Yeah, the idiots.

Eh, maybe right. Always just think that charcoal makes for better flavor but I have never tried a gas/electric smoker so I can't say I know for sure.

Sure would be easier to set the temp and forget though!

It was six full briskets.. I had to keep rotating them. I don't lose many "discussions" about getting new smokers or grills, but when I showed her the one I needed to smoke those properly, the ******* said no!! No meat for her! So it was a trailer! So I'd need a new truck to pull it! It's for the kids man (woman!!!)!!! I've cut her off ever since, and started feeding my meat to my avatar!

I've been working on my brisket for a while and I doubt I'll ever fInish. A couple of tips that help me are to put olive oil instead of mustard on meat before the rub, I think it helps seal in some more moisture. Also, I don't seperate the point until the meat hits 165, at which point I also foil the flat, add rub to newly exposed portion and put a few ounces of apple juice in the foil. I then cook until it reaches 190 and pack it tightly in a cooler with the foil wrapped in towels. I lt sit for at least 2 1/2 hours and wait until theast possible moment to slice it.

I cube the point once it hits 190 and put a light BBQ sauce on it and put it in a hand made foul bowl for a few more hours at a slightly elevated temp (260 or so).

Just went to Home Depot to get some Apple and Cherry Wood chunks for the pork loin ribs I am making tomorrow. Also picked up one of those rib racks where you can place the ribs on sideways and fit more on, seems they might smoke better that way too but who knows. Any reason not to use one of those?

Have a blast doode... No matter what, have a blast and come back next week and make those better than this week!

Thanks man. Just trying hard to get it right because I would hate to spend all the money on the meat and totally **** it up!

It'll happen from time to time, but you never want to get it too perect either. If you do, you might was well just die...there's nothing left to live for!

Haha I ain't striving for perfection....just something edible. Only my second time using this thing tomorrow!

And seriously this board is the only reason I ever thought about getting into smoking. Sure it is a time commitment but the striving for perfection and twists you can do to cook anything is very fun.

I will say having a rock yard like I do here in Phoenix makes things pretty easy because I can put shit anywhere and not have to worry about starting a fire. lol

Until today, around here, just looking at the grass might have set it on fire. Now that the remnants of Issac are making their way through, I'm sure hear all about global drenching and how mud slides will end the earth...

Just remember, ribs are about recognizing what "done" looks like. You can have a general idea of time, but you don't want to pull them early just because a clock says they are done.

Good point. And make sure you're NOT color blind! I had ribs at a restaurant tonight...after two I just quit... The dog gets the rest! Black is black, it's not the right color for ribs! Just crazy that they didn't just say, sorry we're out! Got a burger on the way home!

So really n00b question but would I like the ribs marinate in this over night or is this something that just goes on a bit before I put them on the smoker?

Well to me that marinade is an insane amount but whatever you do ribs should have 'something' on them at least the night before you put them on the smoker.

I put on my own dry rub the night before. Then I smoke them for 4 hours. Then only apply a small amount of sauce before putting them in foil. Then sauce them liberally when putting them on the grill for the finish. But to each their own.