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Bluesin

Savannahsmoker

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About Savannahsmoker

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  • Birthday 12/07/1910

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    Male
  • Location
    Savannah, GA
  1. Now test for how easily the ribs pull apart. First, the non-foiled ribs. Pull apart easily but did not fall apart and moisture ooze out. Second, the foiled ribs. Pull apart easily but did not fall apart and much more moisture oozed out. Taste test by the family of six adults and three grandchildren were 7 for foil and 1 for non-foil. The foiled ribs seem to have more moisture and were not completely falling off the bone as I expected. The taste of both were equally great. The non-foiled ribs, while tasting as good, was a little dryer. Bottom line I am now a convert to, on my Traeger, smoke three hours, foil two hours, pull from foil, apply a finish sauce, turn up the temp to set the sauce for one hour. I guess this is the Standard 3-2-1 method I used in stick burners. Foiled Ribs Win 7 out of 8 but it was very close. So close that maybe it was a difference between the butts.
  2. Ribs been in the smoker for six hours, time to pull, cover and rest for 30 minutes. The rack in the rear is the foiled rack. Both look good but the foil rack shrunk more losing more meat and was really limp when I pulled it., I like some texture in my ribs like competition ribs. Taste test coming up. I went to heavy on the sauce but that is what the grandchildren like. Now for the family judging. First, the non-foiled ribs. Cut like butter, has a smoke ring and looks like it is moist. Second, the foiled ribs. Cut like butter, has a smoke ring and looks like it is more moist than the non-foiled rib
  3. Next day take out of the fridge and allow to come up on temperature. About a hour and a half. I spread a thin coat of yellow mustard and more rub to the ribs. The pit is running at 225 degrees so in go the ribs. Three hours in and I foiled with a mixture of apple juice, apple cider and oil. Five hours in, time to remove rack from the foil. The top of the rib look fine but the bottom look mushy. Now put on the finishing sauce and turn up temperature to 300 degrees and set the sauce. This should be 15 to 30 minutes
  4. Two racks of spare ribs both prepare the same way. Will foil one and not foil the other during the smoke. My wife applying butt rub and oranges. . Wrapping in plastic wrap and into the fridge overnight.
  5. Two racks of spare ribs both prepare the same way. Will foil one and not foil the other during the smoke. My wife applying butt rub and oranges. . Wrapping in plastic wrap and into the fridge overnight.
  6. Did a prime rib, in the Traeger, for my son’s birthday family get together. First I got the Traeger temperature over 400 degress. In goes the prime rib. Cooked at or above 400 degrees for 30 minutes and the lowered temperature to 225 degrees. My lovely wife had the sunroom table set. I pulled the rib at 135 degrees internal temperature, wrapped in foil and a towel and rested until temp rise stopped at 143 degrees. Total time of the cook was about 35 minutes per pound. And of course, a chocolate ganache birthday cake.
  7. I just purchase and installed, on my Traeger, the newly reconfigured Smoked Daddy Big KaHuna. Cold smoking some cheese to test it. One hour into the smoke the temperature inside of the Traeger is only 77 degrees.
  8. Thanks Mikey and I appricdated the note pertaining to sauce. I have not had brisket since I went to flight school in Texas in 1970 so I forgot if it was with or without sauce.
  9. Yes we were able to taste the marinade in the brisket and as far as the marinade goes I would recommend not using wine or alcohol except to drink while it is marinating. Next time I might use a dark beer or beef broth.
  10. Saturday 10:10 PM and it time to pit up the brisket. First put the mop on the grill side burner so it ready to go. Smoker computer is set to 180 and pit temp is 185 so it time to throw that mohunker on the smoker. Will change the pit temp to 225 later tonight. Sunday Morning 3:30 AM and it is time to add some MOP. Pit temperature is maintaining 185 degrees and the brisket is at 146 degrees. All is looking good so far. Now back to sleep. Sunday 10:00 AM: Had a good nights sleep except at 3:30 AM when In got up to add MOP and turne up the temperature to 225 degrees. Now to check on the brisket. Looks good at about 12 hours. Sunday 1:30 and brisket’s internal temperature is 195 degrees so it is double wrap in foil plus two towels and into pre-warmed cooler for a hour or two. Total time 15 hours and about 30 minutes. The real test is yet to come. Slicing and Eating it. The brisket rested two hours in a cooler with a heating pad for two hours and now it is time to get out the Wusthof Ikon carving knife and slice this mohunker. It slices like going through butter.. Very juicy and tender. We had it without BBQ sauce, unlike the Texas way, and it was delicious for brisket. Next time we will add some homemade BBQ sauce. Wife is vacuum sealing the remainder for freezing.
  11. Friday night and it is brisket prep time. This is my first time smoking a brisket so wish me luck. To start, we opened the package in the sink and washed it with cold water and patted it dry. Trimmed off the excess fat and silver lining. Did some research and called a couple of Texas friends for ideas. Marinade was top of the list so we prepared a marinade and my wife food savered the brisket and marinade. The vacumn will draw the marinade in. This will sit in the fridge until tomorrow night. Saturday 11:45 AM so lets check the outside fridge to see how the brisket is doing and turn it over to make sure all of the brisket is marinated. Saturday 6:00 PM so lets get that mohunker out of the marinade. It been bathing for at least 24 hours. Pour off the marinade, boil and it can be use as part of the MOP. Pat dry. Use a basting brush to apply a thin layer of yellow mustard to hold rub, tenderize meat and increase bark. Apply the rub. Put it back in the fridge until about midnight.
  12. Are you kidding Just smokee a brisket. Hows that
  13. The brisket rested two hours in a cooler with a heating pad for two hours and now it is time to get out the Wusthof Ikon carving knife and slice this mohunker. It slices like going through butter.. Very juicy and tender. We had it without BBQ sauce, unlike the Texas way, and it was delicious for brisket. Next time we will add some homemade BBQ sauce. Wife is vacuum sealing the remainder for freezing.
  14. Sunday 10:00 AM: Had a good nights sleep except at 3:30 AM when In got up to add MOP and turne up the temperature to 225 degrees. Now to check on the brisket. Looks good at about 12 hours. Sunday 1:30 and brisket’s internal temperature is 195 degrees so it is double wrap in foil plus two towels and into pre-warmed cooler for a hour or two. Total time 15 hours and about 30 minutes. The real test is yet to come. Slicing and Eating it.
  15. Saturday 10:10 PM and it time to pit up the brisket. First put the mop on the grill side burner so it ready to go. Smoker computer is set to 180 and pit temp is 185 so it time to throw that mohunker on the smoker. Will change the pit temp to 225 later tonight. Sunday Morning 3:30 AM and it is time to add some MOP. Pit temperature is maintaining 185 degrees and the brisket is at 146 degrees. All is looking good so far. Now back to sleep.