I recently tried some without removing the fat cap/membrane on top. I completely rendered it down so it was brown and gooey. Was amazing. 275-300f ~6 hours for a plate of short ribs. Maybe the fact I used an offset helped as it cooks top down. I also didn't wrap until after the full cook, 4 hours rest at 150f in the oven. Won't ever remove the fat cap again. Bark was amazing.
Triggered to wen u used foil, i use it to lol, i also started my smoking journey months got great deal on aldi kamado n year good luck on your journey Dave
Hi, another great cook mate, I noticed you put the meat in before the smoke had settled down, I find I have to bury the wood chunks and leave the bbq a good 45 mins before the smoke settles. Otherwise I get a bad taste from the smoke. I’m guessing you’re not finding this to be the case. I use Weber briquettes for long cooks, could using lump make a difference.
Yes mate good spot! I haven't noticed any weird acrid taste or anything but I should be more patient before putting the meat on I think! Lump probably better too. Thanks for watching!
I recently tried some without removing the fat cap/membrane on top. I completely rendered it down so it was brown and gooey. Was amazing. 275-300f ~6 hours for a plate of short ribs.
Maybe the fact I used an offset helped as it cooks top down. I also didn't wrap until after the full cook, 4 hours rest at 150f in the oven.
Won't ever remove the fat cap again.
Bark was amazing.
Might have to try this! What I love about bbq is that there doesn't seem to be just "one way" to make something delicious. Thanks for watching!
Another good one Dave!!
YUMMY!!!!!
Thanks for watching!
Triggered to wen u used foil, i use it to lol, i also started my smoking journey months got great deal on aldi kamado n year good luck on your journey Dave
Yeah I need to get some butcher paper I think! That Aldi Kamado looks decent mate. Enjoy! Thanks for watching!
Hi, another great cook mate, I noticed you put the meat in before the smoke had settled down, I find I have to bury the wood chunks and leave the bbq a good 45 mins before the smoke settles. Otherwise I get a bad taste from the smoke. I’m guessing you’re not finding this to be the case. I use Weber briquettes for long cooks, could using lump make a difference.
Yes mate good spot! I haven't noticed any weird acrid taste or anything but I should be more patient before putting the meat on I think! Lump probably better too. Thanks for watching!