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Old 01-16-2019, 10:18 PM   #3256
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But you raise the tempt for the 2-1 portion right?
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Old 01-16-2019, 10:24 PM   #3257
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No. Too hot and it dries it out.
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Old 01-16-2019, 10:25 PM   #3258
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Wow....cincinnati ribs? I'll give it a try.
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Old 01-16-2019, 10:27 PM   #3259
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Cincinnati ribs?
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Old 01-17-2019, 06:46 AM   #3260
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150 degrees seems awfully low for 3-2-1 to properly cook ribs. Have you verified temp with an aftermarket thermo?
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Old 01-17-2019, 10:28 AM   #3261
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Originally Posted by Kornholio View Post
Then yeah, you need to adjust your P-setting.

https://www.youtube.com/watch?v=KAW1rzLTYbE
he keeps saying p-hole

good to know though. I haven't made the leap but will likely soon.
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Old 01-17-2019, 05:22 PM   #3262
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150 degrees seems awfully low for 3-2-1 to properly cook ribs. Have you verified temp with an aftermarket thermo?
Yes. There's always done. 145 is considered "done" according to the USDA. Also, the temperature varies a bit since it's on "SMOKE" mode and not locked on a temperature. However, mine floats somewhere between 150 and 165 depending on the environment.

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he keeps saying p-hole

good to know though. I haven't made the leap but will likely soon.
Yeah that was joke.
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Old 01-21-2019, 07:48 AM   #3263
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Salt Lick Barbecue in Driftwood Texas
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Old 01-21-2019, 07:52 AM   #3264
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Mmmmmmm that looks awesome
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Old 02-03-2019, 08:37 PM   #3265
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cooked a brisket for our superbowl viewing 'party'. First time I've actually bbq'd for 15ish people so I was hoping I didn't fuck anything up. I was a bit saltier then I'd like BUT once I started slicing to serve I didn't sit down until all of it was gone because people kept coming up for more! some of them are bbq and brisket virgins and they loved it.

The only picture I snagged were some little slices I saved for myself at the end

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Old 02-04-2019, 07:35 AM   #3266
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Looking good. Did you salt prior or just with the rub? Check out the write up on the science of salt on amazingribs.com.
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Old 02-04-2019, 07:57 AM   #3267
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I don't salt prior out of sheer laziness. I get the fire going and then trim the brisket and rub. I probably went 1/3 cup of kosher salt but it should be closer to 1/4.

amazingribs.com is dope. I used to dry brine stuff the night, I might do it again for the next one
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Old 02-04-2019, 08:57 AM   #3268
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Try a little bit of celery seed next time unless you hate celery, helps with the smoke ring.
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Old 02-04-2019, 09:36 AM   #3269
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I don't know why I don't do pork loin more often, smoked one with a honey glaze to 145 last night for my boss.
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Old 02-04-2019, 10:07 AM   #3270
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Gonna finish that thought?

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