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Nzoner's Game Room>What are you Smoking/Grilling/BBQ'ing this weekend?
BigRedChief 03:48 PM 07-03-2015
What are you up to this weekend?

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.
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Fire Me Boy! 03:44 PM 05-05-2019
Now for the glaze.
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srvy 03:59 PM 05-05-2019
Wow looks good FMB.
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GloryDayz 04:16 PM 05-05-2019
Originally Posted by Fire Me Boy!:
Now for the glaze.
Nice... Very nice...
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TambaBerry 04:40 PM 05-05-2019
My ribs were good flavor wise but not the most tender. Do I meed to cook them closer to 200?
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cooper barrett 04:45 PM 05-05-2019
longer is the trick, getting them hotter is not the cure all. It's a balance kind of thing.

Did you brine them?
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Fire Me Boy! 06:47 PM 05-05-2019
Originally Posted by TambaBerry:
My ribs were good flavor wise but not the most tender. Do I meed to cook them closer to 200?
Did you wrap? I cook at 275 for about 2 hours, until the rub won't rub off. Then wrap for 1 hour then check for tenderness. When they're done, I glaze with sauce and then back on for 20 minutes. Best ribs I've made today. Perfect bite.
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BryanBusby 07:57 PM 05-05-2019
Originally Posted by TambaBerry:
My ribs were good flavor wise but not the most tender. Do I meed to cook them closer to 200?
Cook them until they have a nice bend. Best way to tell if they're done or not.

I've done foiled and without hundreds of times and really it just comes down to letting them cook long enough and doneness doesn't really dictate if I wrap or not.

If I want more smokey ribs, I leave them bare and if I want them more sweet than I'll wrap.
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GloryDayz 08:50 PM 05-05-2019
Originally Posted by Fire Me Boy!:
Did you wrap? I cook at 275 for about 2 hours, until the rub won't rub off. Then wrap for 1 hour then check for tenderness. When they're done, I glaze with sauce and then back on for 20 minutes. Best ribs I've made today. Perfect bite.
Pretty much exactly how I do it. I still do the mustard thing because, well, it's awesome, and you don't mess with awesome...
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cooper barrett 08:59 PM 05-05-2019
Mayo is a very good base for rub...

Originally Posted by GloryDayz:
Pretty much exactly how I do it. I still do the mustard thing because, well, it's awesome, and you don't mess with awesome...

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GloryDayz 09:17 PM 05-05-2019
Originally Posted by cooper barrett:
Mayo is a very good base for rub...
Done that too, I have an employee in MI who swears by it, but I prefer mustard.

Wonderful 1st world problems...
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cooper barrett 09:20 PM 05-05-2019
Originally Posted by Fire Me Boy!:
Did you wrap? I cook at 275 for about 2 hours, until the rub won't rub off. Then wrap for 1 hour then check for tenderness. When they're done, I glaze with sauce and then back on for 20 minutes. Best ribs I've made today. Perfect bite.
Was there any bark on the ribs or "all bite"
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Fire Me Boy! 09:31 PM 05-05-2019
Originally Posted by cooper barrett:
Was there any bark on the ribs or "all bite"
Some. Not a ton.
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Fire Me Boy! 09:32 PM 05-05-2019
Originally Posted by GloryDayz:
Done that too, I have an employee in MI who swears by it, but I prefer mustard.



Wonderful 1st world problems...
I like a mustard schmear for rubs, too.
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philfree 01:07 AM 05-06-2019
Oh holy crap! I'm waiting for the last smoker to cool off so I can put the cover on it before it rains. I just finished a 13 hour cook on stick burners. I'm dead. I simulated a BBQ Competition so I smoked a pork butt, brisket, ribs and some cupcake chicken. I was to tired to make burnt ends. I figured on a 12 hour cook but the pork butt was struggling to get up to temp so it took longer. The ribs were a little undercooked so I put them back on with the butt. Hardest thing with my BBQ Pitt is the seven steps down and back up to the deck to the back door. That little flight of steps damn near killed me.

I was going to start my cook at midnight so I could deliver it hot and fresh to work tomorrow for my employees. It looked like it was going to rain overnight so I started it a noon and figured I'd just have to heat it up in the oven in the morning.

That was a lot of work.....my feet hurt and my legs are dead..
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Fire Me Boy! 12:45 PM 05-06-2019
Originally Posted by philfree:
Oh holy crap! I'm waiting for the last smoker to cool off so I can put the cover on it before it rains. I just finished a 13 hour cook on stick burners. I'm dead. I simulated a BBQ Competition so I smoked a pork butt, brisket, ribs and some cupcake chicken. I was to tired to make burnt ends. I figured on a 12 hour cook but the pork butt was struggling to get up to temp so it took longer. The ribs were a little undercooked so I put them back on with the butt. Hardest thing with my BBQ Pitt is the seven steps down and back up to the deck to the back door. That little flight of steps damn near killed me.



I was going to start my cook at midnight so I could deliver it hot and fresh to work tomorrow for my employees. It looked like it was going to rain overnight so I started it a noon and figured I'd just have to heat it up in the oven in the morning.



That was a lot of work.....my feet hurt and my legs are dead..
Would you detail your method for the chicken?
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