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.
Anyone else follow the mad scientist bbq on YouTube? I basically follow whatever he says and am happy every time. I’ve used his recipes for butts, ribs, brisket and chicken thighs. [Reply]
I always feel like my basic smoker doesn't smoke enough and part of it is the temp in the summer is so hot, I feel like the heating element doesn't kick on all that much. I just have a basic Masterbuilt electric smoker. Has the smoke chip entry on the side that you slide in and out to add more. Is there an easy way to produce more smoke with this system? [Reply]
Originally Posted by lewdog:
I always feel like my basic smoker doesn't smoke enough and part of it is the temp in the summer is so hot, I feel like the heating element doesn't kick on all that much. I just have a basic Masterbuilt electric smoker. Has the smoke chip entry on the side that you slide in and out to add more. Is there an easy way to produce more smoke with this system?
I bought a cold smoke attachment for mine. It definitely produces more smoke.
Originally Posted by lewdog:
I always feel like my basic smoker doesn't smoke enough and part of it is the temp in the summer is so hot, I feel like the heating element doesn't kick on all that much. I just have a basic Masterbuilt electric smoker. Has the smoke chip entry on the side that you slide in and out to add more. Is there an easy way to produce more smoke with this system?
Smoke tube or maze. I use a tube in my rectec for more smoke. [Reply]
I'm out of town this weekend so no smoking for me. I did go to Jack Stack though so that kind of counts. Doesn't it? Had a Smokin' Russ and also me and the wife split some bbq'd shrimp and some spareribs. It was good but I think my Q is better. When I do a cook it's a small batch instead of 100 cuts of meat though so there's just more control. Jack Stack is always good though. Really consistent. [Reply]
Originally Posted by philfree:
I like both but I prefer spareribs. So did you undercook or overcook your spareribs?
I did 3-2-1 at 225 and they just didn't seem tender enough so I think undercooked? But every time I do spare ribs they are much tougher than baby backs IMO. [Reply]
This place has been open a little over a year and it's right by the house. I am considering trying it for father's day. I have so little hope for BBQ here though that I am not sure it's worth risking yet again.
Originally Posted by lewdog:
This place has been open a little over a year and it's right by the house. I am considering trying it for father's day. I have so little hope for BBQ here though that I am not sure it's worth risking yet again.
Originally Posted by lewdog:
I did 3-2-1 at 225 and they just didn't seem tender enough so I think undercooked? But every time I do spare ribs they are much tougher than baby backs IMO.
same for me.....at 225, I usually keep them in for more like 8 hours.....at 6, the meat starts pulling back from the bone, but definitely not tender enough.....
Also, I don't wrap mine.....I use an egg, and in FL there seem to be plenty of moisture inside of it to where wrapping doesn't really do anything (other than make a mess) [Reply]
