Tips For The Quick BBQ

[karpenter]

I just got into it about five years ago

I am far from an expert....but I like what I cook

You Don't Have To Qualify Yourself
The Best Wine Is The Wine You Like Best

I like my ribs better than most BBQ joints and think my rubs and sauces are better

Do You Have A Regional Preference
Or Are YOU Your Region
And Just Leap Off The End And Stab At Your Own Style

Take A Look Thru This Site:
Table Of Contents

They Have Chemists And Biologists On Staff
They'll Tell You The Science Of How/Why

 

[rightwinger]

Tips For The Quick BBQ

Quick and BBQ are a contradiction in terms

Exactly.
I love the fact Southern BBQ is becoming more popular but dont claim slapping some meat on a grill is BBQing.
Nothing could be further from the truth.

I just got into it about five years ago

I am far from an expert....but I like what I cook

I like my ribs better than most BBQ joints and think my rubs and sauces are better

Try for the Holy Grail of BBQ.
The Brisket!!!
If you can consistently turn out a good brisket you're a God when it comes to BBQ.

I know my limitations and brisket is one of them

No matter how careful I am, and how slowly I cook it......it still comes out tough

My pork butts are off the charts......but my brisket is forgettable

 

[karpenter]

No matter how careful I am, and how slowly I cook it......it still comes out tough

My pork butts are off the charts......but my brisket is forgettable

If Your Cooking Casually
Cook It To About 165 - A Solid Medium
You'll Be Able To Slice It Thin As Paper
And Tenderness Isn't A Problem Cut Across The Grain

The Experts Want An Internal Temp Of 180 Or Better
That's Over Well Done To Me
And The Beef Flavor I Like
Is Cooked Right Out Of It
If You're Going To Pull It And Drown It In Sauce
Then That's The Way To Go, I Guess

I've Never Been Fond Of Brisket No Matter Who's Done It
My Wife Buys Them. I Don't

I Did An 8# Brisket For The Fourth
I Started It At 3am.
An 11 And A Half Hour Cook To My Liking
I Peel It Thin On My Meat Slicer

Also:
Have You Tried Wrapping It In Foil
For The Last Few Hours In The Pit ??
If You Use Paper
Be Sure To Go Through The Trouble Of Getting The Real Stuff
The Red Paper From An Actual Butcher

I Use Foil

 

[karpenter]

What Kind Of Cooker Are You Using ??

 

[rightwinger]

What Kind Of Cooker Are You Using ??

Weber Smokey Mountain

 

[karpenter]

What Kind Of Cooker Are You Using ??

Weber Smokey Mountain

OK
Go To That Web-Site I Linked You
Use The Search Box
I'm Sure They Have Something Specific For Your Smoker

I Was Concerned You May Have Bought
A Home Depot Off-Set Fire Box Pit
Bad Move
That Would Have Been Your Expensive Problem

 

[HereWeGoAgain]

Tips For The Quick BBQ

Quick and BBQ are a contradiction in terms

Exactly.
I love the fact Southern BBQ is becoming more popular but dont claim slapping some meat on a grill is BBQing.
Nothing could be further from the truth.

I just got into it about five years ago

I am far from an expert....but I like what I cook

I like my ribs better than most BBQ joints and think my rubs and sauces are better

Try for the Holy Grail of BBQ.
The Brisket!!!
If you can consistently turn out a good brisket you're a God when it comes to BBQ.

I know my limitations and brisket is one of them

No matter how careful I am, and how slowly I cook it......it still comes out tough

My pork butts are off the charts......but my brisket is forgettable

It took me four years to turn out the perfect brisket.