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Off The Water
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Weber Smokey Mountain cooker back in business
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<blockquote data-quote="gillhunter" data-source="post: 318518" data-attributes="member: 5151"><p>It's like a marinade more than a brine. I think the acid in the cider works as a tenderizer. Don't heat anything. I use a 2 gallon freezer bag if I'm doing 3 or 4 racks. After 24 hours I pull them out, pat them dry and put rub on them for a couple of hours. Hold back some cider to put in a spray bottle to spritz them with during the smoke, usually in applewood. I sauce them when the meat shrinks back from the end of the bone about a 1/4", and pull them in about 15 minutes, cover and rest them. Then dig in! </p><p></p><p>We always do an extra rack for a quick weekday meal for the wife and I. We just double wrap in foil and either put in the fridge or freezer.</p><p></p><p>We always do at least 2 racks. I don't think there's much more labor (except for removing the silver skin) between doing 1 rack or 4 racks.</p><p></p><p>Again Happy Fathers Day :beer: :beer:</p></blockquote><p></p>
[QUOTE="gillhunter, post: 318518, member: 5151"] It's like a marinade more than a brine. I think the acid in the cider works as a tenderizer. Don't heat anything. I use a 2 gallon freezer bag if I'm doing 3 or 4 racks. After 24 hours I pull them out, pat them dry and put rub on them for a couple of hours. Hold back some cider to put in a spray bottle to spritz them with during the smoke, usually in applewood. I sauce them when the meat shrinks back from the end of the bone about a 1/4", and pull them in about 15 minutes, cover and rest them. Then dig in! We always do an extra rack for a quick weekday meal for the wife and I. We just double wrap in foil and either put in the fridge or freezer. We always do at least 2 racks. I don't think there's much more labor (except for removing the silver skin) between doing 1 rack or 4 racks. Again Happy Fathers Day :beer: :beer: [/QUOTE]
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Weber Smokey Mountain cooker back in business
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