I love smoking

[Sixguns]

Put a brisket in the smoker a few hours ago. It should be ready right around the night game later. Smoking with pecan chips and a nice dry rub. Who wants some?

 

[Mixolydian]

Saw thread title and thought this would be about cigarettes or pot...

 

[Demo24]

Pecan smoke is awesome!

 

[MayorOfAmerica]

Who wants some?

*raises hand*

 

[Sixguns]

Pecan smoke is awesome!

I just started using it and regret not picking it up a long time ago.

 

[CaptnKirk]

Briskets

Qty (2) - approximate 12 Lb. slabs of Brisket Cut of Beef.
Mediterranean Sea Salt (or Kosher Salt)
Course Ground Black Pepper Corns
Garlic Powder (NOT Garlic Salt)

Trim to lengths that fit on grill grates - mine is 18” round.
I get 2 slabs about 9” wide and 18” long, & a ‘Clod-End’
that is about an 8” Triangle or Pyramid size chunk of beef.
This Clod-End makes great shredded tacos!
Sprinkle heavily with Mediterranean Sea Salt to cover evenly,
then sprinkle heavily with Course Ground Black Pepper, &
sprinkle liberally with Garlic Powder. Chill in fridge overnight.

Allow 1 or 2 hours out of the fridge to reach room temperature,
and then place into prepared Smoker Kettle Cooker - Fat Side Up.

http://www.virtualweberbullet.com/tour.html
Webber Smokey Mountain: Load charcoal ring with Kingsford
Briquettes, load chimney with newspaper loop and wad of paper.
http://www.virtualweberbullet.com/chimney.html

Position Paper Towel roll core in center of starting chimney, & fill
Around it with Kingsford Briquettes, center on pile of charcoal on the
smoker, light and allow to fully ignite – takes about 20 – 30 minutes,
dump, spread out, and extend burning coals over burning grate.
(This is a modification of the ‘Minion Method’
http://www.virtualweberbullet.com/fireup2.html#minion

Build the barrel stack, cover and allow temperature to reach the
200F* to 250F* range, load the Briskets into the upper and lower
smoker cooking chambers. Open Fuel Door, add 2 large chunks
of Smoke Wood: Oak, Hickory, Apple, Cherry, Pecan, Swamp Moss,
Peach, Gym Socks, Whatever . . . . Close door.

Check temp every hour, open or close vents to hold 235*F +/- 10*F.
Stir coal bed & add Smoker Chunks of wood after 1 or 2 hours.
Meat absorbs all the smoke it can take in - in the first 3 hours.

After at least 8 hours of cooking time, remove from cooking grill,
and double wrap with Aluminum Foil, & return to smoker grill for
an additional 4 hours of cooking time in the 200*F – 225*F range.

After 12 hours of total cooking time, remove from grill, and allow to
set for 15 minutes before unwrapping, and when unwrapped, allow
the meat to set for another 15 minutes before cutting.

Slice at a steep angle into approximately 1/4" thick slices.
The Clod-Ends pull apart easily for shredded beef for tacos.


I make this rub for Dry Ribs:
With a good rub, you don’t even need BBQ sauce.
Sauce covers up the taste of meat; a good dry rub enhances it.
The instructions here are for a basic rub; put it on pork, chicken, or beef.
Use a lot—if you watch the pros, they really go to town.
And once you take the spices to the meat, let it sit.
You got to let them get to know each other.
Ingredients:
½ cup sugar in the raw (turbinado sugar)
¼ cup granulated brown sugar
2 Tbs. paprika
2 Tbs. chili powder
2 Tbs. black pepper
2 Tbs. white pepper
1 Tbs. granulated garlic
1 Tbs. granulated onion
1 Tbs. thyme leaves
1 Tbs. ground cumin
2 tsp. cayenne pepper
1 tsp. ground nutmeg

Combine all ingredients, mix well, and store in an airtight container.
Yield: 1 ½ cups.

 

[ichy]

I smoked my first pork shoulder on Friday. Good stuff.

 

[bbhaag]

Smoking is good but I only do it a couple times a year. Last time it was Mallards and ribs.
Mmmmm so good.