Recent content by David C

The thing about boneless style is they can be cut out of a few things. Most are really lean since they're cut from the loin. I would treat some more like a pork chop. There is a chance they were cut from the Boston butt and that would change things

I will add that if the smoke looks ugly that you better open the door for a few minutes. The other day it started pouring rain so I just ran inside... It definitely burned dirty for too long bc there was a hint of bitter smoke. Probably only the second time I wasn't a happy with the flavor...

I wish I could find a Prime brisket around here. I've had great success with choice. Select the lean part is usually dry and I have to doctor it. The point half is still good though. I'd always go with a packer over a flat bc I prefer the fatty part if the fat is rendered out enough.

You'll also get a better smoke ring if you put the meat on early. I do that and like to put it on cold and wet.

I put large cuts on as soon as possible.... I don't wait for the temp to get where I want to cook. The white smoke has little effect on the final product. Chicken I'll wait.

Beef is going to be expensive for awhile given the low number of cattle. I pay around $3 at Wally which is much better than $8 grocery stores for flats. Pork prices are going down after several pigs died from a virus a year ago. Most stores are charging too much honestly

I smoked a couple rack of ribs with just salt at 275 and a small amount of water in the pan. Didn't mop or spritz and they developed a pretty color. Used a Memphis homemade rub as I served them. I was happy with them. I'm going back to the basics.

Thinking you're not cooking high enough temp. Ribs can handle 275 well. I most of the time use a Memphis rub with a good amount a sugar so browning is never a problem.

What he didn't say was he does mop the ribs, which probably has some rub in it. I'm going to try that method myself. If anything to save a little money. I love Memphis style dry ribs.

Old school BBQ is just salt on pork. You'd be surprised how well it works with pork shoulder.

I think brisket like a lot of "cheap cuts" thanks to TV is now expensive. Pretty sad that I cut meat but have to buy it through a restaurant connection to get it at a good price.

I'm considering doing ribs w/o a pan on a rib rack. I haven't tried that method yet.

Hopefully it turned out well.... I see now... that was last night

I would make sure to use water or another heat sink so that you wouldn't be worried about spikes in temp.

I now open the foil towards the end of a cook to firm up the bark. A picnic is so lean I'd foil most times.