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Backyard Smoker………

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Belly35's avatar

Belly35

Elderly Intellectual

9,716 posts
Jun 6, 2010 7:37 AM
I do a lot of grilling and cooking …
However yesterday I was given a “Smoker”
I’m going to use it for the 4 July Party

Any suggestion, key points to smoking or recipes to try?

This is what I was given in perfect condition used but twice.

Jun 6, 2010 7:37am
Q

queencitybuckeye

Senior Member

7,117 posts
Jun 6, 2010 8:48 AM
Key point is "low and slow", you're shooting for a temperature around 200-225. A pork shoulder for pulled pork will need to be in for 10 hours or more.
Jun 6, 2010 8:48am
GoChiefs's avatar

GoChiefs

Resident Maniac

16,754 posts
Jun 6, 2010 9:02 AM
Practice, practice, practice. I recommend using hickory wood soaked in either beer, or preferably, red wine. As queen mentioned, low and slow...and do NOT keep opening the smoker and 'peeking'. Keep that lid CLOSED!!
Jun 6, 2010 9:02am
Belly35's avatar

Belly35

Elderly Intellectual

9,716 posts
Jun 6, 2010 9:17 PM
What about ....... brine or mop
Do you prefer the brine rub over the mop sause method?

i'm just read this aspect of smoking ...I'm thinking the brine method is better because: for one you don't have to open the smoker and two the meat is longer marinated in the brine rub

Any one else have a opinion ....
Jun 6, 2010 9:17pm
NNN's avatar

NNN

Senior Member

902 posts
Jun 7, 2010 1:49 AM
Belly35;381118 wrote:What about ....... brine or mop
Do you prefer the brine rub over the mop sause method?

i'm just read this aspect of smoking ...I'm thinking the brine method is better because: for one you don't have to open the smoker and two the meat is longer marinated in the brine rub

Any one else have a opinion ....

Wood flavor only comes through after a certain length of time, so if you're doing something small or with a high surface area (like fish), feel free to use any type of hard wood.

Brine isn't really a rub, and it has to do with creating a different type of texture rather than any type of flavor. It is possible to have a flavored brine, but I soak chicken in nothing but salt water and get the results I'm looking for. For pork, if you're going to use sauce, make sure you shred it first, then mix the sauce in with it. Putting sauce on it during or before smoking has no benefit.
Jun 7, 2010 1:49am
T

tuskytuffguy

Senior Member

615 posts
Jun 7, 2010 1:52 AM
3 words- SMOKED BEEF BRISKET. The common corned beef brisket is shit, smoke a chunk yourself, and you'll never go back.
Jun 7, 2010 1:52am
nc52's avatar

nc52

and he comes in the night

419 posts
Jun 7, 2010 3:19 AM
when i smoke a brisket i usually keep the temp at 250 for 8 hours depending on the size. i only use famous daves rib rub on it and keep the bbq sause on the side for anybody that may want it. last one i did was a 4 1/2 pound flat cut brisket. 7 1/2 hours at 250 with hickory wood and it was perfect. about medium and tasty as hell
Jun 7, 2010 3:19am
Apple's avatar

Apple

Prost!

2,620 posts
Jun 7, 2010 9:34 AM
At the risk of sounding preverted and getting the obligatory "That's what she said" response, but how much wood is needed to last 8-10 hours?
Jun 7, 2010 9:34am
GoChiefs's avatar

GoChiefs

Resident Maniac

16,754 posts
Jun 7, 2010 3:35 PM
If you're just doing something for a couple people on your ordinary Walmart backyard smoker...a bag of wood chips...like 5 lbs...will be enough. They last a little while after you soak them.
Jun 7, 2010 3:35pm
T

trackandccrunner

Senior Member

1,283 posts
Jun 7, 2010 4:20 PM
Where is BBQ_Guy when you need him. I always loved his opinions on topics such as this one.
Jun 7, 2010 4:20pm
Q

queencitybuckeye

Senior Member

7,117 posts
Jun 7, 2010 4:24 PM
trackandccrunner;381890 wrote:Where is BBQ_Guy when you need him. I always loved his opinions on topics such as this one.

If you find him, I'll whip him in a blind tasting any time.

Sincerely,
Internet culinary tough-guy
Jun 7, 2010 4:24pm
Belly35's avatar

Belly35

Elderly Intellectual

9,716 posts
Jun 7, 2010 9:34 PM
The smoker is like to one in the picture .... This 4th July looks to be 40 people............

