Author Topic: Inaugural smoke  (Read 541 times)

colecp

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Inaugural smoke
« on: September 28, 2019, 05:42:43 PM »
Baby backs, stuffed Poblano peppers and a mustard oil cabbage. I typically do a 2-2-1 with ribs but it seems as if most folks never open the smoker when it gets started. What about foiling, basting, spritzing, etc?

old sarge

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Re: Inaugural smoke
« Reply #1 on: September 28, 2019, 10:12:44 PM »
Hi Chris - I don't spritz with the electric although with my old offset I did.  Regarding foiling, I did it once or twice and found it more trouble than it's worth.  But both spritzing and foiling are purely personal.  Some do and some don't.  What a few have done is foil some and leave the rest naked and choose which one passed the family test.
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colecp

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Re: Inaugural smoke
« Reply #2 on: September 28, 2019, 11:11:09 PM »
Thanks! Great idea, a taste off! For what it's worth, the first cook was fantastic! I did foil out of habit but will try both methods next time.

basketrunner

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Re: Inaugural smoke
« Reply #3 on: October 03, 2019, 11:37:58 AM »
looks great.  did you cook the meat in the poblanos first or did you put in raw?

colecp

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Re: Inaugural smoke
« Reply #4 on: October 11, 2019, 07:02:02 PM »
Thanks!

They were stuffed with pre-cooked chorizo just to get some of the grease out, then mixed with cream cheese, cheddar and sour cream I think. My wife concocted these. If it was grind beef it would have gone in raw.