Help for a novice

[mrkkti]

I've read in this fourm and from other sources about the time to keep meat in the smoker. Stuff like internal temp to 160 or 180 or where ever. There is the 3-2-1 method, or the "oh, about 1 to 1 1/2 hrs per pund". My question is this:

Pork is suppose to cooked to an internal temp of (off the top off my head) 160*, I've seen post where brisket shopuld go to 170 or 180*. Well, the other day I was doing some small ribs (each rack was only 1 to 2 lbs each.) The internal temp got to 170* in about 1 1/2 to 2 hours at 220* in the smoker, technically done, but I know it needs to stay on longer to break down the tissue. How much longer? Once the internal temp gets to where it needs to be, how long should I keep it on so it gets tender? If it stays too long, it'll dry out.

[BigBelly]

The three 3-2-1 method is 3 hours in the cooker, 2 hours wrapped in foil, then 1 hour back on the smoker not wrapped.

You can spray with apple juice or some other concoction of your liking to keep the ribs moist. Make sure you spray some more right before you wrap your ribs as well. Of course all ribs are not the same hence there is no real cookie cutter way of cutting them. Do what you think it right for your ribs. If 1 1/2 hours they were at 170 then wrap um up immediately, smoke for some one or two more hours, unwrap for making 30 more minutes.

Adjust the method to suit your individual needs.

By the way. Where you do spars or baby backs? That will also make a difference in your cooking times.

One way to ensure you have some tender juicy ribs is to (1) introduce liquid to your ribs as they cook. I spray mine every hour with apple juice (2) twist the bones. If the bone twists, gives way and the meat is pulled away from your ribs then you have a keeper.

[PitPirate]

To "pull" the Pork into shreads for BBQ sandwiches you need to get that baby up to 195 degrees or even 200 which means it will sit at the 165 for a while. How long? That's avariable that depends on fat content and temps.

The point about the 165 is not how long to hold there but when will get get beyond that and rise to 195. It holds there on it's own as fat is breaking down and then once fat is rendered it will then continue to rise up to that 195 you are looking for.

I agree with BigBelly on the ribs as well.

Q' On!
peace

[badger]

The 3-2-1 method is actually 3 hours in smoke, 2 sprayed and wrapped in foil and back in the smoker, 1 still wrapped in foil and in a cooler.

I never do internal temps on ribs. I use the method that they are done when they pull back from the bone ~1/8 to 1/4 of an inch.

The 3-2-1 is good for good size racks of ribs, usually pork spare ribs. BB's usually only need about 4 hours depending on the size. Your small racks will not really work with the 3-2-1 method, becuase that is just too long.

Just play with the numbers. They are just a guide line. On small racks I usually do 2 hours in smoke and 1 sprayed then wrapped and back in the smoker. I have done alot of small racks because it seems like they are always a really good price.

[mrkkti]

Maybe I'm a little dense here....but let's say I'm doing a butt, or any roast of some type, when the internal temp gets to the recommended done temp of 160 degrees, about how much longer should I keep it in the smoker/cooker to ensure it gets tender but not dried out? I'm sure size has something to do with it, but let's just say it is a 6-8 pound roast.

And with poultry, same thing? Does leaving it in longer after it reaches the recommended internal temp the thing to do, or do you pull poultry out when it hits the magic number?

[badger]

Mrkkti,

Check out the "ROADMAP to this forum" thread in Qtalk. It is a great thread that has links to great how-to's, and one of them is "WHAT'S THE BEST WAY TO DO PORK BUTTS?"

http://www.bandera-brethren.com/index.php?name=PNphpBB2&file=viewtopic&t=1983

Here is the link to go directly to the pork butt thread. But you definitly want to read the roadmap thread.

http://www.bandera-brethren.com/index.php?name=PNphpBB2&file=viewtopic&t=2695

[mrkkti]

Thanks john, that's what i was looking for! Happy day!

