DivotMaker
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Threw a rack of spares in at 10:15 this morning! Using the 3-2-1 on these, my butt rub and sauce. I'll get some pics and results up later! Mmmm-mmmm!! Already smelling great!
Peach/hickory spares in the ol' #1 today!
- Thread starter DivotMaker
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DivotMaker
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We're on step 2! Foiled and looking good!
DivotMaker
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Step 3...check! Step 4...cut and eat...check! The spares turned out good; very tender, but a little dry. Next time, I'll back off to a 3-2-.5 method and see how they look. Left them unwrapped just a little too long. They tasted incredible, though, and the family ate the whole rack!
You can see in the pics that I had to cut the rack in half to fit my #1. A little more depth, and I could have got the whole rack in! Small price to pay, but it worked out fine. Doing a brisket tomorrow; same thing...had to halve it to make an 11-pounder fit the #1. I'll post it!
You can see in the pics that I had to cut the rack in half to fit my #1. A little more depth, and I could have got the whole rack in! Small price to pay, but it worked out fine. Doing a brisket tomorrow; same thing...had to halve it to make an 11-pounder fit the #1. I'll post it!
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UWFSAE
New member
Nonetheless, it sounds like a successful first smoke. Don't be afraid to use spritzing during the unfoiled segments (every 60-75 minutes for ribs does the trick) or even a smoker pan. I don't typically marinate ribs (unless I'm doing an Asian style) so I think you'll see more than adequate results with these two options rather than going to a 3-2 method.
Admittedly, there could be a difference in outcomes based on the size of my #3 vs. your #1 but spritzing or mopping is a time-tested system that pays real dividends.
That being said, I strongly encourage you to consider an injection for your brisket halves (or even experiment with one as a control and one as the experimental). A cup of beef stock (Better Than Bouillon Beef Flavor is always in my fridge), some worcestershire or low-sodium soy, a bit of flat beer, some Tabasco, and some melted butter and you'll have ample internal moisture. Alternatively, spritz/mop at 60-90 minute intervals.
Congrats on the "christening" and be sure to post brisket pics!
Admittedly, there could be a difference in outcomes based on the size of my #3 vs. your #1 but spritzing or mopping is a time-tested system that pays real dividends.
That being said, I strongly encourage you to consider an injection for your brisket halves (or even experiment with one as a control and one as the experimental). A cup of beef stock (Better Than Bouillon Beef Flavor is always in my fridge), some worcestershire or low-sodium soy, a bit of flat beer, some Tabasco, and some melted butter and you'll have ample internal moisture. Alternatively, spritz/mop at 60-90 minute intervals.
Congrats on the "christening" and be sure to post brisket pics!
DivotMaker
New member
This actually wasn't my first smoke on the #1, but were my first spare ribs. I've smoked a Boston butt for pulled pork, jerky, spares, and today a brisket. I broke it in two weeks ago, but didn't get to cook last weekend due to work. The brisket is on now!
I didn't inject the brisket, just rubbed with Phil's brisket rub & let sit in the fridge overnight. I'll inject the next one if this one isn't as moist as it should be. I'm on the Texas Crutch now, temp @ 170. I'll get some pics up later!
I didn't inject the brisket, just rubbed with Phil's brisket rub & let sit in the fridge overnight. I'll inject the next one if this one isn't as moist as it should be. I'm on the Texas Crutch now, temp @ 170. I'll get some pics up later!
S
smokeasaurus
Guest
Sounds like you are on the road to success.
Looks good! I too have to cut the racks in half for the #2. You didn't mentioned this, but did you add some liquid (I use apple juice) when you foiled the ribs? I foil them for the middle 2 hours, meat side down with apple juice and they come out tender each time.
I posted this in the #2 board, but since you mentioned Boston butts...do you add wood after the smoker is going? I have noticed that my wood is pretty much ash after 4 hours, so I am wondering if more wood is needed for longer smokes like the Boston butt?
I posted this in the #2 board, but since you mentioned Boston butts...do you add wood after the smoker is going? I have noticed that my wood is pretty much ash after 4 hours, so I am wondering if more wood is needed for longer smokes like the Boston butt?
DivotMaker
New member
swthorpe said:
You're right - I didn't mention that I did add apple juice in the foil, with meat side down. I think I just let them go about 15 minutes too long unwrapped (looking to dry the surface and get a good bark). All-in-all, they were as good as any bbq joint ribs I've had, and better than many. I guess I'm just a perfectionist!
The butt I cooked couldn't have been better, IMHO. I didn't add wood, as the butt will stop absorbing much smoke after it reaches about 140 IT. I did not foil wrap my butt (sorry to sound kinky
, and let it work through the stall on its own. I think this helped with the really good bark, and the butt was plenty smokey (since it absorbed as much smoke as possible after 13 hours). Here's a link to my first butt cook on the #1:http://smokinitforums.com/index.php?topic=715.0
Hope this helps, and happy smoking!
DivotMaker
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You're welcome! The cool thing about a 10-12 hour ride with the Smokin-It is that you can actually do other things along the way besides tending the smoker!
DivotMaker
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swthorpe said:Yup! I may even go to the driving range for a bit after the first 4 hours or so...
Now THAT'S using your time wisely, if I do say so myself! ;D
DivotMaker
New member
UWFSAE said:
Hmmm...another good reason to try injection that I haven't thought of! Thanks Joe!
