I tried it and my ribs were amazing. Any other simple mops I should know about?
Placing a water pan under the bird kept the meat juicy through the long cook.
I used foil for my brisket because it trapped the juice. After seeing a video where a pitmaster explained how paper lets steam escape, I gave it a shot. The bark didn't get mushy and the meat was still super tender. Guess I was wrong before, lmao.
I went to collect mesquite for smoking last Saturday. Whole sections of the forest were gone. A local told me it's for a new housing project. We need to speak up before all our natural wood sources disappear. Consider using wood from managed forests or even fruit woods instead.
Steaming ribs in foil makes them soggy, not succulent.
I always figured real pitmasters just knew when meat was done by feel. But at a cookoff, my buddy's brisket was perfect while mine was dry. He showed me his temp probe and how it helped him hit the sweet spot. It made me think about how my dad would judge by time and smoke color alone. Now I see tools can help without taking away from the craft.
Maybe it's just me but that's a big win in my book.
Tbh, cooking them low and slow for longer did the trick.
I mean, he just rolled up with his own smoker and showed us how to get that bark right on brisket, makes you wonder if more pros should do pop-up demos like that.
Now I get why pitmasters are so picky about their gear.