Ribs & Hot Sausage on the Smoker

[madeinuk]

5 hours ago, hiking said:

OK since I wasn't appointed judge for the smoked meat contest. I went and bought my own (pit boss)

I know nothing about it so I will be coming back for expert advice.

Honestly, as long as you are in the 180-220F zone for the duration and you use cuts of meat which are optimal for smoking then to mess up you have to be trying pretty hard.

Hint:

Meats that handle smoke cooking well are usually the same ones that need long slow cooking/simmering.  What you are doing is more akin to simmering in a bath of hot smoke instead of water IMO

Meat that need intense but short duration cooking like Filet Mignon, backstraps etc will not stand up to low heat sustained cooking which will tend to dry them out.

Edited August 6, 2019 by madeinuk

[cantw82start]

Ribs look great, 3-2-1 makes it much easier.

[Farmshine]

Looks great!


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