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.
My smoker is going on its maiden voyage on Tuesday. First time I've lived somewhere with a backyard in my adult life. I'm smoking three racks of spare ribs. Pretty pumped about it. [Reply]
I don't have pics, but the texture was much this time. Very tender and flavorful, only problem I had was there was no bark at all. My WSM tem was around 205-215 for the first 3 hours. I wrapped in foil when my IT got to 150. It was a lot better this time though. Round 3 coming soon, need to find a way to get more bark!?!?! [Reply]
I smoked a brisket on Thursday and we have been eating it ever since. Much of it was really tender but some was a little tougher. Smoked at 220 for 8 hours until internal temp was 200. Any suggestions on how to get it all tender or are just some parts of the brisket tougher? [Reply]
Originally Posted by bigdaddychieffan:
I smoked a brisket on Thursday and we have been eating it ever since. Much of it was really tender but some was a little tougher. Smoked at 220 for 8 hours until internal temp was 200. Any suggestions on how to get it all tender or are just some parts of the brisket tougher?
I did the Texas crunch method, triple foil when it hits 150 and pull at 190-200 and rest for over an hour. I had about 5 slices last night all tender. [Reply]
