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Quoting this one as it is to reinforce what DC said.
With the charcoal Brinkman you have to make significant adaptations/modifications to it so that you can increase the length of time you can maintain the coals or to maintain the heat. I am not the handiest person alive, so I am staying away from it. You can find a lot of info on these mods if you wabt to do it by reading reviews on it, but not guarantteing they work. I too was of the view that using the electric was "cheating", for lack of a better word, but after hearing DC talk about his, I may follow suit.
Also, this thread is the best. So much info that can really help you learn how to smoke meat, it is unbelievable. The guys that post regularly on here are great. Best of luck.
I'm a huge fan of apple cider vinegar/apple juice mix as well. I usually throw in a little extra rub and rip off the suction end of the spray bottle so it doesn't get all clogged up
Montani Semper Liberi
Gotta start somewhere man.
Thanks dudes. Taking some screen shots and driving now lol
Rub it the day before and store it in the fridge.
Agreed, but we are BGE snobs, lol.
I tell ya honestly the way I look at it. We live in the mountains here in Appalachia and one good rain/snow storm can take our electric out for days on end. If I need to be able to cook for the family on a whim it's a no brainier. And I am well known to cook in the middle of a blizzard!
This post was edited by DubVMike 9 months ago
Man I sure hope we are still talking about BBQ here
Bamaballs since it's you're first butt i'd just get a rub thats already made up. Famous Dave's pork rub comes to mind. Use that and some spicy brown mustard and rub it good. As for your mob, i use a mix off apple cider vinegar, veg oil (not richie rich like whocares and use olive) beer and throw some of my rub in it as well. Check every 45 minutes or so and spray with mob. After about 5 hours wrap that baby in foil and add some more mob. Let that baby sit in the smoker until it hits 195. Take her out, wrap in old towels and put in a cooler for at least an hour and then pull. My recommendation is to buy a thermometer with a cord that can stay in the meat while the temp screen is outside the grill that way you can check temps without opening grill.
No I did not lose a sig bet, but I am really really really ridiculously good looking.
A pork loin I'm going to cook at work tomorrow
Veg or olive, doesn't matter. $3 difference at Wally World for a decent sized container. I am curious as to why some of you use oil in the mop? I've only ever used oil to initially coat the meat to help the rub adhere. The oil breaks down the spices in the rub and helps it soak in.
That looks pretty
The oil doesn't dry out as fast as juice and helps keep the meat moist better IMO. I usually use about 40% oil in my mop.
Olive Oil is 100% better than all other oils, generally speaking. Mopping is not a crutch, it's a flavor enhancer if you do it right.
I recommend using a mop. You will get a ton of pros and cons on this topic, but if the end product is delicious, well, WHOCARES!
Do your pork butt or ribs ever end up tasting hammy? When I first started smoking meat I would rub my ribs and pork butt the night before and there was just something off about the flavor so I stopped doing it. Usually just hit the meat with the rub an hour or two before smoking now.
I've done it both ways and really haven't noticed much of a difference.
Never rub your ribs the day before, drys them out IMO. I rub then about 2 hours before i cook them. Butts seem to have enough fat that it doesn't matter.
I always rub my ribs the night before.. I don'thave much salt in my rub though..
Alright everybody, I need some suggestions. Friday I'm driving down to Nashville from Chicago via Indianapolis and Louisville for a friend's wedding. I've never been to Nashville (or Louisville for that matter) and need some suggestions as far as places to get good BBQ or just food in general. We're actually staying in Franklin, but I'll have my car so getting wherever the good food is at is no big deal. Help a member of the Grill Crew out!
This post was edited by OakParkBadger87 9 months ago
Jacks for ribs
Martin and Carl's has better sides
Hog Heaven is good as well.
So are these all in Nashville, or are some out in the suburbs?
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