Recent content by Matt Binder

when i pulled the ribs off they were only at 160ish degrees. I couldn't figure out how they were that low in temp after 5 hours. Would more time really make them moist because the ribs were pretty dry?

Last weekend i put some babyback ribs on the wsm with a kansas city style rub. Hooked up with my stoker the smoker ran at 250, lid ran at 225. My lid temp is usually 25 less than the grate temp. I smoked them for about 2 hours, foiled for 1, then back on for another 2 hours. During the last two...

so if i were to start the brisket early the next morning. would i add more smoke wood? Assuming the butts would be warm enough that they would absorb any more smoke. Or would i have to foil the butts to prevent them from absorbing smoke?

I have two 7# butts and a 9# butt, as well as a 6# brisket. Im hoping to have them all ready for a 7pm dinner. With about 1-2 hours of rest for each and cooking at 225, around what time should i put each cut on?