash: $9959900	BBQing/smoking suggestion/tips About 2 months ago I picked up the Chargriller smokin' Pro with smoke box and have had mild success with it. I've smoked lots of ribs, a few briskets, a few looins, steaks, , dear steaks, dear loin and salmon. the salmon by far was the best tasting and most tender. After practice I've pretty much got the hang of being able to keep the temp consistent at 210-225. I use wood logs (mostly hickory so far) for heat and smoke. The problem I'm coming across is that the meat is just drier than I'd like. I know it's going to dry out a little bit, but the ribs and mainly, the brisket is pretty dry. i know there are a lot of techniques to bbq'n but here is what I do. get meat. wash down mean with water and sometimes vinager if it has a real strong odor. I then spread mustard on the meat and put on my dry rub (KC Masterpiece). Sometimes I sear the meat...depends on how I feel that day. Then I smoke the meat to desired doneness checking it by using a meat thermotomer. The last hour or two I start puting on the bbq sauce. Most of the time I put bacon on and sometimes IN the meat...again depending on how I feel at the time. But it still comes out pretty dry. I have yet to have ribs that pulled away from the bone and the only tender ribs I have a baby back. Should I brine or not? Any suggestions?
Posts: 1,358

09-27-2007, 12:31 PM	#61
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	Brining is a salt/sugar/water mixture (often with herbs, other flavors added) that imparts seasoning and moisture. Marinating is usually acidic that helps to break down the fibers and tenderize, moisten and impart flavor.
Posts: 35,253

09-27-2007, 03:51 PM	#64
tooge MVP Join Date: Feb 2007 Location: Liberty, MO Casino cash: $804112	by the way, a real simple brine recipe is : 3/4 cup brown sugar 3/4 cup salt (sea salt dissoves better) 1 gallon of water 4 lemons juiced and throw in the remaining lemons you can add other spices to this like thyme, cilantro, etc. But this is great on fish and chicken and pork. It essentially drives moisture into the meat due to osmosis. You will not ever have more moist chicken.
Posts: 17,144