Smoking my first pork

[Ó Flannagáin]

OK, I want to make some kick ass pulled pork for a Memorial Day cook out. Need tips!

Do I use a butt or a should?

What's a good size for say, 10 to 12 people?

Favorite Q sauce to use with it?

How long does it smoke?

Where/What cheap smoker should I get?

Any help appreciated fellas.

[zoebisch01]

There are several ways to go about this. Two main schools of thought and I have done both which is 1) A fairly hot smoke (~350 to 375) for between 4 to 6 hours and then finish the pork in a low (250) oven. 2) Low and slow (which I prefer but you have to keep on it longer) is about 225-250 for 10 to 12 hours. Cooking times are approximate and depend on the size of the shoulder or butt. Dry rub is completely optional imho. I usually go plain, smoke, pull, lightly season with the Q sauce and then hold it warm until ready to serve.

Now, which one? Either cut is good, the Butt I think is a little less fatty than the picnic. I honestly don't have a preference. For 10 to 12 people, just about any standard size butt or picnic will work (unless you locally source, most of the pork is raised and butchered to very close sizes these days) but I would do as many as you can fit on your smoker. This is because leftovers freeze very well and you'll have no problem eating the extra. For the time investment of the smoking, it's worth it to do two or three if you have the room.

Favorite Q sauce: Cider Vinegar, Cayenne, Brown Sugar and Salt. You'll have to experiment to the proportions (I usually make it on the fly) to taste. It should be fairly sweet, sour and a little spicy but not overly salty. You can reduce this in a saucepan to thicken it so it's not watery, but some people prefer the latter. Slaw is a must imho.

Cheap smoker. Good question, but if you want cheap the Brinkman which is really just a tube with some trays and racks in it works fine. The art of smoking is in controlling the temperature, etc. which you can do by manipulating the draft on the door of that thing and the amount of coal/etc. I have mentioned (I'll hopefully get around to posting a pic) that I converted mine so that I removed all the guts and it now sits over a stone baffle that is part of the stone firebox. Works really well and I use straight wood. But that's obviously not practical for everyone. I will say this, actually my wife said it: "You sure got your $25 (or whatever) out of that smoker. Indeed.

Another great thing is you can foil it tightly when it's done (which is another key step, you should let it rest at least 30-40 minutes but an hour to two is not a problem) and put it into a cooler lined with towels and crumpled newspaper to take up the rest of the space. That pork will stay hot at least 2 hours. So you can work with the extra timing.

The long and short is, you need to cook long enough so that the pork easily pulls. I have seen too many 'pulled porks' where they end up chunking the pork instead of nice pulled strands.

Here's some really good reading on the subject: http://www.amazingribs.com/recipes/porknography/perfect_pulled_pork.html

[Ó Flannagáin]

Thanks! So how do you guys go about keeping your coals up to snuff? Do you have to have a fire going all day that you pull coals out of as you need?

[Evan!]

I keep adding wood (not coals) as necessary to keep my heat up.

[Niedermier]

I smoke in a Webber kettle and add a few coals every hour along with water soaked wood chunks/chips. I typically keep heat around 275-300 and go for 6-8 hours. My father in law has offered me his "fully loaded" big green egg free and clear if I will drive three hours to get it. It's been sitting there for months but I havent had the tme to make the trip.

[zoebisch01]

My father in law has offered me his "fully loaded" big green egg free and clear if I will drive three hours to get it. It's been sitting there for months but I havent had the tme to make the trip.

Dude, what are you waiting for?!? :D

[Lerxst]

I smoke in a Webber kettle and add a few coals every hour along with water soaked wood chunks/chips. I typically keep heat around 275-300 and go for 6-8 hours. My father in law has offered me his "fully loaded" big green egg free and clear if I will drive three hours to get it. It's been sitting there for months but I havent had the tme to make the trip.

Go get that damn thing!


I do the same thing...green egg lump charcoal (best one I've found available locally) in a Weber kettle with wood chunks of whatever variety is appropriate for the smoking task at hand. Small pile of coals on one side of the grill and the meat on the other side to keep indirect heat and smoke running. I'll add some charcoal and chips through the day as necessary. Low and slow is what I find works best.

For shoulders, I generally do a dry rub on the fly and throw some cider vinegar sauce on the side. Pulled pork topped with some homemade slaw on a fresh out of the oven roll is just fucking tops!

I <3 my Weber

[blacklab]

This is the recipe that I've used 5-6 times. People rave about the homemade BBQ sauce.

http://www.homebrewchatter.com/board/f41/pulled-pork-shoulder-and-memphis-bbq-sauce-t10033/

[flyangler18]

Smoking is fairly straightforward and relatively uncomplicated, but it does require a bit of babysitting. I try to keep the temp of the smoker around 225°, estimating 1.5 hours/lb or until the internal temp reads at least 190°.

To keep temp, I add more wood chunks.

[weave]

Do I use a butt or a should?

Boston Butt is a shoulder roast. Picnic ham is another option. It is the lower portion of the upper leg and includes the shank.

What's a good size for say, 10 to 12 people?

With 2 sides I always figger two sammies per person at 6-8oz per sammie.

Favorite Q sauce to use with it?

Depends. You like vinegar based, mustard based, good ole red sauce? I make a simple homemade red sauce with ketchup, cider vinegar, molasses, and my rub mixture.

How long does it smoke?

I like low and slow. 230F til internal temp reads 195F. 300F works too but takes less time so you get less smoke penetration.

Where/What cheap smoker should I get?

A kettle grill big enough to allow indirect heating will work in a pinch. Home Depot and Lowes has several inexpensive smoker options for a beginners' smoker.

Any help appreciated fellas.

Your welcome.

[Ó Flannagáin]

Awesome, thanks weave!

[mordantly]

i do my bbq pulled pork butt in the crock pot over night. i wish i had a smoker!

[Lerxst]

Crockpot pulled pork is mighty tasty too....I've made that a bunch of times when I've been too lazy or didn't have the time to smoke the pork.

[Copper_Stein]

I knew you loved the cock.

[weave]

I forgot to add.....

If you are going for low and slow, expect a good 9 hours to get to 195F internal temp when cooking at 230F. maybe a little longer.

If you cook at 300F, 3-4 hours ought to get you there.


Nice thread title


*snork*

[Ó Flannagáin]

hardy har, funny title change

[Rhoobarb]

Can't add much more than what's been said. Good advice by everybody.

I prefer low & slow. I rub the butt (I do the same for any pork, especially ribs) with plain yellow mustard and sprinkle on a heavy coat of homemade dry rub. Wrap it in plastic wrap and refrigerate overnight. Let it come to room temp before tossing in the smoker.

Nice video here: http://www.barbecuen.com/videos/pulledpork.html

[Evan!]

hardy har, funny title change

Sorry, it kept reading that way when I glanced at it, so I had to change it for ya.

[Evan!]

First off, no offense, but the term "sammie" is hereby illegal. Fuckin cunty Rachael Ray...I hate you!

Second, the cheap smokers (brinkmann) at Lowes are not just for "beginners". I've been smoking for years and I love it. You're out of your goddamned mind if you spend $700 or whatever it is on a BGE (unless you're made of $$). I get those Brinkmann charcoal ones for $60. Used to be $40, but I think they caught on. I make the best goddamn smoked stuff with 'em. The only limitation is that you can't cold-smoke.

Flan, my method is:

Pork Shoulder, rubbed with a mix of chili powder, cumin, salt, pepper, cayenne, garlic powder and brown sugar. Wrap in plastic wrap the day before and leave it in the fridge (optimally...I don't always have the time to let it rest for the day, so a lot of the time, I end up just rubbing it and putting it right on the smoker).

Get a fire going in a chimney, dump the coals into the smoker, add wood. Cherry works very well with pork. Make sure you put liquid into the liquid bowl. Put the shoulder(s) on the smoker, with the fat layer facing down. Smoke for 8-10 hours, then put in the oven, covered with foil, at ~170-200f for another few hours. Just make sure it's in a deep pan, because you'll get a LOT of rendered fat.

