Competition BBQ Secrets

Archive for March 5th, 2008

Hey Bill! I have a question concerning the juices that are collected when I put he ribs in the foil for the hour. There seems to be a significant amount of juice that accumulates when in the foil, and am wondering if this is normal, and what to do with it. (If anything. )

I did not see in your book what kind of wood you recommend for pork butts. I am firing up the BBQ at Odark thirty tomorrow morning. Your suggestion would be appreciated. Thanks.

Hi Bill

Will this procedure work with Pork and beef as well? Smoke sometimes make the meat tough and dries it out on the outside portion.
 Lee G.

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Lee:
No… unless you are smoking a whole pig, there is no skin on beef and pork. And smoke does not dry out pork and beef. Too high temperatures make BBQ dry and tough. Usually on butts and briskets, a bark is created, but most people like a little bark.

www.bbqsuccess.com/rubbery-chicken-skin 

Thanks,
Bill Anderson