Labor Day Smoke

[Morris]

Just put the dry rub on the ribs. In the fridge for about 24 hours and they'll hit the smoker about noon tomorrow!

Using apple and hickory this time. Bought a cast inon chip box I'm sure will work better than foil for the wood chips.

 

[Mr. Poon]

how did it go? I use a couple of those boxes to do smoking on my regular grill, works pretty well.

 

[Morris]

how did it go? I use a couple of those boxes to do smoking on my regular grill, works pretty well.

I was impressed at how much smoke the box put out. Sorry I didn't get 2 so one would be ready all the time. I'm going to order another.

Ribs were awesome. Pork butt or brisket next weekend!

 

[Mr. Poon]

I learned the same thing to get 2 so you get constant smoke going.

 

[Mr. Poon]

I did a brisket yesterday with the smoke boxes. Was always worried that it was two big of a piece of a meat to do. Just had it split into two 2 LB pieces and it worked well, was on there for about 3.5 hours and came out real well.

 

[Morris]

I did a brisket yesterday with the smoke boxes. Was always worried that it was two big of a piece of a meat to do. Just had it split into two 2 LB pieces and it worked well, was on there for about 3.5 hours and came out real well.

Went away for a 3 day weekend so I didn't do a smoke,

Thinking about a pork butt on Sat. I'll brine on Fri and smoke for about 4 hours (7 pound butt) then I'll foil and put in oven till it hits 300 and then smoke again for an hour.

Saw the oven thing on Alton Brown he said all the good pit masters do it