Turning the meat

[gcantu]

When one smokes ribs or brisket, do you turn the meat every so often or do you leave it undisturbed?

[ozzie]

I mostly use a rack for the ribs, but when I don't, I do not turn them, nor do I turn any of the other meat..brisket or butt

[wood_is_good]

I'll usually turn a big brisket or rearrange the ribs mostly because if I don't one side will cook much faster. I don't flip top to bottom, just sort of turn them around

[tightline]

No flipping here either. Here's my routine:
1. Put meat on pit.
2. Drink beer until meat is done.

[Bolo]

Since I know where my hot spots in my pit I rarely move my brisket and ribs. I rotates the ribs only when Im cooking large amount of ribs and dont wont the ribs to sit in a hot spot for too long. I do not flip my meat.

[HFD26]

Once you put a brisket on, there is no need to open the pit. The only time you would open the pit is if you are going to foil it at about 165. If you are not foiling, leave it alone until the internal temp of the brisket is about 190 to 195.

[yelonutz]

I put the brisket on, open a beer and then I turn. :lol:

[serialgriller]

No flipping here either. Here's my routine:
1. Put meat on pit.
2. Drink beer until meat is done.


yep, that just about sums it up. :D :D

[Woodman]

Yes, once with butts, ribs, and chicken. brisket is fat down and leave it alone.

[M38A1]

Yep, I'm with the majority on this one. Put it on and forget it.

Trust us on this one.... :lol:

[DoubleBarrelSmoker]

Agree-- put the cover down and walk away

[DaHorns]

The only time I move the meat is when I foil it and remove it from the pit. Otherwise, it doesn't move.... :wink:

[gordo]

Flip the brisket once, flip the ribs twice...

[FAT DADDY'S]

I do not flip. sometimes on butt, and ribs I may open pit to spray down with apple cider. other than that put on and drink beerhttp://www.mysmiley.net/imgs/smile/party/party0012.gif (http://www.mysmiley.net)

[Buckeye]

Leeve yer meat alone! I alwaze herd if ya touch it more than once yer playin wif it. :shock: :lol:

Unless ya got a hotspot on yer cooker, there ain't no need ta move or touch a brisket or yer butt :lol: once it gits put on tha pit. (purdy much like ever one else dun sed :wink: ).....but yer ribs cood stand a flip. :wink:

[vinman]

Yes, once with butts, ribs, and chicken. brisket is fat down and leave it alone.


Woodman...I never figured you for a fat side down man. Your brisket didn't taste like it was cooked the wrong way. :shock:
Maybe I need further research?

[Woodman]

Well, we ought to have a wing ding when the weather breaks with you , and me, and Dirt Baller, and Uncle Bubba!

Buckeye? Who makes a pit that DOES NOT have hot spots? My $1600 GE convection oven has hot spots. THat is why they make convection ovens! There is no sin in turning, or shuffling, your meat. It's a "white" thing..............

[BackyardBoss]

On that brisket question, what about moping/basting? Gotta open the pit to apply the baste, right?

[vinman]

Well, we ought to have a wing ding when the weather breaks with you , and me, and Dirt Baller, and Uncle Bubba!

I agree!

[david brace]

Well, back in the good old days when I used to cook on my pit 8) 8) 8) , I always had to turn the ribs left to right because of the hot spots & cheapness of the Brinkman pit.

DB

[Txngent]

Set it and forget it!

http://www.biography.com/biography/images/episode_images/popeil_ron_320x240.jpg

As far a basting... I let the fat and rub do the work, 225* will allow good self basting. Foil after 5 or 6 hours for extra juicy....

[Buckeye]

Well, we ought to have a wing ding when the weather breaks with you , and me, and Dirt Baller, and Uncle Bubba!

Buckeye? Who makes a pit that DOES NOT have hot spots? My $1600 GE convection oven has hot spots. THat is why they make convection ovens! There is no sin in turning, or shuffling, your meat. It's a "white" thing..............

My reverse flow pit duzn't have a hotspot. :twisted: It may (not alwaze) git 5° -10° "warmer" on tha firebox end (210°) but not so hot that I need ta make a meat adjusment. :)
Besides....whut do ya'll noe bout shufflin'? That my friend iz stricklee a black thing. :wink: :lol:

[Cobia]

Which way do you guys think is better, fat side up or down?

[Txngent]

:lol: :lol: :lol: Past topic of heated discussion!!!! :lol: :lol: :lol:

I like fat up.

[Mic]

Which way do you guys think is better, fat side up or down?

Check this out! http://www.texasbbqrub.com/phpBB2/viewtopic.php?t=5048&highlight=fat

Mic

[vinman]

Which way do you guys think is better, fat side up or down?

:shock: :roll: :shock:

[bigwheel]

Nope no flipping allowed. Especially on ribs. Put me meat side down and dont touch em till there done. No you can spin em if you got one side that is hotter but dont flip em and dont spill the juice with will collect on top of the bones. That be the auto mopping top secret mojo stuff.

bigwheel


When one smokes ribs or brisket, do you turn the meat every so often or do you leave it undisturbed?

[Half Fast BBQ'n]

Leeve yer meat alone! I alwaze herd if ya touch it more than once yer playin wif it.

:lol: :lol: :lol:

Now, THAT'S the Buckeye I been missin :shock:

[Buckeye]

Which way do you guys think is better, fat side up or down?

Back in my ho-ish days ...it wood depend on how ugly she wuz. :roll: :lol:
So now with my "transfer of skills" inta tha cookin areena, I now implement fat side down. :P

[vinman]

Back in my ho-ish days ...it wood depend on how ugly she wuz. :roll: :lol:
So now with my "transfer of skills" inta tha cookin areena, I now implement fat side down. :P



:lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol:
Well said!

[Cobia]

Thanks Mic...

[carnivore]

Only open the pit to wrap the meat with foil... other than that Let the pit do its job.

[txpgapro]

Meat side up and walk away! Come back in 3 hours and wrap in foil if anything. I don't usually wrap though.

[TexLaw]

If your pit needs you to turn or rotate meat, then do it. If it doesn't, then don't. I don't move briskets, once they're on, because I don't have to. If I only cook a few racks of ribs at a time, I don't mess with them, either. However, if I cook five or six racks at a time, I have to rotate them.

With a brisket, face the fat to the heat.


TL

[OWENMUSTANG]

with my WSM. i don't have to worry about flipping ribs (i have to stand the ribs upright)

butt's i've tried both ways.
my best Q is flipping them over and changing their rack level..

turns out way better for me. (is a mpita to do though)

[HoosierTrooper]

On that brisket question, what about moping/basting? Gotta open the pit to apply the baste, right?
No reason to mop or baste a brisket. Or a butt for that matter.