Corpusfishing.com

[Central Scrutinizer]

[To be read like your favorite 12-step program]

Hi. I'm CS, and I am a BBQ Cheat.

Hi CS.....



Last weekend, I made a brisket and 2 racks of baby back ribs, and I must admit that ..... I cheat.

Everything gets a dry rub the day before, and they spend the night in the fridge.
Then, they go on the "pit", with the pit being my propane grill with a tin-foil boat of wood chips for the smoke. Applewood, Alder, Hickory, it just depends on the meat. This time it was Applewood.

Smoke for a couple of hours, on the lowest setting. Then......

Off to the electric roaster over. Wrap everything in foil, baste with a 1/2 BBQ/1/2 water solution, and set the temp to a smoldering 200-210 degrees, and let it go overnight and well into the next day.

Open the packages and add some BBQ sauce, and ENJOY.

Best part is I don't have to tend to a fire-pit all night, and I don't end up smelling like a dried up mesquite log.

Yea, I know it's cheating, but from the reviews I get from the family, nobody is complaining. Fall off the bone tender, and still smoky flavor.

[ratherbefishing]

At least you are an honest cheat.

Once the smoke is in, I wrap the meat and basically it is baked until tender. The difference is, that I leave it on the pit and you move it somewhere where you do not have to tend a fire. The end result is the same.

Thanks for sharing.
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[deputydawg]

Hi I'm DD and if CS can come clean I can.......

uh...... uh.......... I'm..... uh.......

I'm....... also a...... a BBQ cheat!!!!!

There I've said it!!! I feel so free and empowered now!!!!

Seriously though I don't always cheat but do use a similar method often. I'll put brisket, ribs, pork, or whatever on the pit for a couple of hours for the flavor and apperance. Then I will pan it up and transfer it to the oven at 200-220. Stick my meat thermometer in it and set the desired temp and let it go! Always turns out great and a WHOLE lot easier than babysitting the pit when you have a busy day going!

[Tyler]

I cheat too! I put brisket on the smoker for four or five hours then wrap and put it in the oven with a thermometer (with wireless alarm I put next to me by the bed that goes off when the meat hits 190) Wakes me up too!

[deputydawg]

[ratherbefishing]

Sometimes you gotta love cheaters....
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[landshark]

I'm a cheater also, smoke brisket for 4-5 hrs wrap in foil and set it and forget it in a roaster. Gotta save the wood for my next smoked meal.

[Chef Lefty]

And I bet you dollars to doughnuts the little Mrs. did not care one bit!!
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[steve78412]

[Texican]

BBQ is an institution in Texas and MUST not be sullied.
I ALWAYS go the full 10-12+ hours with a REAL hardwood fire.
Shame on the lot of you.
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