Hey Doc, Just finished reading your book, Big-Time, and noted that you are a Big Green Egg user. I also have an Egg and I wanted to ask about cooking times. Most smoking cook books tell you to slow and low cook your foods at 225°F, but the Egg people cook at higher temperatures. What observations have you had using …
Just a Little Smoke Is Enough
Q: Hi, DR. BBQ: I enjoy your website, your book, and seeing you on TV at the cook-offs. Those cook-offs sure are fun to watch.I am going to grill a “Corned Beef Brisket” and would like to add a small amount of smoke. My question is, at what stage should I add the wood to the charcoal, and how much? …
Dripping Blood
Ray, I have your book and asked you a couple of questions on the Weber forum. My brother and I have started competing this year and have had some success. One problem we’ve had is that our St. Louis-style ribs bleed out the bone ends and some bleeding occurs on the surface of the meat. We use Webers so some …
Where’s the False Fat Cap?
Dear Dr. BBQ: When I was at your class this past spring you had mentioned to remove the false fat cap. I can’t remember which piece of meat it was on. Is it on the brisket or on the butt? My brisket and ribs are great, but my chicken and pork butt still need some work. I will cook some …
How Much Brisket Is Lost to Smoking?
Q: Dear Dr. BBQ, When smoking a brisket, what percentage is lost due to the smoking procedure? Thanks, Kyle A: Hi Kyle, I’ve never done the research myself but the common figure that BBQers use is 50 percent yield of usable meat from a whole untrimmed brisket. Some cookers will preserve a better yield than …