Smoker recipes

[MuleyFever]

Just got a smoker. What are some good resources for recipes and general smoking tactics.

Whats your favorite smoker recipe?

 

[RCA Dog]

for info I havebeenusing smokingmeatforums. com, I just upgraded to a Bradley, so I have been perusing the bradley forum, but it's not very active. Made some venison pepperoni yesterday,then smoked a whole chicken for dinner. Was the best chicken I've ever had, but I put too much pork fat into the pepperoni. It's a learning curve.

 

[MuleyFever]

How did you do the chicken? I was thinking I would try a chicken first.

 

[RCA Dog]

Brine chicken first with this:
1/2cup kosher salt
2tbs paprika
2tbs garlic powder
2tbs onion powder
2tbs thyme
2tbs black pepper
1\2 cup brown sugar
1tbs red pepper flakes

Mix all this up into about 4 cups water, bring to a boil while stirring. Turn down heat and simmer for 5 or ten minutes. While that is happening, get ready to cool this mixture down, i.e. get some ice water ready in a pot big enough to cover the chicken. Once simmered, dump it into the ice water, and keep adding ice until the ice doesn't melt any more. Stick the bird into the mixture and then top up with cold water until the bird is completely submerged. Cover and stick into the refrigerator for as many as 24 hrs, but I only did mine for 6.

Take the bird out of the brine, and rinse the daylights out of it. Inside, outside, get all of the brine off of it. If you don't, you will end up with a too salty bird. Stick it on a rack, and pat dry with paper towels. Stick it back in the fridge for a while to dry off the skin while you warm up the smoker.

Pre heat the smoker to 225 or 250 or so, put the bird in, and add smoke for 2 hours. I used apple. Once the bird hits 150 internal temp in the breast, pull it out and finish in the oven at 425 to crisp the skin and get to internal temp of 165. Once the IT hits 165, pull it out and let it rest for 15 mins or so, then carve it up.

 

[colonel00]

bbqbrethren.com is a great forum. For a first run, I'd do something easy like a pork butt or even just a fatty (sausage chub). Chicken can over-smoke sometimes.

What kind of smoker did you get?

 

[camping1601]

You have to weed through things a bit, but good info in here.
Hey SMOKERS!!!!!!!

 

[LostArra]

When I started smoking meats I stayed with pork shoulders, ribs and chicken.
Now I've got my recipes and temps nailed down.

Time can always be tricky. "It's done when it's done". Which is why I smoke pork shoulders well in advance and pull the pork before having a big get together.

I used to smoke chicken wings but it wasn't worth the effort so now I use leg quarters.

For big groups smoking some elk burgers is surprisingly easy and delicious.

 

[PNWGATOR]

Find the "atomic buffalo turd" recipe on ifish. Basically it's a bacon wrapped gutted jalapeño stuffed with a cream cheese mixture and little smokey sausage. They're fantastic. A bit of time to put together, but a HUGE hit at any party.

 

[Grumman]

Most smoker thermometers that are built into the unit are liars. I've seen them fluctuate and be close one cook and >75* off the next. I highly recommend a dual Maverick digital unit that measures the smoker and internal meat temp. A Thermapen instant read thermometer is also extremely slick. Neither are cheap, but I feel like they pay themselves in meat quality. Nothing like spending 12+ hours smoking something to find it is either not done when needed or is overcooked. Enjoy the experience and best of luck!


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[MuleyFever]

I got a Masterbuilt on sale for black Friday. Figured for just over $100 it was worth a try. I'm really got it to cook sausage because it makes a mess in the oven.

Anyone have a fav rib or pork recipe?

 

[LostArra]

This is a Memphis dust type rub I use on ribs, pork shoulders and even chicken. You can play with the amounts to your tastes.

3 tablespoons paprika (you can sub smoked paprika but I would try it in limited amounts to see how you like it)
2 teaspoons seasoned salt
2 teaspoons black pepper
2 teaspoons garlic powder
1 teaspoon red pepper
1 teaspoon ground oregano
1 teaspoon dried mustard
1/2 teaspoon chili powder
Combine all and put it in big shaker jar.

