They soften up in the sauce yeah, the braising step is meant to render out the fat and tenderize it so definitely don’t skip the step. You can easily firm them up afterwards though, pull them out of the pan/sauce and put them back in the smoker for 10-15min on a rack or a separate pan. They’ll firm up and the sauce will set on them.
Problem is you’re not gonna taste the pellets on 250° you can’t go over 225° if you want to taste the pallets, so why wouldn’t you go at a lower temperature to get the pellet taste into the meat
That’s not the least bit true. Anything below 300 still gives you plenty of flavour. I’d say you can even get good wood fire flavour at 300 if you’re using quality pellets. If you want a heavy smoke then use a smoke tube.
Those look good, nice job bro.
Thank you! Appreciate it
Great video. I like my burnt ends to be a bit crunchy on edges or maybe a bit firm . Did having them in that sauce in the glass dish soften them up ?
They soften up in the sauce yeah, the braising step is meant to render out the fat and tenderize it so definitely don’t skip the step. You can easily firm them up afterwards though, pull them out of the pan/sauce and put them back in the smoker for 10-15min on a rack or a separate pan. They’ll firm up and the sauce will set on them.
What kind of clear dish do you have them in that you can put them back in the smoker?
PS: Great shirt
Thank you!
That’s a Cambro high heat H-pan. They’re made of a plastic material that’s rated from -40°F to up to 375°F so they work quite well for bbq.
So bomb bro! Great video!🍻🤤
Appreciate it brother, thank you!
The best kind of candy😊👍
Right? I 100% agree! Thank you!
Where is your rub from, again?
I used honey hog bbq from meat church and blazing bird from Whiskeybent bbq.
Great Video . I give it a "like".
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Problem is you’re not gonna taste the pellets on 250° you can’t go over 225° if you want to taste the pallets, so why wouldn’t you go at a lower temperature to get the pellet taste into the meat
That’s not the least bit true. Anything below 300 still gives you plenty of flavour. I’d say you can even get good wood fire flavour at 300 if you’re using quality pellets. If you want a heavy smoke then use a smoke tube.
No need to spray they won’t dry out they are loaded with fat. Leave them be to cook.