Take it out, drain the fat, pull apart into large chunks (it'll fall apart). Let it cool enough that you can handle it without hurting your hands. Pull it all by hand, discarding as much fat and gristle as you can.

My sauce is a sort of St. Louis style hybridized with western carolina style:

1c Chili Sauce
1c Brown Mustard
2c Cider Vinegar
1/4c Molasses
1/2c Brown Sugar
4tbsp Chili Powder
1tbsp Garlic Powder
1 onion, sliced
1 lemon, sliced
1/2c water
Salt, pepper and cayenne to taste

Combine in a saucepan, simmer for ~30 minutes. Remove the lemon slices (leave the onion). If you have an immersion blender, blend it right in the saucepan. Otherwise, put it in a blender to liquify the onion. Voila! Toss enough of it into the meat (you probably won't need all of it...just play it by ear), and make some of Pseudochef's (not his, I know, but you know what I mean) homemade buns. (you can buy some at the store if need be, but it's never the same).

For slaw, I highly recommend Bobby Flay's jicama slaw (http://www.foodnetwork.com/recipes/bobby-flay/jicama-slaw-recipe/index.html) for BBQ. I've tried many slaw recipes with my barbecue, and this beats them all by a fucking mile.

[Ó Flannagáin]

What's the "liquid bowl?"

[Evan!]

What's the "liquid bowl?"

My smoker has a bowl that is suspended above the fire (the grates are above the bowl). You fill it with liquid (beer, wine, juice, water, whatever), and it helps keep things moist.

[blacklab]

I knew you loved the cock.

Yes, and he'll soon be pulling his first pork.

[Ó Flannagáin]

My smoker has a bowl that is suspended above the fire (the grates are above the bowl). You fill it with liquid (beer, wine, juice, water, whatever), and it helps keep things moist.

Ahhhh, cool :k2:

[heinz57]

I always put the butt on the smoker fat side up, so when the fat renders it keeps the meat moist.

[blacklab]

OK, convinced. I'm doing one on Sunday. And pulling it.

[DonkeyShoes]

I always put the butt on the smoker fat side up, so when the fat renders it keeps the meat moist.

I do the same thing. My smoker is an offset firebox, so I don't get the same steam action going on as a vertical smoker. I do put a pan under the shoulder though to catch the fat drippins.

[blacklab]

I always put the butt on the smoker fat side up, so when the fat renders it keeps the meat moist.

I actually trim the fat down a bit as well. Down to 1/4 inch or so.

[Rhoobarb]

First off, no offense, but the term "sammie" is hereby illegal. Fuckin cunty Rachael Ray...I hate you!...
But sammich or sammiches is hereby okay. I use that term all the time.:shark:

[heinz57]

I actually trim the fat down a bit as well. Down to 1/4 inch or so.

Yeah, I usually leave most of it on and trim anything that I'm not planning on eating at the end.

[BlindLemonLars]

In my always humble (except when it's not) opinion, the liquid in a "water smoker" is more about temperature control than it is about keeping the meat moist. Just a big chunk of thermal mass to diffuse the heat source and provide a thermal flywheel effect. A lot of guys I know fill the water bowl with sand, and it still does the job...without requiring any refills, and eliminating the need to deal with a bowl of disgusting hot sludge afterwards. Others remove it entirely, and install a rack of bricks above the firepan. I certainly wouldn't waste beer, wine or juice in there.

I do like Heinz suggests, and keep the fatty side up. I also spray it down once in awhile with a bit of apfelwein. Not often, just whenever I have need to open the smoker. (Add fuel, wood, etc.)

[Evan!]

But sammich or sammiches is hereby okay. I use that term all the time.:shark:

"Sammich" is awesome. Sounds like something an old grizzled blues musician would say. "Sammie", on the other hand, sounds like something a dumb ho like Rachael Ray would say...and is punishable by caning.

[Red Dawg]

I always put the butt on the smoker fat side up, so when the fat renders it keeps the meat moist.

+1

After rubbing the night before take the butt out of the fridge before starting the fire. The point is that the butt will not be frigid when It goes on the smoker.

[BlindLemonLars]

a dumb ho like Rachael Ray would say...and is punishable by caning.

I'm gonna write the Food Network and suggest that...RR getting caned, now there's a show I would actually watch.

[blacklab]

I'm gonna write the Food Network and suggest that...RR getting caned, now there's a show I would actually watch.

Followed by a nice tar and feather job for Guy Fieri. Perfect!

[Ó Flannagáin]

Can't stand when Rachel Ray says "E.V.O.O." ITS FUCKING OLIVE OIL!!

[weave]

I was using "sammie" before that obnoxious little air bag ever got the idea to terrorize me on TV. I ain't gonna justify her existance by not using it anymore. Sorry. That means Imma use it here. Maybe I'll use sammich if it makes you delicate types not get all sandy-vag'd.

I've been using a "beginner" side box smoker for the last 7 years myself so don't take offense. I am a cheap bastage and wouldn't spend the extra green even if I had it.

Oh, and fat side up for me too. Self-basting that way. And shitty beer that lousy guests that never get invited a second time bring over and leave go in that pan.

[Ó Flannagáin]

I was using "sammie" before that obnoxious little air bag ever got the idea to terrorize me on TV. I ain't gonna justify her existance by not using it anymore. Sorry. That means Imma use it here. Maybe I'll use sammich if it makes you delicate types not get all sandy-vag'd.

I've been using a "beginner" side box smoker for the last 7 years myself so don't take offense. I am a cheap bastage and wouldn't spend the extra green even if I had it.

Oh, and fat side up for me too. Self-basting that way. And shitty beer that lousy guests that never get invited a second time bring over and leave go in that pan.

Sandy vag hahhahahahahahhaahahahah

[Evan!]

I'll let you eat the sand out of my vag ANY time, baby.

[BlindLemonLars]

I'll let you eat the sand out of my vag ANY time, baby.

Looks like somebody will be getting a new sig out of this.

[blacklab]

Looks like somebody will be getting a new sig out of this.

How about we all sport that one for awhile?

[BlindLemonLars]

How about we all sport that one for awhile?

Are you sure that would be in good taste?

[Melana]

Just to add to the great advice from the rest of the guys... smoke the butt/shoulder a day ahead and wrap it in foil then in towels and toss it in a cooler packed with towels overnight... you'll thank me later...
And we always use apple juice in the H2O pan when we smoke pork.

What were you going to use for a rub?

[dagamore]

this thread had me googling for stuff and found a killer blog, some of my favorite post from it

http://cowgirlscountry.blogspot.com/2008/01/building-cold-smoker-smokehouse.html

http://cowgirlscountry.blogspot.com/2010/02/bacon-weave.html

http://cowgirlscountry.blogspot.com/2009/10/my-fatty-piston.html

http://cowgirlscountry.blogspot.com/2008/12/making-bacon-part-3-cold-smoking.html

http://cowgirlscountry.blogspot.com/2008/08/hoppin-john-campfire-style.html

http://cowgirlscountry.blogspot.com/2009/09/smoked-bacon-wrapped-bacon.html

http://cowgirlscountry.blogspot.com/2009/09/chickenfried-canadian-bacon.html

[Ó Flannagáin]

Is there any issue with using this kind of smoker? I'm thinking if I can get a nice charcoal grill at the same time it may be worth it

http://www.homedepot.com/h_d1/N-5yc1vZ1xg4/R-202053639/h_d2/ProductDisplay?langId=-1&storeId=10051&catalogId=10053 (http://www.homedepot.com/h_d1/N-5yc1vZ1xg4/R-202053639/h_d2/ProductDisplay?langId=-1&storeId=10051&catalogId=10053)

http://www.homedepot.com/catalog/productImages/300/10/108e70db-4802-42cb-abe2-f97d757ac3d5_300.jpg

[flyangler18]

Firebrewer has a similar model (CharGriller) and I can attest that the quality of barbeque he produces with that equipment is top notch. Smoking works with low, slow indirect heat and the firebox is where you load up the coals and hardwood chunks. For grilling, high direct heat is the name of the game.

