Smoking Meats!

Smoking Meats!




This will be my 2nd summer with a smoker and I love it. Just did my 1st small run of ribs this weekend and they turned out really good.
I have a Masterbuilt 30 (MES30) and although I could use a little more space it is working out fine. Great starter smoker IMO.
I've done ribs, pork shoulder (pulled pork), salmon, half chickens, mac & cheese, chicken thighs...
This year I'm going to take a crack at a brisket, double smoked Honey Baked Ham and want to cure and smoke my own bacon.

Anyone else into it? What do you have? Recipes? Tips? Pics?

Started like this...




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Nice! I have a Pitt's & Spitt's. Come on over to http://thesmokering.com/ . Bought my smoker off the classifieds in 2009. Got a great deal on it.

I bought the six of so standard cookbooks that are always discussed, but I find that I just use Karen Putman's "Championship BBQ Secrets for Real Smoked Food."




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I have 2 a vertical smoker and a small Brinkman. Both charcoal/wood. I used to visit smokingmeat.com a lot. Not into it as much as I used to be. I use to smoke every weekend. I probably smoke about 6 or 7 times a year now. I have done meatloaf, fish, ribs, brisket and pizzas.


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Nice! I have a Pitt's & Spitt's. Come on over to http://thesmokering.com/ . Bought my smoker off the classifieds in 2009. Got a great deal on it.

I bought the six of so standard cookbooks that are always discussed, but I find that I just use Karen Putman's "Championship BBQ Secrets for Real Smoked Food."


That's a serious rig! Looks awesome. Piggy Thumbs up


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I have a WSM 22.5. Nothing but charcoal and wood! Can do 8 butts at once or 6 racks of ribs. If you have not tried the 3/2/1 method for ribs yet, look into it. For St. Louise style, they come out perfect every time.

P.S. For a spectacular appetizer.... Try ABT's. They are Jalepenos stuffed with cream cheeses and cheddar cheese.....wrapped in bacon and dry rubbed and then on the smoker for about two hours..... Huge party favorite!

Beer Cheers and enjoy the smoke life!


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I have a WSM 22.5. Nothing but charcoal and wood! Can do 8 butts at once or 6 racks of ribs. If you have not tried the 3/2/1 method for ribs yet, look into it. For St. Louise style, they come out perfect every time.

Beer Cheers and enjoy the smoke life!


I always do St. Louis and follow a slight variation of 3/1.5/.5 but it's pretty much the same.

I've been following one guy from the start. Malcolm Reed at Killer Hogs. Great collection of recipes and full videos of almost everything he does. If his shipping wasn't so damn high I'd get his rubs too.

www.howtobbqright.com/cookingbbq.html


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If his shipping wasn't so damn high I'd get his rubs too.

Try Bad Byron's Butt Rub and any of the Plowboys products. Amazon usually has them but I usually order from Firecraft.com. Great site with reasonable rates.


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We also have a MES30 that we got recently, seemed like a good place to start for beginners. Just did ribs for the first time on Saturday, and they turned out delicious!




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Here's my go-to rub. recipe from Karen Putman's book, mentioned above ...

Onion & Garlic Dry Rub

Hearty and satisfying, with onion and garlic, this dry rub is great on smoked beef brisket or any cut of beef you put in the smoker.

Makes about 3 ½ cups (875 mL).

2 cups packed brown sugar (light or dark) 500 mL
½ cup fine Kosher or sea salt 125 mL
¼ cup sweet Hungarian paprika 50 mL
¼ cup onion powder 50 mL
¼ cup garlic powder 50 mL
¼ cup chili powder 50 mL
2 tsp. carrot powder 10 mL
2 tsp. freshly ground black pepper 10 mL

In a medium bowl, combine brown sugar, salt, paprika, onion powder, garlic powder, chili powder, carrot powder, and pepper

If you can’t find carrot powder, increase paprika by 2 tsp.



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Put a few pinches on omelets, too. smiley


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The standard BBQ sauce I use ...

Bucket of Red

From Grillin’ Sauces by Lodge Manufacturing Company.

Without a doubt, tomato-based barbeque sauce is the most popular American barbeque sauce. It can be made with most any tomato product from ketchup to tomato paste. Vinegar or citrus is often added for tartness and honey, brown sugar, or molasses for sweetness. Heat and spices are added depending on preference.

2 cups ketchup
½ cup balsamic vinegar
¼ cup cane syrup
2 tablespoons lemon juice
¼ cup chopped garlic
1 tablespoon soy sauce
¼ cup Worcestershire sauce
2 teaspoons Creole seasoning, Zatarain’s, for example
2 teaspoons cayenne pepper
Salt to taste

Combine all ingredients in a 2-quart saucepan and bring to a simmer over medium-high heat. Simmer for 30 minutes, stirring constantly. Season to taste with salt. To allow all flavors to have time to mellow and meld together, the sauce should be prepared at least a day in advance (2 days is even better) and stored in a refrigerator. The sauce will keep several weeks in a refrigerator.

Prep time: 30 minutes.
Yield: 3 cups.

Paul’s note: Two teaspoons creole seasoning and two teaspoons cayenne gave a sauce that was way, way too hot for my liking, and I like hot. Reduce creole seasoning and cayenne and add a small jar of orange marmalade. Much better.



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Really good vinegar-based sauce ...

North Carolina Pig-Pickin’ Dippin’ Sauce

From Grillin’ Sauces by Lodge Manufacturing Company.

