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Meat Suggestions for the smoker?
Posted on 3/25/16 at 5:49 pm
Posted on 3/25/16 at 5:49 pm
The Mrs. surprised me with an electric smoker today.
Can anyone point me in the right direction for a good recipe so I can put something on tomorrow night for Easter?
Can anyone point me in the right direction for a good recipe so I can put something on tomorrow night for Easter?
6
Posted on 3/25/16 at 6:04 pm to Finch
Pork Butt is almost foolproof and a good first smoke.
Be sure to read instruction manual as you may have to season smoker first.
Enjoy!
Be sure to read instruction manual as you may have to season smoker first.
Enjoy!
Posted on 3/25/16 at 6:05 pm to Finch
If you have a lot of time get a whole Boston butt and season/rub how you wish, put it on at 225 with some apple and pecan wood chips and let it go until the internal temp hits 190 , then pull it apart
In more of a hurry, get some whole chickens and season well, put in @225 with your choice of wood, breast down and smoke till the deep breast gets to 160 (3-4 hours depending on size)
Start having fun with it, they are super easy
In more of a hurry, get some whole chickens and season well, put in @225 with your choice of wood, breast down and smoke till the deep breast gets to 160 (3-4 hours depending on size)
Start having fun with it, they are super easy
Posted on 3/25/16 at 6:19 pm to Finch
Don't do the pork butt unless you can get it on before you go to sleep. Depending on size, it'll take +12 hours and waiting to start until morning it might not be ready by dinner. If you get it in tonight, do the pork butt. Very forgiving first smoke.
For now, get your choice of store bought rub.
You can do ribs in 6 hours at 225 --> rubbed and 3 hours with smoke, 2 hours in foil, 1 hour uncovered with optional sauce. I like hickory here but others are fine.
Pork tenderloin would also be easy. Rub and on smoker at 225 for 2-3 hours until reacing 135-140 internal.
ETA: if you don't have one, look into a good wireless thermometer, preferably a dual probe. I use the maverick et-733.
For now, get your choice of store bought rub.
You can do ribs in 6 hours at 225 --> rubbed and 3 hours with smoke, 2 hours in foil, 1 hour uncovered with optional sauce. I like hickory here but others are fine.
Pork tenderloin would also be easy. Rub and on smoker at 225 for 2-3 hours until reacing 135-140 internal.
ETA: if you don't have one, look into a good wireless thermometer, preferably a dual probe. I use the maverick et-733.
This post was edited on 3/25/16 at 6:22 pm
Posted on 3/25/16 at 6:19 pm to Finch
3-2-1 method on baby backs cooked at 225.
Chicken breasts cooked to 165 degrees. No more, no less.
Pork Loin cooked to 165.
Whole chicken cooked to 165.
Smoke burgers to 155.
Chicken breasts cooked to 165 degrees. No more, no less.
Pork Loin cooked to 165.
Whole chicken cooked to 165.
Smoke burgers to 155.
Posted on 3/26/16 at 1:26 am to Finch
Turkey breast is a good starter meat for smoking. With no wings or legs to worry about the smoking time is only about 4 hours, and the turkey will take on the smoke flavor of whatever wood type you might want to use.
Posted on 3/26/16 at 6:56 am to Finch
I got a master built smoker a month ago and have been smoking like crazy.
Ribs are the easiest and most foolproof "quick" smoke.
Get some St. Louis spare ribs. Bone sucking sauce and bone sucking rub. I get them at lowes but academy or bass pro would have it too.
1. Remove silver skin and preheat smoker to 225-235
2. Rub with mustard and GENEROUSLY coat ribs with dry rub.
3. Smoke 3 hours uncovered with hickory and/or pecan.
4. Pull and put in a foil pan and put a cup of apple juice in it. Cover tight with foil.
5. Place back in smoker for two hours. (No need to make smoke at this time)
6. Remove from pan and coat with bone suckin sauce and go back into smoker.
7. Make smoke and cook for 1 more hour. Sauce again about thirty minutes before done.
Ribs are the easiest and most foolproof "quick" smoke.
Get some St. Louis spare ribs. Bone sucking sauce and bone sucking rub. I get them at lowes but academy or bass pro would have it too.
1. Remove silver skin and preheat smoker to 225-235
2. Rub with mustard and GENEROUSLY coat ribs with dry rub.
3. Smoke 3 hours uncovered with hickory and/or pecan.
4. Pull and put in a foil pan and put a cup of apple juice in it. Cover tight with foil.
5. Place back in smoker for two hours. (No need to make smoke at this time)
6. Remove from pan and coat with bone suckin sauce and go back into smoker.
7. Make smoke and cook for 1 more hour. Sauce again about thirty minutes before done.
This post was edited on 3/26/16 at 6:57 am
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