I've been tempted to pick up a rig like that myself for the additional cooking surface. My $40 ECB can handle two shoulders between two racks, though I'd like to handle more.

[zoebisch01]

Personally never used one, but I'd imagine they'd work fine. Some of the reviewers are concerned with longevity because the metal is thin. Having that separate fire box may give you some more control. For the money there may be better options, but I'm not sure as I haven't dug through the options. I can agree that by looking at it, it won't last long, or at least will look pretty shoddy after about 2 to 3 seasons, depending on how you use it.

[Ó Flannagáin]

Personally never used one, but I'd imagine they'd work fine. Some of the reviewers are concerned with longevity because the metal is thin. Having that separate fire box may give you some more control. For the money there may be better options, but I'm not sure as I haven't dug through the options. I can agree that by looking at it, it won't last long, or at least will look pretty shoddy after about 2 to 3 seasons, depending on how you use it.

Interesting. One of the reviewers said this, do you think it would extend the longevity for a few more seasons?


Curing a charcoal/wood smoker regularly is key to it's longevity, and the manual includes curing directions. I haven't done it enough, and my fire box it starting to rust over.

[zoebisch01]

Interesting. One of the reviewers said this, do you think it would extend the longevity for a few more seasons?

Probably. If you take good care of it (cover after cool down, etc) you might be ok. Not sure, as I am only going from my instinct, experience and a picture. But that tube steel can rust rather quick (square stuff on the legs) and the wheels look a bit shoddy along with that bottom rack. But if you're careful it should be ok. Just gotta watch it, it's not built like a tank.

Check the hardware when you go look at it. If there's not that many bolts and they are steel, consider buying the same hardware in stainless steel right then and there prior to assembly. It may cost you $10-$20 extra but that will give you more life and once they rust its a pain to cut them out and replace. The other thing is to check the grill itself and make sure it's a hefty diameter. You can probably replace it in the future though.

[dagamore]

thats the type of smoker a co-worker uses, and its great for everything but very cold smoking(VCS(i.e. ~120F cold smoke curing of bacon and stuff)) but other then that they are great. to do the VCS stuff we just use an alu-foil lined box over the chimney. looks ghetto but works great.

[DonkeyShoes]

Interesting. One of the reviewers said this, do you think it would extend the longevity for a few more seasons?

I'm not sure about the "curing", but I have basically the same smoker, but mine is a Char-Griller. I've had my current one for almost 3 years now. After a couple months of use, it does start to rust, but I don't have a cover on it either. I don't really care about the rust personally, it is a very cheap smoker/grill. I'l probably just get a new one in a couple years, maybe upgrayed at that time. If you do care about the rust, probably wouldn't be too hard to grind it off and re-paint with some high-temp paint.

+1 on having a charcoal grill and smoker in the same contraption.

[flyangler18]

I want to fabricate a smoker from an old oil drum. One of these days.

The best smokers are ugly as shit. :)

[DonkeyShoes]

And FYI, all the rust on mine is on the actual grill barrel, not the legs or hardware AFAIK.

[zoebisch01]

And FYI, all the rust on mine is on the actual grill barrel, not the legs or hardware AFAIK.

I just get leery of cheap tube steel, once that coating gets chipped it rusts pretty fast. All in all, it's like you say an inexpensive smoker/griller and all depends on if you care what it looks like in a few seasons.

[Lerxst]

I want to fabricate a smoker from an old oil drum. One of these days.

The best smokers are ugly as shit. :)


If my HOA wouldn't freak the hell out over one, I'd be all over it...

http://i240.photobucket.com/albums/ff284/AlienBBQ3/Equipment/AlienbbqDrumSmoker001a.jpg


I have enough shenanigans between all the grilling, smoking, coffee roasting and brewing happening on my deck as it is. Adding a converted 55G drum would be tempting fate ;)

[zoebisch01]

I want to fabricate a smoker from an old oil drum. One of these days.

The best smokers are ugly as shit. :)

My old one rocked. It was vertical but I could fit tons in there and the firebox was a 33 gal drum. A stovepipe connected them with a damper in between. If I wanted a cold smoke all I had to do was use a longer stove pipe between them. Next time though, it will be a smokehouse (somewhere on my 'list'). I need to cut the timber for it. Either that or maybe go straw bale design to get my feet wet with the construction.

[dagamore]

i feel like i am pimping cowgirls blog, but here is a post about how one of here smokers, same type O`Flan is looking at lasted ~19+ years.

http://cowgirlscountry.blogspot.com/2008/03/my-horizontal-wood-burner.html

[Evan!]

The wife and I had an epiphany last night. So, like I said, the one real limitation of the cheapo Brinkmann smoker is that you can't "cold smoke" (aka indirect smoke).

Well, recently, because the charcoal tray in the bottom was pretty rusted out after several years of use, I purchased a new one. I haven't gotten rid of the old one yet, though. Our thought, then, is to connect them through the doors on the side with some flex duct and duct tape ("real" duct tape, not "duck tape"), then start the fire in one, and put the stuff I want to cold smoke (probably pork belly to start) in the other one. What do you guys think?

[zoebisch01]

i feel like i am pimping cowgirls blog, but here is a post about how one of here smokers, same type O`Flan is looking at lasted ~19+ years.

http://cowgirlscountry.blogspot.com/2008/03/my-horizontal-wood-burner.html

I think it's apples and oranges. Look at the wheels on that thing, and the rest of it. It's similar design wise but the materials appear to be much more robust.

[Evan!]

Her smokehouse (http://cowgirlscountry.blogspot.com/2008/01/building-cold-smoker-smokehouse.html) is the TITS!

[zoebisch01]

The wife and I had an epiphany last night. So, like I said, the one real limitation of the cheapo Brinkmann smoker is that you can't "cold smoke" (aka indirect smoke).

Well, recently, because the charcoal tray in the bottom was pretty rusted out after several years of use, I purchased a new one. I haven't gotten rid of the old one yet, though. Our thought, then, is to connect them through the doors on the side with some flex duct and duct tape ("real" duct tape, not "duck tape"), then start the fire in one, and put the stuff I want to cold smoke (probably pork belly to start) in the other one. What do you guys think?

If you don't mind the ghetto look, go for it. That was the basic principle with the 55 gal drum one I made. I put the exhaust pipe at the bottom of the drum and then up over the height of the drum to get a good draw into the smoke chamber. You just need to make sure that the draft pulls up through the other smoker. Damn I need to post my new setup. I have the pic at home, just have to remember! So consider having one raised, not exactly side-by-side. You'll probably want the firebox to seal more tightly in your case to help force the draw through into the other one.

[Evan!]

If you don't mind the ghetto look, go for it. That was the basic principle with the 55 gal drum one I made. I put the exhaust pipe at the bottom of the drum and then up over the height of the drum to get a good draw into the smoke chamber. You just need to make sure that the draft pulls up through the other smoker. Damn I need to post my new setup. I have the pic at home, just have to remember! So consider having one raised, not exactly side-by-side. You'll probably want the firebox to seal more tightly in your case to help force the draw through into the other one.

It's pretty ghettoriffic, but I can seal mine up pretty well simply by putting a bunch of aluminum foil around the edge of the lid.

[Melana]

Evan... this is the best idea i've heard in a LONG time... and we have another smoker to use also!
The smokering had dedicated the last article to smoking cheese... so i am REALLY interested in this idea. let me know how it works...

[Evan!]

Evan... this is the best idea i've heard in a LONG time... and we have another smoker to use also!
The smokering had dedicated the last article to smoking cheese... so i am REALLY interested in this idea. let me know how it works...

Will do...I don't know how well duct tape can handle high heat, but we'll see. Maybe there's a heat-resistant tape that would work better.

