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Cooking at a higher temp
Posted: Fri Nov 24, 2017 1:04 pm
by JustinCouch
I'm trying something new. I'm going to try cooking at a higher temp. I still don't have a grate temp gouge but the thermometer says 350 ish. I'm just doing 1 rack of baby backs so if its not good I haven't wasted much. One thing I can say is the smoke is almost clear. I'm using cherry chunks from the store . only using 1 or 2 at a time. Stand by for details.
Re: Cooking at a higher temp
Posted: Fri Nov 24, 2017 7:08 pm
by JustinCouch
Higher temp worked out great. Not wild about the store bought rub but this rack is the best to come off the longhorn.
Re: Cooking at a higher temp
Posted: Sat Nov 25, 2017 2:02 pm
by pfink42
Details please.
How long of cook? foil? glaze?
Re: Cooking at a higher temp
Posted: Sat Nov 25, 2017 2:32 pm
by JustinCouch
It was about a six hour cook. 3 2 1 style. When I foiled them the rub produced a kinda funky taste but I liked the texture of the meat. For a glaze I used kraft BBQ sauce cut with coke zero. I might be wrong but the foil seems to pull all of the juice out of the meat. Next time I will try pparchment paper.
Re: Cooking at a higher temp
Posted: Sat Nov 25, 2017 2:45 pm
by Txdragon
Buddy, get a grate thermometer!! That lid thermometer is off. By a lot. Being familiar with Okie Joe, chances are that your grate temp is 100+ deg lower. Only time on my OK Joe the door thermo is on par with my grate thermo is about an hour and a half Into the cook. Then they are close. +/- 10 deg. Prior to that, there's a 150 deg difference.