Flatheadyoungin
Knows what a fatty is.
- Joined
- Oct 10, 2014
- Location
- South Shore KY
for some Q!
I pulled out in front of a young girl this morning and we clipped each other. It was my fault but she had a car that was a perfect color match for asphalt and no headlights on...ugh! Along the Ohio River, fog is extremely thick in the fall. My wife and I have had several conversations about it, lately. We tell our employees all the time to run headlights, even in the day time. Regardless, she did her best to avoid hitting me and it could have been much, much worse. It would have been at highway speed and a direct impact to my driver's door....shooowee, thank God she wasn't half asleep or texting.
Since all was ok, I called off work while I was waiting on the cop to show up. I came home and fixed breakfast on the Blackstone and enjoyed a nice breakfast outside with my wife- all the kids were at school!
At noon, I threw on some babybacks and a brisket. I have a couple of questions:
Minion, fully loaded charcoal grate, WSM 22.5, Pitmaster IQ110 set on 250, hickory chunks under a half full chimney, using the water tray, both pcs. of meat on top rack, not using my IGrill or any other temp probe except the Pitmaster's ambient probe.
Babybacks: rubbed, thrown on at noon, consistent 250, pulled and wrapped at 4 in foil (first time I've ever wrapped), I didn't have any apple juice to add, put them back on, still at 250 (IQ does a great job!!)
I was shooting for the 3-2-1 but I had to go get the kids from school. So I wrapped at 4 hours. Should I only leave them wrapped for 1 hour, then sauce and sear? That would still be a 6 hour smoke like the 3-2-1. I'd like to have these for dinner at 5 but it's not too critical.
Brisket: same specs as above but used coarse salt and ground pepper (saw that in a thread here somewhere), I'm not concerned about having this for dinner. When should I wrap the brisket? I messed up my first brisket about a year ago and really haven't taken the time to try it again. I've seen where to wrap it when it turn a dark red (not temp??) and about when should I start probing it?
On at noon
Pulled BBacks wrapped at 4
I pulled out in front of a young girl this morning and we clipped each other. It was my fault but she had a car that was a perfect color match for asphalt and no headlights on...ugh! Along the Ohio River, fog is extremely thick in the fall. My wife and I have had several conversations about it, lately. We tell our employees all the time to run headlights, even in the day time. Regardless, she did her best to avoid hitting me and it could have been much, much worse. It would have been at highway speed and a direct impact to my driver's door....shooowee, thank God she wasn't half asleep or texting.
Since all was ok, I called off work while I was waiting on the cop to show up. I came home and fixed breakfast on the Blackstone and enjoyed a nice breakfast outside with my wife- all the kids were at school!
At noon, I threw on some babybacks and a brisket. I have a couple of questions:
Minion, fully loaded charcoal grate, WSM 22.5, Pitmaster IQ110 set on 250, hickory chunks under a half full chimney, using the water tray, both pcs. of meat on top rack, not using my IGrill or any other temp probe except the Pitmaster's ambient probe.
Babybacks: rubbed, thrown on at noon, consistent 250, pulled and wrapped at 4 in foil (first time I've ever wrapped), I didn't have any apple juice to add, put them back on, still at 250 (IQ does a great job!!)
I was shooting for the 3-2-1 but I had to go get the kids from school. So I wrapped at 4 hours. Should I only leave them wrapped for 1 hour, then sauce and sear? That would still be a 6 hour smoke like the 3-2-1. I'd like to have these for dinner at 5 but it's not too critical.
Brisket: same specs as above but used coarse salt and ground pepper (saw that in a thread here somewhere), I'm not concerned about having this for dinner. When should I wrap the brisket? I messed up my first brisket about a year ago and really haven't taken the time to try it again. I've seen where to wrap it when it turn a dark red (not temp??) and about when should I start probing it?
On at noon
Pulled BBacks wrapped at 4
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