Learning to smoke meat.

[Rick]

I've dabbled off and on over the years at smoking various stuff. Never really made anything that I would brag about. A couple weeks ago I did a brisket and it came out perfect. Now I'm thinking of trying something else this weekend.

What cuts and type of meat would you guys suggest for a newbie?

Also, I currently only have one of those little Brinkman deals. Is that part of the problem of my past failures?

[jawjaboy]

Boston Butt, or Butt, as we say. They always chikin too. Fresh sausage. I even like them lil ol Cornish Hens smoked. Side a ribs.

http://i56.photobucket.com/albums/g194/jawjaboy/IM000178.jpg

The Brinkmans a do good job. Round or square one?

[ept000]

Favorite, and easiest, if I want to smoke something fast is sausage. Hot italian is my favorite, but any thing will be good. I do a whole platter of it, slice it and put it on the table with some cut up cheese and crackers. It doesn't last long. The best thing in the world is Boston Butt (pork shoulder) but it is an all day event. I brine it over night in water, salt and molasses, take it out in the morning and give it a dry rub, then on to the smoker. I love to have a whole mess of people over the house for this. Everybody spends the day in the back yard, mostly swimming, and the smells get everybody hungry. That night when it's done I combine butter, garlic, and a few spices in the food processor, then spread it on some onion rolls, then I toast them face down on the BBQ. My wife shreads the pork while I finish the sauce which is basically BBQ sauce, apple juice, and balsamic vinigar. Put everything on the table outside along with a bunch of hand towels and stand back. It doesn't get better than this for me. A big group of friends, great food, and lots of conversation. Sometimes I don't even sit down, I just stand back and watch. I want this to be the last thing I see before I die.
http://farm3.static.flickr.com/2104/2335972436_1dd3d69801.jpg

[ept000]

Lots of good information here
http://www.thesmokering.com

[lcarreau]

I think the best thing for newer folks is stuff that you do not smoke as long. Ribs are good for that. Fish smokes up really fast. The most important lesson to learn is maintaining a consistent temp.

-Lonnie

[BigSlick]

Temp control and getting enough time under your belt to know when to ride out a spike or a drop and keep your head in 'feelin' da process

Cue ain't hard, but you can try too hard to do it right.

Good gear an good meat a make all da difference when ya gettin started.

After ya get a lil time under ya belt, you can prolly smoke anythang, on or in anythang an have it come out great.

Erry smoker gots a personality, get ta know it an you better than half way ta good results errytime

[Pitmaster]

The BBQ FAQ (http://www.bbq-porch.org/faq/)goes back quite a few years. It was written and put together by some pretty smart and experienced pitmasters. Its the first legitimate compilation of internet BBQ information. Chicken is also a good starting place. Pork butts are also a good place to start. Both are easier to learn on than brisket. Getting good and great brisket consistently can take some time to master. Chicken and pork butts are usually pretty cheap. Brisket can be expensive and hard to find outside of Texas. Many people over cook ribs trying to get that crappy meat Jello texture of falling off the bone.

The Smokering is a great site. I've been around there for about 10 years of so. I enjoy the email list vs. the forum although both are good.

http://www.wiviott.com (http://www.wiviott.com/) is a great site for the beginner using a WSM. Gary's info and recipes are excellent.

I've been BBQ'g for the past 15 years. I spend as much time around the internet BBQ forums as many of the guys here have on gun forums. I've drifted away and narrowed down where I hang my hat now regarding BBQ.

Advice is somewhat dependent upon what you are cooking on. The advice given for one smoker can change to another. In some ways its similar to reloading. The one good thing about bbq mistakes is you can eat them. Reloading mistakes can be another story.

[BigSlick]

Here's an excellent resource I use from time to time

http://www.virtualweberbullet.com/index.html

[Rick]

OK guys. I think I'll smoke a chicken on Saturday.

Got lots more work to do in the yard so I'll be out there all day drinking beer and be able to keep an eye on things.

Now that I think of it, maybe some of my past problems could be attributed to the beer drinking. :cheers2:

[ept000]

Rember, don't peek too often, or you will never be done.

Hey PM, I have been smoking stuff for a few years now, and I can make a but that will make a grown man weep, but brisket kicks my ass. I keep my temp at 250, I have used several different dry rubs, I always use a thermometer to determine doneness, the flavor goes from really good to flat out awesome, but it's always a little dry. I have tried cooking to a higher final temp to allow more colegen to break down, and lower to see if I was over-cooking. I have tried basting. I have tried wrapping the meat in foil after a few hours, and even taking the meat out of the smoker and puting it in a pyrex covered in sauce and wrapped in foil. Still dry. Always tender, just a little dry. How about some tips?

[Steve Koski]

Is this like learning to smoke pot?

[BigSlick]

Rember, don't peek too often, or you will never be done.

Hey PM, I have been smoking stuff for a few years now, and I can make a but that will make a grown man weep, but brisket kicks my ass. I keep my temp at 250, I have used several different dry rubs, I always use a thermometer to determine doneness, the flavor goes from really good to flat out awesome, but it's always a little dry. I have tried cooking to a higher final temp to allow more colegen to break down, and lower to see if I was over-cooking. I have tried basting. I have tried wrapping the meat in foil after a few hours, and even taking the meat out of the smoker and puting it in a pyrex covered in sauce and wrapped in foil. Still dry. Always tender, just a little dry. How about some tips?

I ain't PM, but I've been smokin brisket most of my life.

First, skip the foil - period.

