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Re: St. Louis Ribs
I have done ribs both with foil and naked. Both came out good, but people seem to like it when I do 2-1-1 on the ribs. @chuckl, if you want to use foil; smoke the ribs for hours from 225 to 275. Then…1 · -
Re: Show me your "stick"
Too cold here to smoke right now. Maybe this weekend.1 · -
Re: Different method for pork butt
Makes sense using a foil pan to keep the juices. Somewhat braising it maybe. As for leftovers, you can do pizza, egg casserole, tacos, enchiladas, burritos, chili and what ever sounds good for pork.2 · -
Re: What's your preferred method to cook tri tip?
I do about the same as you but pull at 110 to 115 then sear at over 500. If your method works no reason to change.1 · -
Re: Brisket question...
You don't need a water pan with the egg, being ceramic it helps hold the moisture in.The egg will spike up when the water pan runs out of water.The butcher paper sounds like a good idea. The ba…3 ·
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