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the wood also arrived today. Sugur Maple is the first kind of wood i bought and next to come is cherry and apple and what ever else good i can find.
I have a stand up smoker and went to costco and got two big briskets and two pork sirloins tips. As well as beef ribs. This will be my first time smoking so i wanted to ask yall what is the best way to go about it. Who has smoked please post and lets get this rollin!
Hickory and apple are the best woods for flavor in my opinion. Now as far as the cooking goes... Get your firebox going good and throw it on. Cook it SLOOOOOOOOWWWWWWWWW. The slower you cook it the more juicy it stays. I always wrap mine in aluminum foil and poke holes in it to get the smoke flavor in without burning the meat.
Low heat for a long time = :drool: My dad has a smoker made from an old propane tank, a 24hr brisket is AMAZING. I think we kept it at ~225 for 20 hrs then the last 4 bumped it up to 300. That was some good eating. I use pecan, oak, and when I can get it peach. Peach makes it have a sweet smell and taste to the crust. Got any pics of your smoker? Another tip is to make sure there are very few flames in the firebox, you just want the smoke and heat. The flames can turn the meat a little black, but its just appearance.
Yea sure thing i will take pics or tonight or tomorrow you guys. Cant wait to use it and do me some brisket texas style in cali!! haha. Other pointers please through in. Got brisket beef rips and pork sirloin tip in the freezer so far.
I herd chicken and fish is amazing in the smoker?
We call it "violated" chicken. Stick half a beer still in the can inside the chicken and stand it upright, cook for a few hours at ~250 and it'll fall right off the bone! These are just general guidelines, once you get used to cooking on a smoker you will get a better understanding of how long things take and what works, as well as what doesn't. Internal temp of chicken should be 165F or until the juices run clear.
grab some brew and a lawn chair, and sit on your back porch smoking that stuff for the next 18 hours. Oh ya, use hickory!!
Hickorys good, GOOD maple is alright. Mesquite, some people love it, I'm not a fan. It's all preference
nice! ive never smoked before.... usually just gillin. have 2 acres of pure mesquite trees!! :)
good luck with it, and post pics! gonna be BBQ'in tonight myself (english cut beef ribs, chicken quarters, fajitas) and some beer, of course!
i do this on the grille. its at about 300-325 degrees for about 1hr 30 min or so... we call em "pollos borrachos" or drunk chickens. it is very goodQuote:
Originally Posted by Duct_tape123
Agreed that chicken is great sorry been spacing out on the pics got to get someone to help me assemble it : (. But you guys like beef or pork ribs better?
for my first time on the smoker i think i am going to try mustard or olive oil to soak it down with to get the rub to stick to the brisket. And then from there just let it soak for a day or two and then smoke hour per pound intill it falls apart lol
The rub will stick without oil. Pollo borracho FTW.