Any one else a smoker????
- Thread starter UtahEdge
- Start date
Sweet! A few weeks ago I did 16 racks of ribs...
I use the 3-2-1 method, smoked for 3 hours @ 225. 2 hours in the smoker in a covered tinfoil tray with an inch of apple juice in it, then back on the rack for an hour covered in BBQ sauce, always fall off the bone perfect.
I use the 3-2-1 method, smoked for 3 hours @ 225. 2 hours in the smoker in a covered tinfoil tray with an inch of apple juice in it, then back on the rack for an hour covered in BBQ sauce, always fall off the bone perfect.
That sounds good. 16 racks? Thats allot of meat. I will have to try the apple juice idea. I smoke with straight wood. (no charcoal) The wood I use is a mix of oak, cherry, and hickory. Smoke at LOW temp for 8 hours with just the dry rub on and then the last couple hours slap on the sauce. The sauce turns into almost a glaze at that point. The meat just falls off the bone.YUM!!!!
I smell a Utah/SW BBQ in the future. YUMMMMM
1
1MEX
Well-known member
I'm going to have to try that. But with 1 rack of ribs. Is that for baby backs or loin? Keep the temp at 225 the whole time?
K
knee deep in it
Well-known member
i just tried my new smoker for the first time. I did some chicken. It was cooked too high of an internal temp but it ended up being very moist. The smoker is knida magic.
The only problem was that I brined it and my rub had a bit of salt. The chicken came out too salty. I think I will pass on the brine next time.
The only problem was that I brined it and my rub had a bit of salt. The chicken came out too salty. I think I will pass on the brine next time.
80 pounds of beef and 80 pounds of pork on the somker. the fridge is 180 pounds of beef and 80 pounds of pork. all served on the same day
I smell a Utah/SW BBQ in the future. YUMMMMM
Seriously......where's lunch I'm hungry.
I love the home made smokers. Thats the only way to go. My friend who got me into smoking owns TexaSmoke here in Utah. They are a mobile smoker/catering company. As we speak he is smoking 400 pounds of ribs, 200 pounds of chicken and 150 pounds of Salmon for an catering event. This is one of his smokers that he made from tanks that he found in farmers fields. The canopy above the smoker is attached so he could pull up to his events, fold the canopy out and could be smoking in a couple minutes.
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1MEX
Well-known member
HELLO!!!!!!!!!!!!!!!!!!
X2!!!!!!!!!!!!!
Seriously......where's lunch I'm hungry.
X2!!!!!!!!!!!!!
X2!!!!!!!!!!!!!
He is cooking and selling right now up at the bowling alley in bountiful. If you stop by tell him Lynn sent ya and he will give you a plate of ribs and sides for $7
1
1MEX
Well-known member
Sounds like it was a good deal.. Had games today. Give me a heads up for his next time and i'lll see what i can do to make it.
