BBQing/smoking suggestion/tips

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?

09-26-2007, 01:11 PM	Topic Starter
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?
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