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>> Expert??
 I don't guard my "secrets" at all. I'm a firm believer that a good combination of fire and smoke, and lots of practice, will yield a great product most of the time. I use a 3-2-1 ratio of coarse black pepper, kosher salt, and garlic for the rub. I trim a little bit of the fat if needed, but not too much. I try not to exceed 250 degrees during the whole cook. It's done when it's done...There's no ideal temp really...I just get it out when the probe goes into the flat like butter(usually it's around 190-200 degrees internal). I wrap it if it starts to get too dark too fast, but most of the time it stays open for the whole cook. When it's ready to come off, I wrap it up super tight in doubled foil, then wrap it in a towel and set in a cooler(warm...NO ICE!) for a couple of hours before slicing. That last part REALLY helps get all of the moisture/flavor back into the meat where it belongs. If there's one  general piece of advice I could give everyone for good BBQ, it's "Be patient!".Â
@BBQguy: Thanks! ok. sounds easy if one has patience, which we do. but there's no bark on ours and it's obvious it didn't cook long enuf. Do you have a general time frame based on pounds? This slab was pretty small...maybe 2-3 lbs with a nice layer of fat which we didn't remove.
@Love2Run:
I'm not an expert but I will say with some certainty that it will take longer than 6 hours.
@BooBear: That's exactly what I keep telling him! But he thinks he knows what he's doing but every time he does this, the results are the same. We could sliver this stuff and use it for shoelaces! Or whips, depending on the mood.
@Love2Run: the mood?!? I'm heartbroken knowing that a beautiful cut of meat was ruined.
Can I get a moment of silence?
@mm4731: sorry for the delay. I was using the whips.
@Love2Run: whipping him seems appropriate for his betrayal to the BBQ gods.
Whip him once for me
@mm4731: consider it done...thrice. But he smiled. Does he need more?
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