Q: Dr. BBQ, I thought I would seek your wisdom and thoughts on this subject: Brisket, to marinate or not. I have read on the BBQ Forum that some people do not marinate. I read one thread that used buttermilk; I have tried this and it does work. I am wondering, do you marinate using an acid-based marinade to …
Use Less Wood
Q. Dr. BBQ: I have pit problems. I don’t know what the problem is but i think it is too much wood. My ribs tasted like a camp fire but my ribs on the gas grill were good. If I can not fix my pit problems I will not be one of the best BBQers in the world and if you have ideas can …
Trimming Brisket
Q: Dear Dr. BBQ, When trimming a packer-trim brisket, how much do you recommend taking off, and what do you leave? Do you ‘que the tip as part of the flat or not? When answering, please consider that I have a larger wood-burning offset and prefer not to be opening doors and mopping to keep the meat moist, at …
Guaranteed Smoke Ring?
Q: Dr. BBQ, Is there a way to get more of a smoke ring in the meat you smoke, or is it just the luck of the draw? –Heywood Iowa A: Hi Heywood, The redness that we call a “smoke ring” is a chemical reaction, and it can be manipulated. A simple trick is to …
Tastes Good But Looks Burnt
Dear Dr. BBQ: I use your “Big Time BBQ Cookbook” religiously. I have followed the recipe for chicken thighs and legs using indirect smoking at 235° F. to maybe 250° F with pecan wood. I use the “sweet and sticky” glaze called for in the book. When the chicken is done the skin is very, very dark–almost black. Even though …