Where is the BBQ guy????
Jun 7, 2010 9:34pm
Belly35's avatar

Belly35

Elderly Intellectual

9,716 posts
Jul 7, 2010 12:02 PM
I did not d the 4th of July Smoker something came up and we did the standard grilling.
I have a event coming up on July 31st so I'm going to do the Smoker for this event,

Question: Looks like about 40 people ..... What would be your suggestion for a Combo of Ribs and Brisket How much should I get in terms of pounds to serve 40 people?
Jul 7, 2010 12:02pm
I

I Wear Pants

Senior Member

16,223 posts
Jul 7, 2010 12:04 PM
Smokers are awesome. Just make sure you try it out once or twice before you just go all in on serving 40 people. I'm sure it'll be delicious though.
Jul 7, 2010 12:04pm
GoChiefs's avatar

GoChiefs

Resident Maniac

16,754 posts
Jul 7, 2010 12:18 PM
For sure, it definitely takes some practice. You won't nail it perfectly your first time. A lot of things you have to experience and play around with before you find out what works best for you. For 40 people? Just get about 60 lbs...it won't go to waste if it's good. Lol
Jul 7, 2010 12:18pm
Belly35's avatar

Belly35

Elderly Intellectual

9,716 posts
Jul 7, 2010 12:48 PM
GoChiefs;414029 wrote:For sure, it definitely takes some practice. You won't nail it perfectly your first time. A lot of things you have to experience and play around with before you find out what works best for you. For 40 people? Just get about 60 lbs...it won't go to waste if it's good. Lol

I understand about perfect the first time but I'm confident in my skills as a gourmet cook. My grandpa and I would cook 30 lambs for the Croatian picnic in an open pit rotisserie for hours and hours. I’m no expert but will give this a valor attempt.

So you’re suggesting 60 pound of brisket for 40 people?
Most of the information I have states that 5 pound briset will serve 7 people ...so I was thinking 30 pounds brisket a 4-5 slab of ribs....
Jul 7, 2010 12:48pm
se-alum's avatar

se-alum

The Biggest Boss

13,948 posts
Jul 7, 2010 12:48 PM
Belly35;414007 wrote:I did not d the 4th of July Smoker something came up and we did the standard grilling.
I have a event coming up on July 31st so I'm going to do the Smoker for this event,

Question: Looks like about 40 people ..... What would be your suggestion for a Combo of Ribs and Brisket How much should I get in terms of pounds to serve 40 people?
I would suggest doing pulled pork for that many people.
Jul 7, 2010 12:48pm
Belly35's avatar

Belly35

Elderly Intellectual

9,716 posts
Jul 7, 2010 12:51 PM
se-alum;414067 wrote:I would suggest doing pulled pork for that many people.
Pulled Pork .....Ok this is a good idea I was think about pork ............ What type cut and how much (in terms of pounds) would you suggest?
Jul 7, 2010 12:51pm
Darkon's avatar

Darkon

Senior Member

3,476 posts
Jul 7, 2010 1:32 PM
After reading this thread I'm starving!!!

Man, all this sounds good!
Jul 7, 2010 1:32pm
Bio-Hazzzzard's avatar

Bio-Hazzzzard

Senior Member

1,027 posts
Jul 7, 2010 2:02 PM
Belly35;414075 wrote:Pulled Pork .....Ok this is a good idea I was think about pork ............ What type cut and how much (in terms of pounds) would you suggest?
About half a pound of pulled pork cooked or 3/4 pound uncooked per person.

Pulled pork is the easiest to bbq low and slow, it's very forgiving. Beef brisket, however, is the hardest piece of meat to smoke...lots of practice.

As for the pork the most commonly used cut for smoking is the shoulder which has a high fat content=easy to keep moist.

I usaually smoke a shoulder at 225 spraying with apple juice every time I add more coals until the thermometer reaches 195 and then cover with foil and let it rest on the counter for about 30 minutes which lets the juices redistribute.

Someone had mention a certain temp when the meat stops absorbing the smoke, that temp is approximately 140 degrees. There is no need to add wood chips after it has hit that point you are only wasting the wood chunks. I have found apple and cherry to be my favorites as far as flavor with pecan a close second which is a mild member of the hickory family.

