DJBaker14
New member
Help!!! A new owner of a smoker here. I have a small table top smoker and basically everything I smoke turns out dry and tough! Never "fall off the bone" tender. Any and all suggestions would be greatly appreciated….
Tough and dry meat
- Thread starter DJBaker14
- Start date
Welcome from Texas to the group!
Low and slow is what I do.
Spritz every 30 minutes or so with apple juice.
As far as ribs and brisket 225 degrees and spritz.
3-2-1 on ribs
Wrap after 3 hours
Go for 2 hours then unwrap and mop the sauce on
Brisket - fat side up
When you reach an internal temperature of around 165 degrees wrap it in peach butcher paper until the internal temperature is 205-206. Place in cooler and let it rest for an hour then slice and serve
Pulled pork
When internal temperature reaches 165-170 degrees pull it and let it rest for an hour then shred it
Wrap it as well
Wrapping and spritzing is the key to moist meat
Hopefully these tips help you
Low and slow is what I do.
Spritz every 30 minutes or so with apple juice.
As far as ribs and brisket 225 degrees and spritz.
3-2-1 on ribs
Wrap after 3 hours
Go for 2 hours then unwrap and mop the sauce on
Brisket - fat side up
When you reach an internal temperature of around 165 degrees wrap it in peach butcher paper until the internal temperature is 205-206. Place in cooler and let it rest for an hour then slice and serve
Pulled pork
When internal temperature reaches 165-170 degrees pull it and let it rest for an hour then shred it
Wrap it as well
Wrapping and spritzing is the key to moist meat
Hopefully these tips help you
Sparky
Well-known member
Welcome to our club
Smokeyholler
Well-known member
Cowboy pretty well nailed it as a good way to go.
Welcome from the holler
Welcome from the holler
bobissmokin
Well-known member
Welcome! Try lower and slower.
GeekChef
Well-known member
Think for the pulled pork, you meant to say wrap it at 165-170 then take it up to 205….not pull it at 165-170….Welcome from Texas to the group!
Low and slow is what I do.
Spritz every 30 minutes or so with apple juice.
As far as ribs and brisket 225 degrees and spritz.
3-2-1 on ribs
Wrap after 3 hours
Go for 2 hours then unwrap and mop the sauce on
Brisket - fat side up
When you reach an internal temperature of around 165 degrees wrap it in peach butcher paper until the internal temperature is 205-206. Place in cooler and let it rest for an hour then slice and serve
Pulled pork
When internal temperature reaches 165-170 degrees pull it and let it rest for an hour then shred it
Wrap it as well
Wrapping and spritzing is the key to moist meat
Hopefully these tips help you
Smokeyholler
Well-known member
165 is where I finish when I'm slicing it. Someone here said 205-210 for pulled pork.
Mike From R.I.
Well-known member
I wrap my Boston Butts at 165 degrees and take it to 205 degrees or until tender then remove it to rest then shread it.
GeekChef
Well-known member
I have the pit boss portable and have had great results. If I am making smaller portions then I go to it first! I would recommend doing a spatchcock chicken. I cook them at 350….pull them at 165 in the breast and 175 in the thigh.Help!!! A new owner of a smoker here. I have a small table top smoker and basically everything I smoke turns out dry and tough! Never "fall off the bone" tender. Any and all suggestions would be greatly appreciated….
Also I do my pork butts Hot and Fast in the portable. Set at 350 and cook for about 3.5 hours until 160 internal. Then wrap in foil pan in oven at 350 until 208. Rest for 2 hours in pan.
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grillinjoes
New member
Would you use these same settings if you're cooking, say, chicken breast or thighs? I would assume it is. Would love my chicken to feel tender!
GeekChef
Well-known member
Here is what I do to make crispy skin and tender but moist meat......
1. Spatchcock the bird.....like in my picture above.
2. Pour 1 qt buttermilk into a large bowl. Add salt, pepper and spices(your favorite). whisk it all together.
3. Add bird to buttermilk.....cover with lid and let sit in fridge overnight. This step adds the moisture.
4. Next morning....pull it out....dry it off with paper towels really well.
5. Add Spices(I use The BBQ Rub) to the outside. Set it on a rack in the fridge uncovered till dinner time.
6. Fire up smoker to 350. Cook until the legs and thighs are 185-190. This will make the meat super tender.
Adding the buttermilk soak will allow you to take the chicken up to a much higher temperature without drying it out.....It works every time for me without issue.....even the breast is nice an moist due to the extra moisture added from the soak. A lot of people will cringe at those temps, but give it a try and see what you think.
With the portable....you can even open up the sear plate and allow the fire to roast the skin if needed....but I have not found the need to do it.
Good luck...!
