Smokin' Meat!

[beerfish]

Planning on buying a smoker tonight, and cooking up some pulled pork over the weekend, then some brisket soon thereafter. I'm pretty adept in the kitchen and on the grill, but I've never smoked before, so who has some tips, tricks, wood preference, etc. that they want to share?

 

[jaa1456]

I use all kinds of woods, I like apple the best for pork. I also use hickory a lot as well. Try messing around with combos and even other cuts, I smoked prime rib once. It wasn't bad at all actually but it's not really a cut made for smoking.

 

[cmantis]

Get the weber bullet. Also they have a large and active forum.

 

[CHEMCHEF]

As far as wood goes I mix apple, cherry, and hickory for everything.

 

[Tonyscoots84]

As far as wood goes I mix apple, cherry, and hickory for everything.

Sounds like an awesome mix

 

[edd]

i have a weber kettle cooker that i use to make pulled pork. i use charcoal and hickory. about 3-4 hours, comes out good. i stay away from mesquite, a little strong.

 

[CHEMCHEF]

What kind of smoker are you buying?
I would go electric personally. Great temp control a very reasonably priced.
This is what I have (at home) and love it. As long as I don't overload it.
http://www.masterbuilt.com/index.php/products/smokers/electric-analog/30-electric-smokehouse.html

 

[CHEMCHEF]

i have a weber kettle cooker that i use to make pulled pork. i use charcoal and hickory. about 3-4 hours, comes out good. i stay away from mesquite, a little strong.

3-4 hrs? What temp. I go 12-14 at 220

 

[CHEMCHEF]

All purpose rub recipe.
1 cup smoked paprika
1 cup chili powder
1 cup granulated onion
1 cup granulated garlic
.5 cup celery salt
.5 cup cumin
2 cups sugar
1.5 cups kosher salt
2 tbs cayanne pepper
2 tbs oregano.

 

[edd]

3-4 hrs? What temp. I go 12-14 at 220

i really don't know. probably hotter than 220. its not really a smoker, put coals on the sides and close off most of the air. it does come out tender.
that rub sounds good.

 

[Tonyscoots84]

Im saving that chem... Thanks.

We should make a food recipe thread :idea:

 

[beerfish]

I'm planning on going with an inexpensive propane one for now. If I get into it, I'll probably step up to a bigger one at some point.

I was looking at apple wood, but yeah I may try a bunch. Apple and hickory sounds awesome together.

The rub sounds good, but I'd have to sub in some brown sugar. I tend to dry rub ribs that I'm grilling, so I've got a few rub recipes up my sleeve.

Thanks for the suggestions everyone!

Turns out I may have to go to a client tomorrow, but if I do, I'll smoke on Sunday.

 

[beerfish]

Im saving that chem... Thanks.

We should make a food recipe thread :idea:

Yeah, but no one has the ingredients I use...

 

[Tonyscoots84]

Yeah, but no one has the ingredients I use...

pm me them beerfish so someone will have it and be able to use it and love it

 

[mbg75]

Like Chem said, electric is the way to go. Better temp control.

 

[Aqua Pro Builder]

All purpose rub recipe.
1 cup smoked paprika
1 cup chili powder
1 cup granulated onion
1 cup granulated garlic
.5 cup celery salt
.5 cup cumin
2 cups sugar
1.5 cups kosher salt
2 tbs cayanne pepper
2 tbs oregano.

How much meat you can treat with this amount?

 

[CHEMCHEF]

A lot. You can scale it down. This makes a gallon container.

 

[CHEMCHEF]

Yeah, but no one has the ingredients I use...

Do you brine with beer???
Sorry if I blew up your spot.

 

[beerfish]

Do you brine with beer???
Sorry if I blew up your spot.

Well, yes, but that wasn't what I was talking about. I was talking about the molecular gastronomy ingredients.

They aren't really a secret, but not many people stock things like soy lecithin, xanthan gum, sodium alginate and methocel LV.

 

[CHEMCHEF]

Mmmmmmm sodium alginate.
I do a tasting of smoked meat bites with different BBQ sauce gel spheres.
It's like dipping sauces without the dipping.