Tip:
Highlight text to annotate it
X
Okay, after you rub the meat, what we're going to do is prepare the meat to put it in the
smoker. One thing I did want to talk to you about is the rub versus wood chips. There's
two different kinds of barbeque. What we do here at Rib City is we usually do the wet
style of barbeque. But today we're using the rub. The other thing we use is, it depends
on what type of wood that you use to smoke with. We use a type of wood called blackjack
oak. And so, that combines with the rub that we're using, which is just a light rub. We
let it sit for twenty-four hours, the meat. So it...the flavor goes throughout it, 'cause
like I told you, we're working with a tougher part of meat. Once we have that ready to go,
we're going to open our smoker. It takes about forty-five minutes for our smoker to get up
to temp, we're going to cook it at two hundred and twenty five degrees. We'll probably have
to put a couple pieces of wood throughout the twelve hours that we're smoking this.
So stack that in there any way you'd like. And, that's ready to go. We have twelve hours
on this. Periodically, I am going to test it with my trusty thermometer to make sure
the meat gets up to a hundred and eighty degrees.