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.
I'll be smoking a 16 lb brisket, Aaron Franklin style. While it's resting in a cooler for the last hour, I'll smoke about 40 chicken wings up for appetizers [Reply]
You need to read up... no less than 2 hours and up to 4 but staying above food safety temps.
I smoke then char my wings, toss in sauce optional after searing.
Originally Posted by RedRaider56:
I'll be smoking a 16 lb brisket, Aaron Franklin style. While it's resting in a cooler for the last hour, I'll smoke about 40 chicken wings up for appetizers
Originally Posted by cooper barrett:
Brine, brine, and did I mention ...brine?
I put mine on almost frozen.
Originally Posted by BryanBusby:
Brine ribs? There's no need.
Put a nice rub on them, team no wrap and cook until see more of the bone getting exposed.
Originally Posted by cooper barrett:
I remove membrane, brine, never wrap, and let the wood decide the sweetness as sugar is not in my rub
Brine ribs? Thats a little out there for me.
I think most if not all that post in here anyway will remove the membrane. Thats a given. Usually, I'll put an original nice rub on them. Refrigerate 24-48 hours.
I think I'm going to try some Asian type ribs.
Try a few bones in an instapot and finishing on the grill. Some long time, serious BBQ people swear the instapot ribs are the most tender you'll ever have. Thats something different for sure.
And the rest some traditional ones I've been doing for 30 years.
You need to read up... no less than 2 hours and up to 4 but staying above food safety temps.
I smoke then char my wings, toss in sauce optional after searing.
noted. The last brisket I did, i did the one hour rest and it came out awesome, but I'll be in no rush. the old Yeti cooler will keep it nice and warm
Interesting on the wings. I smoke them, bring the fire temp up to about 325, toss the wings in sauce, put them back on for 10-15 minutes. Crisped right up for me last time. [Reply]
Originally Posted by BigRedChief:
Brine ribs? Thats a little out there for me. do you brine anything you put on a smoker? I brine almost everything but do not use an abundance of salt in the brine or the rub
I think most if not all that post in here anyway will remove the membrane. Thats a given. Usually, I'll put an original nice rub on them. Refrigerate 24-48 hours. Why do you do that?
I think I'm going to try some Asian type ribs. I do Asian style wings and have a wet rub/marinade that I am going to try on monster bone in country style ribs
Try a few bones in an instapot and finishing on the grill. Some long time, serious BBQ people swear the instapot ribs are the most tender you'll ever have. That's something different for sure. If it falls off the bone it's like going to a steak buffet:something I do not do but who are these long term BBQ people?
And the rest some traditional ones I've been doing for 30 years.
Going to do some brats too.
Sous Vide is an acceptable method, after smoking, pressure cooker? Not so much. [Reply]
Originally Posted by cooper barrett:
Sous Vide is an acceptable method, after smoking, pressure cooker? Not so much.
I visit several BBQ boards. It’s just a few bones for an experiment.
Fridging and or marinating ribs Is something I’ve always done. Not every time, but more than not. Posted pics in here many times of the results. [Reply]
Originally Posted by RedRaider56:
noted. The last brisket I did, i did the one hour rest and it came out awesome, but I'll be in no rush. the old Yeti cooler will keep it nice and warm
Interesting on the wings. I smoke them, bring the fire temp up to about 325, toss the wings in sauce, put them back on for 10-15 minutes. Crisped right up for me last time.
Ignore all that crap. If you're insulating well enough in a cooler, 4 hours is not going to put you in the risk zone.
We used to do it for 6 hours while prepping for game day and it wasn't an issue. Just don't get antsy and pull it early. [Reply]
Originally Posted by RedRaider56:
I'll be smoking a 16 lb brisket, Aaron Franklin style. While it's resting in a cooler for the last hour, I'll smoke about 40 chicken wings up for appetizers
The Aaron Franklin Master Class is like smoker Porn - I've watched every episode like twice. [Reply]
