Saturday is BBQ day V2 - smokin meats and takin pics

[MASShole]

Using the smoker for the first time tomorrow, ribs tomorrow and pork butt Sunday.

Wish me luck, men.

You'll do great.

For ribs, I generally go with a 3:3 method. 3 hours on smoker at 225, mopped up to 3-4x. Then wrapped tightly in foil and put back in smoker or in oven at 225. Last 30 mins put at 170. No need to put it back on the grill or in the smoker to finish.

 

[fingercuffs]

You'll do great.

For ribs, I generally go with a 3:3 method. 3 hours on smoker at 225, mopped up to 3-4x. Then wrapped tightly in foil and put back in smoker or in oven at 225. Last 30 mins put at 170. No need to put it back on the grill or in the smoker to finish.

That's awesome, thanks. I'm doing a dry rub to marinade overnight and making a bourbon BBQ sauce in the morning. Same BBQ sauce for the pork butt but I'll leave out the bourbon. I'll try and remember to take some piccies.

 

[fingercuffs]

Okay well, fella's been trying to build it for the last hour. I keep hearing "WTF?" from the other room.

 

[Lamentation]

ain't no BBQ without music

 

[fingercuffs]

So, the start

 

[MASShole]

Buy some latex gloves. It makes the rub process so much easier.

 

[fingercuffs]

Buy some latex gloves. It makes the rub process so much easier.

I make fresh pasta, pizza dough and gnocchi with these hands, I'll never use gloves.

 

[fingercuffs]

I should, however, take my wedding and engagement rings off before digging in.

 

[Lamentation]

So, the start

that time of month, eh? wink wink

 

[fingercuffs]

Ha, two days ago as it goes. It almost looks like my char sui.

 

[MASShole]

I make fresh pasta, pizza dough and gnocchi with these hands, I'll never use gloves.

I make all that with my bare hands too, but I put on rubs with gloves. The rubs will stick so much less to your gloved hands than your bare hands, meaning more rub stays on the meat.

 

[fingercuffs]

I make all that with my bare hands too, but I put on rubs with gloves. The rubs will stick so much less to your gloved hands than your bare hands, meaning more rub stays on the meat.

Completely get your point, may think about it next time

 

[Snubnoze707]

I make all that with my bare hands too, but I put on rubs with gloves. The rubs will stick so much less to your gloved hands than your bare hands, meaning more rub stays on the meat.

Pro tip right there. I'm gonna start doing the same.

 

[fingercuffs]

Yeah, on reflection it's definitely a better idea.

 

[fingercuffs]

 

[MASShole]

Nice!

Another protip: on a vertical smoker, swap the meats 1/3 of the way through, and again if needed. Easiest way is to just swap the meat on the grate instead of lifting the meat up.

 

[Easy The Great]

How does everyone do their briskets? I go 275 degrees around 6 hours and it reaches 205 internal temp

 

[MASShole]

How does everyone do their briskets? I go 275 degrees around 6 hours and it reaches 205 internal temp

225 until it hits 150 internally, wrap with foil and a very small amount of broth/oil, put in oven or back in smoker at 225-250 until it hits 200 (shred) or 185-190 (slice).

Not sure how many times this has to be asked and answered...

 

[MASShole]

Yo cuffs how did the meats turn out?

 

[milkmandanl]

smoked some baby backs and spare ribs...3-2-1 in my akorn kamado

yummy was they...