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In Reply to: All the free advice . . . a little irritating posted by YukonCornelius on April 21, 2010 at 09:29:53:
Long before this forum was viewed only as a competition forum by many it was know as a place where all sorts of people could visit about BBQ, learn how to BBQ, and share their knowledge freely.
This an example of a converation that was on the forum severl years ago.
"Lee, I've always shared everything I do regarding cooking technique. My rub recipes and sauce recipes are my own and that
is something that every cook should do their own on. But the cooking techniques need to be passed on by all who know
them to help others who wish to learn. To answer your questions, I cook all three racks of ribs on the same WSM using
the same rub on all three. I have a different rub for briskets, and a different rub for butts. I used to use a different rub
for chickens too, but I found out by accident that my brisket rub was also a winner on chicken. Into my first smoker goes
a pair of briskets, one on the top rack and one on the bottom rack. Into my second smoker goes a pair of pork butts.
This occurs around 10 Friday night at competitions. Around 6 the next morning, I'll put three racks of ribs on the third
smoker. After that, I'll wrap up my briskets and butts into foil and put them back on the smoker. Depending on how they
feel when I'm handling them, I may try to coax some more temp out of the smoker at this point after they've been wrapped.
60-90 minutes later, I'll pull them and put them somewhere warm to hold until I'm ready to cut them up for turn-in. An empty
ice chest works. So does a few layers of brown grocery bags. So does an old sleeping bag. After they're out of the smoker,
I'll cut up my chickens and put them on a hotter fire...around 250 or even 275, for 1-2 hours depending on which piece,
how big they are, and how thick they are. I like to glaze ribs and chickens with a little bit o' sauce about a quarter hour before
I take them off the fire. A lot of other things I do I've posted over the years and they're kicking around in the
archives somewhere. My technique isn't the only way, or even the best way. I win a few ribbons at most cookoffs I go
to. There's a lot of teams that win more than me. So don't take anything I say as gospel.
Is this what you are objecting to?
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