Any (meat) smokers out there?

[snowboardin58]

IWe have an electric(Smokin Tex) as well. Should be no problem being done by 5. Just turn the temp a little past what the center needs to get to. Maybe use a little olive oil if you want but use a dry rub on the meat for sure. I like ones that are pretty red. Make sure you use paprika and brown sugar!! Spanish red pepper, cayenne pepper(ground red pepper_ chile powder, ect. are good as well. But no matter what, it'll taste good out of the smoker!! (You can probably watch it and check on it after 4 hours or so to see how the insides are comin'). We do ribs from Sam's/Costco and usually put rub on them.. but not too much. We then throw em on the grill to char em and add BBQ sauce, but i'll admit, a lot of them get eaten when they're fresh out of the smoker!! Same goes for pork loin. And Beef Brisket. And smoked salmon is good super fresh. I bet poop would taste pretty damn good too.

[Seymour_cigar]

I havent did any pork all summer. But all this chatter about BBQ and I do want to give :eevis rub a try.

The one I use is almost the same with a few mods.

Armadillo Willy's Rub

• 1/4 C Turbinado (Sugar in the Raw) sugar
• 1/4 C Salt (My favorite is Diamond Kosher)
• 1/4 C Paprika (I have been blending Sweet and Smoked)
• 1 Tbs ground black pepper
• 1 Tbs garlic powder
• 1 Tbs onion powder
• 1/2 Tbs cayenne pepper
• 1/2 tsp crushed fennel seed
• 1/2 tsp ground coriander

[Rolando]

In my opinion if you can't take it from the smoker (after it has rested and been pulled of course) and place it on the table you have ruined much of your effort. Refrigeration just takes so much out of the flavor.

I'm strickly a wood smoker. Start with just enough charcoal to get the hickory working, then cook/smoke with the wood. Indirect heat only from a side-mount firebox. I usually do not brine my boston butts either. I did brine the very last two I smoked, can't say it made any difference. I usually allow 12 hours, but it can be done in less. I cook mine til the meat is falling off the bone and can be easily pulled by hand.

I check my butts for tenderness about 2 hours before I want to take them off the grill. If they seem too far from the level of doneness, and might not get there in 2 hours, I remove from grill, place in a roasting pan, pour one can of Pepsi in the bottom of the pan, seal well with heavy duty foil (becaue it's wide enough for a single sheet cover). Put in oven for 1 1/2 to 2 hours at 300-325 degrees, and it is done, still moist, and falls apart easily.

Rub I use is usually one off Food Network (Emeril Live show) for Kansas City Baby back ribs, except that I add 1 teaspoon of cumin to that recipe. Otherwise, it is good to go.

You should be able to adapt this method to your use inthe electric cooker, because heat is heat. Mine is probably smokier because of the fuel, but you should get good results with your electric. If you can find it, you might try mixing hickory and some apple wood chips!

Good luck, and Good Eats!!

Upon a re-read, this thread is full of double meanings, isn't it!!

[Seymour_cigar]

Your right, putting meat in the fridge right after cooking is a no-no. But i think a couple hours rest in the cooler does wonders. Gives you some leeway on cooktime time too.

A great appetizer are ABT's cooked on the smoker.

[:eevis]

Ah Yes the ABT (Atomic Buffalo Turd) the crack of BBQ, don't forget about the fatties!!

[Seymour_cigar]

:eevis,

I can see right now we need to do a combo BBQ-Herf.

Do you use Maple Sausage for your fatties?

[:eevis]

Once or twice. My favorite is hot sausage with cream cheese whipped with my rub, and chipotles. Great for a snack, even better for hung over mornings on an english muffin. Too bad we are sepereated by a couple of miles. Now i have the urge to cook more. I think that you may have an idea though

[AAlmeter]

Originally Posted by SvilleKid

I'm strickly a wood smoker. Start with just enough charcoal to get the hickory working, then cook/smoke with the wood. Indirect heat only from a side-mount firebox. I usually do not brine my boston butts either. I did brine the very last two I smoked, can't say it made any difference. I usually allow 12 hours, but it can be done in less. I cook mine til the meat is falling off the bone and can be easily pulled by hand.

I check my butts for tenderness about 2 hours before I want to take them off the grill. If they seem too far from the level of doneness, and might not get there in 2 hours, I remove from grill, place in a roasting pan, pour one can of Pepsi in the bottom of the pan, seal well with heavy duty foil (becaue it's wide enough for a single sheet cover). Put in oven for 1 1/2 to 2 hours at 300-325 degrees, and it is done, still moist, and falls apart easily.

Rub I use is usually one off Food Network (Emeril Live show) for Kansas City Baby back ribs, except that I add 1 teaspoon of cumin to that recipe. Otherwise, it is good to go.

You should be able to adapt this method to your use inthe electric cooker, because heat is heat. Mine is probably smokier because of the fuel, but you should get good results with your electric. If you can find it, you might try mixing hickory and some apple wood chips!

Good luck, and Good Eats!!

Upon a re-read, this thread is full of double meanings, isn't it!!

He checks his own butt for tenderness though, I stay clear of that.


There's a pretty good forum that I visit from time to time on the subject.

http://www.smokingmeatforums.com/

Been hitting it up more that I got my brand spankin new smoker

[mosesbotbol]

Originally Posted by :eevis

I don't tend to brine my Pork butts, i just inject them with a combination of apple juice and Jack Daniels. FIgure that pork butts will take between 1 1/2 and 2 hours per pound when being cooked at a temp between 225 and 250.

If you are pressed for time, you can put pork butt on broiler pan with apple juice, wine, mix or what ever and cook for about 60 minutes a pound at 225. Cover butt with foil. Finish on the smoker for 15-20 minutes a pound and you'll have a nice smoke ring. It may be easier to the lion's share of the cooking inside. I like to stuff the port with garlic, paprika, thyme, and cook with madeira wine. Use some allspice too. Trim off all fat.

Hard to screw up a pork butt.

[okbrewer]

I use an electric smoker also, a SmokinTex. I usually smoke a pork butt at 225F for about 6 hours, sometimes as long as 8. I have brined some, dry rubbed some and slathered mustard on some. I like em all! The brined ones tend to retain some of the water and therefore are more moist. I brine in water that has some apple cider vinegar added, plus kosher salt and brown sugar. I like to use hickory and apple chips for the wood.

Bob R in OKC

[ttours]

I too agree, I think you have all the advice you need to pull it off now. However, if you are going with store bought cue sauce, I hate to admit it but from homemade to commercially prepared "Head Country" is arguably the best. Comes in regular and hot. Walmart and Sams carry it.

Plus since I may have smoked a thing or two in my day and I love posting pron, I thought I would add a shot of this beauty.

Thanks and hope you have a great weekend.




tt

[:eevis]

Nice Rig ttour . Ive got a char-griller with a SFB and a home made UDS (Ugly Drum Smoker) there is a pic of that one on my profiles album

[mikey202]

Originally Posted by SvilleKid

I'm strickly a wood smoker. Start with just enough charcoal to get the hickory working, then cook/smoke with the wood. Indirect heat only from a side-mount firebox. I usually do not brine my boston butts either. I did brine the very last two I smoked, can't say it made any difference. I usually allow 12 hours, but it can be done in less. I cook mine til the meat is falling off the bone and can be easily pulled by hand.

I check my butts for tenderness about 2 hours before I want to take them off the grill. If they seem too far from the level of doneness, and might not get there in 2 hours, I remove from grill, place in a roasting pan, pour one can of Pepsi in the bottom of the pan, seal well with heavy duty foil (becaue it's wide enough for a single sheet cover). Put in oven for 1 1/2 to 2 hours at 300-325 degrees, and it is done, still moist, and falls apart easily.

Rub I use is usually one off Food Network (Emeril Live show) for Kansas City Baby back ribs, except that I add 1 teaspoon of cumin to that recipe. Otherwise, it is good to go.

You should be able to adapt this method to your use inthe electric cooker, because heat is heat. Mine is probably smokier because of the fuel, but you should get good results with your electric. If you can find it, you might try mixing hickory and some apple wood chips!

Good luck, and Good Eats!!

Upon a re-read, this thread is full of double meanings, isn't it!!

Great minds do think alike. Couldn't of said it better myself.

[Opusfxd]

Originally Posted by Seymour_cigar

:
A bought sauce I really like is Bone Suckin Sauce (no comments please) available in original and hot. You can buy it at a lot of Cracker Barrel's or Whole Foods Market or other grocers.

I'll second that sauce. My other favorite is Sticky Fingers Carolina Mustard. That stuff is incredible with pulled pork, the flavor works it's way in and amplifies everything about the pork. Everyone I've had try it loved it.