Hi All,
I did some searching on this topic and came up empty.
Has anyone tried Fast Eddy's "smoke n hold" brisket method with spares or babybacks? If so, how long of a smoke temp did you use..and at what temp?
Thanks.
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No I haven't with success. Give the size and density, I've found the FE method of 4 hours at 275 does well for me.
I say give it a try and see if it's what works for you.
I say give it a try and see if it's what works for you.
If you are only doing it as a timing technique,like butts,briskets and standing rib roast for a restaurant,you could always try a couple slabs and see what happens.
Be sure they were heavy weight/good fat to render.
Just a thought.
Be sure they were heavy weight/good fat to render.
Just a thought.
Yesterday I cooked 12 racks of St. Louis (how the heck do ya pluralize that?) for 4 hrs at 275o and was very pleased with the outcome. I spritzed with apple juice once @ hr. Previous Spare cooks were at 250 for 5 hrs., which seemed to dry them out just a bit. Foiling isn't an option, right now anyway, as these are for restaurant consumption.
I guess one piece of the puzzle is the fact that I'm used to cooking babybacks in a CS150. Different birds; different feathers.
This weekend I'll take a stab at the 2 stage method for the "at home" Guinea Pigs and report back. Thanks for the replies!
I guess one piece of the puzzle is the fact that I'm used to cooking babybacks in a CS150. Different birds; different feathers.
This weekend I'll take a stab at the 2 stage method for the "at home" Guinea Pigs and report back. Thanks for the replies!
Yep,comp cooking may involve different steps for flavor layering,but most of us will do the fast Eddy method to eat and serve at home.
Good heavy weight,well trimmed spares,really shouldn't need any foil,except to hold,etc.
Good heavy weight,well trimmed spares,really shouldn't need any foil,except to hold,etc.