Food Smokers and Smoking Tips/Tricks/Techniques

Its like cole slaw but has some fuji apples in it. Gives it a great sweet flavor and then the smoke and rub jump in so good. I used gala apples last night not as good but still good.

Mines pretty close to this.
http://www.foodnetwork.com/recipes/apple-coleslaw-recipe.html

 

Everything went great!

I used the John Henry's Alabama Butt Rub and the Raspberry Rub. The raspberry rub was really....really good. No sauce. I will have to find some good fruity rubs and try them out.

 

Went to the local meat market this weekend and they had a sale on New York Strip ($3 a lb off) so picked up 8 of them. Put some Bone Suckin Rub on them let them sit in the fridge for about 3-4 hours with that on, started up the smoker and waited for it to come up to temp (about 185) once it was there I tossed the steaks on for 35 minutes using Maple/Cherry/Hickory pellets. After that I took them off and let them sit while I brought up the temp. Once I was at about 425 I tossed them back on. Put the ones that people wanted Medium Well on first then once ready I tossed the others on. About 7-8 minutes a side and pulled to rest and suck those juices back in. Served them up with some twice baked potatoes. They had a nice pink look to them and GREAT flavor. Everyone loved them.

 

Uh, I just ate some smoked pastrami. Do people know about this? It's one of the greatest things I've ever eaten.

Capocollo is officially on the back burner. Time to get a packer brisket going for pastrami.

 

Yep, so easy to make. Buy it at the store as corned beef, let it soak in water for a night, toss on the smoker. It's pretty much pastrami.

Give this a read.

http://amazingribs.com/recipes/beef/close_to_katzs_home_made_pastrami.html

 

Nooooo.....that's not my style. No one else is corning my beef.

 

Smoked Pork Bites

 

Smoke this

 

So my pork butt smoke next weekend got screwed over on account of having to work Saturday.

Still considering on smoking it overnight and rearranging it before I go.

Or just smoke it Saturday when I get home.

 

Someone told me that they rub coffee grinds on their brisket and it comes out awesome.
Has anyone tried this on a brisket, pork ribs &/or pulled pork?

 

I've done coffee on steaks before. You want a really fine grind so that it kind of dissolves into the meat.

 

I'm thinking about smoking a turkey for Thanksgiving this year. Anyone done this before? Any tips, tricks, recipes or anything for me? Never done one before and since it's a big part of the dinner I want it to come out right. Need to order the wrap for my smoker so it works better without using a TON of fuel.

 

I have smokes mine and it turned out fantastic. I brined it the night before and thrn smoked it at around 275 for around 3-4 hours i believe. It made the wife like turkey again and holy crap was it juicy. But watch if your thinking of making gravy or soup. It really takes the smoke flavor in the soup, i didnt mind the gravy but its not for everyone.

 

I tried my first turkey last year by following Franklin instructions. It was a brine method too. It was great....super juicey...& amazing crust/skin.....and i dont like turkey
http://www.pbs.org/food/features/bbq-with-franklin-season-1-episode-6-poultry-sauce/

 

Link doesn't work for me... But a quick search found it. Let's see if this link works:

http://www.pbs.org/food/features/bbq-with-franklin-season-1-episode-6-poultry-sauce/

 

http://www.pbs.org/food/web-shows/bbq-with-franklin
super fast edit there lol

 

Heres the recipe i used. APL creates lots of flavors in his recipes

http://blogs.kcrw.com/goodfood/2012/11/recipe-adam-perry-langs-bbq-thanksgiving-turkey/

 

I've done turkeys but usually only the breasts. I've also done full turkeys and spatchcocked them to get the cooktime down. Another method I've used is to cut the dark meat (legs and thighs) off and start them first. Then throw the white meat on an hour or two later. The dark meat takes more time to cook and this prevents the white meat from drying out.

The best tip you'll get for cooking poultry is to not over smoke it. It doesn't take a ton of smoke for poultry. I tend to use fruit woods like apple, cherry, and orange. I may throw 1 small piece of hickory in depending on the flavor I'm going for.


You also gotta do the cranberry BBQ sauce.

 

I just bought a 23lb turkey yesterday. It'll be going on the Weber 18" Smokey Mountain smoker.

This is my first run with a turkey on a true smoker....past Thanksgivings I have smoked the turkey on a weber charcoal grill.

I do a brine overnight:

Salt
Pepper
Bay Leave
Basil
Honey
Brown sugar
Onion Powder
Fresh Garlic
Soy sauce

I'll be using a couple of pieces of apple wood.


What would be my target temp? 275-300? I read 15-20 minutes per lb of turkey...that seem correct?

Also, read the meat temp in the thigh or breast?

Any tips would be appreciated!

 

Good call on the cranberry bbq sauce. I have a receipe in my book, but never tried it. I'll have to do that and traditional cranberry...my dad is way to traditional.