OK, so I am not a complete noob. I am just a young grasshopper with an opportunity to be dangerous... In the past, I have smoked baby backs, spareribs, pork shoulders, briskets, short ribs, and even a USDA prime rib; but I have always done it the same way. I do have a Thermoworks system so I can check the temp of the air in the smoker and also the temp of the meat while cooking. And I've drilled holes into my rectangle box smoker to thread the wires through. And I've applied a temperature resistant gasket around the door of my smoker to eliminate temperature and smoke loss. I will do a dry brine for about 12-24 hours and then I use some rub that I've created from a decide in one of my books. Then, essentially, I heat up my gas (yes, I said gas) smoker to about 230-235 and I fill up my water pan and then I add whatever meat I am smoking and add my required wood chunks and let it start doing its thing. Depending on the wood used or the meat I am cooking I might add a second round of wood, but only if I am feeling frisky and confident. I will add water to the water pan to maintain temperature as needed as well. But I keep the door closed and just keep watching the temperature until it gets to the desired temperature and is done. then I take it off the smoker and let it rest for 30-60 minutes. And when I eat it, I think it is pretty good.
But here is the deal.... I have read enough information on this website to be confused. I keep reading about taking it off the smoker at a certain temp and wrapping it in butchers paper and then putting it back on, doing something with camo or cambro or taking a cameo with it, putting it in an insulated cooler, put it on the seat of a dunk tank and throw balls at it until it is submerged once before putting it back on the smoker, etc. I have read that I definitely SHOULD and definitely SHOULD NOT use the Texas Crutch (though not sure what that is exactly). I think I read one article that said take a drop of unicorn blood and a strand of hair from a virgin for some spectacular result. Like I said, lots of information and I am confused.
So based on what I have done in the past, this grasshopper kindly requests to learn what steps I can take in my technique to further my training from the (pit) masters? And I need some explanation behind what everything is and why I should do it. Thanks in advance!
But here is the deal.... I have read enough information on this website to be confused. I keep reading about taking it off the smoker at a certain temp and wrapping it in butchers paper and then putting it back on, doing something with camo or cambro or taking a cameo with it, putting it in an insulated cooler, put it on the seat of a dunk tank and throw balls at it until it is submerged once before putting it back on the smoker, etc. I have read that I definitely SHOULD and definitely SHOULD NOT use the Texas Crutch (though not sure what that is exactly). I think I read one article that said take a drop of unicorn blood and a strand of hair from a virgin for some spectacular result. Like I said, lots of information and I am confused.
So based on what I have done in the past, this grasshopper kindly requests to learn what steps I can take in my technique to further my training from the (pit) masters? And I need some explanation behind what everything is and why I should do it. Thanks in advance!
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