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It's too fraking hot!


Kid Cid
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So I did the only thing I could do. Bought a case of beer (Yuengling) and two racks of baby backs and fired up the smoker. Close to 5 hours later I had what amounts to a near orgasmic experience. I used hickory to do these but I want to try it with apple wood the next time. I let them go for an hour before I started mopping. The heat started running up on me (I like to do ribs closer to to 210 than 250) after the first hour so I threw some ice cubes in the water pan to help. Mopped every 20 minutes after the first hour. I used magic dust for my dry rub, here's my mop:

 

1 cup apple juice

1/4 cup cider vinegar

1/4 cup dijon mustard

2 Tbs soy sauce

2 Tbs Worcestershire sauce

1 tsp Tabasco sauce

1 tsp kosher salt

 

Whisk together and bring to a boil before mopping. I served my home made Kansas City style BBQ sauce on the side. No sauce while in the smoker. That's some good eats right there.

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Apple wood and baby backs go together very well.

 

I have a beef brisket on The Egg. I'm at 170 internal smoking at about 220-230. If the temp doesn't start moving, I may have to wrap in foil to speed along the cooking process. It's been on The Egg since about 3:30am.

 

Yes, I was up at 3:30. Good eating knows no time limits.

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Apple wood and baby backs go together very well.

 

I have a beef brisket on The Egg. I'm at 170 internal smoking at about 220-230. If the temp doesn't start moving, I may have to wrap in foil to speed along the cooking process. It's been on The Egg since about 3:30am.

 

Yes, I was up at 3:30. Good eating knows no time limits.

I've done the early AM starts before as well. You can't rush a smoker.

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Apple wood and baby backs go together very well.

 

I have a beef brisket on The Egg. I'm at 170 internal smoking at about 220-230. If the temp doesn't start moving, I may have to wrap in foil to speed along the cooking process. It's been on The Egg since about 3:30am.

 

Yes, I was up at 3:30. Good eating knows no time limits.

 

I've never used and Egg, does it get much of a smoke suit build up on the inside?

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I've never used and Egg, does it get much of a smoke suit build up on the inside?

 

None. I've had the Egg about five years and never cleaned it. Since I use lump charcoal, it makes very little ash. That has to be cleaned out every now and then. Obviously, I have to clean the grate I cook on.

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Apple wood and baby backs go together very well.

 

I have a beef brisket on The Egg. I'm at 170 internal smoking at about 220-230. If the temp doesn't start moving, I may have to wrap in foil to speed along the cooking process. It's been on The Egg since about 3:30am.

 

Yes, I was up at 3:30. Good eating knows no time limits.

 

 

Sounds like you shoulda put it on the night before! When did it finish up anyway?

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Sounds like you shoulda put it on the night before! When did it finish up anyway?

 

Yea, I misjudged big time. It was just shy of 8 lbs. It went thru the dwell at about 145 and then shot up to 168-170 degrees and hung out there for awhile. At 5:30, I wrapped it in foil (shiny side in) and threw it back on the Egg. By 7:15, it hit 190 degrees. I let it rest about 30 mins and we were eating at 8pm. A little late, but good food don't care what time it is.

 

I will say that it came out very well. Quite moist and very tender. Nice smoke ring as well.

 

Next time, I will definitely just throw it on the night before. If it finishes early, I'll just wrap it in foil and towels and throw it in the cooler.

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