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MarkQC

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  1. @jark87Thanks for the feedback! I guess what you say makes me feel better knowing what I did wrong, I’m just so caught up with that 205f readiness temperature that I assumed it had to be ready, it’s not really clear to me how much higher I could have brought the internal temp so that the fat rendered without ruining the piece of meat. I just had deviated from my previous cooks that I thought it was something I did, I wonder if cooking at the higher temps (275-300) helps with the rendering of the fat compared to 250. I actually microwaved some of the meat today with some apple juice and it was 100 times better.
  2. I’ve had my Big Joe 2 for about 4 years, I typically do a pork shoulder once or twice a year and it’s the first time I had bad results. I put on 2 x shoulders (it was a large one cut in half) and each were about 5 pounds, I have always used these sizes The difference this time is that I applied kosher salt to it and let it sit in the fridge for about 15 hours uncovered on a wire rack. When I removed the meat from the fridge, I used mustard as a binder and some Memphis dust rub and I let it sit on the counter for about 30-40mins while the grill stabilized. I had the deflector plates on the lowest position and I had my grill grates at the highest, no drip pan. My Big Joe temp was very stable at 250 through the whole cook, in the past I would have wrapped it at 160, but I didn’t. I started checking for probe tenderness at around 195 and I pulled it at about 205, looking back even at 205 it may not have had the right level of probe tenderness. I let it sit on the counter for about 15mins and then I double wrapped it and then wrapped in towels and then in my cooler. I only let it sit in the cooler for about 1 hour, in the past it probably would have set for closer to 2 or 3 hours. When it was time to pull it, there was no juice that had collected in the foil and it was very difficult to shred, bone wouldn’t slide out and meat was slightly dry in some spots and definitely not falling apart, I had to cut it. So to recap what I think are my differences from every other time Applied Kosher salt and left in fridge uncovered for 15 hours Deflector lowest position, grate highest( I might have put the grate over the accessory rack in the past) Stable 250 the entire cook (instead of 275 or 300 I have done in the past) No drip tray I didn’t wrap it at 160 I only let it sit 1 hour resting in my cooler compared to 2-3. I’m looking forward to the feedback
  3. Just wondering what the standard ratio is, I see it done so differently and just want a good place to start, I see granulated garlic specified more often that not and it’s not clear to me if that has an advantage over garlic powder.
  4. I ended up doing them smoked the entire cook, 250 with deflector plates and a little chunk of pecan, along with some seasoned onions in olive oil. Took them off at 160, and they were some of the best sausages I ever had, beautiful smoke ring too. put them on a fresh baguette with a blend of old fashioned mustard and mayo, topped with the caramelized smoked onions. Costco mild Italian, great value.
  5. Interesting responses, I’ve smoked them in the past at around 250 and I found it’s one of those meats that really absorbs the flavor of the smoke and he was toy benefits from it. I was doing a kind of reality check to compare how others were doing it and if I’m really doing it the recommended way, surprised to see all the direct cooking.
  6. I’m trying to find a recipe for the best way to cook sausages and was looking for feedback. Typically I see people smoking them at 250 with deflector and grate on bottom. and then I see people grilling them after they have been smoked with other side of grate on lower side above flames. 1. Is this the proper way and is the grate level correct? 2. What temp should I smoke them to before grilling to 160? And will 250 with grate above fire be hot enough for final cook?
  7. No issue, I thought there was a chance they made them bigger, not that you were wrong. im surprised because I always see people using peels that are smaller than their stones and it’s difficult to find a 18 “ one, at least in Canada.
  8. @John SetzlerJust got my Big Joe stone and it says 20 inches, maybe they increased the size.
  9. I was just about to purchase the Kamado Joe bran Pizza stone for my Big Joe and then I was referred to the Fredstone, it’s supposed to be much thicker and makes it harder to burn your pizza dough. Was just wondering if there is a consensus on the Fredstone and if it is in fact better than the Kamado Joe pizza stones?
  10. I’m trying to order a pizza peel, preferably aluminum and with a foldable handle. How large of a peel do I need to match up with a Big Joe pizza stone? I’ve never done pizza before and I’m unclear on the ratio I will need, no point to having a peel too small that won’t maximize the stone size. The largest dimensions I’m finding online is about 12x14, so what’s the point of getting the Big Joe sized pizza stone if my peel has that limitation. Looking for your recommendations!
  11. They came out great, everyone loved them but they did dry out a little, so I guess they were overdone and everyone enjoyed them more when I re-applied sauce to them after the cook, I guess I’ll do that from now on regardless of the recipe. they were not fall off the bone but very easy to eat. I used John’s pork rub, I cooked them at 250 for 2.5 hours unwrapped with deflector plate at lowest position but it pan of liquid in between, not sure if that would have added more moisture? i sprayed them with apple juice for the last hour of the unwrapped cook at an interval of 20 minutes to give them a nice bark. i sauced then and wrapped with a few tablespoons of apple juice and cooked that at 250 for 1.5 hours and then re-applied sauce when I served. not sure where I should reduce cooking next time, the unwrapped (2.5 hours) or wrapped (1.5 hours) portion?
  12. Problem solved, made the second sauce for today’s meal and will make the first sauce for the leftovers tomorrow!
  13. Lol, it’s all perspective. Your picture can be a Joe jr. are baby back ribs normally bigger? They are the same size sold at any restaurant when ordering a full rack, they are called “baby” after all.
  14. 10 actually just fits, no stacking! (Pic below) Just got them on, has your pork dry rub on. for sauce, I’m considering this which is supposed to be a close copy of our local rib chain called Baton Rouge. 1 cup of ketchup 1/4 cup of molasses 1/4 cup of white vinegar 1/2 tsp of salt 1/8 tsp of pepper 1/8 tsp of garlic powder 1/8 tsp of onion salt 2 tbsp of brown sugar 2 tbsp of dark corn syrup 2 tbsp of onion flakes 2 tsp of smoke flavour liquid But this google search shows this molasses based rub has over 3000k positive reviews, so not sure which one to do. 1/2 cup ketchup 1/3 cup dark brown sugar 1/4 cup unsulfured blackstrap molasses 1/4 cup apricot preserves 2 tablespoons yellow mustard 2 tablespoons apple cider vinegar 2 tablespoons vegetable oil 1 garlic clove, minced 1 1/2 teaspoons chile powder 1/2 teaspoon freshly ground black pepper 1/2 teaspoon hot sauce Pinch of ground cloves Pinch of ground allspice Salt
  15. Ok thanks, I had found some of John’s on YouTube and they looked great but none of them appeared to be the fall off the bone type cook. typically it’s served that way at my local rib restaurants, any reason why someone wouldn’t cook them to the point where they fall off the bone? I was surprised to see the videos where they were not like that.
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