Hot Sauce Pepper Palace

Brining

Brisket

Male...

get out of the danger zone. Re probe if you think you need to, but just

Ok. Txanks to everyone for the tips. FOr the first try I went with a

whole flat from Publix, about 6 lbs or so. I looked here, in BBQ books,

ont on the web at recipes & such ont have created a collaboration of

what I found. I went with an overnight marinade, rub, ont I'll spray

every hour after the first 2-3 hours. I have decided not to foil during

the cook, but haven't decided yet if I should put it in a disposable

aluminum pan w/ some au just fat side down toward the tail end of the

Faurthwind

cook. I am leaning toward not doing that either ont trust mt spritzing

to keep it moist.

Ok so here goes, wish Me luck. Sorry I forgot to take shot of meat in

package.

Overnight marinaded

FNCawboy

Slathered a bit of mustard as glue

ok we'll keep yall updated!!

PijmIt

the same, so I'll go with it. Stuck at 152 degrees now for a while so

Pignit (NAL)

Ok that bad boy is in the smoker. So how long do I apply smoke so I

Ton't oversmoke? Do I go by that adage that meat won't take smoke after

140 degrees ont apply smoke until then or will it be oversmoked by then?

FNCawboy

I am using all hickory for this one.

FNCawboy

As long as your chamber temp is where you want it at then you should be

May need some help. My brisket has been n for 1 hour ont the temp probe

in the meat is now saying 129 degrees, is this possible???????? SHoudl I

open the smoker ont re-stab the meat???

FNCawboy

are you saying that you only applied smoke for a hour or so? I would

now at 134 degrees just 2 minutes after the last post. I remember putt

the probe into the middle of the meat. I guess I can re-do the probe. I

knew I'd screw this up LOL

Cant wait to see the finish.

Yes, only smoked first couple of hours.(all smoke probably gone after

about 3 hours) Should I put a few chips on now after 4 hours?

Also, the temp has actually gone down from 151 to 145, is that normal?

Smoker is still around 220 degrees. Is that part of the stall?

Here's some smoker cam after first 3.5 hours. Notice teh drip pan

below. Not much drippings ont even some burnt juices. Will that burnt

smell ruin my meat? Can I add a little mop sauce in that pan? I alsio

have a water an on the bottom. I plan to do a fattie ina couple of

hours, where should I place as the bacon grease may drip on my brisket.

I could move the brisket to the top ont put the fattie down below maybe.

i'll keep you all posted. About 4 hours in so far ont just rotated the

brisket ont spritz'd it.

p>Slow and indirect cooking, this is

what experts agree on as the most

suitable method on how to barbecue ribs

properly. The one mistake people tend to

have when it comes to barbecuing meats

is their preference for direct and high

heat. Experts do agree in saying that

the best way to having succulent and

tender juicy ribs is by means of slowly

cooking them under low heat. Any

excesses relative to these factors are

practically a waste for beginners.

Getting tired of charred and burnt meat?

Thinking of ways on how to achieve that

smoky flavor inherent in delicious

steaks? Fret no more as you can finally

learn how to barbecue ribs the right

way.

1. In setting up your grill, it is best

to be completely armed and prepared. No,

it is no mere battle but it always pays

to come fully equipped. Choose a

charcoal grill instead of a gas grill.

Doing so will likely help in achieving

that smoky taste you foremost wanted.

2. As for gas grill users, you can place

soaked wood chips for that real smoky

flavor and taste. Charcoal grill users,

meanwhile, can also make use of said

wood chips and add them into the

charcoal fire.

