Raptor72 Posted September 16, 2018 Share Posted September 16, 2018 1st impressions/thought , wished I’d used my UDS now Second thought , after doing pulled pork and too many ribs that went dry . I don’t actually like pulled pork or brisket all that much ! Lol bugger 2 Quote Link to comment Share on other sites More sharing options...
Justin Posted September 16, 2018 Share Posted September 16, 2018 Not sure why it is dry. I do brisket without a wrap and is juicy as anything. If I wrap then loads on juices when I unripe. I put those juices in ice block bags and freeze them . Add a couple of blocks from freezer to stews brings lovely smoky flavour on the winter. Are your temps too high? How are you doing it snake or minion method? Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted September 16, 2018 Author Share Posted September 16, 2018 I was using the basket thing that you fill up to cook indirect. I was rubbing spritzing wrapping etc . I should have just used my UDS . But these ribs were very very long I think I dithered too much . Quote Link to comment Share on other sites More sharing options...
Justin Posted September 16, 2018 Share Posted September 16, 2018 Persevere. It is all about learning. I lean pretty heavy on Weber cook books and that helps my results. By the way this not a sous vide item.... Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted September 16, 2018 Author Share Posted September 16, 2018 YeAh I’m on iPhone so it’s created in wrong group . But I’m not OCD so I’ll live lol Quote Link to comment Share on other sites More sharing options...
Justin Posted September 17, 2018 Share Posted September 17, 2018 Lol Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted September 19, 2018 Author Share Posted September 19, 2018 Yeah I need to sort out doing it properly Quote Link to comment Share on other sites More sharing options...
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