I live in Chicago and I've done most of my BBQ'ing on an EOS from Klose. However, my parents have a place out here in Utah and the wife and I have been spending more and more time out here lately. Up until now we just cooked on a COS that my dad picked up a few years back, but just yesterday we took delivery of our brand new MMS-48 from Myron Mixon Smokers (thanks Dad!!).
In the last week or two I've done a 15lb whole pork shoulder and a 15lb ribeye roast on the COS, and thanks to Meathead's tips they both turned out absolutely amazing, although it was quite a battle keeping my temp where it needed to be. I even made some fantastic burgers out of the rib cap meat/fat I trimmed off the ribeye roast.
Last night I just couldn't wait to break in the MMS-48 so I did just 1 lone rack of baby backs to get a feel for it. Since they weren't going to be done until late I decided I would try the texas crutch for the first time ever, with the brown sugar/squeeze butter/honey treatment I keep seeing on BBQ Pitmasters to go for more of a 'desert rib' flavor profile. Now I don't know if it's the new pit with it's built in water pan, the crutch, or just that I finally listened to MH's tip about the right way to test when a slab is done, but this was by far the best rack of ribs I've ever made. The tenderness and juiciness was just out of sight...a nice firm bite but the cleanest bones you ever saw once the eating got done. I was pleased with the flavor as well, although the crutch definitely had an impact on the amount of bark I was able to get.
So...today is the real first cook on the new pit. I've got 4 slabs of Baby Backs and 3 St. Louis cut spares dry brining in the fridge right now. I've got my MMD ready and a batch of KC classic inspired sauce I made yesterday. Haven't decided yet if I'm going to crutch some or all of the racks today, but certainly happy to hear any tips and suggestions!! And I'll try and get some pics uploaded later today if this is the right place to put em.
-Don
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