Recent content by BEWarre

then it was undercooked believe it or not. also make sure your cutting it against the grain that can also make it chewy.

grind it and put it in your burgers maybe? add it to beans

Dang dude thats legit

It really depends. I've had them get to 165 really quick then creep to 200 for hours. Then the next one took its sweet time to 165 then steady to 200. but I'd say you still have 5ish hours to go once you wrap. I keep my temps at 250 so keep that in mind also.

Any updates? Hope you enjoyed your trip to Austin.

I live in Austin. When are you coming to town? Tips on your trip. Find out whats going on in town the week you are here. If there is a big event like a UT football game or SXSW festival the lines are going to be nuts so get there early. Go to Franklin but your going to want to be in line...

was your fire dirty? if you put the meat on the fire too quick it can be bitter/ash try like. try letting it cook off a little longer till there is little to no white smoke.

Bacon got done this weekend. I went lite on the cure by 1/2 a tbs and only cured it for 6 days but it still came out pretty good. My slice skills were terrible so I ended up cutting the slab in half then slicing and that seemed to work at least a little better. Pics below.

Quick question. I'm only making about a 2 and 1/2 lb not a whole slab of bacon. Is 6-7 days in the MTQ too long for a smaller piece?

I have some pork belly chilling in the fridge. Hope to smoke it next weekend. I'll snap some pics and report back.

Im in Texas and its going to be hot for a while 100 today and 99 for hi's all weekend. I would gladly take 50 degrees.

If your temps are 275 right over the heat and the ribs are away from the heat your probably cooking them at too low a temp. I would put the probe as close to the ribs as you can get without touching them and shoot for a temp in the 250+ range. If they look like they are getting dry spritz them...

For my 100th post.....Dang that looks good. Nice job Bob. I havent made bacon yet but need to just bite the bullet and get some tender quick ordered from amazon.

what do you mean by brown...dark brown bark or the red brownish cooked brown? where is your maverick located on the grill? 250 at the grate is different than 250 at the lid. Are you grilling or smoking these ribs? what type of grill or smoker do you have?. I cook mine (stl's) 250ish 2hrs or...

The 16" clay saucer fits down into the 22" water pan doesnt matter if there is a lip or not. Its not snug. I foil the water pan from the bottom all the way up to the top inside and out. I also foil the saucer. then I take another sheet or two of foil and use it to cover the water pan to...