Do yourself a favor and get a digital meat thermometer, the beauty of this type is that you put the probe in the meat when you put it in your smoker and you leave it there till it's done. The regular thermometers you have to keep poking the meat, not good loss of juice in the meat makes it dry. Lowes sells these thermometers for around $20.
Jul 7, 2010 2:02pm
Belly35's avatar

Belly35

Elderly Intellectual

9,716 posts
Jul 7, 2010 2:58 PM
Bio-Hazzzzard;414227 wrote:About half a pound of pulled pork cooked or 3/4 pound uncooked per person.

So with 40 people ...looking at Pork Shoulder around 30 pounds = / -

Pulled pork is the easiest to bbq low and slow, it's very forgiving. Beef brisket, however, is the hardest piece of meat to smoke...lots of practice.

As for the pork the most commonly used cut for smoking is the shoulder which has a high fat content=easy to keep moist.

Good information to know

I usaually smoke a shoulder at 225 spraying with apple juice every time I add more coals until the thermometer reaches 195 and then cover with foil and let it rest on the counter for about 30 minutes which lets the juices redistribute.

The smoker has a water tray I'm using the apple juice ....
What is the cooking time to reach 195...estimated ?

Someone had mention a certain temp when the meat stops absorbing the smoke, that temp is approximately 140 degrees. There is no need to add wood chips after it has hit that point you are only wasting the wood chunks. I have found apple and cherry to be my favorites as far as flavor with pecan a close second which is a mild member of the hickory family.

I read that Hichory soaked in a red fruit (sweet) tasting wine (Lambrusco) works also....I'm going to teast this idea out.

Do yourself a favor and get a digital meat thermometer, the beauty of this type is that you put the probe in the meat when you put it in your smoker and you leave it there till it's done. The regular thermometers you have to keep poking the meat, not good loss of juice in the meat makes it dry. Lowes sells these thermometers for around $20.
Any good cook that does not have a few digital meat Thermometer does not care about perfection.
Jul 7, 2010 2:58pm
gerb131's avatar

gerb131

Senior Member

9,932 posts
Jul 7, 2010 3:01 PM
Got my girly a mini smoker a few years ago. She loves it and has perfected the art of smoking mass amounts of pig.
Jul 7, 2010 3:01pm
I

I Wear Pants

Senior Member

16,223 posts
Jul 7, 2010 3:39 PM
If you don't have one already get an instant read thermometer. They're indispensable and can be had for $12-25 online.
Jul 7, 2010 3:39pm
Bio-Hazzzzard's avatar

Bio-Hazzzzard

Senior Member

1,027 posts
Jul 7, 2010 5:32 PM
Belly

30 lbs should do it but I would get 40lbs if you have leftovers eat it within a day or two or freeze it.

The water tray should be filled with water, a clay saucer, or sand. The water will keep moisture in the smoke chamber, but with pulled pork you don't need it. I would opt for the clay saucer or sand. The advantage of the saucer or the sand is very simple, with water it adds moisture to the smoke chamber, however, more energy is being used the evaporate the water= more coals used in a long cook. When sand or the saucer reach the desired cooking temp it now becomes a heating element so to speak, this eliminates unnessecary energy used as it stores and generates heat within it self= less coals.

Use a spray bottle for your apple juice and mist the meat whenever you add more coals. Figure about approx 60 minutes per lb of each individual piece of meat.

Be careful with soaking your chips in any thing that contains sugar like fruit or wine. If you have ever smelled burned sugar you will catch my drift. Burned sugar =bad flavor
Jul 7, 2010 5:32pm
Bio-Hazzzzard's avatar

Bio-Hazzzzard

Senior Member

1,027 posts
Jul 7, 2010 7:33 PM
NNN;381360 wrote:Wood flavor only comes through after a certain length of time, so if you're doing something small or with a high surface area (like fish), feel free to use any type of hard wood.

Brine isn't really a rub, and it has to do with creating a different type of texture rather than any type of flavor. It is possible to have a flavored brine, but I soak chicken in nothing but salt water and get the results I'm looking for. For pork, if you're going to use sauce, make sure you shred it first, then mix the sauce in with it. Putting sauce on it during or before smoking has no benefit.
Brine has alot to do with flavor, let's use ham as an example. If you smoke a fresh ham, what you end up with is pulled pork, if you use a basic liquid brine of salt, brown sugar, and water depending on how long you soak it will have characteristics of that flavor in the outer half inch or so of the meat.

If you use a dry salt cure (sodium nitrate) and do it properly, it will taste like ham as we know it.
Jul 7, 2010 7:33pm