Originally Posted by Muscrat
The point probed uasy and the flat didnt pobe just real easy but I'm just not sure what real easy is exactly. I let it rest for 1:45 minutes in the pan with the juices, which almost ran over the side of the pan. I drained the juice and started cutting. The smoke ring was massive but it was dry and tough.
I let the ribs cook wrapped for 2 hrs. They literally fell apart when trying to take them out of the foil.
Any insight of what I may have done wrong I would appreciate any advise and criticism. I'll post a pick of the cooker on the very next post so Ya'll can see what type of cooker I'm using because I dont know how to post pics with the computer, just my phone using tapatalk. Yeah I'm an idiot!
Originally Posted by Ole Man Dan
You smoked your Brisket too long. It was likely about done in 9-10 hrs...
Extra time in the smoker dries it out.
Did you check your Pits thermometer? Could it have been hotter than you thought? Lots of time the temp in a Off set varies depending on where
the meat is on the grate.
It would have helped to use a water pan in your Off set to keep the moisture level higher. You don't need one on a UDS...
Your Ribs were steamed and fell apart. Sometimes it's better to either not foil them or foil them just for a little while. Depends...
I don't usually foil mine, but then I don't smoke in competitions either.
Ribs can gut mushy if they steam too long.
Did you read the first post? If a brisket is tough it's Because not given up yet and as a consequence it's usually dry Because the lignens in the muscle haven't melted down and rendered yet. There is no other explanation. I would love to hear your thinking behind "you cooked it too long, that's why it's tough." Pray tell.