just learning

[TAAHTRUCKING]

HOW OFTIN DO I FLIP MY BRISKIT AN RIBS ON A SMOKER &
THANKS

[TB]

Welcome.

I usually don't flip at all.

What kind of smoker do you have and what are you using for fuel?
TB

[jshively]

fat side down and don't flip it or touch it or look at it. I only open once to foil him when he hits 160 but past nothing else is done.

[Bob-BQN]

Welcome!

I don't do any flipping either, but depending on the size of your smoker and if you have hot/cold spots, you may need to rotate the meat as the side facing the fire may tend to cook faster on smaller rigs.

What type of equipment are you cooking on?

[M38A1]

Welcome T-Trucking!

I don't flip my brisket at all. I go fat cap down for the entire cook and like the others, don't peek until I hit 165*F at which point I foil and keep going until 195*F.

I don't flip my ribs either...

~m38a1

[Big Mike]

I don't flip either.


Mike

[TB]

I hear they're flipless in Seattle, too. :wink:

[Bad Santa]

I tumble every now and then, stumble on occassion, but never flip except for Salma... :wink:

[TAAHTRUCKING]

COOL NO FLIPPING. DO I JUST LOAD UP THE FIRE BOX AN LET IT GO FOR 3HRS THEN FOIL MY RIBS THEN MAYBE TURN THE BRISKIT. THEN IT GO FOR THE 2 HRS BEFORE I OPEN IT ANGAIN. I WILL BE BURNING RED OAK WOOD IS THAT PRETTY GOOD WOOD ? TREE FELL FROM RITA.

[gordo]

Its all according to how your pit cooks, My old pit had 75% of the heat going across the top surface, after the top got to looking how I liked it to look, I flipped it and got the other side looking the same way before I wrapped it. Just take time and learn how the pit cooks then make any needed adjustments... Good luck on your cooking...There is no right or wrong way to do it...just what works for you...
gordo

[TexLaw]

I don't flip mine, either, but I don't need to.

Yes, don't open the lid on that rig unless you need to. As many say, "if you're lookin', y'ain't cookin'." :D

Finally, red oak is fine. However, if the tree fell during Rita, then the wood likely isn't properly seasoned. By "seasoned," I mean aged and dried out. If your wood is going to burn well and cleanly, it needs to sit out for, at least, a few months to dry out. More likely, it needs six months to a year, and some around here like to see two years. Seasoned wood is lighter, and it sounds like a baseball hitting a wooden bat when you knock two pieces together. Unseasoned wood makes more of a thud. You can also tell unseasoned wood when you burn it, as you see the moisture boiling out of it, and it's a pain in the neck to keep lit. It'll also tend to smolder more and make some nasty smoke.


TL

[Woodman]

I flip once midway. It is not all that hard, and it doesn't hurt!

[Bad Santa]

It don't hurt only if you land on your feet...

[Mac]

I've never flipped because I never saw the need too. Kind of let my eyes and a good ThermaPen tell me when it's soup! Welcome to the forum. 8)

[Big Joe]

Trucking, I don't flip at all. Never had a need too. But, I guess I must be different, cause I cook mine with the fat side up. But with the Super top secret recipe rub I use, it's best. ;O)
Welcome to the forum.

Big Joe

[WBC]

Turn your caps lock off please.

[DoubleBarrelSmoker]

COOL NO FLIPPING. DO I JUST LOAD UP THE FIRE BOX AN LET IT GO FOR 3HRS THEN FOIL MY RIBS THEN MAYBE TURN THE BRISKIT. THEN IT GO FOR THE 2 HRS BEFORE I OPEN IT ANGAIN. I WILL BE BURNING RED OAK WOOD IS THAT PRETTY GOOD WOOD ? TREE FELL FROM RITA.
TaathT- Red oak is very good wood -I use it alot-BUT if that tree just came down the wood is nowhere near ready to use - you gotta let that sit at least a year {if you split it up small} or two year if unsplit

[bigwheel]

Hey Nubie..welcome. I is a bad one to fiddle with stuff. That is why my daddy always say I cant catch no fish cuz I always bees too busy checking the bait etc. Less you flip it and fan the door the mo betta. Door fanning makes your stuff tough. I got to get myself under control on this deal. I am trying not to flip and fan the door but it aint easy.

bigwheel

[rstcso]

Hey Nubie..welcome. I is a bad one to fiddle with stuff. That is why my daddy always say I cant catch no fish cuz I always bees too busy checking the bait etc. Less you flip it and fan the door the mo betta. Door fanning makes your stuff tough. I got to get myself under control on this deal. I am trying not to flip and fan the door but it aint easy.

Maybe you can find a glass door for your pit like the lid you're trying to find for your chili pot :roll: .

I don't flip, either. I cook fat down, thickest end toward firebox, then foil to finish. Let rest for a while, then eat. Also, you can put it in an ice chest and hold it for several hours and it will still be as hot as when you pulled it off the pit, give or take a degree or two :? .

[Michiana Mark]

We're flipless here in Michiana too, and no peeking either. Just keep that fire going and watch the digital therm.

[david brace]

I don't do any flipping either, but depending on the size of your smoker and if you have hot/cold spots, you may need to rotate the meat as the side facing the fire may tend to cook faster on smaller rigs.
I agree. I have just moved the ribs in both my smokers because of the heat from the firebox...but of course do not pierce the skin...use good sized tongs

DB

[david brace]

I forgot my New Yawk manners...welcome to the group, TAAHTRUCKING, where life is in uppercase... :lol: :lol: :lol: ...good to have you on the forum.

What are you smoking in?

DB