[kcquer]

recommended done temp of 160 degrees,

I think you're mistaking "recommended" done temps for minimum safe serving temps. 160 is safe for serving a pork roast but a boston butt done to 160 will still be quite tough I would imagine. Poultry whether chicken parts or turkey breast or what ever won't benefit from exceeding these done temps. You can continue to cook poultry beyond this point to "cook in" or "glaze on" sauce but past 180 (ithink for birds) will just be drying stuff out.
With brisket and butts they need cooked beyond the safe level to break down collagens and render out fats.
The threads in the road map all give target internal temps and when to wrap if that applies. Ribs are much better cooked by visual and hands on methods because of the lack of meat mass.

[BigBelly]

The 3-2-1 method is actually 3 hours in smoke, 2 sprayed and wrapped in foil and back in the smoker, 1 still wrapped in foil and in a cooler.


Oh Poopers! John is right on. My hands were faster then my brain was. Thanks for the save, John.

In regards that pork shoulder (aka pork butt). Some controvery on what temp I've seen mention of everything from 180 to 205. I also shoot for an internal of 205 (and I check several places before I'm sure -- it's hard to get a good consistent read on pork lots of fat can throw the reading off). If it's a small pork butt, I might cook it only to 190. I go on my instincts more than my polder...

I've also seen everything from 1 hour to up to 2 1/2... yes really.

My recommendation: plan for 1 1/4 hours per pound, but don't do this blindly. I start checking mine about 1/2 way through my estimate and keep and eye on it when I'm mopping it.
I'm not a fan of foil but it does a great job of keeping the moisture in. My complaint is that I want some of the "renowned Mr. Brown" bark with my butt and you can't get that with foil -- it's too "mushy". Now what I have done is finish them off in foil to get them moist and then pop them on the grill for 10-15 to crisp up the outside.

It's also hard to get some mop onto the meat. A good vinegar based mop does wonder for pulled pork.

[badger]

Another Poopers saved...

I've done my good deed for the day. :lol:

[parrothead]

In regards that pork shoulder (aka pork butt). Some controvery on what temp I've seen mention of everything from 180 to 205. I also shoot for an internal of 205

I shoot at 190. From there, I "squeeze" the butt with my tongs to test the tenderness. If it flexs and changes shape with the "squeeze" and it looks like it is pullable. Then off into the cooler it goes. If not, then I wait for 195, and so on and so on.

[kcquer]

Not to start up a "snot storm" over techniques but I have been under the impression for near 6 months now that for pork spare ribs...
The three 3-2-1 method is 3 hours in the cooker, 2 hours wrapped in foil, then 1 hour back on the smoker not wrapped.
and that
The 3-2-1 method is actually 3 hours in smoke, 2 sprayed and wrapped in foil and back in the smoker, 1 still wrapped in foil and in a cooler.
is Bills more recent variation for fatty's.

What's the straight poop?

[chad]

For Spare Ribs! 3 hours in smoke, 2 hours in foil - well sprayed, 1 hour or however long you can wait back on the heat - this is when you add sauce if you like your ribs "wet"

Baby Back Ribs will need a shorter cook time -- maybe 2-2 or 2-1-1 like John said earlier a key to when the ribs are done is when the meat pulls back from the end of the bones about 1/4 inch or so -- another clue is when you try to pick them up the rack breaks in the middle :D

I've been cooking chicken thighs at approximately 1.5-1-1 and it just falls off the bone. The last 1 is approximate since I'm saucing the chicken at that point and letting the sauce "candy up".

[jt]

I thought the final hour was kinda your choice. Either in the smoker to put some bite back in 'em or in the cooler to keep 'em sloppy.

[kcquer]

Baby Back Ribs

The last few batches of BB's I've done with out wrapping, I spray these (something I'm not much a fan of) with AJ and whatever every 15 mins or so after the "pulling back" stage and think they have a firmer (by this I mean better) texture this way. If wrapping BB's I think 1 hr wrapped is plenty of foil time. Its easy to get them over done and this happens faster in the foil than out, and you can't tell its happening.
Not saying this is the way to do them, just what I've been playing with and seems to be working well for me.

[badger]

For Spare Ribs! 3 hours in smoke, 2 hours in foil - well sprayed, 1 hour or however long you can wait back on the heat - this is when you add sauce if you like your ribs "wet"

I was just trying to be more specific with the 2 hours wrapped. After you wrap them they need to go back into heat, whether it is the smoker at ~220 or the oven ~220 for ~2 hours.

