Hola Dr. BBQ! I have a question regarding wood chunks (not chips). Everything I’ve read indicates that both wood chunks and chips need to be soaked in water before using. Recently however, when I bought a bag of chunks it talked about using the chunks exclusively to create the fire you would be cooking over (no charcoal briquettes, just the …
Cook Brisket Skin Down
Q: Dr. BBQ: I am going to have a large party. I plan on doing a brisket and two or three shoulders. Is it best to cook the shoulders with the skin up to allow them to render through the meat? I normally cook all of these about 16 hours. Any tips? Thanks, Don A: Hi Don, I prefer to …
Avoid Burning Wood Chips
Hi Dr. BBQ: Love the book! I use a smoker box but after soaking the chips for an hour or more they seem to dry out and burn. Any suggestions? –Polish Eagle Hi Polish Eagle, Try moving the box around until you find a spot that’s just hot enough to get them to smoke, while not burning up. …
Marinade for Baby Back Ribs?
Q: Dr. BBQ: I am looking for a good marinade for baby back ribs. I want to marinade prior to smoking. Any suggestions? Ed and Janel A: Hi, Ed and Janel: I don’t think I’ve ever marinated a slab of ribs. A brine of some sort, like one that you’d use for pork chops would be ok, just be careful …
Low Temps Equal Mushy Ribs
Q: Hello Dr. BBQ: I was at a bicycle event here in Redmond a while back. I asked a guy who was selling ribs and had a pretty good setup time/temp. He said he does his ribs at 200 degrees for about five hours. I have heard everyone else doing about 230 degrees or so on the Egg forum. Is …