Starting Friday afternoon, I set up my Weber Silver (WS) with a really cool device called an IQ110 by a company here in the U.S. called pitmasteriq. The address of their site with their products is http://store.pitmasteriq.com/auteco.html . The IQ110 has a kind of steel cup that fastens onto one of the bottom vents of the Weber (has attachments for all the popular pits on the site) with a toggle bolt. There is s temperature sensor probe that fastens to the inside of the pit on the grill. Finally, there is a thermostat/motor that blows air when the temperature is lower than what the thermostat is set at. You tape up the other 2 vents with heat resistant tape. The IQ110 automatically controls the temperature of the WS and gives the chef lots of free time. In fact, I cooked a brisket overnight on Friday/Saturday and only had to add charcoal 2X between 7 PM Friday and 2 PM Saturday. As the site says “BLOW your pit!”
Anywho, I started my brisket about 7 PM Friday, May 24. It went until about 2 PM Saturday but never got above 180 degrees. Drat! Soooooooo, I took it off the WS, put it in a cooking bag and finished it in the oven at 225 degrees until the inner temp was 203 degrees. Tender as buttah!
While the brisket was on the WS on Saturday afternoon early, I started some pork ribs I’d rubbed the night before (yeah, I’ve got 2 WS’s!). I usually cook them “high and fast” as opposed to “low and slow” but this time I thought I’d try them low and slow. Well, long story short, after 6 hours they were cooked, but not tender. I put them in the oven at 250 degrees for a couple of hours and about all that was happening was they were drying out. Today I said “The heck with this!” and got out the crock pot. Yeah, I bet there’s folks that are shuddering in their shoes about this! Well too bad! About 3 hours in the crock pot and I had falling-off-the-bone tender ribs! Sweetie and Bunny and I polished them off this evening…..2 full slabs. YUMMY!
And that’s what worked for me this weekend. 🙂