I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. :-)
I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.
Full results not in yet but my son and I think its the best sausage we have ever had.
No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
Originally Posted by kstater:
4 racks of beef ribs(wife's choice and not mine) and couple chuck roasts for poor man's burnt ends. A first for me on both.
Turned out decent. Beef rib texture was decent enough for never having done them. 2-1-1 on those. Burnt ends probably could have been a little more broke down.
You guys are smoking it up and it all looks good. I''ve been on the road so I'm not doing any smoking but last week I did get some Q from Gettin Basted. The ribs were really tender and good, but I thought the pulled pork was just okay. Maybe it was cooked a little over. The Poblano Corn was really good. [Reply]
I smoked 4 racks of ribs. Everyone loved them but I didn’t like that they fell off the bone too easily. Also my bark cracked too easily or maybe I need a sharper knife.
I did the apple juice in foil for 2 hours then finished them up at 225.
Originally Posted by BigRedChief:
I smoked 4 racks of ribs. Everyone loved them but I didn’t like that they fell off the bone too easily. Also my bark cracked too easily or maybe I need a sharper knife.
I did the apple juice in foil for 2 hours then finished them up at 225.
We went for a ride today and, as always, needed a destination. Today we ended up at Slap's BBQ in KCK because their team took 2nd at yesterday's KCBS BBQ & Fly-in on the River in Excelsior Springs. It was good stuff, the texture of the brisket and burnt ends were awesome, but there could have been more flavor (without needing to dunk the meat in sauce).
It's a do-again to try their other offerings. [Reply]
