- Joined
- Jan 11, 2011
- Location
- Lawrenceville, GA
Wish I could thank this comment 100 times! I personally like 275 for just about everything but I have a friend who swears brisket is best at 225 and ribs are best when wrapped in foil (3-2-1 method), ect. We don't argue, he knows what he likes, I know what I like.
To the OP, I appreciate you sharing what YOU like to do. I may not use the information for myself, but there are thousands of people who visit this site every day and one of those folks may just think you gave them the exact piece of information they needed! :thumb:
Phil once told me a saying that was common a while back here on the forum. "There's no one way!" I think we need to get back to that motto here.....:biggrin1:
Thanks. It's true though. I genuinely believe what I said and sometimes folks think it directly references them (which again, I cannot control). I am actually a hot guy at home, but still at comps I love the ribs 225 produces on my backwoods chubby.
There are folks that state their way and love it to their very core, but they also accept and promote others learning at other temps. Then there are those that don't. Might make me sound like on a high horse, but oh well :caked:.
Jason you should never use the word boil when talking BBQ :shocked: Just sayin :wink:
I actually have a boiling ribs/meat video planned where I then smoke it and do other things to it just for fun. Will probably do that soon at the new place.