[weave]

Is there any issue with using this kind of smoker? I'm thinking if I can get a nice charcoal grill at the same time it may be worth it

http://www.homedepot.com/h_d1/N-5yc1vZ1xg4/R-202053639/h_d2/ProductDisplay?langId=-1&storeId=10051&catalogId=10053 (http://www.homedepot.com/h_d1/N-5yc1vZ1xg4/R-202053639/h_d2/ProductDisplay?langId=-1&storeId=10051&catalogId=10053)

http://www.homedepot.com/catalog/productImages/300/10/108e70db-4802-42cb-abe2-f97d757ac3d5_300.jpg

My smoker is very similar to the one you pictured. Mine is made by New Braunfels and cost maybe $150 about 7-8 years ago. It does get kinda crappy looking on the outside (surface rust) but it continues to work just fine and nothing structural has rusted. I bet if you bought a big generic grill cover and kept it covered it would look decent longer.

The pros of that style smoker is it has room for a huge amount of meat. And it can be uised as a charcoal grill (I use mine that way alot).

The cons are, they are big and heavy, take up alot of room, they ain't much to look at, and they are inefficient because of the thin wall steel and gaps for the lids and doors. That means you'll have to stoke them with fuel more often than a more expensive unit.

Barrel/side box smokers work just fine. I am not replacing mine any time soon. If you find you enjoy smoking, you'll really start to appreciate the cooking area of a barrel smoker. 2 weeks ago I had 2 pork shoulders and 1 beef shoulder on mine and had room on the grate for a couple chickens or sausage if I wanted it. When I bother to put the time and fuel into smoking, I load it up and get the vac sealer going. Lots aleftovers in the freezer so I can enjoy 'cue when winter hits and I don't want to tend a smoker.

[BlindLemonLars]

Will do...I don't know how well duct tape can handle high heat, but we'll see. Maybe there's a heat-resistant tape that would work better.

There is...I bought a roll to seal up the flue when I replaced my water heater.

[zoebisch01]

What I did, was took a big Coffee Can and cut the hole in the side of the Drum. Then I took tin snips and cut about 1" deep slits all the way around. That was inserted into the hole in the drum and then the tabs flared back against the drum. Self tapping screws and fireproof caulk sealed it up. The stovepipe fit right into that sleeve. Perhaps a similar idea with some sheet aluminum as the door is rather square?

[Ó Flannagáin]

That's definitely a big part of my decision, I want LOTS of room. I want to smoke a ton of meat and freeze/eat for a couple months.

[blacklab]

Are you sure that would be in good taste?

Nope. That's why it's a great idea!

[Ó Flannagáin]

Just picked up the $60 brinkman, coal starter, coal, applewood chips and a 14lb pork shoulder, boston butt!

[PseudoChef]

Super jealous Flanny! Hopefully I'll get my hands on one when I am settled up in IL.

[Ó Flannagáin]

Got the butt for 23 bucks too, not bad for the size of this thing

[Ronthered]

Damn, I shouldn't have read any of this, now I'm hungry, and want some pulled pork...

[akboehl]

you are all pork smokers.

[BlindLemonLars]

you are all pork smokers.

And butt smokers.

[blacklab]

Cooked burgers on mine tonight. mmmmmm

[Ó Flannagáin]

So I can cook burgers or a ribeye on this too???????

[flyangler18]

So I can cook burgers or a ribeye on this too???????

Why the fuck not? Load the coals under the main grate instead of in the firebox and you've got direct heat i.e a grill.

[-Dan-]

Good deal! Which Brinkman did you get? The real cheap green one? If so... works great if you pay a little attention. I have the same and love it

[Ó Flannagáin]

Good deal! Which Brinkman did you get? The real cheap green one? If so... works great if you pay a little attention. I have the same and love it

Yep! The $59 one. I figured I'd wait and get something big and fancy down the road, just need something that works right now.

[blacklab]

So I can cook burgers or a ribeye on this too???????

Oh dude, the smoked ribeye. Dang, just dang. It's so good.

[salad 419]

AND, the green one is MUCH better than the older model. I have one of each, but use the green one more because you can pull the smoker "body" off and put more charcoal and wood in it the thing. The old one you have to open the little door and put the charcoal and wood in thru that little door. It sorta sucks, but it still works.

[Ó Flannagáin]

Any last minute tips and tricks? Turns out the 14lber I got is actually sawed in half, so they are slightly separated but both are on the top rack. I rubbed 'em down good with a blend of paprika, salt, pepper, chipotle, chili pepper and cumin. I put in a full thing of coals from my charcoal starter thingy and then put a couple handfuls of soaked applewood chips onto the coals. The water bowl is full and its going right now!

[flyangler18]

Have fun! Keep a spray bottle of water handy in case of flare ups. If you get too much airflow, the flames will jump.

I'm smoking a couple butts this afternoon, as a matter of fact. The rub looks good, though I like to mix in a bit of brown sugar as well.

[Ó Flannagáin]

Oh yea, had a good bit of demerara sugar in there as well, didn't have brown on hand

[Lerxst]

Sounds great! It's hard to go wrong with spices, pork and smoke.....

I used up the last of my oak chunks smoking tomatillos, tomatoes and onions for a smoked guacamole. We've got a grill shop right up the road and it's like going to a BBQ candy store with all the different woods and stuff they sell.

[Ó Flannagáin]

BLING!!

http://i.imgur.com/9yppc.jpg

[BlindLemonLars]

BLING!!

That's the shit Flan!! I'm going outside right now to fire up some coals and get mine going.

[Ó Flannagáin]

So the water bowl in the middle looks like it' mostly just boiling grease and a little water. Should I fill it up with some more water?

[dagamore]

fill it with 1 to 1 water and apple juice, trust me. I spray apple juice on most of the meats i smoke every time i check on them.

[BlindLemonLars]

So the water bowl in the middle looks like it' mostly just boiling grease and a little water. Should I fill it up with some more water?

Yes, top it off as needed...probably 2-3 times for a butt that size. I refill it with hot water from the kettle, to avoid a temperature drop. IMO apple juice in there is a waste, and a sticky mess. Trust me. :D Spraying some over the meat is not a bad idea though, and a much better use for that juice. Some acid (lemon juice or vinegar) mixed in is nice too.

Just fired mine up. It's kinda a small butt, wish I'd bought a bigger one. :(

http://i.imgur.com/MjggM.jpg

[dagamore]

Yes, top it off as needed...probably 2-3 times for a butt that size. I refill it with hot water from the kettle, to avoid a temperature drop.

Good point on the warm/hot water, you want to keep the temp in side as stable as possible, warmer is better



IMO apple juice in there is a waste, and a sticky mess. Trust me. :D
but i dont clean the inside of the smoker all that often, and the juice pan cleans up great in the dish washer.


Spraying some over the meat is not a bad idea though, and a much better use for that juice. Some acid (lemon juice or vinegar) mixed in is nice too.

I add the acids via an injection and just use the spray to get a nicer outer coating.


Just fired mine up. It's kinda a small butt, wish I'd bought a bigger one. :(

I could make that dirty, but hey, I like big buts and i Can Not LIE, you other brothers might deny.


http://i.imgur.com/MjggM.jpg
Nice, I so need to upgrade to a better smoker right now i am using a propane powered 'bullet' smoker.

[BlindLemonLars]

I just gave away my propane "bullet" smoker, and my buddy used it yesterday. It actually works really well, but having kicked the propane habit (built a NG brewing rig) I hadn't used it in ages.

This charcoal Brinkmann was quite cheap, and it also works very well. I'm not a charcoal snob by any means, but I do enjoy the ritual once in a while.

Interesting idea with the injections...I do that for grilled tenderloins, but I never thought about it with the smoker. I'll give it a try with the next butt.

And yeah, my "bigger butt" comment will probably end up in sig here. Gotta think before I type! :D

[flyangler18]

BLL - I was eying up that very smoker today. The features that appealed to me the most was the generous cooking surface and the separate fuel door. Maybe I can convince the lady that it's worth the scratch. :)

[Ó Flannagáin]

Absolutely amazing... best pulled pork I've ever had. Got two full 19" casserole dishes worth. One small spot was a touch dry by the bone in the larger butt, but it blended in with the rest of the meat just fine.

[Joos]

Nice! congrats on the first pork Chris! Mine was also amazing. Think I'm going to smoke all my food from now on:D

[PseudoChef]

Yeah, I'm always impressed by the amount of pork that actually comes off from what initially appears to be a small hunk of meat.

