Smoking Corned Beef Brisket

Jackson Ortega-Scheiner Smoking Leave a Comment

Hi Dr. BBQ, I enjoy your website,your book and seeing you on TV at the cook-offs. Those cook-offs sure are fun to watch. I am going to grill a “corned beef brisket” and would like to add a small amount of smoke. My question is, at what stage should I add the wood to the charcoal, and how much ? …

Re-heating Ribs

Jackson Ortega-Scheiner Smoking Leave a Comment

Hi Dr. BBQ: We will be doing a big batch of ribs and have a difference of opinion as to how to reheat them (if there are any left) without losing any of the original flavor and texture. Please advise.I am quite new to this smoking,and only have a cheap water smoker, but it sure is fun. Thanks, Bud   …

Cooking Times in a BGE

Jackson Ortega-Scheiner Smoking Leave a Comment

Hello again Dr. BBQ! I cooked and refrigerated more ribs than I needed last weekend. I”m worried about them drying out. Is there any way I can prevent this or any way i can rehydrate them before serving? I was thinking of wrapping them with a little apple juice and cooking them that way. Thanks, Mike (MoMoBBQ) Hi Mike, Yes …

Wrapping Your Meat

Jackson Ortega-Scheiner Smoking Leave a Comment

Dr. BBQ, I am fellow Lakeland”er and have seen you at several local events. My Daughter Melissa who is 13 is a Que Freak! She has already won Overall Grand Champion in the Kids”s Que for her Ribs at the 2005 Mulberry Fine Swine at the Pit and First Place for Chicken in the same contest. The Judge in the …

Basting Backribs?

Jackson Ortega-Scheiner Smoking Leave a Comment

Dr. BBQ, I am in the process of buying a commercial, NSF BBQ smoker. Would you suggest gas or electric? Thank you, The Lunch Hut Hi Lunch Hut, If you’re looking at only NSF rated smokers you’re going to be OK either way. They’ll all be good quality restaurant equipment that’s easy to clean and will have a good long …