Recent content by Gene68

Enjoy my Smokin it #2, but it takes a long time to get the meat done. I put in a brined 3 lb brisket at 8 AM, and it took 8 hours with the smoker set at 250. Seems long to me. I took it out at 198 degrees. Another concern is if I end up leaving it in too long it runs the risk of drying out even...

Finished first smoke with baby backs. Marinated the ribs overnight, put rub on them, cooked 2 racks at 235 for 5 hours....no peek. They came out pretty tough. Used Apple wood and also mini loaf pan filled with apple juice. Any ideas why they would be so tough? Bark does look good though!

Just got my SI2, seasoned it tonight, and now scheduled for some baby backs this weekend. Do you normally get wood chunks or the small pieces? Soak or put in dry? I plan to use foil to hold the wood in the box so I don't get the infamous "burp". Thanks in advance!

Just got new smoker (#2) today! Gettin the seasoning done tonight, then making some baby back ribs on Saturday. Interested to hear folks top smoking cookbooks. I just bought Smoke and Spice and is looking like a very good tailored book for smoking since most of the recipes are designed for the...