[BlindLemonLars]

Man, this thing hit a plateau at 151° and stayed there for nearly two hours. Now it's finally climbing up again, slow but steady. Good thing I had a late lunch.

It's also a good thing I've got this nice BGSA to sip while I wait. :D

http://i.imgur.com/93R6q.jpg

[flyangler18]

I have that same thermometer - it rocks! :)

[Evan!]

I have that same thermometer - it rocks! :)

Do tell.

[flyangler18]

Do tell.

Dual probe remote receiver (http://www.spitjack.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=REDICHECK-WIRELESS-SMOKER-THERMOMETER-ET83&Category_Code=THERMOMETERS_BBQ_KITCHEN&Store_Code=SJ)

Perfect for those days when I'm working from home and multitasking. :D

[BlindLemonLars]

Do tell.

It's a cool little gizmo...comes with a transmitter with two probes: one sharp to jab into the meat, and a stubby little one with a clip that you attach to a grate. You can set upper/lower alarm temps for both. It's great to be able to sit inside the house, or by the pool and know exactly what's going on inside the smoker.

The same one is sold under a lot of names. The Big Green Egg people even sell it...for about $20 more! :rolleyes:

[Ó Flannagáin]

First off, no offense, but the term "sammie" is hereby illegal. Fuckin cunty Rachael Ray...I hate you!

Second, the cheap smokers (brinkmann) at Lowes are not just for "beginners". I've been smoking for years and I love it. You're out of your goddamned mind if you spend $700 or whatever it is on a BGE (unless you're made of $$). I get those Brinkmann charcoal ones for $60. Used to be $40, but I think they caught on. I make the best goddamn smoked stuff with 'em. The only limitation is that you can't cold-smoke.

Flan, my method is:

Pork Shoulder, rubbed with a mix of chili powder, cumin, salt, pepper, cayenne, garlic powder and brown sugar. Wrap in plastic wrap the day before and leave it in the fridge (optimally...I don't always have the time to let it rest for the day, so a lot of the time, I end up just rubbing it and putting it right on the smoker).

Get a fire going in a chimney, dump the coals into the smoker, add wood. Cherry works very well with pork. Make sure you put liquid into the liquid bowl. Put the shoulder(s) on the smoker, with the fat layer facing down. Smoke for 8-10 hours, then put in the oven, covered with foil, at ~170-200f for another few hours. Just make sure it's in a deep pan, because you'll get a LOT of rendered fat.

Take it out, drain the fat, pull apart into large chunks (it'll fall apart). Let it cool enough that you can handle it without hurting your hands. Pull it all by hand, discarding as much fat and gristle as you can.

My sauce is a sort of St. Louis style hybridized with western carolina style:

1c Chili Sauce
1c Brown Mustard
2c Cider Vinegar
1/4c Molasses
1/2c Brown Sugar
4tbsp Chili Powder
1tbsp Garlic Powder
1 onion, sliced
1 lemon, sliced
1/2c water
Salt, pepper and cayenne to taste

Combine in a saucepan, simmer for ~30 minutes. Remove the lemon slices (leave the onion). If you have an immersion blender, blend it right in the saucepan. Otherwise, put it in a blender to liquify the onion. Voila! Toss enough of it into the meat (you probably won't need all of it...just play it by ear), and make some of Pseudochef's (not his, I know, but you know what I mean) homemade buns. (you can buy some at the store if need be, but it's never the same).

For slaw, I highly recommend Bobby Flay's jicama slaw (http://www.foodnetwork.com/recipes/bobby-flay/jicama-slaw-recipe/index.html) for BBQ. I've tried many slaw recipes with my barbecue, and this beats them all by a fucking mile.

Just went to the grocery store and got all the ingredients for the sauce. Forgot the stupid lemon though so have to use cheapo lime juice :mad:

[Ó Flannagáin]

DUUUUDE, that sauce is the fucking shit, holy shit tis good

[BlindLemonLars]

I just ate two pulled pork sandwiches on onion rolls with a side of slaw, while mashing my summer blonde. We happy. :) And I'm not even drinking. Yet.

[blacklab]

I had pulled pork last night for dinner, pulled pork with eggs for breakfast, and just finished my pulled pork lunch.

[mordantly]

well, i think it's about damn time for some good-old-fashioned beef-strokinoff.

[Red Dawg]

Smoked Beef Briskits are the shit too!

[zoebisch01]

Smoked Beef Briskits are the shit too!

I did one recently for a friend's party we hosted. It was really tasty.

[weave]

I don't have the patience to do a brisket. I smoked a beef shoulder (clod) a couple weeks ago. Pulls just like pork shoulder does. And all the beefy goodness of brisket.

[blacklab]

I don't have the patience to do a brisket. I smoked a beef shoulder (clod) a couple weeks ago. Pulls just like pork shoulder does. And all the beefy goodness of brisket.

What cut do I ask for? Just beef brisket?

[BlindLemonLars]

What cut do I ask for? Just beef brisket?

Yep. Think corned beef...just not corned.

There are two cuts available, the roughly rectangular and somewhat leaner flat-cut, or the triangular point, which is fattier. I prefer the flat-cut.

[salad 419]

What cut do I ask for? Just beef brisket?

yup......OH, and I always try to ask for a hummer, too. But, just so you know, I usually only end up with the brisket.

[blacklab]

yup......OH, and I always try to ask for a hummer, too. But, just so you know, I usually only end up with the brisket.

Well, OK, if you're into a hummer from the butcher, go for it.

[salad 419]

Well, OK, if you're into a hummer from the butcher, go for it.

The Meat Man is an expert of the meat. Just remember that!!!:k:

[weave]

What cut do I ask for? Just beef brisket?


I bought the beef shoulder at BJ's. It said "beef shoulder" on the label. If you look at a butchers diagram, chuck roast is a shoulder cut. But the beef shoulder I bought is defintely different than chuck roast. Much more lean and a totally differnt shape cut than chuck. I've also seen beef shoulder referred to as "clod". The only place I've seen it is in BJ's. Our local grocery stores don't carry it in at the meat counter. Try going to a local butcher and asking for beef shoulder or clod I guess.

Beef brisket is from an entirely different part of the cow. Brisket is more like lower part of the ribcage/front chest.

[zoebisch01]

The magic thing about brisket is that there are tons of connective tissue dispersed through the cut, and as weave mentions it comes from the chest so you can imagine it's a workhorse muscle. That connective tissue will dissolve into the meat at the right temperature and time (I think it has to hit about high 140's for a about an hour or more) and then it becomes an amazing cut because it has this good 'toothiness' but is tender at the same time...really weird but simply soooo worth it. I am working on my mop, the one I did last was a little too salty and flavorful for my taste, so I gotta work on that....back to the basics: beer, vinegar and a little salt and then some light seasoning.

I am getting hungry thinking about that brisket I just did though. Next time I am going fat down. I did end up that the bottom bark was a little tough and I have heard that fat side down prevents this acting like a barrier. My reasoning fat side up was to help baste the meat, but since you mop the thing anyway I am guessing it won't be a bad thing to try.

[Melana]

Clod and brisket... i love 'em both.

There will be clod at our daughter's first birthday party.

[weave]

Clod and brisket... i love 'em both.

There will be clod at our daughter's first birthday party.


AHA !!! Someone else who knows of what I speak !

I honestly don't know anyone else who has found the wonder that is clod. From what I understand, it is a Texas/Oklahoma barbeque thing.

And it is very tasty.

[blacklab]

Clod and brisket... i love 'em both.

There will be clod at our daughter's first birthday party.

imma check it out for sure. Any recipes y'all recommend?

[weave]

imma check it out for sure. Any recipes y'all recommend?


Smoke it just like you would pork shoulder. Give it a good spice rub. Let it marinate in the rub a few hours before smoking. Cook to about 190F. Let sit for 20 minutes or so, and shred like pulled pork. Serve on good rolls with your favororite barbeque sauce.