For ribs I remove the inner surface membrane with a fork. With practice you can get it off in one piece. Rub the entire surface with white vinegar. Completely coat all surfaces of the ribs with the rub. Wrap in plastic wrap. Press and Seal works the best for me. Leave in fridge overnight. Smoke ribs at 225 until the meat just begins to pull away from the end of the bone. I don't like my ribs to be completely "fall off the bone". Depending on time until serving I will smoke for 2 hours, wrap in foil with a little apple juice and leave in smoker until serving. I use pecan or fruit wood like apple or cherry.

Same procedure for pork shoulder. (my brother rubs shoulders with yellow mustard rather than vinegar) It's ready to pull at 195-200 and not before. It can get "stuck" at 160-170 but you have to be patient for the connective tissue to breakdown or it won't pull. That's why I smoke it ahead for group meals.
You have to get a feel for your smoker to know how long a pork shoulder will take. You can use a "Texas crutch" and wrap the shoulder in foil about 3 hours in and it will speed up the cooking but lose some of the "crust".

I have one sauce recipe I like and will post later. I feel that meat should be good without sauce but some like it on pulled pork sandwiches.

Get a good meat thermometer like a thermopen and a cooking alarm. I use the DOT (The Best Cooking Alarms). The thermopen requires you to open the smoker which loses your heat so an alarm in a pork shoulder is better. I use my thermopen more for home brewing beer than smoking meat.

Here is a good website for good smoking info: amazingribs.com

 

[Kevin Dill]

Good advice from LostArra.

When I started smoking meat for dinners and meals I got pretty busy on a couple websites like amazingribs.com. I took my time learning the ins and outs of smoking and roasting (there's a need for each) and kept to less expensive and easier projects. Don't expect perfection initially, as it's all about learning for several months. Most guys think ribs, chicken, brisket and pork butts (shoulders). Those are fine but there is so much more to do and much of it is very simple. Things we do in our Kamado include:

Smoked and grilled meatloaf
Smoked ground meat (moose, deer, beef etc) used to make smoky chili.
Beans and bean soup
Whole or cut chicken
Pork loins and tenderloins
Baby back ribs
Gourmet wood-oven pizza
Brisket with Texas-style smoked beans
Pork shoulders
Smoked and roasted stuffed bell peppers
Ribeye or prime rib chili
Smoked turkey breast
Any type roast

The two most valuable accessories I bought (quickly) were a Thermapen instant read digital thermometer and a (bit pricey) BBQ Guru digital temp control with both pit and meat probes. A friend convinced me of the value of the BBQ Guru and he was 100% right. I can be gone all day and the Guru controls the air flow and pit temperature according to my selection.

 

[ozyclint]

Find the "atomic buffalo turd" recipe on ifish. Basically it's a bacon wrapped gutted jalapeño stuffed with a cream cheese mixture and little smokey sausage. They're fantastic. A bit of time to put together, but a HUGE hit at any party.

To quote Ron swanson- "that's my number one favourite food wrapped around my number 3 favourite food".

 

[LostArra]

Smoked an elk pastrami yesterday that turned out nice.

 

[LostArra]

Elk pastrami with Swiss on rye

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[Grundy53]

Elk pastrami with Swiss on rye

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Looks delicious!

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[5MilesBack]

One of my best was a leg of lamb I smoked one Christmas. I brined it for 24 hours then slow smoked it. It was pretty awesome.

 

[Mjm316]

3-2-1 ribs are pretty easy and are typically a hit! I've just gotten into smoking meat on a pellet grill within the last year. Definitely produces some awesome food.

 

[jlrichesin]

3-2-1 ribs are pretty easy and are typically a hit! I've just gotten into smoking meat on a pellet grill within the last year. Definitely produces some awesome food.

I agree. Pellet grill all the way!



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[colonel00]

Here's some gratuitous food pr0n:

Spicy pepper Guiness beef

Burnt ends:

SPAM (Works really well with a big bologna chub too)

My drum smokers (UDS) doing work: