chomper's bbq
Full Fledged Farker
- Joined
- Jul 27, 2011
- Location
- Chesterf...
So far I've cooked low and slow, but the awards seem to follow the hot and fast cooking teams. I think I'll try this method. Any tips?
Good I believe you just entered the low to mid temp range....definitely NOT hotlooking to cook competition brisket pork and ribs 275-325
see post #8Also looking to finish 1-2 hours before turn in time to rest the meat.
looking to cook competition brisket pork and ribs 275-325
Comp ribs at 275 you're looking at 3.5-4hrs'ish. Rub down 30mins-1hr before they go on the smoker. Toss on and and smoke for 2hrs, then wrap in foil meat side down with a mixture that will contain any of the following (squeeze parkay, honey, agave, brown sugar, tiger sauce, apple juice, extra rub, etc). Let it go for an 1-1.5hrs and then unwrap and sauce and return to cooker to finish for last 30mins-1hr. Remove and slice and add more sauce and rub.
You have to play with exact timing of the stages. Ribs can overcook quickly in foil at higher temps so you have to watch it.
Find a temp you are comfortable with and practice your timelines. You have 2 smokers(offset and drums) in your sig that are perfect for hot n fast. I would start with 275* and adjust from there.So far I've cooked low and slow, but the awards seem to follow the hot and fast cooking teams. I think I'll try this method. Any tips?