The only thing negative I noted with beef shoulder is it turns out drier that pork shoulder. It is alot leaner than pork and has less connective tissue to gelatinize. The barbeque sauce covers it though.

[DonkeyShoes]

Just got a pork on the smoker a couple of minutes ago. Starting early!

[Ó Flannagáin]

Bought two 7.5lbers today. !!!!!! Gonna cook up on Friday.

[zoebisch01]

Sweet. This weekend is a pig roast, w00t!

[Ó Flannagáin]

I'd love to do a pig roast, do you have a spit or do you rent one?

[zoebisch01]

I have a lot of property so I dug a partial pit into an embankment and then made stone walls on the sides and above grade side. I am going to make a rack with some rebar. Can't wait!

[Ó Flannagáin]

That's gonna be fucking awesome. Are you going to rub the pig down with anything?

[zoebisch01]

That's gonna be fucking awesome. Are you going to rub the pig down with anything?

I am going Cuban style Mojo the night before with Olive Oil, Oregano, Garlic, Salt and Sour Orange juice (if I can get it, otherwise lemon/lime combo). I'll have to get someone to man the camera to take pics.

[flyangler18]

I'm going to smoke two shoulders on Friday as well, since I'll be working from home that day. :)

[PseudoChef]

Doing ribs this Friday for a super-pre-birthday party for myself.

[cheesefood]

I haven't readall 13 pages, but I saw Ribs being mentioned and I'm now a bonafied Ribs god.

Secret: overnight marinade in non-alcho margarita mix. You can spend the money on the good stuff, but all you need is the lime and citiris of the NA. Marinade in a Pyrex pan overnight with tin foil. Next day, either put them on the grill, covered, or naked in a smoker for 4 hours at 250 degrees. Then put over direct flame, naked, for 15 minutes. Take off, cut up with a sharp knife, and put a bunch in a big plastic bowl with some sauce, toss and serve. These will be "fall off the bone" tender because the lime in the margarita mix will dissolve the connective tissue and slow cooking or smoking will dissolve the rest.

I prefer using my electric smoker, but I can do these in the oven or on the gas grill with mucho success.

[Ó Flannagáin]

These boys are almost done, couple more hours should do it. Exercised this morning and haven't eaten anything but three carrots today so I can pack in as much pork as possible.

[Ó Flannagáin]

First off, no offense, but the term "sammie" is hereby illegal. Fuckin cunty Rachael Ray...I hate you!

Second, the cheap smokers (brinkmann) at Lowes are not just for "beginners". I've been smoking for years and I love it. You're out of your goddamned mind if you spend $700 or whatever it is on a BGE (unless you're made of $$). I get those Brinkmann charcoal ones for $60. Used to be $40, but I think they caught on. I make the best goddamn smoked stuff with 'em. The only limitation is that you can't cold-smoke.

Flan, my method is:

Pork Shoulder, rubbed with a mix of chili powder, cumin, salt, pepper, cayenne, garlic powder and brown sugar. Wrap in plastic wrap the day before and leave it in the fridge (optimally...I don't always have the time to let it rest for the day, so a lot of the time, I end up just rubbing it and putting it right on the smoker).

Get a fire going in a chimney, dump the coals into the smoker, add wood. Cherry works very well with pork. Make sure you put liquid into the liquid bowl. Put the shoulder(s) on the smoker, with the fat layer facing down. Smoke for 8-10 hours, then put in the oven, covered with foil, at ~170-200f for another few hours. Just make sure it's in a deep pan, because you'll get a LOT of rendered fat.

Take it out, drain the fat, pull apart into large chunks (it'll fall apart). Let it cool enough that you can handle it without hurting your hands. Pull it all by hand, discarding as much fat and gristle as you can.

My sauce is a sort of St. Louis style hybridized with western carolina style:

1c Chili Sauce
1c Brown Mustard
2c Cider Vinegar
1/4c Molasses
1/2c Brown Sugar
4tbsp Chili Powder
1tbsp Garlic Powder
1 onion, sliced
1 lemon, sliced
1/2c water
Salt, pepper and cayenne to taste

Combine in a saucepan, simmer for ~30 minutes. Remove the lemon slices (leave the onion). If you have an immersion blender, blend it right in the saucepan. Otherwise, put it in a blender to liquify the onion. Voila! Toss enough of it into the meat (you probably won't need all of it...just play it by ear), and make some of Pseudochef's (not his, I know, but you know what I mean) homemade buns. (you can buy some at the store if need be, but it's never the same).

For slaw, I highly recommend Bobby Flay's jicama slaw (http://www.foodnetwork.com/recipes/bobby-flay/jicama-slaw-recipe/index.html) for BBQ. I've tried many slaw recipes with my barbecue, and this beats them all by a fucking mile.

Making this sauce for the second time right now. Used actual lemon slices this time, though and put a 1/2c of foreign extra stout in

[zoebisch01]

Pig roast was awesome. They picked it out Wed, butchered it Thursday and delivered it Friday evening. 75 lb dressed. Took about 6 hours and I let it rest about 45 minutes. Man was that good! Now I've got the racks and the pit built so more are planned for the future.
Served it up with Mojo, mixed boiled root vegetables (Yuca, Name and Malanga), Black Beans, Rice and a bunch of other stuff. And of course, tons of homebrew.

[adrock]

On the advice of this thread, I bought a smoker last week and smoked a big fat (8 lb) pork butt yesterday. I smoked it for ~8 hours until it hit 185F, then brought it up to 195F over 2 hours in the oven. Slapped it in a cooler for 3-4 hours while I went to celebrate a friend's birthday, then came home and pulled it.

Reheated it today, made PC's hamburger buns and Evan's sauce (at the beginning of this thread...damn that's tangy and delicious!), and had family over to enjoy. It was incredible. Thanks guys!

[Ó Flannagáin]

Love that sauce, no?

[adrock]

Definitely. How can something be tomato-based, mustard-based, and vinegar-based all at the same time and be so delicious?

[Ó Flannagáin]

I've made it twice now, I need to venture out and try some other BBQ sauce styles, but man, that shit is good.

[PseudoChef]

For pulled pork, I really like the mustard-based BBQ sauce (http://www.smoker-cooking.com/mustardbarbequesauce.html).

[flyangler18]

For pulled pork, I really like the mustard-based BBQ sauce (http://www.smoker-cooking.com/mustardbarbequesauce.html).

See, I really dig the vinegar-based North Caroliny sauce (http://www.smoker-cooking.com/vinegarbarbecuesauce.html) for pulled pig.

Mustard-based is a close second.

[Ó Flannagáin]

For pulled pork, I really like the mustard-based BBQ sauce (http://www.smoker-cooking.com/mustardbarbequesauce.html).

I LOVE mustard based bbq's, I also like tomato and vinegar based as well, I think that's why I like evan's so much, it has all three things in it! I'll probably do a straight mustard based for my next butt though (which I bought 30 minutes ago).

[zoebisch01]

See, I really dig the vinegar-based North Caroliny sauce (http://www.smoker-cooking.com/vinegarbarbecuesauce.html) for pulled pig.

Mustard-based is a close second.

That's the route I usually go. Here's something awesome to do. Make a batch and then reduce it to a syrup. It rocks.

[Ó Flannagáin]

Doing two 7.5lb butts today, just got everything going good. Wish I got up two hours ago, but should be eating around 8ish.

Gonna do a mustard sauce today, any suggestions?


Also, found a grilling store near my house and got some sugar maple wood chips for today.

[Ó Flannagáin]

Hey PC, I looked at the mustard bbq you linked to. So there's no need to cook that at all? Just shake and serve?

[PseudoChef]

Yep, just make sure the sugar is dissolved and you should be fine.

[Ó Flannagáin]

Shit's tasty?

[Ó Flannagáin]

Yep, just make sure the sugar is dissolved and you should be fine.

Also, think it will be ok with gulden spicy brown? I have a ton of that on hand but no yellow.

[PseudoChef]

I've never made it that way, but I would think it would be completely different.

[Ó Flannagáin]

hmmm... maybe I'll just go pick up some yellow mustard.

[flyangler18]

hmmm... maybe I'll just go pick up some yellow mustard.

That would be the wise thing to do. I keep yellow mustard on hand for slatherin' up pork shoulders before the rub. Helps the rub adhere and makes for a delicious bark.

[Ó Flannagáin]

I just rubbed some dry spices on it this time: mustard powder, garlic powder, cayenne, salt, pepper and paprika

[Ó Flannagáin]

very very VERY happy with the mustard sauce. Made 4 times as much as the recipe called for. Man, I had SO much meat tonight. Fed six adults and two kids and have a TON leftover, in fact, I have an entire shoulder and probably a pound from the first shoulder still chilling. I hope I never get sick of pulled pork.

[PseudoChef]

I think getting sick of pulled pork is unpossible.

[davebl]

I think getting sick of pulled pork is unpossible.

Try managing your families bbq restaurants for 8 years. That's 8 years of the exact same pork, ribs, brisket and chicken.

You'll find your bbq cravings grow increasingly sparse.

[Ó Flannagáin]

Try managing your families bbq restaurants for 8 years. That's 8 years of the exact same pork, ribs, brisket and chicken.

You'll find your bbq cravings grow increasingly sparse.

I could imagine, although I did work at a bbq/chicken fingers place for a year and never grew tired of it, but I got imaginative and it was only a year, part-time. I used to love to take the chicken fingers, throw in the fryer without any breading and then toss with hot sauce... so good.

[cheesefood]

Smoking a pork tomorrow morning for my son's birthday party. I'm doing the Alton Brown recipe and I'm using 4 pieces of Pork Blade tied together for a total of 7.5 pounds.

[Ó Flannagáin]

Smoking a butt tomorrow too!!!

[Niedermier]

Smoking a butt tomorrow too!!!

I'll bet you are you fucking hippie.

[Ó Flannagáin]

LOve my butts

[zoebisch01]

Smoking a toad tomorrow too!!!



I'll bet you are you fucking hippie.

Dang.

[DonkeyShoes]

Dang.

I smoked a bumblebee once :crack:

[Evan!]

Smoked 3 shoulders today; they're currently in the oven, covered, finishing up. My whole house smells like smoked pork and it's making me hungry. How is it that Yankee Candle hasn't made a smoked pork scented candle yet?

[Niedermier]

How is it that Yankee Candle hasn't made a smoked pork scented candle yet?

Because I would eat it.

Damn, now I wish I had smoked some pork for this weekend.

[adrock]

Smoking 2 chickens currently. God I love this smoker!

[Ó Flannagáin]

smokers are the fucking mother fucking shit. Smoked a chicken last weekend and don't think I have ever had a chicken so mother fucking tasty goddam

[BlindLemonLars]

So what's the key to a properly smoked chicken? I'm the mother-flippin' master of smoked ribs and butt, but every chicken I've tried comes out rubbery. More accurately, the skin comes out all rubbery, and thoroughly unappetizing.

[Ó Flannagáin]

yea, I'll admit the skin wasn't amazing, but still one of the best chickens I had. I heard very high heat for a chicken is best. It doesn't need to be low and slow like pork or beef, it will still be juicy if quick and hot

[Ó Flannagáin]

Got 'em goin! These one's are a bit smaller than usual. Guess that's what happens when I send my wife to pick 'em up.

[Evan!]

So what's the key to a properly smoked chicken? I'm the mother-flippin' master of smoked ribs and butt, but every chicken I've tried comes out rubbery. More accurately, the skin comes out all rubbery, and thoroughly unappetizing.

I don't eat the skin, myself, because it comes out almost blackened...but it's great in the stock. The meat, however, has always been amazingly moist and delicious. If yours isn't, then you may be overcooking it. Are you paying close attention to the bird's temp?

[Barley-Davidson]

The secret to smoked chicken is to remove the skin before serving. I've tried finishing a smoked bird on the grill to crisp the skin but it doesn't work.

I've heard that a kamado grill (BGE type) will smoke a chicken and still crisp the skin, but I don't have that kind of scratch for a grill right now - that claim will have to remain hearsay at my house.

[BlindLemonLars]

I don't eat the skin, myself, because it comes out almost blackened...but it's great in the stock. The meat, however, has always been amazingly moist and delicious. If yours isn't, then you may be overcooking it. Are you paying close attention to the bird's temp?

The meat comes out fine, it's just the skin...like a black rubber glove that's been shrink-wrapped onto the bird. Not good eats! Sounds like that's just the nature of the beast.

I'll just stick to the beer can or rotisserie approach to whole chickens, to me it's just not right without that crispy skin. Maybe throw some chips in a smoker box to get a little smokiness going.

[Ó Flannagáin]

So my butt is 192 near the bone and 167 in the middle of the meat. Is this normal?

edit: had that backwards, its cooler (tougher still) by the bone

[zoebisch01]

Yeah normal. It's 'done' in the cooked sense but the phase where it can be pulled occurs after that, usually by a few hours at low temperatures.

[flyangler18]

The meat comes out fine, it's just the skin...like a black rubber glove that's been shrink-wrapped onto the bird. Not good eats! Sounds like that's just the nature of the beast.

Yeah, that's just the nature of the beast. I've read mention of smoking hotter (300 - 325°) or rubbing the bird down with peanut oil to promote crisping.

On a somewhat related note, I'm going to start spatchcockin' my chickens from now on.

[zoebisch01]

I've tried finishing a smoked bird on the grill to crisp the skin but it doesn't work.

Grilled chicken skin never seems to get crisp like in an oven or under the broiler. You could try tossing it under the broiler for a few minutes after the smoke.

[BlindLemonLars]

Grilled chicken skin never seems to get crisp like in an oven or under the broiler. You could try tossing it under the broiler for a few minutes after the smoke.

When grilling chicken on my gas grill, I'll usually finish it off by turning off the center burner and placing all the pieces over it. Then I'll crank up the two side burners, close the lid and let it bake at 450-500° for a few minutes, crisps it right up. I did a bunch of wings that way last night, they were amazingly crispy.

I've tried that approach with a whole bird from the smoker, and it didn't work the same.

[Barley-Davidson]

Grilled chicken skin never seems to get crisp like in an oven or under the broiler. You could try tossing it under the broiler for a few minutes after the smoke.

I get good skin on my weber (usually beer can style or butterfly) but once it gets rubbery on the smoker there's no bringing it back.

[Evan!]

http://imgur.com/EL1U8.jpg

It doesn't look quite as impressive in the picture as it does in person...that's 3 shoulders in a BIG (~24" dia.) mixing bowl. Filled up, to the brim, 2 of the biggest size gladware containers. More importantly, though, it's amazingly good.

[zoebisch01]

When grilling chicken on my gas grill, I'll usually finish it off by turning off the center burner and placing all the pieces over it. Then I'll crank up the two side burners, close the lid and let it bake at 450-500° for a few minutes, crisps it right up. I did a bunch of wings that way last night, they were amazingly crispy.


Indeed indirect heat should do the trick (like an oven :D), never thought of doing it though. I don't do much indirect cooking on the grill, but that's a good idea.

[BlindLemonLars]

Indeed indirect heat should do the trick (like an oven :D), never thought of doing it though. I don't do much indirect cooking on the grill, but that's a good idea.

I use that trick a lot in the summer, when I don't want to heat up the house by firing up the oven. You don't have the same level of heat control, but it works great for a lot of things.

[Ó Flannagáin]

Just bought 17lbs of pork butt for labor day weekend. Suck on that fools.

[Ó Flannagáin]

All ready to throw this bitch on tomorrow. I"m a pork smoking fool

[MikeFlynn74]

I just got up to light the grill. How I do it.

Pork was rubbed yesterday with Brown sugar, salt chilipowder, garlic, mustard powder and paprika.
side fire box with real lump charcoal and large mesquite chunks.
Fat side up
Then back to bed!

[blacklab]

I've got a small shoulder ready to go on. Should only take about six hours so I'll wait until 10 or so.

