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Message
Smoking virgin
Posted on 6/10/19 at 11:06 am
Posted on 6/10/19 at 11:06 am
I just got my first smoker and plan to break my smoker virginity this Saturday.
What's your go to recipe for a smoker? (open to suggestions on any protein)
What's your go to recipe for a smoker? (open to suggestions on any protein)
This post was edited on 6/10/19 at 11:09 am
13
Posted on 6/10/19 at 11:17 am to YungFO
quote:
What's your go to recipe for a smoker? (open to suggestions on any protein)
Pork Shoulder is always the way to go for an easy delicious smoke.
The Rub:
Coat in olive oil or mustard.
1/2 cup black pepper
1/2 cup kosher salt
1/4 cup paprika
3 tbsp cup Minced Garlic
3 tbsp Minced Onions
Posted on 6/10/19 at 11:19 am to YungFO
(no message)
This post was edited on 10/12/22 at 7:21 am
Posted on 6/10/19 at 11:20 am to YungFO
Smoke a pork butt. Buy a pork rub and use fruitwood (Apple, Cherry, etc..)
Smoke between 225-250 degrees. Get a good thermometer to track internal meat temp and smoker chamber temp. It will take a long time 8sh hrs but you will be left with alot of pulled pork that can be eaten alot of different ways.
OP what smoker do you have???
Smoke between 225-250 degrees. Get a good thermometer to track internal meat temp and smoker chamber temp. It will take a long time 8sh hrs but you will be left with alot of pulled pork that can be eaten alot of different ways.
OP what smoker do you have???
This post was edited on 6/10/19 at 11:38 am
Posted on 6/10/19 at 11:27 am to YungFO
I was scared at first so I started with something cheap/easy that way if I messed up it wasn't that big of a deal. My first couple of smokes was mostly learning to control temperature on my smoker(ceramic Kamado style) and what to expect from it. The first couple times I did a couple whole chickens, coated with a little generic bbq rub I had, smoked to 165 degrees and they came out better than expected.
Posted on 6/10/19 at 2:51 pm to YOURADHERE
Boston buttes are the most forgiving even if ya burn em you can carve that off and throw it and if under cooked ya can finish em in the oven. They are cooked and delicous at 165 but if ya gonna pull them ya need to take em to 200. We love bbqed pulled pork we pull it add back any drippings a couple diced onions and some bbq sauce mix it up good and put it back in the pit or oven for a half hr or so. ya cant hardly beat that on a bun with some slaw.
Posted on 6/11/19 at 9:56 am to BugAC
quote:
Pork Shoulder is always the way to go for an easy delicious smoke.
The Rub:
Coat in olive oil or mustard.
1/2 cup black pepper
1/2 cup kosher salt
1/4 cup paprika
3 tbsp cup Minced Garlic
3 tbsp Minced Onions
That recipe might get downvoted because it doesn't have sugar and shite in it but it's actually good.
I much prefer savory to sweet in smoked meats. If you want sweet, a sauce can be served on the side.
Mine is this.
Equal parts..
Salt
Black pepper
Onion powder
Garlic powder
1/2 measure chipotle chili powder
I treat shoulders and butts as a utility meat of sorts. If i do it this way and avoid all that sugar and vinegar. I can do so much more with it later on. Those ingredients are common in everything from traditional bbq to Mexican and Mediterranean dishes. Just add to those base flavors as needed.
This post was edited on 6/11/19 at 9:57 am
Posted on 6/11/19 at 10:00 am to YungFO
Can’t beat a pork shoulder/Boston butt for easiness and forgiveness.
Create your own run using recipes online and let ‘Er rip!
Create your own run using recipes online and let ‘Er rip!
Posted on 6/11/19 at 11:48 am to YungFO
Good advice here.
Now post this same thread on the OT with the same two word title.
Now post this same thread on the OT with the same two word title.
Posted on 6/11/19 at 12:13 pm to Tornado Alley
U need to light the smoker and let it cook off with nothing in it for a couple hrs.. I would add a little smoke to it also..
Posted on 6/11/19 at 12:56 pm to WPsportsman
quote:
U need to light the smoker and let it cook off with nothing in it for a couple hrs.. I would add a little smoke to it also..
Good pernt
Posted on 6/11/19 at 5:01 pm to YungFO
Whatever you do don't try a brisket first, they are a little tricky. A whole chicken is also another good cheap first recommendation.
Posted on 6/12/19 at 9:01 am to Chatagnier
Pork shoulder/Butt or I always love to cook a bunch of chicken quarters as just an excuse to get the smoker rolling.
Try some different recipes and methods then make your own with what you like. Have fun with it.
Try some different recipes and methods then make your own with what you like. Have fun with it.
Posted on 6/12/19 at 9:42 am to YungFO
Franklin BBQ Pulled Pork
Just follow this video step by step and it will come out perfect. I've followed this recipe from my first smoke and 20 more times since and it always comes out perfect- have never stuck a probe thermometer in a butt once.
Just follow this video step by step and it will come out perfect. I've followed this recipe from my first smoke and 20 more times since and it always comes out perfect- have never stuck a probe thermometer in a butt once.
Posted on 6/12/19 at 9:51 am to celltech1981
A couple pro tips (I am by no means a pro, but you get it)
1) Never call a pork butt "pork arse" or "pig arse" trying to be funny. It's not from the butt region of the pig
2) It will almost always take longer than you expect, so plan for that (both in timing and in beers in the cooler)
Pork butt as your first smoke is definitely the right choice. Don't pull it before it reaches temp otherwise you'll be disappointed. You can finish it in the oven if you want to speed things to the finish line.
What kind of smoker?
1) Never call a pork butt "pork arse" or "pig arse" trying to be funny. It's not from the butt region of the pig
2) It will almost always take longer than you expect, so plan for that (both in timing and in beers in the cooler)
Pork butt as your first smoke is definitely the right choice. Don't pull it before it reaches temp otherwise you'll be disappointed. You can finish it in the oven if you want to speed things to the finish line.
What kind of smoker?
Posted on 6/12/19 at 9:53 am to Chatagnier
quote:
A whole chicken is also another good cheap first recommendation.
I have had so much damn trouble with chickens over the past few years. Tried everything, and while the meat turns out great, the skin is always the issue.
(And yes, I've done high temps, dry brining, etc.)
Posted on 6/12/19 at 9:54 am to YungFO
I was expecting this to be a NSFW thread
Posted on 6/12/19 at 9:58 am to HoustonGumbeauxGuy
quote:
I was expecting this to be a NSFW thread
It's hot and wet and begging for you to get in there.
This post was edited on 6/12/19 at 9:59 am
Posted on 6/12/19 at 3:57 pm to YungFO
Youtube recipes, strategies and ideas. Mesh it all together into what you enjoy to cook and eat.
Posted on 6/12/19 at 5:02 pm to YungFO
I am repeating what others have said because they are right regarding pulled pork.
Fire up your smoker for a few hours to burn off all the new car smell.
Do a pork shoulder/boston butt. You literally can't mess it up. Make sure you cook it long enough. I look at the bone and pull on it to see if it's loose.
Lots of stores have good enough rubs. I use Bad Byrons Butt Rub. You can be heavy handed. It needs a lot of seasoning. It's a big piece of meat.
I always cook mine so that I am done 3 or 4 hours before I need it. I stick it in an ice chest wrapped in towels until I am ready to pull.
I am sure someone will tell me everything I am doing is wrong.
Go watch a video or something. Aaron Franklin has a helpful video. So does Malcolm Reed.
What kind of smoker do you have?
Goodluck.
Fire up your smoker for a few hours to burn off all the new car smell.
Do a pork shoulder/boston butt. You literally can't mess it up. Make sure you cook it long enough. I look at the bone and pull on it to see if it's loose.
Lots of stores have good enough rubs. I use Bad Byrons Butt Rub. You can be heavy handed. It needs a lot of seasoning. It's a big piece of meat.
I always cook mine so that I am done 3 or 4 hours before I need it. I stick it in an ice chest wrapped in towels until I am ready to pull.
I am sure someone will tell me everything I am doing is wrong.
Go watch a video or something. Aaron Franklin has a helpful video. So does Malcolm Reed.
What kind of smoker do you have?
Goodluck.
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