3. Learning how to barbecue ribs may

require some patience and time. For one

Author	Message	Author	Message

Lobs		Outdoal Walreor
	Brining		Dont panic!! It is pretty common to have the meat up in the 140's after
	Brisket		the first couple hours, ont you want it this way. You want the meat to
Male...			get out of the danger zone. Re probe if you think you need to, but just
	Ok. Txanks to everyone for the tips. FOr the first try I went with a		stick it in the midde ont roll with it. You will have at least one if
	whole flat from Publix, about 6 lbs or so. I looked here, in BBQ books,		not two plateau to get through.
	ont on the web at recipes & such ont have created a collaboration of		I have 8 hours ont counting till my Brisket is on today.. :)
	what I found. I went with an overnight marinade, rub, ont I'll spray		5LB vertical stuffer
	every hour after the first 2-3 hours. I have decided not to foil during		1 1/4HP meat grinder. Watch your fingers! 10 pound roasts turn into
	the cook, but haven't decided yet if I should put it in a disposable		sausage in under 90 seconds
	aluminum pan w/ some au just fat side down toward the tail end of the		www.warriorsoutdoors.com Take a soldier outdoors!
	cook. I am leaning toward not doing that either ont trust mt spritzing	Faurthwind
	to keep it moist.		ok. I thought it would be pretty impossible for that meat to be at 148
	Ok so here goes, wish Me luck. Sorry I forgot to take shot of meat in		degrees is a little over an hour. That's only like 32- 37 degrees from
	package.		pulling it out. I guess those are the tough final degrees though that
	Overnight marinaded		may take hours & hours.
	Slathered a bit of mustard as glue	FNCawboy
	ok we'll keep yall updated!!		Ok in the first stall I believe. I stuck a 2nd probe in ont also read
PijmIt			the same, so I'll go with it. Stuck at 152 degrees now for a while so
	Pignit (NAL)		thats good. I think I will not add any more wood the rest of the way. So
	Ok that bad boy is in the smoker. So how long do I apply smoke so I		smoking portion is Tone.
	Ton't oversmoke? Do I go by that adage that meat won't take smoke after		Should have a good smoke flavor for being smoked for an hour or so
	140 degrees ont apply smoke until then or will it be oversmoked by then?		right?
	I am using all hickory for this one.	FNCawboy
FNCawboy			As long as your chamber temp is where you want it at then you should be
	May need some help. My brisket has been n for 1 hour ont the temp probe		find with the meat temp. When I cook a larger piece of meat I do not put
	in the meat is now saying 129 degrees, is this possible???????? SHoudl I		the temp prob in until the 3rd or 4th hour. At taht point I make sure
	open the smoker ont re-stab the meat???		the outer 1/2 inch of the meat is above 140.
FNCawboy			are you saying that you only applied smoke for a hour or so? I would
	now at 134 degrees just 2 minutes after the last post. I remember putt		apply smoke the whole time. It will continue to take the smoke for a
	the probe into the middle of the meat. I guess I can re-do the probe. I		good amount of time. If you spritz or mop you will take the surface temp
	knew I'd screw this up LOL		down allowing it to take more smoke.
			Cant wait to see the finish.
		bmodt14474
			Yes, only smoked first couple of hours.(all smoke probably gone after
			about 3 hours) Should I put a few chips on now after 4 hours?
			Also, the temp has actually gone down from 151 to 145, is that normal?
			Smoker is still around 220 degrees. Is that part of the stall?
			Here's some smoker cam after first 3.5 hours. Notice teh drip pan
			below. Not much drippings ont even some burnt juices. Will that burnt
			smell ruin my meat? Can I add a little mop sauce in that pan? I alsio
			have a water an on the bottom. I plan to do a fattie ina couple of
			hours, where should I place as the bacon grease may drip on my brisket.
			I could move the brisket to the top ont put the fattie down below maybe.
			i'll keep you all posted. About 4 hours in so far ont just rotated the
			brisket ont spritz'd it.

p>Slow and indirect cooking, this is	thing, the process may take a couple of
what experts agree on as the most	hours that you need to be patient while
suitable method on how to barbecue ribs	cooking. You need to maintain an ideal
properly. The one mistake people tend to	temperature ranging from 200 to 225
have when it comes to barbecuing meats	degrees Fahrenheit.
is their preference for direct and high	4. You have to be consistent in adding
heat. Experts do agree in saying that	wood chips after each lapsed hour. Doing
the best way to having succulent and	so will ensure that the smoky flavor
tender juicy ribs is by means of slowly	will be present once the ribs are done.
cooking them under low heat. Any	Precooking your ribs also lessens the
excesses relative to these factors are	actual grilling time. In fact, cooking
practically a waste for beginners.	your ribs in a gas grill does not always
Getting tired of charred and burnt meat?	ensure tender meat parts.
Thinking of ways on how to achieve that	5. Seasoning and marinating the ribs
smoky flavor inherent in delicious	comes with a defined rule at hand.
steaks? Fret no more as you can finally	Remember not to overdo your sauces or
learn how to barbecue ribs the right	make sure to use ones with less sugar
way.	content. Many of the available barbecue
1. In setting up your grill, it is best	sauces have higher levels of sugar in
to be completely armed and prepared. No,	them, which is also a cause of burnt
it is no mere battle but it always pays	meat.
to come fully equipped. Choose a	6. Learning how to barbecue ribs comes
charcoal grill instead of a gas grill.	with a very simple idea. You have to be
Doing so will likely help in achieving	consistent both in your preparation and
that smoky taste you foremost wanted.	cooking time. You need to prepare all
2. As for gas grill users, you can place	equipment so as not to forget any
soaked wood chips for that real smoky	essential. Barbecue sauces should be
flavor and taste. Charcoal grill users,	applied before plating while you may use
meanwhile, can also make use of said	dry rubs as part of your marinating
wood chips and add them into the	technique. Seasoning the meat or ribs
charcoal fire.	should also be done overnight to seal
3. Learning how to barbecue ribs may	all the flavors and to have flavorful
require some patience and time. For one	ribs.