[adrock]

14 lbs successfully smoked overnight Saturday! I got one of those remote probes that somebody mentioned with both smoker temp and meat temp. 10 hours on the smoker, 2 in the oven to finish, and 3 more hours in a cooler to rest. I was a big hit.

[Ó Flannagáin]

I have so much leftover meat. More than I've ever had. I actually froze some this time because there was so much. I fucking love smoking pork.

[MikeFlynn74]

this thing is smelling awesome. I know the neighbors are uber jealous

[BlindLemonLars]

I got one of those remote probes that somebody mentioned with both smoker temp and meat temp.

Oh yeah. For ribs I don't bother and just watch the smoker temp, but for a butt these things are a huge help.

http://i.imgur.com/NRjuW.jpg

[adrock]

That's pretty much how I was rolling, minus all the sunlight and beer, and with me sleeping on the couch there. The temp alarm on that bad boy is way louder than my alarm clock.

[zoebisch01]

Hey those are pretty cool, what do they set you back?

[adrock]

$35. Link (http://www.amazon.com/gp/product/B0013JQXNA)

[zoebisch01]

$35. Link (http://www.amazon.com/gp/product/B0013JQXNA)

Donkeyshines.

[Ó Flannagáin]

Got another 15lbs of pork but and 7 or so pounds of beef brisket going on the smoker right now!! WAnted to get 'em on earlier but didn't get to sleep until 4am. Going to have a SHITLOAD of food tonight!!!

[davebl]

Smoke a 9 lb butt today. Quick and easy rub last night of brown sugar, white sugar, salt, pepper, paprika and dry mustard. 250 for about 12 hours today. Made some homemade rolls to go with. Gonna be a great night (oh and Arkansas beat A&M)

http://farm5.static.flickr.com/4152/5065872763_96e9c84d9c.jpg

[Steve Urquell]

Nicely done Dave. Makin me hungry. Woo pig!

[Melana]

Nice buns Dave!

[christo]

Tomorrow our Cub Scout pack will be cooking up 300 Boston Butts for an annual fund raiser. This will be my first time doing this with the guys, though I've had many a night spent overseeing the smoker at other events. Ought to be a fun night. It looks like we will have enough cookers brought in that we can do this in one pass, which will make for a short night - I may even make it home by 2 a.m.!

[Ó Flannagáin]

300??? That's got to be around $6g's worth of pork!!!

[zoebisch01]

300??? That's got to be around $6g's worth of pork!!!

Hehe. Usually though when you buy a ton like that, there are significant price breaks.

[christo]

Got it for $1.09/lb with an average 10-12 lb butt. Sold tix for $25 and they went like hotcakes. We'll clear $8 or so per butt, so $2K for the coffers.

[davebl]

When I started managing my fam's restaurants 8 years ago, I was buying an avg. of 10 x 80lb cases of pork butts per day, 54 cents a pound. 2 years ago, we were doing 16 - 18 80lb cases per day and pork was $1.12 per pound.

Beef on the other hand, flat's were hovering at close to $4.20 per pound two years ago, loin back ribs $2.60 (2lbs or less per slab).

[blacklab]

When I started managing my fam's restaurants 8 years ago, I was buying an avg. of 10 x 80lb cases of pork butts per day, 54 cents a pound. 2 years ago, we were doing 16 - 18 80lb cases per day and pork was $1.12 per pound.

Beef on the other hand, flat's were hovering at close to $4.20 per pound two years ago, loin back ribs $2.60 (2lbs or less per slab).

Wait...800 pounds of pork per day?twss

[davebl]

Wait...800 pounds of pork per day?

Yup, don't forget to factor 40% shrinkage from cooking/fat/etc.

[Ó Flannagáin]

I'm addicted.... .have a brisket and two pork shoulders going on tomorrow

[davebl]

Lot of food dude.

[Ó Flannagáin]

Its on bitches! Got my butts on the smoker hittin' em with some Maple today!

[DonkeyShoes]

I did 2 Friday night --> Saturday morning. I smoke butts like I brew, 2 at a time or nothing at all.

[Ó Flannagáin]

I did 2 Friday night --> Saturday morning. I smoke butts like I brew, 2 at a time or nothing at all.

Fortunately that's the only way to get 'em at Sam's club, two at a time. Had a little extra room on the smoker so I through on a bunch of boneless chicken breasts. Shredded them up and using for salads or sandwiches or whatever. I also made Evan's bbq sauce again with a couple tweaks. Fucking love that sauce.

[BlindLemonLars]

I also made Evan's bbq sauce again with a couple tweaks. Fucking love that sauce.

Is that the mustard sauce? I've been meaning to try that, got to find the recipe.

[Ó Flannagáin]

PC did the mustard, which I also made. Evan's has brown mustard and chili sauce in it along with molasses and all sorts of good shit. I put an entire habanero in it this time though and left the cayenne out.

[BlindLemonLars]

PC did the mustard, which I also made. Evan's has brown mustard and chili sauce in it along with molasses and all sorts of good shit.

Gotcha. I went back through the thread and found them both.

[Ó Flannagáin]

awww FUCK yea, two seven pound butts been on the smoker since 6. GOing to finish up my hickory over the next couple hours and then throw in the oven overnight at 200

[Beezy]

I have done a lot of things to pork but not smoked one yet. Gotta fix up.

[Ó Flannagáin]

Here you go, almost the same one I use everytime: http://www.amazon.com/Brinkmann-810-5301-6-SmokeN-Charcoal-Smoker/dp/B000HVAIQS/ref=sr_1_4?ie=UTF8&qid=1306033010&sr=8-4

[Beezy]

Yeah I was eying that one up at Home Depot. I think it's even cheaper there. But I am also eying up a turkey fryer :-/

http://www.homedepot.com/h_d1/N-5yc1v/R-100606041/h_d2/ProductDisplay?langId=-1&storeId=10051&catalogId=10053

40 bucks and I can just go pick it up.

[Redweasel]

Been having great luck using a Weber kettle grill as a smoker.

[Ó Flannagáin]

https://fbcdn-photos-a.akamaihd.net/hphotos-ak-snc6/226972_560591992588_59700013_32006715_1455237_n.jp g

https://fbcdn-photos-a.akamaihd.net/hphotos-ak-snc6/249603_560592721128_59700013_32006720_1857816_n.jp g

[Beezy]

Been having great luck using a Weber kettle grill as a smoker.

I have done light smoking on my charcoal grill. I use a cast iron smoke box and soak hickory chips in water and toss them in. It gives great smell and smoke to the surface of the meat. Not sure how to keep the temp down for slow smoking tho...

[Beezy]

https://fbcdn-photos-a.akamaihd.net/hphotos-ak-snc6/226972_560591992588_59700013_32006715_1455237_n.jp g

https://fbcdn-photos-a.akamaihd.net/hphotos-ak-snc6/249603_560592721128_59700013_32006720_1857816_n.jp g

Right on bro.

[BlindLemonLars]

Not sure how to keep the temp down for slow smoking tho...

That's the beauty of a cheap water smoker, that big pot of water works as a thermal flywheel and provides a simple mechanism for maintaining a steady temperature. I lined the bottom of mine with bricks to provide more thermal mass...I'm not sure it helps, but it definitely makes it harder to move!! I also put a small round grate (a replacement grate for a mini-Weber grill) in the firebowl to give the ash somewhere to fall and maintain airflow around the charcoal. A few tweaks of the vents is all it takes to maintain a nice steady 220°F in the box.

[Beezy]

I need something to happen to my grill then the old lady can buy me one of those. I have gotten great results with pork in my oven but you can't fake the smoke.

[Lerxst]

I have done light smoking on my charcoal grill. I use a cast iron smoke box and soak hickory chips in water and toss them in. It gives great smell and smoke to the surface of the meat. Not sure how to keep the temp down for slow smoking tho...


If you've got a charcoal grill with enough area to get the food on one side and a small pile of coals on the otherv, (IOW indirect heat) you're set. Ditch the box and throw your chips directly on the coals. Small to medium amount of lump charcoal and use the vents to control the temp. Lump is easier to work and yields better results IMO.

[Beezy]

Alright doing an experimental run with a 4 pound butt.