Q: Hello Ray, I smoked a brisket yesterday; it was 7 pounds. I smoked it four hours then wrapped in foil for two hours, and the result was mush. The temp was 200 to 225. I have smoked 12 to 14 pound briskets and everything came out great. I never wrapped the big brisket. What did I do wrong on …
What Brisket Injection Do You Use?
Q: Hello Dr. BBQ, I met you in Key Largo at the BBQ Cook-off and have since purchased your book. I hope things are going well for you. It was a pleasure meeting you and I hope to see you again sometime soon. I have two questions for you. First you gave me the product’s name that you used at …
How to BBQ Free-Range Chicken
Q: Good Day Dr. BBQ: I can’t take it any longer! I will be BBQing this weekend with broken ribs and all. I have a 10-pound free range chicken that I bought off the Mennonites, I find free range chicken a little tough. Do you good folks have any suggestions on BBQing this bird– ideas such as …