The Grill and BBQ thread

#8,556
#8,556
I smoked ribs and chicken after church. One rack of ribs plain for my father in law, and I played with the other. Rubbed with mustard, and then with a real syrup and brown sugar mix, they were delicious. I pulled the chicken meat, and did chicken tacos and quesadillas. I did the stove top mix with fajita seasoning, then put the quesadillas back on the smoker for the cheese to melt. Best I've ever had.
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#8,558
#8,558
joevol33 said:
I smoked ribs and chicken after church. One rack of ribs plain for my father in law, and I played with the other. Rubbed with mustard, and then with a real syrup and brown sugar mix, they were delicious. I pulled the chicken meat, and did chicken tacos and quesadillas. I did the stove top mix with fajita seasoning, then put the quesadillas back on the smoker for the cheese to melt. Best I've ever had.
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I didn't get my invite...
 
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#8,564
#8,564
utchs81 said:
Never done any smoking without water pan. Did it improve bark?
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Without question. From what I read, cuts like butts have plenty of fat/moisture, and I inject the night before. When you put water below it, it basically steams the bottom of the roast and prevents good bark formation. I just put a layer of foil with a few foil "feet" spacers beneath it on my plate setter to keep it clean.

It was by far the best bark I've ever achieved. And I really like those dark bits mixed into the pulled pork.
 
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#8,565
#8,565
kiddiedoc said:
Without question. From what I read, cuts like butts have plenty of fat/moisture, and I inject the night before. When you put water below it, it basically steams the bottom of the roast and prevents good bark formation. I just put a layer of foil with a few foil "feet" spacers beneath it on my plate setter to keep it clean.

It was by far the best bark I've ever achieved. And I really like those dark bits mixed into the pulled pork.
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Do you wrap at all?
 
#8,566
#8,566
utchs81 said:
Do you wrap at all?
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I wrap at the stall, using a Meater+ probe. 168 on that one, two layers of butcher paper. Without wrapping, it's almost impossible to do a butt in a reasonable day.

It went on at 9 a.m., off at 7:15 p.m. Rested for 45 minutes before pulling.
 
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#8,571
#8,571
I'm not sure what happened. Yesterday, I prepped the smoker for smoking a couple of racks of beef ribs and some Andouille sausage links. Started cooking at 7:00 this morning. Smoker set for low and slow at 225 degrees. At 11:00, I moved the ribs into an aluminum baking pan to contain grease runoff. At 12:30, my oldest son says Dad, what are you doing to the smoker? I told him I am smoking beef ribs. Then he calmly says, "It is on fire". Needless to say, we are eating smash burgers for dinner today. SMH
I have no idea how the main chamber caught on fire. I emptied the pallet hopper, waited a few minutes, and covered the burning ribs to extinguish the fire. As soon as it cools down, I will assess the damage. Be careful out there. LOL
 
#8,572
#8,572
Vol524 said:
I'm not sure what happened. Yesterday, I prepped the smoker for smoking a couple of racks of beef ribs and some Andouille sausage links. Started cooking at 7:00 this morning. Smoker set for low and slow at 225 degrees. At 11:00, I moved the ribs into an aluminum baking pan to contain grease runoff. At 12:30, my oldest son says Dad, what are you doing to the smoker? I told him I am smoking beef ribs. Then he calmly says, "It is on fire". Needless to say, we are eating smash burgers for dinner today. SMH
I have no idea how the main chamber caught on fire. I emptied the pallet hopper, waited a few minutes, and covered the burning ribs to extinguish the fire. As soon as it cools down, I will assess the damage. Be careful out there. LOL
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Aww man - I'm sorry that happened. I hope the smoker isn't too damaged.
 
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#8,573
#8,573
Crazy thing is, I have years of experience and have owned this smoker for at least 8 years. I thought I had done everything right. I cleaned it out yesterday, had a catch pan to contain the grease run off and had just moved the ribs to a deep dish baking pan. I'm not sure where things went wrong.
 
#8,574
#8,574
This is what beef ribs shouldn't look like. Lol
I got lucky and didn't have any major damage to my smoker. I just need to do a deep clean.
 

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#8,575
#8,575
Vol524 said:
This is what beef ribs shouldn't look like. Lol
I got lucky and didn't have any major damage to my smoker. I just need to do a deep clean.
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Happens to us all at some point. Just finished watching folks do a tri-tip like a brisket. Looked amazing and the comments were glowing. Some said they'd never do a reverse sear on a tri-tip again after taking it through the "brisket process". Not sure what I did wrong, but my results were no bueno. Dry roast beef is the best way I can describe it. Awful to waste a cut like that, but I had to see for myself what all the fuss was about. Live and learn.
 
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