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Comments on '1987 dodge ramcharger':
By:kiwigal36leeks need to be washed throughly to remove any grit in between the layers, and im guessing organic butter would be unsalted.
By:HEYBUDD
That wrapping in foil trick goes a long way in the final "pull-a-billity" of the end product too!
I cook my butts wrapped tightly in foil during the final 1/4 of cooking time.
By:BarbecueWeb
congrats, making great BBQ will now be real easy. Use a water pan in your Brinkmann anyway for best results. Go for 190f internal. My advise is to use a good charcoal like Kingsford to learn on -consistent and long burning. Add wood chunks occasionally to maintain a lite smoke. When you get more experience, experiment with natural charcoal and wood off the woodpile, as they are more difficult to use for maintaining that low and slow 225f-250f range.
By:hysterman187
barbequeweb, hey great video! I just purchased my first side box smoker, a brinkmanns smoke`n pit, and I am getting ready to try my first butt. It does`nt use water like yours so, as you stated above I should go for the higher internal temp range right? I also have some large charcoal starters, should I use charcoal or real wood or a combo of the two? Any tips or advice for this method of smoking would be greatly appreciated. Keep them videos comming!
By:BarbecueWeb
Hi BilkoJoeJr and thanks for chimin' in. I did say in the vid "to 175f internal", but should have said 165f-195f. These water smokers add a lot of moisture to the Butt unlike a sidebox smoker so the you can get good results for pullin' at the lower end of the heat range. I agree that goin' for 190f might be best for most smokers since the fat in the meat tends to gel at the upper end of the heat range, allowing the meat to separate from the fat that much easier.
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