Just a BBQ junkie from Texas that loves to BBQ & cook it up my way. I'll bring you along as I enter the world of BBQ Competitions. I have a passion for BBQing that I hope to share with everyone so, I hope you all enjoy!
Tremendous waste of electricity not financially feasible purchasing all the rubs and seasonings. Ignore this and just purchase from a ready cooked outlet.
What in the world am I doing wrong? I wrap it at about 165° and when I put it back on the grill, it gets stuck in the stall forever. I have yet to get anywhere even close to 200°. And it sits on that grill for about six hours. All the charcoal has turned to dust by that point and the temperature of the grill is plummeting from 250° to 225° within a matter of 20 minutes. It continues to just drop. I have never ever gotten the meat the way it needs to be. I don’t know what to do and I don’t know how to get out of the stall. If I wanna eat by five, what time should I put this thing on? I’ve put it on as early as 10AM and just sits at 165° forever by the time 5 o’clock rolls around. Any help from anybody on here would be much appreciated. This goes for my ribs, pulled pork, and brisket. So obviously I’m doing something very very wrong.
I did. I took on a new teammate on my competition bbq team so I changed the name to include him. I’ll probably be going back to my original name though and start competing on my own again.
People seem to use way too much rub and gets too salty to eat. I make a no salt Cajun rub with added pepper and garlic. The last brisket came out perfect .
You skewered the chicken pre-cook . . . Reason? Think you said you seasoned under the skin first, then marked it. Do the skewers help hold the skin to shape?
To bad this was the first and only time we ever seen this drum or how it performs. I would rather see cooks on the drum smoker more instead of an offset smoker. It seems like everyone wants to always do offset smoking and that fine but the drum is where it's at.
