HELP! I have a smoker and don't know how to use it!

[Buehler445]

OK. Here's the deal. I got a smoker for Christmas. But the deal is that I have no idea how to use it. I know there are some excellent smokers on the Planet, so here is my plea for help.

Description of smoker here

Basically, I know nothing about smoking meats. I'm looking for advice from you guys as basically a beginners guide to smoking. I know the recipe supercenter is out there, but as far as how to smoke something, I have no clue.

As far as what kinds of meat to use, how long to cook it for, what to season it with, what kind of wood chips to use, and what to do to keep it from drying out. As well as any tips for me to get started.

Any recipes that would be good for beginners would be very much appreciated.

Thanks in advance for all your help.

(I already know that antifreeze makes an excellent marinade)

[Fire Me Boy!]

Originally Posted by MOhillbilly

i gave some good tips. thanks for being a **** bbq snob.

Edit- your post lets me know you know ****.

No being a barbecue snob, but in the very post you quoted I commented that I've tried all of those things and don't like them. And I refuse, even on the competition circuit, to make a barbecue that I won't eat.

If you like them, good for you. I use a very light mustard slather when I'm putting the rub on pork ribs or butt, but that's the only thing. As for a baste, I find the vinegar gives the meat a bit of a sour taste, at least on my palate, and I prefer to use a beer or fruit juice. As for sauce, I think vinegar and pepper is pretty gross, but the mustard sauces I've tasted make it inedible. It's personal taste, man, and I don't like it at all.

And my post lets you know I don't know anything? Because BBQ is a friggin' science, right? I don't like the flavor, I didn't say your points weren't valid, did I? Both things you mention are correct and will result in moist, tender meat. I just don't like it.

[Fire Me Boy!]

Originally Posted by MOhillbilly

i like mesquite for pork better than beef. but prefer Apple,Hickory,Oak,Pecan in that order.
Whats the point of mixing woods? never seen the point even though ive screwed with it many times. Seems to me any hardwood runs the flavor of the fruit wood.

I find mixing gives it a subtlety that I like. I like the flavor of hickory, but not too much, while fruit woods are very, very forgiving. So I use primarily the fruit wood, with a little hickory thrown in.

Personally, I don't like cooking with mesquite, it gets too overpowering very quickly for me. If I'm really wanting that smoky flavor I'll go all out on hickory.

[MOhillbilly]

Originally Posted by Fire Me Boy!

No being a barbecue snob, but in the very post you quoted I commented that I've tried all of those things and don't like them. And I refuse, even on the competition circuit, to make a barbecue that I won't eat.

If you like them, good for you. I use a very light mustard slather when I'm putting the rub on pork ribs or butt, but that's the only thing. As for a baste, I find the vinegar gives the meat a bit of a sour taste, at least on my palate, and I prefer to use a beer or fruit juice.

And my post lets you know I don't know anything? Because BBQ is a friggin' science, right? I don't like the flavor, I didn't say your points weren't valid, did I? I just don't like it. I was confused by your post when you quoted the particular one of mine that you did.

you dont taste the vinegar and yes BBQ is a science. id suggest you go back to class hoss.

[Fire Me Boy!]

Originally Posted by MOhillbilly

you dont taste the vinegar and yes BBQ is a science. id suggest you go back to class hoss.

Any time you're dealing with something that's based on taste, it's not a science, Ace.

Can we drop the condescending names now? Really, we have a difference of opinion. Can't we talk to each other respectfully? You know me around here, and I think I've spoken enough on this subject to have people know that while I don't think I'm the best, I certainly know what I'm doing.

There is a science behind what is happening and why it's happening, but making good barbecue is an art, not a science. If it was a science, anyone that can follow a recipe can make good barbecue, and that's just not the case.

As I said, I think there is a flavor from using vinegar and oil as a mop. It tenderizes, yes, and makes the meat moist, yes, but also gives a bit of a sour taste that I find off-putting. I don't have a problem getting the meat tender, and I've found using beer or apple juice is just as effective at helping the moisture issue.

[Fire Me Boy!]

Come on, MO... Barbecue is supposed to bring people together.

[Great Expectations]

Originally Posted by Buehler445

I'm going to do a brisket this weekend. Any tips/advice would be welcomed.

I've found this site http://www.eggheadforum.com/index.php to be extremely helpful, of course the Big Green Egg is almost fool proof.

The first step with a brisket is to pat it dry with paper towels, then put a rub on of your choice.

Next if your heat source is coming from below the brisket make sure you put the fat side down. A lot of people mess up and think that by putting the fat side up you will get it to drip down through the meat. What ends up actually happening is that the non-fat side gets dry from the heat.

I usually smoke mine for about 10 hours for a 10-12 pound brisket at 225-250 then finish it wrapped in foil fat side up in the oven at 250 for 2 hours. Next wrap the existing foil with foil and put it in a cooler lined with towels at the top and bottom for 2-4 hours and it will be perfect.

My real key is that the Big Green Egg makes temperature control very easy and also seals in the moisture to make extremely juicy BBQ.

[Buehler445]

Originally Posted by Buehler445

I'm going to do a brisket this weekend. Any tips/advice would be welcomed.

Bumpedy bump