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Gas grill boys

SMOKER COOKING

When cooking in a smoker, be sure and rub the meat down the day before
with your favorite rub and let set in the refrigerator overnight. Remove from
the refrigerator, place on the smoking racks and bring to room temp before
placing in the smoker (couple of hours). I always like to use the 3-2-1 rule if
you want a “bark” on ribs or brisket.

Smoke heavily for three or more hours in your smoker, remove the meat,
wrap in foil and cook two more hours in the smoker (don’t worry about the
smoke during this phase)

Remove the foil, place the meat back in the smoker and resume smoking for
another hour or until the meat has come to temperature.

I like to smoke at about 225’ most times, or start with a lower temp and at
least finish at about 225. This insures that the meat has come to at least 160
internal temperatures and is safe to eat.

Cooking to “Tender” just means the meat is not done until it gets tender. This is used
mainly in smoking/cooking ribs. To test for tenderness, grasp two of the bones and
pull them in opposite directions. If the meat tears easily then the meat is considered
“Tender” and is ready to eat.

If you want to check ribs for temperature, place the probe between the bones making
sure to not touch the bone. You are looking for 180-190 when the ribs are done and
tender.

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