Grillin' and Chillin'

[tcdawg]

9 pound Butt, nice slow overnight cook.  12 hours so far. Should be done in another 3 or so, 4 max.

[Jeepster1407]

9 pound Butt, nice slow overnight cook.  12 hours so far. Should be done in another 3 or so, 4 max.

Overnight? Wow I don't follow this thread since I've yet to buy a smoker but do these BGE's maintain a steady temperature for long periods at a time?

[clark123456]

Utter brisket fail today.  More like jerky than brisket.  I wasn't fully involved, just set it, forget it, and do Moab prep...and it shows.  Oh well, cut off the bark, soak it is sauce...and do better next time.

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What happened exactly?  Too hot, too long? Poor cut of meat?

I think two things: 1) I had the upper vent opened too much.  I usually run it almost closed, but this time I left it about halfway open, so too much moisture escaped.

2)  too hot for too long, relatively speaking.  I usually let it cook for the first twelve hours at 205, then I bump it for higher temp at the end.  Well I ran it the most of the time at 225, so it rose quickly and I left it on too long.  I did drop it back down to let it HOLD, which I think compounded the problem with number 1.

I won't make those mistakes again.

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[DOUG]

9 pound Butt, nice slow overnight cook.  12 hours so far. Should be done in another 3 or so, 4 max.

Overnight? Wow I don't follow this thread since I've yet to buy a smoker but do these BGE's maintain a steady temperature for long periods at a time?

Yes, but better when you have the temp control accessory

[tcdawg]

9 pound Butt, nice slow overnight cook.  12 hours so far. Should be done in another 3 or so, 4 max.

Overnight? Wow I don't follow this thread since I've yet to buy a smoker but do these BGE's maintain a steady temperature for long periods at a time?

They can.

I use a temperature control unit to ensure a steady cook temp

[Raisinhead]

Per the wife's request, 3 racks of baby back ribs. Put them on at 1, will have them ready by 7. Planning to do 3-2-1 method. Apple juice and water in drip pan, spritzing with apple cider vinegar a little later. Also, I pulled the outer membrane and am trying 3 different rubs. Tony's rub, southern links, and Rudy's.





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[tcdawg]

Per the wife's request, 3 racks of baby back ribs. Put them on at 1, will have them ready by 7. Planning to do 3-2-1 method. Apple juice and water in drip pan, spritzing with apple cider vinegar a little later. Also, I pulled the outer membrane and am trying 3 different rubs. Tony's rub, southern links, and Rudy's.





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I hope you can keep track of them better than me. Every time I try to do different rubs or flavors to test against each otherI always end up mixing them up. 

[Raisinhead]

I was able to keep them separate. I just made sure to keep them in alphabetical order by rubs. They were a success. Wife was happy, that was the goal today. The rubs were all noticeable different, but all very good. The rudys was a little spicy, but we like that. Tony's is always good.


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[tcdawg]

I was able to keep them separate. I just made sure to keep them in alphabetical order by rubs. They were a success. Wife was happy, that was the goal today. The rubs were all noticeable different, but all very good. The rudys was a little spicy, but we like that. Tony's is always good.


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Tony's FTW.


I know that guy. He's a dick

But his rubs are killer.

[Raisinhead]

Gotcha before the edit. May want to get those killer runs checked out


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[clark123456]

I've camped with Tony before, and never experienced his rubs, but maybe Moab will be different.  I'll bring some Jergens.

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[tcdawg]

I've camped with Tony before, and never experienced his rubs, but maybe Moab will be different.  I'll bring some Jergens.

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F jergens


Bring a brisket