Search results

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...

I have a 22 and dont use water any more. it was a pain in the butt to pour all that nasty fat water after each cook. I went to lowes and purchased a 16" clay saucer then foiled the water pan along with the saucer. Cleanup is much easier now. Only difference is you have to catch your temps a...

I think for your first go you did a fine job David. You pulled it at 190 and thats kinda where I start to probe for tender. If you would have let it go to say 200 that could have taken you another 2hrs and a 10hr cook sounds a little more in line with what you were thinking it would take...

Ive never used honey but I'd worry that even though its low and slow the sugar in the honey could bitter or burn. but if your doing a couple use honey on one of them and something else on the rest and let us know how it goes. good luck

It might be Mesquite check out this video at the 9:35 mark from the Frankilin series. http://video.klru.tv/video/2365513489/

Do you have water in the water pan or is it just foiled? I'd think the bigger ones you would want closer to the fire even more so if you have a dry water pan. But your probably over thinking it a little. not sure it will make much of a difference where you put them. if the tops are getting...