Now this is a smoker. Their longest is 22 feet long, the shortest 9 feet. They use propane tanks, the kind that can fuel a house, not those little 22 pounders used on grills.
https://www.cbc.ca/amp/1.7118030
I used (too much) water so it may have taken longer than necessary. I poured the finished product through coffee filters (very very slow) and when it cooled, there was about a half inch of water trapped at the bottom. Not concerned at all as the tallow prevents any air getting at the water to...
Yes, coil them and chine-side down. Always some meat there so...
And ribs are put on cold rack after rubs and let set there while smoker gets up to temp. I agree on the non-stick creation idea but ...
My ribs always stick to the rack which a)leaves a mess and b)rips some meat off.
I've tried spraying with Pam but not really ideal as the wire is well, thin and needs to be sprayed outside.
I'm considering parchment pre-cut sheets (about 8" diameter) that are used in air fryers to place coiled...
Sorry BUT it's pickle time again. Just made another 4 lb batch (remember, the recipe as provided is enough for 3 lb IMO based on two batches so far so judge accordingly).
Cooling as I type 😁
yes-wrap at 160 (or so) and pull at 200-205. Time? Well, every brisket is different BUT I've found that a 10lb trimmed piece will take ~ 2 hr less than a 13lb one. For a 10lb, I'm guessing 4-5 hr?? not counting resting time at the end
Oh, I know what she means. The fat between the 'parts' is just soooooo flavourful. I tried to convince SWMBO to just try it. She did BUT I got the rest of her's as she has the mind set "you don't eat fat like that".
More for me 😁