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.
have you watched that video with the brisket experiment. it was actually a good watch in regards to the different outcomes with different wrap times. :-) [Reply]
Originally Posted by Nickhead:
have you watched that video with the brisket experiment. it was actually a good watch in regards to the different outcomes with different wrap times. :-)
Nope, I triple wrapped mine at 150. Going to pull it at 190 prolly wrap it again and let settle in a cooler and hour or so. [Reply]
Originally Posted by Nickhead:
have you watched that video with the brisket experiment. it was actually a good watch in regards to the different outcomes with different wrap times. :-)
Just watched, thanks for posting it. Interesting, the results weren't what I expected. I wonder if the first one foiled and taken off sat too long before slicing.
My method is foil them as soon when I see them coming out of the stall. I don't really have a reason except in my mind that was when the internal moisture would start to escape. I think I'll keep doing it that way.
I also wrap ribs in foil after about 4 hours because I think it helps render that fat out.
This will be the first time I've ever done the flat alone. There's only going to be 4 of us so I toned it down. It will throw off what i'm used to for cooking times so I'm going to have to be diligent. [Reply]
I'm grilling Nathan's hot dogs and I'll toast the potato rolls slightly then add dijon mustard and kraut. Probably have some cole slaw and Claussen garlic dill spears. Not beans this time. [Reply]
I'm doing brats, chicken and burgers. I love a good charcoal grilled burger, I would just grill that but the wife doesn't care much for burgers. Fathers day, I marinated the chicken in Italian dressing and had a lot of flare ups, think I'm going with a simple salt and sugar brine this time. [Reply]
