TMI.I never wrap my meat.
TMI.I never wrap my meat.
I would suggest Tupperware but that probably wouldn't work either.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?
Meijer had the leftover corned beefs from St Patty's on sale for around $5 ea so the wife and I snagged 8 of em for the freezer. Kept one back and made a pastrami a few days go. Well worth the effort but the rub recipe I used was equal parts coriander and black pepper, the next one will be 75% black pepper. Other than that it was well worth the minimal effort. Hard to beat it on rye with swiss & mustard.
Sounds like pink butcher paper would serve you well here.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 2 layers of heavy duty foil because stage 2 adds butter and either brown sugar or (real) maple syrup. Don't want leaks.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.
But starting to look for an appropriate sized cake pan/metal lid to try.
i will take a plate please hold the rice i am watching my carbsThread needs a bump. Did some more Japanese on the Blackstone again today. No pics of the chicken, steak or shrimp on the griddle. Things move fast when you're cooking multiple meats that require different temps.
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Taters, onion, garlic, chicken and spinach.
Found on a kamado joe youtube. It was good the first time. Worth a second chance but we got the wrong cut of chicken.
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