Food and Drink Got a new smoker, what should I make first? - Page 13

**Fire Me Boy!** · 09-06-2013, 04:46 PM

So I got a new smoker... I'd been wanting a new one for a while, and this one came at the right price: FREE!

It's a Bradley BTIS1 that a friend got and didn't want. Yeah, it's electric, but it was free.

So brisket or ribs? I've been in Memphis for the past week, so pork butt is out. Or chicken? I saw some smoked Cornish game hens this week that looked pretty fantastic.

**lewdog** · 01-31-2016, 11:46 AM

Looks fantastic BRC. I bet both will be good but I bet the thighs will be especially tender!

**BigRedChief** · 01-31-2016, 03:36 PM

Quote:

Originally Posted by lewdog

Looks fantastic BRC. I bet both will be good but I bet the thighs will be especially tender!

Turned out fantastic. Tender, moist yummy.

**BigRedChief** · 01-31-2016, 03:38 PM

Breasts turned out great too.

**BigRedChief** · 01-31-2016, 03:39 PM

vailpass · 01-31-2016, 03:39 PM

Quote:

Originally Posted by BigRedChief

Breasts turned out great too.

Would...

**BigRedChief** · 01-31-2016, 05:12 PM

Quote:

Originally Posted by vailpass

Would...

**Buehler445** · 01-31-2016, 05:29 PM

Good work BRC. What did you inject and season with

**BigRedChief** · 01-31-2016, 05:43 PM

Quote:

Originally Posted by Buehler445

Good work BRC. What did you inject and season with

Injection was butter, soy sauce, Siracchi, apple juice and my rub.

Wood was apple/cherry/oak/hickory that I wet down.

I used a store bought jerk marinade this time. I used some chopped onion, garlic, salt, pepper, paprika and my own rub on the meat. Way heavier than usual to help lock in the moisture.

**lewdog** · 01-31-2016, 05:44 PM

Quote:

Originally Posted by Buehler445

Good work BRC. What did you inject and season with

I need to know this as well.

I also need to get out of the mindset that I can only smoke things like pork and beef in the smoker. Smoking chicken is cheaper and harder to **** up. I'm gonna do this for some parties we will have this summer. Any tips BRC?

**BigRedChief** · 01-31-2016, 05:53 PM

Quote:

Originally Posted by lewdog

I need to know this as well.

I also need to get out of the mindset that I can only smoke things like pork and beef in the smoker. Smoking chicken is cheaper and harder to **** up. I'm gonna do this for some parties we will have this summer. Any tips BRC?

See above post.

You don't want to make your own rub Costco has some good rub. It's called Butt rub or something like that. I used it one time. It was way better than I thought it would be.

Chicken in a smoker can dry out real easy. Slow and low. Marinate and age. Always inject meat.

There is a lot of people that swear you only get two hours to get the smoke in the meat, after that very little makes it in. I don't know about that but I do keep my vents closed for the first two hours.

**lewdog** · 01-31-2016, 06:04 PM

Quote:

Originally Posted by BigRedChief

See above post.

You don't want to make your own rub Costco has some good rub. It's called Butt rub or something like that. I used it one time. It was way better than I thought it would be.

Chicken in a smoker can dry out real easy. Slow and low. Marinate and age. Always inject meat.

There is a lot of people that swear you only get two hours to get the smoke in the meat, after that very little makes it in. I don't know about that but I do keep my vents closed for the first two hours.

Please explain how to age and inject with ease please?

xoxo

**BigRedChief** · 01-31-2016, 06:17 PM

Quote:

Originally Posted by lewdog

Please explain how to age and inject with ease please?

xoxo

Aging at home is just putting it in your fridge for 24-48 hours or overnight, depending on the cut of meat before putting it in the smoker. Most steak houses will have huge meat locker coolers to keep meat 30-45 days before serving. The aging basically takes the moisture out of the meat and breaks down oxidants. The end product is that you have more tender meat.

Just buy yourself an injector. Any hardware store has them. Mix up your injector fluid and pull it up into the syringe. Insert the needle into the meat and inject it into the meat. There are good recipes out there on the internet. They are basically the same. I use the sweet/salty/heat approach. I also put the rub in the injection solution. I don't think a lot of people do that. I think it makes for a more consistent flavor.

**Fire Me Boy!** · 01-31-2016, 06:19 PM

For smoking, it's very important to leave the meat uncovered in the fridge overnight. This dries out the surface, which makes the meat form a pellicle and the smoke will stick better.

**lewdog** · 01-31-2016, 06:25 PM

Quote:

Originally Posted by Fire Me Boy!

For smoking, it's very important to leave the meat uncovered in the fridge overnight. This dries out the surface, which makes the meat form a pellicle and the smoke will stick better.

I've done this since you mentioned it and it makes a world of difference. Even with something like steak. It's amazing. Have my parents doing it too.

**Buehler445** · 01-31-2016, 07:56 PM

Quote:

Originally Posted by lewdog

I need to know this as well.

I also need to get out of the mindset that I can only smoke things like pork and beef in the smoker. Smoking chicken is cheaper and harder to **** up. I'm gonna do this for some parties we will have this summer. Any tips BRC?

I rock whole chickens regularly but I haven't had the nuts to try breasts or thighs.

Thanks for the info BRC. I'll see how bad I can fubar some bird

09-06-2013, 04:46 PM
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	Got a new smoker, what should I make first? So I got a new smoker... I'd been wanting a new one for a while, and this one came at the right price: FREE! It's a Bradley BTIS1 that a friend got and didn't want. Yeah, it's electric, but it was free. So brisket or ribs? I've been in Memphis for the past week, so pork butt is out. Or chicken? I saw some smoked Cornish game hens this week that looked pretty fantastic.
Posts: 35,253

01-31-2016, 11:46 AM	#181
lewdog Mod Team Join Date: Sep 2011 Location: Valley of the hot as **** Casino cash: $431900	Looks fantastic BRC. I bet both will be good but I bet the thighs will be especially tender! __________________ 2024 Royals game thread record 3-0
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01-31-2016, 03:38 PM	#183
BigRedChief Has a particular set of skills Join Date: Dec 2003 Location: On the water Casino cash: $1588962 VARSITY	Breasts turned out great too. Attached Thumbnails __________________ Mind you own damn business
Posts: 79,873

01-31-2016, 03:39 PM	#184
BigRedChief Has a particular set of skills Join Date: Dec 2003 Location: On the water Casino cash: $1588962 VARSITY	More Attached Thumbnails __________________ Mind you own damn business
Posts: 79,873

01-31-2016, 05:29 PM	#187
Buehler445 Supporter Join Date: Apr 2007 Location: Scott City KS Casino cash: $814734	Good work BRC. What did you inject and season with
Posts: 57,699

01-31-2016, 06:19 PM	#193
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	For smoking, it's very important to leave the meat uncovered in the fridge overnight. This dries out the surface, which makes the meat form a pellicle and the smoke will stick better.
Posts: 35,253