Over the years, I've read with great interest the posts from some of our resident BBQ experts. While I've had a Weber Summit grill for many years that I do pretty good with, I just got a Weber Smokey Mountain Smoker in the 22" and this is a whole new ball game. I sure could use some pointers!
Following the some of the internet posts I saw, I did all of the usual mods with getting that Cajun Stainless door, installed a grommet for probes, installed wheels, handles on the grates, etc. I also got a DigitQ DX2 to maintain the temps, and a Maverick to monitor, to avoid fluctuations. I guess like my motorcycles and cars, you just get that mod itch!
So far, I've done a couple of cooks, ribs a couple of times, pork sirlion tips, and a brisket, and while not bad, there's certainly plenty of room for improvement.
On the ribs, I've been using the Costco three packs, and running them for about 3 hours at 275 (no water inthe bowl), then foiling for round 1-1/2 hours upside down with brown sugar, parkay, and honey, and then remove from the foil right side up for the last 30-45 minutes with sauce. They come out OK, but it's like the fat underneath the top layer of meat doesn't render, and I'm not sure if it's the quality of the ribs or what. And the very top layer of meat seems a little hard, which is tripping me up. Somehow it seems the outside is getting over cooked, but in between the ribs or under the top lay isn't getting done enough? Makes me wonder if I should be cooking at a lower temp, or simply not turning them upside down in the foil? I was thinking maybe the hard top was a function of being upside down? They do get a nice smoke ring and I use a little oak and apple, but they come out pretty strong, and the rub is too much too. I only use two chunks of each with the Kingsford charcoal, so I think I'll cut to one chunk of each next time.
I will say that before I got this smoker, I have been cooking these same ribs in the oven for about 5 hours at 275, with just a little olive oil, salt & pepper, then I grill them top side up with a little sauce to finish, and they always come out great, so I'm just not understanding why the smoker versions are failing so miserably? I was expecting them to come out way better? They look great, but that's about it.
On the brisket, it was a 7 lbs'er and I ran it at 225 with water for about 6 hours to 160. It got a nice bark and looked great. I foiled it as a read elsewhere that I should, and ran it another 4-5 hours until it hit 198 in the middle. Took the foiled brisket wrapped it in a towel and stuck it in a cooler for about an hour, then pulled it out. I was shocked to see the beautiful bark had disappeared into a soup the brisket was now floating in. I sliced it up and it was just OK - Seemed a little rubbery, and the rub was overpowering.
I also get confused about the rub. All of the things I see out there, and on shows like Pitmaster, these guys are absolutely coating the hell out of the meat with the rub. However, when I did that with the brisket, it was ridiculously over seasoned. Couldn't even taste the beef. I wonder if it's just the crappy rub I found at the supermarket? I see alot of rub receipes out there but have no clue which ones are worth trying?
The pork sirloin tips were the 4 packs you get from Costco, and I know they are way leaner than butt, but that was all they had. I ran those only for about 2 hours at 250, then wrapped them with apple juice, until they got to around 190. They came out OK, but never could get them tender enough to shred. Just chopped them up and they were OK for sandwiches, but nothing spectacular. But again, the nice bark disappeared?
I just don't understand how these guys on TV keep the nice bark after foiling? Everytime I do that, the bark turns into soup??
Anyway, if any of you experts wouldn't mind helping me get started with some tips, my wife would sure appreciate taste testing something a little more edible! She's now getting to the point where she's not such a willing participant anymore, which will put a quick halt to my training, if you get my drift!
Thanks alot!
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Topic: BBQ Experts Amongst us... (Read 1436 times)