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This is pretty accurate I would say. Mine did not give off quite three cups of fluid, but they certainly released a lot of fluid which I did not use, and instead just tossed into the trash. Maybe next time. One thing I did learn is not to be shy with the dry rub. After that length of cook...

Thanks for the help. They were excellent but probably a bit overcooked because they were falling off the bone a bit more than I would have liked. Nevertheless my family loved them and the blackberry BBQ sauce I made for the first time was a great accompaniment to the pork ribs. I started with...

I planned on 225* but smoker hit 270*. If done early how do I best hold them to avoid drying out? Wrapped in heavy duty aluminum foil and placed in cooler? Thanks again.

I just foiled 2 racks of baby backs with brown sugar, parkay and honey after 3 hours on my 22.5 WSM. Will foiling make them tender if I don't add any liquid like apple juice or apple cider vinegar? I was out of apple juice so I skipped it. Thanks.

I think this is a step that I have often overlooked and which is essential for nailing a good, moist finished product. I often will catch the drippings from the BB in a foil pain and mix them back into the meat, but with evaporation it can sometimes be just a few tablespoons which is not enough...

Over the holiday weekend, a neighbor cooked 2 full packer briskets on his backyard smoker. One came in at 11 lbs and the other was around 13 lbs. He tells me they went on the smoker around 3am and he pulled them around 11:30am. He then tightly foiled them and kept them in a heat drawer at...

Can somebody please explain to me the purpose and effect of this step? Thanks!

With my apologies in advance to the OP for redirecting his thread, what exactly is "cooler corn" and how do you make it? I'm intrigued... Thanks! EDIT: Found this on YouTube. Very cool!

I believe you because what do I know? :rolleyes: :confused: But damn, I'd be afraid of melting my nice cooler if I poured in boiling water to make it hot. Are all coolers "rated" to permit the use of boiling water in them for this purpose? I hope it's not a Yeti cooler. It would suck to...

I took the following from AmazingRibs.com. Hope this helps. I've never cooked them before. "Country-style ribs (a.k.a. Country Ribs). Country-style ribs (a.k.a. Country Ribs). Country-style ribs are not really ribs. They are really pork chops, more meaty and less fatty than real ribs, and...

I smoked a whole chicken for the first time last night on my 22.5 WSM. It bought it in two halves and did not marinate it but did rub it thoroughly with Kosher salt, pepper, Italian seasoning and garlic powder. Threw some mesquite chips on about 20 unlit coals and poured a full chimney of lit...

I've been tempted for years to buy a foodsaver so I can cryo and freeze myself. Ultimately, I was scared off when I found too many negative reviews on all the so-called "leading" brands of foodsavers. It's a big investment for the machine to stop working well at some point. Do you have an...

After reading another thread on problems locating a brisket, I got to thinking it may be smart to stock up on meat when it's on sale and then thawing when ready to use. I have thawed chicken, steaks, fish, etc. in the past without any problems, but never brisket, BB, ribs. I suspect it is not...

This is good advice. Let me offer one other piece of advice. Don't get fooled into thinking that the point and the flat will be done at the same time. The point will generally have more fat content than the flat and can afford to cook longer than the flat. The point (no pun intended) is that...

I don't want to rain on your parade but my briskets have never taken that long to cook, generally cooking to completion in about 7-8 hours when I run the temps around 275. What I wish for you to avoid is assuming that it will take that long to cook and have it hit perfect done-ness while you...

You are indeed correct, good sir. My most humble apologies. :rolleyes: [Falls on sword...]

Home Depot indeed has the KBB standard bags on sale for $9.88 (18.6 lbs; that's 2 bags at 9.3 lbs each). That's a 50% price cut from the regular everyday price. KBB Competition is also priced at $9.88, but it's a single bag that weighs 11.1 lbs. So, what's the difference in the 2 formats...

I would like to think it was user error because that ultimately can be corrected. I'm not so "high on the hog" [<====== See what I did there?!:D] to think that I am not capable of screwing up royally and I would be fine to own that. But, I followed the same procedures I always follow and have...

I dry rubbed them just 2 hours ahead of going on the smoker. I don't usually use salt in my dry rub but this time my mixture included 2T of kosher salt. I really don't think this affected the outcome but who knows -- I did use salt in a dry rub once previously with no problems. It certainly...

BINGO! This is a precise description of my results. Salty and hammy. Who knew? :confused: