Gonna start soon...any tips? Keep it clean, bastardos!
Meat smoking tips...
- Thread starter JohnE
- Start date
Keep an eye on the temperature. It's very easy to get the temp too hot or too cool. Too hot will obviously dry out the meat and too cool will drag out your cooking time way longer than expected.
Also, start out small until you figure out what works best.
Also, start out small until you figure out what works best.
Hickory and mesquite are very strong woods, use them sparingly. The best woods are fruit/nut. I like a combo of pecan, apple and oak when I smoke.
Resist the urge to open the smoker and look at the meat. Use a remote digital meat thermometer to monitor cooking, I use a second one on the rack next to the meat to keep an eye on the smoker temp rather than a dial thermometer in the lid. Foil is a crutch. Keep the rub and sauce simple to begin with until you can consistently turn out well cooked meat that shines on its own, the rub and sauce should accentuate the meat, not give a bad cook something to hide behind.
Did 3 turkeys for thanksgiving, did 3 for Xmas, just did 6 racks of ribs in my Ugly Drum Smoker. What are you smoking in?
Brinkmann horizonal...with the offset firebox.
had one of those. took a few times to dial in how to adjust the temp but once I got that down, I was only limited by my recipes & creativity. Try forgiving meats first like leg o' lamb, roasts or tenderloin (<prolly the easiest &/or quickest).
Starting with a small roast (3-4 lbs...) with fajitas in mind for it...stand by for results.
PM Jimmydean, he is an expert in smoking meat.
open up an say awwwwwwwwwwww
...only took 9 posts for someone to get naughty. A new record!
couldn't resist