No pics, but we did the same today for dinner! It was delicious.Pork tenderloin today. Apple and cherry wood smoked on the Weber Kettle
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Looks tasty. You eat smash burgers at 4 AM?
Lol no that was last nights dinnerLooks tasty. You eat smash burgers at 4 AM?
Sounds like you need to quit man handling them ribs in the foil....lol.OK. Wasnt sure whether to put this in first world problems or here.
So besides foil, what do you suggest for the "2" stage in 3-2-1 ribs? (I actually use 1-1-1)
Its 3 hours in smoke, 2 tightly wrapped in a foil pouch, 1 hour back in the smoker to get a crust.
Today I got to stage 2 and placed the two half racks on the foil on a jelly roll pan. I picked up the smoker rack and water was pouring out of a hole in the bottom of the foil. OK, try again.
I redid it and it seemed ok. Opened the smoker door a few minutes later to check something and I saw water dripping off the pouch. Apparently I poked a hole again. Seems like this happens about every other smoke session.
Ideas for that "sealed" braising stage that doesnt involve a foil pouch or disposable foil trays? I'm running about 275-300* and its a Bradley smoker, so the basket is about 9 1/2" x 10" of space to work with. A metal pan with a tight fitting metal lid?
I dont think it was bones. it could be that I put the foil on the rack first. Might try the cookie sheet direct then lift the tent onto the rack.Sounds like you need to quit man handling them ribs in the foil....lol.
When I use foil for a wrap I use a double layer of HD foil. Lay it on a cookie sheet and transfer ribs to it. Gently fold up to make a pouch. Add my liquid then fold over and crimp, making a tent. Never had an issue with bones puncturing the foil that way.
OK. Wasnt sure whether to put this in first world problems or here.
So besides foil, what do you suggest for the "2" stage in 3-2-1 ribs? (I actually use 1-1-1)
Its 3 hours in smoke, 2 tightly wrapped in a foil pouch, 1 hour back in the smoker to get a crust.
Today I got to stage 2 and placed the two half racks on the foil on a jelly roll pan. I picked up the smoker rack and water was pouring out of a hole in the bottom of the foil. OK, try again.
I redid it and it seemed ok. Opened the smoker door a few minutes later to check something and I saw water dripping off the pouch. Apparently I poked a hole again. Seems like this happens about every other smoke session.
Ideas for that "sealed" braising stage that doesnt involve a foil pouch or disposable foil trays? I'm running about 275-300* and its a Bradley smoker, so the basket is about 9 1/2" x 10" of space to work with. A metal pan with a tight fitting metal lid?
I use that for some things. but not the "2" stage, which is braising/steaming. I dont think the paper will hold the water?I recommend paper wrap...
I use that for some things. but not the "2" stage, which is braising/steaming. I dont think the paper will hold the water?
I'll give that a try. I have some paper. still going to look for a pan too, since thats a reusable item.