[tommykendall]

I shoot at 190. From there, I "squeeze" the butt with my tongs to test the tenderness.


I plunge the butt with the tongs - more satisfaction that way. On 3-2-1 I've been invariably finding "fall off the bone" ribs, even with St. Louis cut. With St. Louis cuts I think you can safely back off 30-60 minutes in total across any of the stages. If you leave the breast bone on 3-2-1 is probably more like it. Anyway - my experience only.

[willkat98]

For Spare Ribs! 3 hours in smoke, 2 hours in foil - well sprayed, 1 hour or however long you can wait back on the heat - this is when you add sauce if you like your ribs "wet"

Baby Back Ribs will need a shorter cook time -- maybe 2-2 or 2-1-1 like John said earlier a key to when the ribs are done is when the meat pulls back from the end of the bones about 1/4 inch or so -- another clue is when you try to pick them up the rack breaks in the middle :D

I've been cooking chicken thighs at approximately 1.5-1-1 and it just falls off the bone. The last 1 is approximate since I'm saucing the chicken at that point and letting the sauce "candy up".

DF's got it right on the head, but I wanna through in a caveat.

The first 3 (or the 2 for BB) is the only guessing part. Its really when the meat begins to pull back on the bone a bit (maybe around 1/2"). I've had spares that didnt pull back for a little over 4 hours. Nice fat meaty ones. And I've had bb's that were lean and pulling in a tad under 2 hours.

once wrapped though, the guesstimating is done and I go exactly 2 hours then 1 hour, etc. So once the meat pulls back, start the clock. First number is an approximation.

[badger]

Thanks Bill. That was well decribed and I think should be a part of the ribs thread that is mentioned in the Roadmap to this forum, at least the part about the first 3 hours, which seem to be the most critical.

http://www.bandera-brethren.com/index.php?name=PNphpBB2&file=viewtopic&t=508

[willkat98]

Its in there now.

Thanks

[mrkkti]

Great info everyone, thanks for the input. After a little more experience of the Q'ing thing, maybe I'll be able to add a little insight!

[markbet]

Now on BB's, I was told to smoke until the internal temp hits 160*, then foil it until internal temp hits 190* to 200*, then put it in the cooler for 3-4 hours. I do brisket the same way, is this still the preferred method? Or have I missed the plane once again.

[The_Kapn]

Now on BB's, I was told to smoke until the internal temp hits 160*, then foil it until internal temp hits 190* to 200*, then put it in the cooler for 3-4 hours. I do brisket the same way, is this still the preferred method? Or have I missed the plane once again.
As long as your "BB" is for Boston Butt--You have it!
Sometimes it gets confusing when BB is used for both Boston Butt and Baby Back. But, it works!
TIM

[badger]

For Spare Ribs! 3 hours in smoke, 2 hours in foil - well sprayed, 1 hour or however long you can wait back on the heat - this is when you add sauce if you like your ribs "wet"

Baby Back Ribs will need a shorter cook time -- maybe 2-2 or 2-1-1 like John said earlier a key to when the ribs are done is when the meat pulls back from the end of the bones about 1/4 inch or so -- another clue is when you try to pick them up the rack breaks in the middle :D

I've been cooking chicken thighs at approximately 1.5-1-1 and it just falls off the bone. The last 1 is approximate since I'm saucing the chicken at that point and letting the sauce "candy up".

Markbet.

I think you missed the plane again.. :lol:

Follow this fellers method and you cannot go wrong.

[markbet]

For Spare Ribs! 3 hours in smoke, 2 hours in foil - well sprayed, 1 hour or however long you can wait back on the heat - this is when you add sauce if you like your ribs "wet"

Baby Back Ribs will need a shorter cook time -- maybe 2-2 or 2-1-1 like John said earlier a key to when the ribs are done is when the meat pulls back from the end of the bones about 1/4 inch or so -- another clue is when you try to pick them up the rack breaks in the middle :D

I've been cooking chicken thighs at approximately 1.5-1-1 and it just falls off the bone. The last 1 is approximate since I'm saucing the chicken at that point and letting the sauce "candy up".

Markbet.

Hey John...That is my lifes story dude...... :lol:

I think you missed the plane again.. :lol:

Follow this fellers method and you cannot go wrong.

