The Smoker Thread - recipes, techniques, ideas

[Joe Dulworth]

I'd heard that but it was more rumor at the time I heard it. Obviously if it does open next summer I'll be burning a lot of rubber down 287 each week.

[MBerto]

Anyone used an integrated propane grill smoker? My new grill (weber s-470) has a small smoker box in the main chamber, designed to be filled with chips, with a small dedicated burner. Seems like it could be a good for a dummy proof thing like pork butt.

[Jay Selman]

Anyone used an integrated propane grill smoker? My new grill (weber s-470) has a small smoker box in the main chamber, designed to be filled with chips, with a small dedicated burner. Seems like it could be a good for a dummy proof thing like pork butt.

I have that model and it works great.

[Bill Tex Landreth]

Going with half post oak and half pecan on the smoke. Three hours in.

[Bill Tex Landreth]

[Bill Tex Landreth]

Forgot to post that the butcher paper made no difference for the short rib plates. Maybe it help in the big briskets?

[Bill Tex Landreth]

Injected and rubbed pork shoulder. Five hours in using combination of pecan and apple.

[jordan whitehead]

Injected and rubbed pork shoulder. Five hours in using combination of pecan and apple.

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what temp?

[Bill Tex Landreth]

[Bill Tex Landreth]

[NoahR]

TrompoKing on the BGE

Made chicken “al pastor”...

[Bill Tex Landreth]

Very nice

[Ethan Abraham]

I just cooked the best thing I've ever cooked. Short ribs marinated overnight in Roy choi's kalbi marinaded (food & wine mag has it online) then smoked at about 240 for 6 hours. A little OJ + cider vinegar on it a few hours in, water+oj in the drip pan, a handful of cherry wood chips.

[dcornutt]

I have a RecTec Bull that is so great. I recently smoked a beautiful CAB brisket from Costco(the best brisket I have done) and some baby back ribs. 235F. So good. I love this thing. I can control it from a distance with my wifi. I use the "perfect mix" wood pellets with cherry, hickory, maple and apple. It is heavy on the cherry wood so the smoke is sweet. Not too much hickory.

[Bill Tex Landreth]

Brisket looks legit there Don.

[dcornutt]

Thanks! It was the best I have done Bill. I love the quality of the Certified Angus Beef. It is choice and not prime. It had better flavor and texture than the prime I got at Costco. It takes a long time. I didn't wrap it. Took about 13hrs for a 7+lb flat. I use the Aaron Franklin rub. Salt/pepper and maybe a little powdered garlic.

[Mike Davila]

StLuis style spareribs using hickory and pecan, with home made BBQ sauce. No foil, went about 6 hours, starting with a cold smoker at 225.

[Bill Tex Landreth]

ABX and hormone free brisket from Cedar River Farms in Greeley, CO. Sold ungraded, but easily hits USDA Prime. Heavy salt and pepper rub with post oak smoke to follow.

[Bill Tex Landreth]

My new toy

[Jay Selman]

My new toy

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BBQ porn. Sweet!

[Bill Tex Landreth]

Holds temp like a charm

[Mike Davila]

Baby backs for Labor Day, everything closed due to Dorian, wife said best yet. Injected set uncovered in fridge for 24 hours and a dry rub with no sauce.

[MBerto]

Chicken is just an absolute breeze. 24 hour dry brine, 2 hour cherry wood smoke at 300. Juicy and flavorful as hell, and pretty dummy proof.

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[Todd F r e n c h]

FYI, I would love to learn how to smoke on my POS gas grill (until I can upgrade) as I stopped at this restaurant in Alabama when there last month and had smoked chicken with white sauce and it was AMAZING!

Here's the recipe for the white sauce, which is crazy easy but so delicious: (I giggled at 'heavy duty mayonnaise - he said just to use as thick as available)

[GregP]

FYI, I would love to learn how to smoke on my POS gas grill (until I can upgrade) as I stopped at this restaurant in Alabama when there last month and had smoked chicken with white sauce and it was AMAZING!

Here's the recipe for the white sauce, which is crazy easy but so delicious: (I giggled at 'heavy duty mayonnaise - he said just to use as thick as available)

Screen Shot 2019-09-03 at 1.41.27 PM.png

I know what to bring you on Saturday Gas grill is doable and easy to infuse smoke flavor in, regardless. A few options, you'll see one on Saturday. Even cold smoke is doable, cooler months only, though.

[Andrew Kotowski]

You should try Chris Lily’s white sauce recipe... Big Bob Gibson’s made that stuff!

[JDavisRoby]

Could use a good recipe/method for great dry rub ribs. Wife and kids like sauced ribs which I feel good about my technique. But, I like dry rub ribs and would like to start experimenting with a few things. I typically buy racks of baby backs from Sam’s.

[JonathanG]

How did I just now find this thread?

For dry rub, I use a mix from my hometown butcher. But since everyone can't get to small town TX, I recommend Bolner's Fiesta rib rub or Rudy's rib rub. Use the 3-2-1 method.

