Have St. Louis beef ribs in, going for 24 hour immersion at 150F, then 30 minutes or so in Orion with either hickory or mesquite chips.
Prepped with a little French's yellow mustard (to hold seasonings), Onion, Garlic Powders, Sea salt & pepper.
Plan on adding BBQ sauce before Orion...
Yesterday afternoon cook, fall off the bone tender, good smoke & BBQ flavor.
St. Louis beef ribs 24 hour immersion at 150F
Prepped with a little French's yellow mustard (to hold seasonings),
Light amount of Onion & Garlic Powder
Himalayan coarse salt, black & red pepper
Kraft's Hickory Smoke BBQ sauce
30 minutes in Orion with mesquite chips.
St. Louis ribs
Spicy Brown Mustard, Himalayan salt, pepper, Lo- Salt (potash), garlic & onion powder
15 hours immersion at 155F
Pulled and coated with Krafts mesquite smoke BBQ sauce
In Orion now, will pull in 10 minutes (40 minutes from ignition)
Whole chicken, brined for 20 hours in Himalayan coarse salt & Lo-salt
Immersion till I pull the ribs at 145F, then will coat with butter and finish in Orion for 45 minutes or so(will put probe in to monitor temp)
Edit: used 60/35/5 mix of Hickory/Pecan/Mesquite Chips