BBQing/smoking suggestion/tips

[damaticous]

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?

[Dartgod]

Can someone explain "brining"?

[Dave Lane]

Originally Posted by Dartgod

Can someone explain "brining"?

Soaking the meat in something liquid. Like salt water or apple juice.

Dave

Originally Posted by Dave Lane

Soaking the meat in something liquid. Like salt water or apple juice.

Dave

I think brining is soaking something in salt water as a base. Lots of people have their own variation of brine "recipe" but it starts as a salt water base to my understanding.

One generally only brines pork or poultry - I think. I've never used a brine on beef or any other red meat.

[R&GHomer]

Originally Posted by damaticous

i do put a pan of water in the smoker.

at what tempature are the ribs considered done? It is possible that I am over cooking them...but most of the time they are pretty pink/redish.

I like to wrap the ribs in aluminum foil about an hour before they are done. Oh, and put a little apple juice in there with them and seal it up.

[Dartgod]

Originally Posted by Phobia

I think brining is soaking something in salt water as a base. Lots of people have their own variation of brine "recipe" but it starts as a salt water base to my understanding.

One generally only brines pork or poultry - I think. I've never used a brine on beef or any other red meat.

I've never done it and my "Q" turns out just fine. I'm just wondering what the advantages are.

Originally Posted by Dartgod

I've never done it and my "Q" turns out just fine. I'm just wondering what the advantages are.

I think it's essential to my Q because I don't do all the mopping and water pan steps. Try it sometime and see if it changes your Q. You can use just a simple salt water brine for 3-24 hours. If it does change your results I'd like to hear about it. I'm too scared to try without brining my ribs.

[cdcox]

I'll use the discussion on brining as a jumping off point to complain about enhanced meat again. I avoid any meat that has be enhanced or injected with an up to x% solution of sodium phosphate, salt, or any other variant goat piss when I am smoking. It is kind of a commercial brining process that ruins the flavor of the meat when you smoke, IMO. I'm not so picky when cooking indoors (fast). If you do your own brining on top of the commercial enhancement, the results are likely to be unpredictable. Read the label carefully, and know what you are buying.

I've brined chicken before with good results, but I'm not really much of a smoked chicken fan. I've never brined pork, because it tastes so dang good just the way it came off the pig.

[damaticous]

Originally Posted by cdcox

I'll use the discussion on brining as a jumping off point to complain about enhanced meat again. I avoid any meat that has be enhanced or injected with an up to x% solution of sodium phosphate, salt, or any other variant goat piss when I am smoking. It is kind of a commercial brining process that ruins the flavor of the meat when you smoke, IMO. I'm not so picky when cooking indoors (fast). If you do your own brining on top of the commercial enhancement, the results are likely to be unpredictable. Read the label carefully, and know what you are buying.

I've brined chicken before with good results, but I'm not really much of a smoked chicken fan. I've never brined pork, because it tastes so dang good just the way it came off the pig.

I just recently discovered that most grocery stores (walmart) sell enhanced meat. So I decided that I was going to go to a butcher this weekend and try some non-enhanced meat. I'm really excited about it.

I will most likely buy 3-4 slab of ribs, a couple briskets, and I want to try to make smoked prime rib. I will probably brine 1-2 rib slabs and 1 brisket just to try it. I'm really curious to see and taste the difference.

[cdcox]

Originally Posted by damaticous

I just recently discovered that most grocery stores (walmart) sell enhanced meat. So I decided that I was going to go to a butcher this weekend and try some non-enhanced meat. I'm really excited about it.

I will most likely buy 3-4 slab of ribs, a couple briskets, and I want to try to make smoked prime rib. I will probably brine 1-2 rib slabs and 1 brisket just to try it. I'm really curious to see and taste the difference.

I made some beautiful looking ribs earlier this year using enhanced meat that was on sale at Kroger. They were good, but fell short of their promise. My wife made the observation that the meat tasted like hotdogs. I had to agree with her, and realized the culprit was the enhanced meat.

[cdcox]

Originally Posted by damaticous

I just recently discovered that most grocery stores (walmart) sell enhanced meat. So I decided that I was going to go to a butcher this weekend and try some non-enhanced meat. I'm really excited about it.

I will most likely buy 3-4 slab of ribs, a couple briskets, and I want to try to make smoked prime rib. I will probably brine 1-2 rib slabs and 1 brisket just to try it. I'm really curious to see and taste the difference.

BTW, I'm sure you'll be able to taste the difference between brined and unbrined meats. I'll be interested in hearing which you preferred and what the differences were. Be sure to report back.

[Fire Me Boy!]

I brine pork and chicken... leave it the hell away from my beef.

Originally Posted by Fire Me Boy!

I brine pork and chicken... leave it the hell away from my beef.

Yup. Marinate red meat, brine white.

[damaticous]

Originally Posted by cdcox

BTW, I'm sure you'll be able to taste the difference between brined and unbrined meats. I'll be interested in hearing which you preferred and what the differences were. Be sure to report back.

I'll do.

[Stewie]

Originally Posted by damaticous

I just recently discovered that most grocery stores (walmart) sell enhanced meat. So I decided that I was going to go to a butcher this weekend and try some non-enhanced meat. I'm really excited about it.

I will most likely buy 3-4 slab of ribs, a couple briskets, and I want to try to make smoked prime rib. I will probably brine 1-2 rib slabs and 1 brisket just to try it. I'm really curious to see and taste the difference.

You can find unenhanced meat at grocery stores, too. You just have to look. I still prefer my butcher because it's one stop and done.

[Groves]

Originally Posted by Phobia

Yup. Marinate red meat, brine white.

What's the difference? (between marinade and brine, I mean.)