Q: Hello Ray, I smoked a brisket yesterday; it was 7 pounds. I smoked it four hours then wrapped in foil for two hours, and the result was mush. The temp was 200 to 225. I have smoked 12 to 14 pound briskets and everything came out great. I never wrapped the big brisket. What did I do wrong on …
What Brisket Injection Do You Use?
Q: Hello Dr. BBQ, I met you in Key Largo at the BBQ Cook-off and have since purchased your book. I hope things are going well for you. It was a pleasure meeting you and I hope to see you again sometime soon. I have two questions for you. First you gave me the product’s name that you used at …
Go with the Dome
Q: Hi Dr BBQ,We are designing a BBQ. What’s the best shape for the lid? Domed, cylindrical, flat? It seems most grills have a large rounded lid. Does this help with cooking and smoking?–Darren A: Hi Darren, I prefer a rounded or dome shape. It seems that will create a convection effect. I’m not an engineer, but the cookers I …
Temperature Not Timing
Hi Dr. BBQ: What is the cooking time to slow smoke a 15-pound rib eye roll at 220 degrees to medium? Thanks, Iceworks Hi Iceworks, Timing isn’t going to work too well with something like that. You’ll need to monitor the internal temp of the meat. For medium you’ll want it to reach about 150 and then be sure …
Adding Sizzle to a Gas Grill
Hello Dr.BBQ! How can I get more heat from my 36,000 btu natural gas grill? I just don’t get that sizzle when I drop the meat on the porcelain cast iron grates. Thanks! David Hi David, I’d call the manufacturer and ask them. You don’t want to void your warranty or do anything dangerous with it. Dr. BBQ