My God DB......First post in the group and it had to be here in the "Bad" area(Would I expect anything less from you?.....Nah!!!!...LOL)
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It is funny you mention the BBQ thing Wiz. I was just thinking the other day that I need to smoke some ribs soon. I am fairly new at smoking. I got my first smoker for fathers day last year. It isn't a very expensive one but it has nice cast iron grates in it and so far I am liking it pretty well. I have been wanting to try to do a brisket but don't exactly know how to season and cook it yet. I will have to do a little research first. I am starting to get the rib thing down pretty good though. I like them anyway and I haven't had any complaints although people might just be trying to be nice.
Brisket is my favorite in the smoker. I just put a nice dry rub on it real heavy the night before and put it in the refrigerator overnight. Smoke it fat side up, and the meat gets very juicy. Cook at around 225 to 185-190(about 12-14 hours). I thought it would be too high at first, but believe me it really is the ideal temp IMO. I tried it in the oven once, and hated it...
Do you wrap it in foil or anything or just put it right on the rack? I would have to get up pretty early to have time to let it go for that long. My ribs were getting pretty black so I started wrapping them in foil for part of the time they are cooking and poke some holes in the foil to let the smoke in.
I never wrap them. I like a good crust, and foil has always prevented that for me. I put a drip pan under it half filled with apple juice, and kept if far enough from the heat source to prevent parts of it from overcooking on one side. That or turn it every couple hours. I usually got up around 4 or so to get things started.
Thanks for the advice. I usually use a drip pan with either just water or some mop sauce that I made myself. I might have to try the apple juice. Does the apple juice make the meat sweet tasting?
Hey Guys.....I just resurrected the Emerald City Grill thread.....think there might have been one or two rib/brisket recipes posted there(might have to dig a bit).....feel free to add any recipes or comments there!
Getting Hungry!!
The Wiz!
Getting Hungry!!
The Wiz!
Thanks Wiz. Like I said I am a little new at it so could use some recipes or advice.
Hey...really, I just followed him in here....I didn't know where we where 'til the lights came up. ....really.
HOLY crap from jet planes to S&M to bbq!!
I think this is about the only decent thread in all of ecf that allows us to cut loose a bit.
So adding onto the rope pully system 4 corner post beds work well and if that is not possible under the frame.
I think this is about the only decent thread in all of ecf that allows us to cut loose a bit.
So adding onto the rope pully system 4 corner post beds work well and if that is not possible under the frame.
DB....I am glad you have finally found your home here at ECF!!!...LOL(No Cussing OK?)
The Wiz!
You can stick around PTJD......I may reserrect the BBQ thread with the weather changing!!(Shining up the Orion Cooker....and a possible infra-red in the future!!)
There you go! Getting my own smoker ready to go!
Here you go.
<-- so jelious!!!
YUMMYY!!
ok I have my corned beef awaiting tender slow cooking.
YUMMYY!!
ok I have my corned beef awaiting tender slow cooking.
Looks like Pork Chops on top?.....Whats in the Pan?....Is the wood in the lower pan? Nice unit there PTJD!!There you go! Getting my own smoker ready to go!
Here you go.
The Wiz!
Looks like Pork Chops on top?.....Whats in the Pan?....Is the wood in the lower pan? Nice unit there PTJD!!
Yes sir! I add aromatics (lemon peels, garlic, rosemary etc..) to the pan along with a mixture of beer and balsamic vinegar.
The wood is at the very bottom.
Wow....Nice blend!! I am a fool for Balsamic!!! 5+ years is to die for!!!Yes sir! I add aromatics (lemon peels, garlic, rosemary etc..) to the pan along with a mixture of beer and balsamic vinegar.
The Wiz!- Status
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