I took some of y’all’s advice with smoking ribs unwrapped and it dried out. Smoked @225 for 6hrs before it passed the bend test. What did do wrong? Bend test knowledge? 🧐
On side note…I smoked a 2lbs chuck @225 aiming for 160F but it stalled at 147F. Took it out and wrapped it in butchers paper and continued the smoke. Pulled at 190F, rewrapped and let rest in cooler for an hour. It turned out amazing however, I didn’t like the rub I used(kinders the blend). What rubs do yall recommend for brisket / “poor man’s brisket”?
by -CuriousGoldfish-
4 Comments
For the PMBE I’ve found Killen’s Salt and Pepper blend is peak, then add whatever sauce you digg. I’m a big fan of Cooper’s out in Llano, Tx. They’re heavy on the SPG and have a super vinegary sauce just to give you perspective on what I’m thinking when I make PMBE
You can smoke at 160 or 180 for the first hour to two to really get smoke then crank to 275. Too long at low temp unwrapped dries in a pellet which is a convection oven. Or you can try having a water pan to add moisture (to keep them from sweating, not to put moisture into them) but it’s not a cure all.
I cant really help you on the ribs. Any time I cooked beef I like to use meat church holy cow. Most of my family prefers pulled or chopped beef vs. Sliced, I usually cook to 205 ish internal and then add some seasoning as I chop it up.
I know it uncouth to say but the 321 method works great if you don’t do to the full 2 hours and “go 2 tenderness” I did it this weekend and only had to keep it wrapped for about an hour and a half, and they were juicy and tender. The only thing I did do that was different from the video I saw what that I used apple cider vinegar instead of water