Vinegar sauces have their roots in North Carolina. The state is divided in half according to the type of sauce being served. Eastern North Carolina is known for its straight vinegar sauces made simply with salt and various peppers. Western North Carolina adds a touch of tomato and sugar to their vinegar sauces to smooth out the taste.

2 cups apple cider vinegar
2/3 cup ketchup
½ cup brown sugar
¼ cup Louisiana Gold Pepper Sauce
1 tablespoon lemon juice
¼ cup Worcestershire sauce
2 tablespoons melted butter
1 teaspoon red pepper flakes
1 tablespoon Creole mustard
Salt and pepper to taste

Combine all ingredients in a 2 quart saucepan and bring to a simmer over medium-high heat. Cook for 30 minutes, stirring to blend well. Season to taste with salt and black pepper. To allow all flavors to have time to mellow and meld together, be sure to make this sauce a day in advance and store in refrigerator. Can be refrigerated for a week or more in a covered glass container.

Prep time: 30 minutes.
Yield: 3 cups.



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Good for brisket. Also from Karen's book ...

Rich & Delicious Brisket Mop

The butter adds moisture, while vinegar and apple juice perk up the flavor in this delicious mop.

Makes about 2 ½ cups (625 mL).

½ cup unsalted butter 125 mL
1 ¼ cups apple juice 300 mL
½ cup finely chopped onions 125 mL
½ cup cider vinegar 125 mL
¼ cup packed brown sugar 50 mL
¼ tsp. cayenne pepper 1 mL

In a medium saucepan, melt butter over medium high heat. Add fruit juice, onions, vinegar, brown sugar, and cayenne; bring to a boil. Remove from heat and transfer to a disposable aluminum pan. Keep warm by smoker and brush on brisket as it is smoking.


Texas Spit

Texans definitely have a way with word and fun in their barbeque. Use this sauce as a baste or glaze, or as a finishing sauce, whichever takes your fancy. It’s delicious with a Texan’s favorite barbeque dish: smoked brisket.

Makes about 3 ½ cups.

2 tbsp. unsalted butter 25 mL
2 onions, finely chopped 2
2 cloves garlic, minced 2
½ cup water 125 mL
½ cup ketchup 125 mL
1/3 cup packed brown sugar 75 mL
1/3 cup Worcestershire sauce 75 mL
¼ cup prepared steak sauce 50 mL
3 tbsp. cider vinegar 25 mL

In a medium saucepan, melt butter over medium-low heat. Add onions and garlic; sauté for 5 minutes, but do not allow them to brown. Stir in water, ketchup, brown sugar, Worcestershire sauce, steak sauce, and vinegar; bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, for 20 minutes to let flavors blend.



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Actually, this day we were doing venison jerky on the small brinkman and had done a brisket in the vertical




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just looks awsome! I'd love to try this.


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I am sure that everything that you have cooked has been delicious but step up to a charcoal and/or wood burner and really learn the art of BBQ. I have a offset that I have used for about 10 years. It takes some trial and error but once you master it you will see the difference.

You won't have to ask people to come to your house for dinner because one taste and they will come running at just the smell. Have you ever noticed how happy people are eating BBQ? I believe BBQ is the answer to peace in the Middle East. You ask how? Muslims and Jews don't eat pork and look how angry they are at each other. Convince all parties to attend and eat a pig pickin' and watch. In no time everyone will be shaking sauce covered hands and having a good time. Just sayin', it is worth a try.




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Love making barbequed beef fajita wraps. They are on the second page here ...

forums.vwvortex.com/showthread.php?4253722-Finally-bought-an-offset-horizontal-smoker


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I spend some time on Smoking Meat Forums and several of the regulars swear by this one, although I have not yet made it myself.
Emans Pig Rub Recipe:

This is the rub I have decided to make as my go to for any pork.

"First instead of plain yellow mustard . I mix

1 cup yellow mustard

1/2 cup molasses

1 tsp liquid crab boil
Brush this liberally on your pork.



The rub:

1/4 cup hungarian or spanish paprika

1/4 cup onion powder

1/4 cup garlic powder

1/4 cup cbp (cracked black pepper)

2 tsp celery seed

2 tsp ground mustard

2 tsp cumin

1 tsp nutmeg

1 1/4 cup dark brown sugar.



it helps to get the lumps out if you run this thru a grinder or food processer.



Coat the pork w/ a heavy coat of the rub. wrap and in the fridge overnight if possible.

B4 you smoke hit the pig w/ another dusting of rub and smoke away.

This recipe makes enough rub for 6 racks of spares or 2 large butts.

Hope you enjoy and let me know if you try it."


www.smokingmeatforums.com/a/emans-pig-rub-recipe


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Not sure how you did your salmon but here is what I do before smoking.

In a pan big enough and deep enough to fit the salmon add:

1 cup white wine

1/4 cup lemon juice

1/4 cup soy sauce

Mix well and add the salmon skin side up. Sprinkle in lots of medium ground black pepper. Cover and put in fridge overnight.

While the smoker is firing up, take the salmon out of the pan and lay skin side down. Blot the flesh with a paper towel to dry. Sprinkle with medium pepper so that no flesh shows. Push in lightly with your hand. Put on the smoker for the recommended time for your smoker. Enjoy!



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not for smoking but most that smoke also have a regular grill - we have the kettle pizza for making wood fired pizza. So good!

http://www.kettlepizza.com/


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Stop and Shop sells JKs dry rub. Yum.