Smoker recipes

[JFK]

It was mentioned above but bears repeating since it's one of the biggest mistakes people make....cook pork shoulders to at least 190. Preferably 200 internal temp. You won't dry them out and that's the temp where the magic happens.

If using a store bought rub cut it with lots of brown sugar. They almost always have too much salt leading to bbq that tastes more like ham. While the pork is cooking a good mop liquid is apple juice and a little Apple cider vinegar. Fruit wood is best in my opinion. Stay away from mesquite for long smokes. Hickory is fine but will give a very smoky flavor some people don't like. Apple and peach are what get the best remarks from people I know.

3-2-1 for ribs is good starting point. I cost them with yellow mustard before applying the rub.

Good luck. It's a lot of fun and pretty rewarding once you get the hang of it.

 

[mallard833]

I prefer to use apple wood in my smoker.

I like to brine whole chickens or ducks overnight before smoking...you'll end up with some of the best chicken/duck you've ever had. Venison pastrami is always a big hit in our house as well.

 

[MuleyFever]

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.

Thanks for this, it was great.

 

[MuleyFever]

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.

Made these too, turned out great.

I will do a pork shoulder or brisket next.