New (meat) Smoker. School Me!

Discussion in 'The Pub' started by lovesickmusic, Mar 12, 2015.

  1. lovesickmusic

    lovesickmusic Member

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    I finally pulled the trigger on a new smoker and have yet to use it...

    The weather is warming up and Im getting the itch.

    School me Anyone have any meat recipes or advice they want to share?


    thanks in advance!
     
  2. derekd

    derekd Supporting Member

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    Bought an electric one last year, used it a couple dozen times. Loved it.

    What do you want to know?
     
  3. Matt Jones

    Matt Jones Supporting Member

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  4. Matt Jones

    Matt Jones Supporting Member

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  5. lovesickmusic

    lovesickmusic Member

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    coal.

    Any "secret" tricks or recipes ?

    thanks guys!
     
  6. Arby911

    Arby911 Member

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    Only two things you really need to know about smoking meat.

    Low and Slow.

    1. Low heat. I start most of my stuff at about 165, increasing the temperature over the next several hours to NO MORE THAN 225. The low temps. allow the collagens to break down and render out instead of hardening up, giving you nice tender finished product.

    2. Don't be in a hurry! It takes time to cook at low temps. It takes me about 4 to 5 hours to smoke 2 whole chickens, 16 hours or so for a medium sized brisket.

    Other than that all you can do is experiment with different wood types, rubs and marinades until you find your sweet spot.

    Good Luck!
     
  7. derekd

    derekd Supporting Member

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    The other thing I would say in addition Arby911's good advice is, invest in a good meat thermometer. Recipe books and websites will give you cook times, but internal temp is your best indicator about how done your meat is.

    Enjoy!
     
  8. Pat Healy

    Pat Healy Member

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    Big Green Egg here.

    Great turkey recipe here: http://www.nakedwhiz.com/madmaxturkey.htm. Smoke this with some applewood or pecan chips. We do this every Thanksgiving and it's amazing.

    I also do brisket regularly. Get a 12-14 lb packer-cut brisket. Put a dry rub on it - there are a million brisket rub recipes out there, here's a pretty good one - I'd recommend adding some turbinado sugar to this: http://bbq.about.com/od/rubrecipes/r/bl50713d.htm. Put it on the grill fat side down, and toss a few hickory or mesquite chunks in with your coals. I use a drip pan half full of beer to protect the meat, catch the drippings, and add a little more flavor. I smoke it at 200-220 degrees for 14 hours or so. It's fantastic.

    A quality meat thermometer is an absolute must.
     
  9. jhc

    jhc Senior Member

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    amazingribs.com

    Go there, and you'll find a whole new world to get into.

    And yes, get a good meat thermometer. You probably want 2 (an insta-read, and one with remote sensor). amazing ribs has product reviews for these too
     
  10. Matt Jones

    Matt Jones Supporting Member

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    Another vote for a good thermometer. It makes all the difference in the world. I always overcooked salmon before I got the thermometer.

    I've found with coal it's hard to regulate the temperature but I'm getting better at it. Don't get too discouraged if your temperature spikes and dips.
     
  11. scottlr

    scottlr Member

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    If you guys are doing this overnight, how are you able to keep the heat steady while sleeping?

    We have a local grocery chain that all got huge smokers. I have yet to taste anything from them that was actually good. I don't know what they might be doing wrong. You walk into the store and it smells wonderful. But the product is not that good. Arby's brisket is a lot better.
     
  12. Peteyvee

    Peteyvee Premium Platinum Member

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    Get a 8-9 ib pork shoulder aka Boston butt from the butcher. Butterfly it, removing any gristle you see or feel (or bones if they're in there) , rub it all over the place* and tie it back up with kitchen twine. Then let it sit in the fridge overnight, bring back to room temperature early the next morning and smoke it for about 9-12 hours at 200F... when it's done (use your new instant read thermometer) let it sit in a huge roasting pan for about 30 minutes and pull it apart with two forks...serve with pickle slices, coleslaw, BBQ sauce (home made on both or go home) on a hamburger bun.

    *this works great:
    1 teaspoon whole cumin seed
    1 teaspoon whole fennel seed
    1 teaspoon whole coriander seeds
    1 tablespoon chili powder
    1 tablespoon onion powder
    1 tablespoon garlic powder
    1 tablespoon paprika (sweet or Hungarian, you'll get enough smoke on it later)

    Kosher or coarse sea salt to taste (don't skimp)

    Hint: toast the fennel, cumin seeds and coriander seeds in an empty (no oil!) heavy frying pan before grinding in a mortar and pestle. Then mix all the rub ingredients together except the salt, which you'll sprinkle all over it before tying it back up.
     
  13. jhc

    jhc Senior Member

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    Cheat and use an electric or pellet smoker.
     
  14. jhc

    jhc Senior Member

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    At the risk of bringing the bicker, there's absolutely no need to bring anything (let alone a big chunk of pork) to RT before smoking. To actually do this with a butt you'd need far too much time, which would be both inconvenient and your meat would spend too long in the danger zone for bacterial growth.
     
  15. scottlr

    scottlr Member

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    But I am from TX and have been faking it far too long!
     
  16. jhc

    jhc Senior Member

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    So much easier when you start with no standards, like me ;)
     
  17. Peteyvee

    Peteyvee Premium Platinum Member

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    :bitch OK, then add two hours and make it 11-14 hours...
     
  18. donnievaz

    donnievaz Member

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    http://idevicesinc.com/igrill/
     
  19. hellbender

    hellbender Member

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    A good rub I have used with good success is called Emeril's Essence. I make up a batch and fill shaker bottles with it. I use it on everything but steak.
    Ingredients
    2 1/2 tablespoons paprika
    2 tablespoons salt
    2 tablespoons garlic powder
    1 tablespoon black pepper
    1 tablespoon onion powder
    1 tablespoon cayenne pepper
    1 tablespoon dried oregano
    1 tablespoon dried thyme

    Also and most importantly, learn how to spot a good cut of meat or find a butcher you trust. All the prep in the world won't help a lousy piece of meat.
     
  20. MoPho

    MoPho International Man of Leisure Silver Supporting Member

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    Or stay up all night nursing a bottle of Jack and watching the temps. This would be me around big holidays.
     

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