I have a 24x36 pitts and spitts offset firebox smoker and probably smoke meat 10-12x a year. In a couple weeks I am doing a brisket face off. Wagyu vs Costco prime vs local farm grassfed. Blind taste test. Will be very interesting to see which gets the most votes. Will be even more interesting to see what the heck I do with 30 lbs of leftover brisket (vacuum seal and freeze, most likely).

Any wine pairing suggestions with brisket are welcome!

[jordan whitehead]

Any wine pairing suggestions with brisket are welcome!

SQN
cote rotie

[JDavisRoby]

How did I just now find this thread?

For dry rub, I use a mix from my hometown butcher. But since everyone can't get to small town TX, I recommend Bolner's Fiesta rib rub or Rudy's rib rub. Use the 3-2-1 method.

I have a 24x36 pitts and spitts offset firebox smoker and probably smoke meat 10-12x a year. In a couple weeks I am doing a brisket face off. Wagyu vs Costco prime vs local farm grassfed. Blind taste test. Will be very interesting to see which gets the most votes. Will be even more interesting to see what the heck I do with 30 lbs of leftover brisket (vacuum seal and freeze, most likely).

Any wine pairing suggestions with brisket are welcome!

I do the 3-2-1. What liquid do you put in for the two hour wrapped portion? Don’t sauce during the last hour? I’ve always been worried they’ll dry out.

ETA: Various syrahs and Zin are my go to for BBQ. With ribs this weekend we opened a Turley Dragon Zin and I served a bit on the cool side. Worked very well.

[MitchTallan]

How did I just now find this thread?

For dry rub, I use a mix from my hometown butcher. But since everyone can't get to small town TX, I recommend Bolner's Fiesta rib rub or Rudy's rib rub. Use the 3-2-1 method.

I have a 24x36 pitts and spitts offset firebox smoker and probably smoke meat 10-12x a year. In a couple weeks I am doing a brisket face off. Wagyu vs Costco prime vs local farm grassfed. Blind taste test. Will be very interesting to see which gets the most votes. Will be even more interesting to see what the heck I do with 30 lbs of leftover brisket (vacuum seal and freeze, most likely).

Any wine pairing suggestions with brisket are welcome!

When you say 3-2-1, I gather you are referring to the post above yours and bb's? IMHO, 6 hours of cooking bb's is going to turn them to mush more times than not. As I have said before, smokers are like cameras; you have to learn to deal with the idiosyncrasies of your smoker. On top of that, people have differing opinions on what makes for a good rib. Fall off the bone and mush are not good imo. Your taste may legitimately vary. Perhaps your smoker and your preferred temps work out well with 3-2-1 but I think I have bb's down and on three different types of smokers I use 3-1-1. I cook my bb's at a high temp-around 300. I foil when they have a mahogany color and the bones are just beginning to protrude from the meat the slightest bit. After they come out of the foil, a finishing rub gets sprinkled on and they go back in until when grasped in the middle of the rack, they bend substantially. You know your ribs have been overcooked if you grasp the rack in the middle and it breaks in two. BB's are the easiest thing to cook for friends and one of the hardest things to cook for certified judges. It all depends upon how picky you are and your criteria.

[JDavisRoby]

Mitch, do you add a liquid when the ribs are foiled?

[Sean Devaney]

Baby backs for Labor Day, everything closed due to Dorian, wife said best yet. Injected set uncovered in fridge for 24 hours and a dry rub with no sauce.
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Those look awesome Mike. What do you inject with?

[Andrew Kotowski]

Any wine pairing suggestions with brisket are welcome!

SQN
cote rotie

Crozes Hermitage, as well, if you're a baller on a budget Alain Graillot is a great producer that has US distribution and pretty reasonably priced.

[Mike Davila]

Baby backs for Labor Day, everything closed due to Dorian, wife said best yet. Injected set uncovered in fridge for 24 hours and a dry rub with no sauce.
580A5F30-3049-40A6-AF6F-8AA27DFC3884.jpeg
49AF2AE1-1BC4-4D67-90AC-322359B98B87.jpeg
33A5017E-6CFA-4690-B83C-F9D2B08F5B46.jpeg

Those look awesome Mike. What do you inject with?

I used
3/4 cup apple juice
3 Tbl Apple cider vinegar
1 Tbl Brown Sugar
1 tsp ham base (bouillon)
1 tsp MSG (can omit if desired)
About 24 hours prior, I inject into the meat between the ribs and due to the curvature of the rib, I do it from both ends.
I put it in the fridge on a wire rack and let it air dry overnight.

[Mike Davila]

Could use a good recipe/method for great dry rub ribs. Wife and kids like sauced ribs which I feel good about my technique. But, I like dry rub ribs and would like to start experimenting with a few things. I typically buy racks of baby backs from Sam’s.

I use this for both ribs and shoulders
1 Tbl Garlic Powder
1 Tbl Onion Powder
1 Tbl Salt
1 Tbl Black Pepper
2 Tsp White Pepper
1 Cup Brown Sugar
1/2 Cup Paprika
1 Tbl Smoked Paprika
I Tbl Dry Mustard
1/8 Tsp Cayenne (more if you want more heat)
1 Tbl Dryed Chipotle Pepper (optional this is a recent addition to my rub)
I put this in a Tupperware container sized so it’s about half full and shake to mix.
Makes enough for several meals and keeps well.

When I just want a dry rub cook with no sauce I always:
Air dry the ribs overnight to get rid of excess moisture.
Never marinate, but I’ll use an injection instead (I don’t always inject dry ribs).
I like oil to make the rub stick instead of mustard, I think it helps keep them drier.
I don’t foil them at all, it just makes the dry rub wet.
The ones in the above pic went 4 hours at 230 and then 30 minutes at 200.

[Sean Devaney]

Thanks Mike!

[Mike Davila]

Your welcome Sean, hope you give it a try and let us know what you think.

[JDavisRoby]

Thanks Mike. Will give this a try soon.

[MitchTallan]

Mitch, do you add a liquid when the ribs are foiled?

I don't now. I played around with all the things you see on TV and read on BBQ-brethren.com and I have found that for ME, simply sprinkling on some finishing rub and wrapping is all you need. I found that adding liquid parkay besides being disgusting does little other than ruin the bark and make a mess, not to mention being a bad burn waiting to happen. Adding something water-based is just going to steam them, again ruining the bark and making them mushy. There is plenty of moisture in the meat after the first three hours to do the job with the wrap.
I don't claim to make the world's best ribs or even "damned good" ribs.
OK, I confess, based on others', I make "pretty good ribs".
FWIW, I use this to start; https://www.bigpoppasmokers.com/simply- ... -all-5-lbs and I use this as my finishing rub https://www.amazon.com/gp/product/B072B ... UTF8&psc=1
Like many, I make my own too, but these are less expensive and better.

[jordan whitehead]

Mitch, do you add a liquid when the ribs are foiled?

I just spritz with apple juice, apple cider vinegar, water blend before wrap.

put ribs in a hotel pan and covered with foil

[G. Bienstock]

I do not add liquid, the risk is getting a mushy texture my friend calls rib Jello.

Parkay, what are they thinking? No yellow mustard either, just a light coat of veg oil before applying rub. My rub has very little sugar, it is not really needed.

[G. Bienstock]

Mitch, do you add a liquid when the ribs are foiled?

I don't now. I played around with all the things you see on TV and read on BBQ-brethren.com and I have found that for ME, simply sprinkling on some finishing rub and wrapping is all you need. I found that adding liquid parkay besides being disgusting does little other than ruin the bark and make a mess, not to mention being a bad burn waiting to happen. Adding something water-based is just going to steam them, again ruining the bark and making them mushy. There is plenty of moisture in the meat after the first three hours to do the job with the wrap.
I don't claim to make the world's best ribs or even "damned good" ribs.
OK, I confess, based on others', I make "pretty good ribs".
FWIW, I use this to start; https://www.bigpoppasmokers.com/simply- ... -all-5-lbs and I use this as my finishing rub https://www.amazon.com/gp/product/B072B ... UTF8&psc=1
Like many, I make my own too, but these are less expensive and better.

Two main ingredients are salt and MSG.

[Jay Selman]

I prefer butcher paper over foil. I also prefer to make sure the meat does not rest directly on the paper. I do this by putting the meat on a v-rack and then wrap the paper around the rack.

[JonathanG]

Never had rib mush. I've had ribs peel off the bone too easily before but never mush. I do agree YMMV and you need to dial in your technique with your smoker, but I have found some variant of 3-2-1 works pretty well especially if you don't know what you are doing.

Haven't used butcher paper before but I bought a roll, will be trying it next time I smooke

[JDavisRoby]

I prefer butcher paper over foil. I also prefer to make sure the meat does not rest directly on the paper. I do this by putting the meat on a v-rack and then wrap the paper around the rack.

I’ve used a rib rack so they are stacked vertical rather than laying on the grill grates for the 3 & 1, but never while wrapped in the foil. That would be an interesting foil or paper wrap job. Anyone else use a rib rack?

[Jay Selman]

I’ve used a rib rack so they are stacked vertical rather than laying on the grill grates for the 3 & 1, but never while wrapped in the foil. That would be an interesting foil or paper wrap job. Anyone else use a rib rack?

For the first 3 hours, I tend not to use a rib rack.
I just lay them flat on the grate. I use a rack if I am smoking a large quantity of ribs. I do pay attention to the orientation of the ribs as it relates to the flow of the smoke. Upon reflection I guess the way I approach BBQ is based on habits that I’ve used over the last 30 years.

[Andrew Kotowski]

Masterclass posted a tease of Aaron Franklin's class, with a how-to on smoking pork ribs. Given the discussion above, thought I'd post here.

https://www.masterclass.com/articles/ho ... ibs-recipe

[dteng]

Has anyone here smoked pork belly?

[GregP]

Has anyone here smoked pork belly?

All the time.