All ya really need is a good packer cut, even thickness (as much as possible), white fat cap and hope like hell it didn't come from an old cow.

Hit it with a good bit of salt, nothing else. Fork hell out of it, and get your fire up to about 250 or so. Use good, seasoned hickory an a little seasoned oak to mellow dat hickory if it real seasoned. You can use some lump during da process if ya want a lil less smoke. If ya use lump, don't use no off brand crap, get some good lump, it a make a difference. Cowboy brand sucks, Kingsford lump as well as Royal Oak is both OK. They is some other good ones, but they ain't available everywhere. Best way ta tell is rip a bag open an look at da lump. If it look like lumber scraps, dat what it is, an it gonna taste nasty. Good lump look like coal chunks.

Put the still cold brisket (not frozen, just outta da fridge) fat side up as far away from da fire as you can get it.

Run ya temp up to about 275 for about a hour or a lil more, then kick it down to 225-235 or so an let it roll. Don't turn it, flip it, baste it or do jack to it, jus let it roll.

Make sure ya got a decent thermometer, to measure temps at grill height an internal temp. Grill temp is what's important lid temp ain't pertinent.

Run it till it hit 186 in da middle an yank it. Put it in a big dutch or some kinda pot or ?? an cover it loosely. You can use foil to cover it at this point, just make sure it's loose.

Let it sit for 45 minutes jus like dat.

If you seperate da point off it an ya meat steamin, wait a lil longer to go any farther wit cuttin it up

Trim off da fat an cut across da grain.

Best brisket you a ever have in ya life, I done a bunch of em.

When ya internal temp start ta move, it gonna stick at about 162 for a hell of a long time, ain't nothin wrong, jus let it roll. Just need some more time. Usually run overall about 1½ hrs/lb or so, sometime more or less, jus wait on ya temp ta hit 185-186 then pull it.

10-12 lb range packer cut almost idiot proof.

Good ta go.

[Oreo]

I got a little worried when I saw a thread about "smoking meat". Decided to peak in here to make sure there wasn't any funny business going on. Carry on.

[ept000]

Hey Slick, I'm with ya. I have done it just like you say, but I'm not thrilled with it. If you scroll up to the picture of my smoker, that thing you see on the end is a thermometer and it extends in exactly at grill height. I keep the heat at 250 with very little variation. I use almost exclusively oak because we have so much of it here. I have tried taking my final temperature as high as 205, and I only use a quality digital thermometer on the meat. Like I say, it taste great, but it's a little dry, always. Learn me!

[BigSlick]

185 an pull it.

It'll carry over another 5-10 degrees while it rests.

If you cut into it an steam is coming out, dats moisture dat woulda stayed in da meat if ya waited a lil while longer.

Lotta people say cook it out to 195, OK, if ya like dry meat, but if ya want it juicy as hell, jus hit it wit some salt an let it roll. Put it on cold too, it a make a difference

For real.

I a do one next week an snap some pics ta give ya a idea how I do it.

Come out juicy as a nice steak

[ept000]

Damn it! Now I'm hungry.

[Anvil]

even thickness (as much as possible), white fat cap and hope like hell it didn't come from an old cow.

Hit it with a good bit of salt, nothing else. Fork hell out of it,......




If you seperate da point off it an ya meat steamin, wait a lil longer to go any farther wit cuttin it up




Sounds like you been peeking in my bedroom window when me & Mrs. Anvil get freaky.:yesnod:

[Anvil]

THE book on smokology

http://www.amazon.com/Backyard-BBQ-Smokology-Richard-McPeake/dp/0971801428/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1206686210&sr=8-1

[Rick]

Is this like learning to smoke pot?

I don't think so. That came pretty naturally. But my memory ain't so good.

ETA: That was a long time ago

I got a little worried when I saw a thread about "smoking meat". Decided to peak in here to make sure there wasn't any funny business going on. Carry on.

Should have read the first thread title. :yikes:I realized right before I hit the submit button.

[lcarreau]

Is this like learning to smoke pot?


It does give you the munchies.

[Pitmaster]

The best method for telling when a brisket is done is th "fork test". Stick a fork in the flat part of the brisket and twist it. When it twists easily its done. The point will be done sooner due to the extra fat. Love the fat.

I don't mind flipping briskets a couple of times. I think it helps keep a little more moisture in.

[Rick]

Update:
Smoked the chicken on Saturday, came out great.
Had just enough left over to put on a salad for today.

Now I need to start thinking of next weeks meal. I do see a larger smoker in my future.

[Steel Talon]

When ever we smoke. I always add to the grill some boneless and skinless chicken breasts. They dont take long to smoke at all. We then freeze them for later use lunchs primarily. As is, or chopped and added to a garden salad etc etc.

Peace
Steel Talon:coolgleamA:

[OSSI]

My little smokehouse:)

http://i215.photobucket.com/albums/cc76/TASSIOSSI/four%20winds/Smokehouse.jpg

http://i215.photobucket.com/albums/cc76/TASSIOSSI/four%20winds/Smokehouse1.jpg

and my drying cabinet for Prosciutto and Salami :)

http://i215.photobucket.com/albums/cc76/TASSIOSSI/four%20winds/DryingCabinet.jpg

http://i215.photobucket.com/albums/cc76/TASSIOSSI/four%20winds/DryingCabinet1.jpg

[jawjaboy]

Nice rig OSSI. :thumbsup:

[OSSI]

Nice rig OSSI. :thumbsup:

Well, I probably have to throw in that I"m earning my money in the meat/smallgoods industry. So you can imagine that I have a perfect little setup at home:supergrin: