For ribs, brisket, pulled pork
The day before you are cooking, season your meat and wrap in plastic wrap. Refrigerate overnight.
Heat smoker to 225 degrees. Scrape grill grates clean and wipe with a paper towel dipped in vegetable oil.
Unwrap seasoned meat and place it on the smoker. Add a temperature probe into the center of the meat. Close the lid and cook until the meat registers 170 degrees Fahrenheit.
Remove the meat, remove the probe, and wrap the meat tightly in heavy duty foil. Add the probe back in and place it back on the smoker until it reaches 205 degrees Fahrenheit.
Remove the probe and place the meat in an empty cooler. Seal it tight and let it sit for at least 2 hours, up to 6. The cooler will keep the meat between 190 and 200 for a very long time, which is the ideal temperature for the collagen to melt and the meat to become incredibly tender and juicy.
After resting in the cooler, remove the foil and serve with your favorite BBQ sauce.
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