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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-02-2013, 09:09 AM   #31
BayoustateBBQ
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Quote:
Originally Posted by NorthwestBBQ View Post
Marinating or boiling ribs is a BBQ Abomination. You are leaching out the pork flavor.
Wonder why the most winning man in BBQ Miron Mixon does it then.I bet he and I disagree
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[SIZE=2][SIZE=2][URL="http://www.bbq-brethren.com/forum/showthread.php?t=153581"]How to smoke a 14 lb tender brisket in 4 hours![/URL][/SIZE]
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Unread 02-02-2013, 10:06 AM   #32
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I like to freeze cubes of apple juice for adding when foiled.
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Unread 02-02-2013, 10:17 AM   #33
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LA 433, what it really comes down to is there is no right or wrong way to do great BBQ. It will just take time to find what style of cooking gives you the results you are looking for. If you like the results, then it's good BBQ.

In hindsight, waiting until 4 days before the cook to ask for help was probably not a good idea. As stated before, good BBQ is a result of trial and error. Good luck with your cook and keep us posted how it turns out. Pictures of your cook are always welcomed.
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Unread 02-02-2013, 11:45 AM   #34
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When I did my first rack of baby backs I used the 321 @250ish. They came out great. It was in my UDS with a diffuser.
Keep in mind that I could mimic someone in Texas and have different results because of a number of variables. Elevation, humidity, the meat it's self.
I'd check it every 15 from the 3hr mark. Ultimately the bend test will produce the best consistancy like the probe on brisket and the bone pulling out of a Butt. Temp and time are nothing more than a guideline as to when to check your meat.
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Unread 02-02-2013, 05:39 PM   #35
LA 433
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Ok I really appreciate everyone's advice and understand there a million ways to skin a cat hahah ...

So I threw on a single rack of bbs with a bunch if bacon to really grease it up and was sticking with the 3-2-1 to test it before the big game and its been running at 270 with all the bottom vents closed and the top open so I'm sure that's going to change my outcome not being able to hold 225.....I threw the rack on at 2 so any suggestions ??
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Unread 02-02-2013, 06:22 PM   #36
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Take out your dentures, you surely won't need them.
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Unread 02-02-2013, 06:48 PM   #37
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Haha I pulled them out at 2 hours and wrapped for 1 hour. Then ill sauce for 30 mins and do the bend test lol ....ill keep u posted
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Unread 02-02-2013, 09:07 PM   #38
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You can put them on a small meat rack that will fit in the tin pan, pour apple juice in the bottom and cover for the last hour, mmmmmmmgood
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Unread 02-02-2013, 09:09 PM   #39
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Turned out pretty damn good but then again haha
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Unread 02-02-2013, 09:11 PM   #40
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Unread 02-03-2013, 12:20 PM   #41
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How long we're they in for total?
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Unread 02-03-2013, 01:05 PM   #42
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5 hours
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