[BigAl]

Now if you want realy great BBR, wind them on the Bandera rib rack then put em' on the top smoker box set of shelf tabs above a 2 gallon cast iron pot of beans which is above the heat shield with a 10-12 lb brisket below the heat sheild where the air temp is 200-220. The rib air temp will be about 150- 170. After about 8-10 hrs in the smoke, those BBR will be the best you have ever tasted. Last batch was no spraying, no foil, no sause, just great taste......just real slooooooooooow smoking.

[stevemiller]

This kind of cooking is new to me so I have to ask the masters. I have always cooked to about the temp of med. rare on beef so not to dry it out and kill the flavor. Now I am told to cook it to about 200deg. so as not have it tough and dry. I am not arguing Just trying to understand.Thanks for all the help,My membership was the best money I have spent in a long time.Right next to my UDS. Steve

[Mo-Dave]

This kind of cooking is new to me so I have to ask the masters. I have always cooked to about the temp of med. rare on beef so not to dry it out and kill the flavor. Now I am told to cook it to about 200deg. so as not have it tough and dry. I am not arguing Just trying to understand.Thanks for all the help,My membership was the best money I have spent in a long time.Right next to my UDS. Steve

Rare and Med don't work well with butts and brisket because they are cheap and tough cuts of meat. You need to take them to a higher temp in order to make them tender but not to well done so they are not dry and crumbly.

I don't foil ribs unless I am really running behind time and I never mop or spray. I wait tell I get close to my approximate done time and pick it up with the tongs in the middle and see how it bends, if it bends over like a wet noodle its done if not it goes a little longer. Also don't ever check internal temp on ribs.
Dave

[Al Czervik]

So I'm throwing three racks of baby backs on the Traeger 075 today... I understand that for BB's the ratio is probably more like 2-2-1. I'm looking for advice on the temperature to use. :confused: I'm able to go anywhere from "smoke", 180, 225, 250, 275 etc...

I've invited a few people over today who along with the wife like them fall off the bone tender and juicy. Please help a brutha from another mutha out. :becky:

Thanks, Al

[The_Kapn]

3-2-1 is only a guideline and needs a temp in the area of 225-235 or so.
Cook hotter and it will take a lot less.

I cook Baby (Loin) Backs at 260-270ish for about 1.5-1.75 hours, foil them for .75-1.0 hours, then sauce and put back in the smoker just long enough to set the sauce--maybe 15 minutes or so.

You will need to experiment with them so see just how they cook up on your cooker to get the results you want.

Good Luck.
Keep us posted--OK?

TIM

[Muscrat]

I have cooked several smaller racks of ribs on my uds, also finally done an awsome brisket and what I have noticed about the uds is the cook times are shorted. Ribs are usually done in 2.5 hrs, brisket was done in 9 and fatties are done in 90 minutes. Cooking temp usually stay around 260.

Has anyone else noticed this about a uds?

[Al Czervik]

3-2-1 is only a guideline and needs a temp in the area of 225-235 or so.
Cook hotter and it will take a lot less.

I cook Baby (Loin) Backs at 260-270ish for about 1.5-1.75 hours, foil them for .75-1.0 hours, then sauce and put back in the smoker just long enough to set the sauce--maybe 15 minutes or so.

You will need to experiment with them so see just how they cook up on your cooker to get the results you want.

Good Luck.
Keep us posted--OK?

TIM

TIM,

Thank you for the advice... It's greatly appreciated. :clap2: I'll make sure to follow up with how it goes... I'm also going to give MOINKs a trial run today as well. :hungry:

I have a feeling I'll be popping the top button of my pants once we are done feasting today... :laugh:

[Al Czervik]

To follow up, the ribs and the MOINKs turned out great! I took lots of pics, but am having a heck of a time figuring out how to upload them into a new thread. :confused:

I've asked for technical assistance and once I get the help I need I'll post the results.

Thanks for all your help! :clap2:

[FatDaddysBBQ]

How long you had that UDS have been thinking about making one myself. Actually had a guy tell me today that he had a drum that I could get and I immediately asked if it was lined or fixed lid. I think I have been reading too much the amount of information might make my head explode.