Bought a smoker and in need of recipes

[group therapy]

That looks good!



I tried a beer can smoked chicken recipe I saw the other day. It turned out inedible. First it was over cooked and second I have never drank liquid smoke but after attempting to eat the chicken I have a good idea what it would taste like.

Do you have an internal temperature probe. If you don’t you need to get one they are very good to have

 

[PatMiles]

An internal temperature probe is an absolute necessity, buy a wireless so you can see what the temp is at any time. They also stop you from having to open the smoker/grill and losing heat every time you do.

 

[bored184]

Do you have an internal temperature probe. If you don’t you need to get one they are very good to have

I do, I am on my 3rd or 4th. I think I hit a bot in the Chicken which threw off the temp.

An internal temperature probe is an absolute necessity, buy a wireless so you can see what the temp is at any time. They also stop you from having to open the smoker/grill and losing heat every time you do.

I'm currently experimenting with a Weber iGrill mini, so far I am liking it.

 

[dannyjbiggs]

Dan - 2 words --- "Cajun Microwave" no more digging needed unless you really want to!

Okay Oso, I decided to take your advise and not dig up the back yard . Decided to save my gas, instead, I used the wife's kitchen convection oven for 10 hours at 220 degrees. Mixed up handfuls each of kosher salt, brown sugar, paprika, red pepper flakes, ground cumin, and coarsely ground black pepper in a bowl. Applied it all around to a 9-pound bone-in roast pork butt, wrapped it snugly in saran wrap, and set it in the fridge overnight. Next morning, removed wrapping, set it on a roast pan rack fat side up, inserted a remote readout thermometer probe. At 8 hours, the internal temp was just under 190 degrees F, and bark was looking good. Removed it from oven, double wrapped it in foil, and put it back in the oven. About 2 hours later, the internal temp was bumping 200 degrees. Removed it, and let set in the foil for 45 minutes. No dirt to get out from under my finger nails this time . Wife loved it.

Dan

 

[Oso]

Dan - Congratulations on keeping the wife happy!!! If she likes your cooking then she doesn't say "No" or call you friends to discuss your unhealthy obsession about giant chunks of meat ..."He just gets this Look and gets all giddy like a kid on his 1st date.... all over a 15lbs chunk of meat?!"

Years ago I had a giant metal box with a removable lid welded up that would fit an entire hog. 24 hours in the box periodically mopped throughout the cooking time. Fresh embers are continuously placed on top of the metal lid. It was fun for a block party as the guys formed up 2 man drinking teams that rotated every 6 hours to tend the fire... it was great seeing neighbors from all over the subdivision come rolling up with the ice chest on wheels to start their watch!

This is my recipe for pork. I may adjust the quantities of the ingredients slightly to my taste while mixing it. This is good for 2 large pork shoulders. I also hold back a cup or so of the rub to later add back into the meat (after pulling it) when I add the BBQ Sauce for pulled pork. For store bought I like the Baby Ray's Original.

Dry Rub - Ingredients:
Light Brown Sugar 5 cups (16 oz)
Guajillo/New Mexico Pepper (ground) 1 cup (4 oz)
Garlic Powder 1/4 cup (1.5 oz)
Black Pepper (medium) 2 Tblspn
Cayenne Pepper 4 tspn (i.e. 1 Tblspn + 1 tspn) Note: Add more or less Cayenne to fit your preference.
Allspice (ground) 1 Tblspn
Clove (ground) 1 tspn
Ginger (ground) 1 tspn (optional)

Steps:
1. Mix all ingredients (except brown sugar) and then blend spice mix into Brown Sugar.
2. Pat dry meat and then add thin coat of honey or yellow mustard to pork to act as binding agent for the dry rub.
3. Coat meat with the Rub.


Mop Sauce (use during cooking):
Vegetable Oil 16 oz
Apple Cider Vinegar 16 oz
Water 32 oz
Dry Rub 1 cup
Soy Sauce 2 Tblspn
Worcestershire Sauce 2 Tblspn

Steps:
1. Coat the meat every 2 hours while cooking and right before wrap in aluminum foil.


Cooking Time:
Cooking done on a smoker with temperature at 225F to 250F. At halfway point into the cooking time wrap meat in aluminum foil.

1. Pulled Pork (Farm Raised Pig) - cook to internal temperature of 195F - 200F. Rough estimate is 1 hour per pound of meat (approximately 8-10 hours).
Note: Wild Hog meat is too lean for pulled pork, and typically once you get over 165F the meat becomes very dry and tough.

2. Smoked / Roast Pork (meat still firm enough to cut with a knife):
a) Pork Shoulder (Farm Raised Pig) - cook to internal temperature of 165F - 170F. (approximately 6-8 hours on smoker).
b) Pork Shoulder (Wild Pig) is too lean for pulled pork. Cook to internal temperature of 145F - 150F (approximately 5-6 hours).

Note: Shoulder on wild pig is lean and much smaller then farm raised pig. I have found it easier to treat it as an extension of the backstrap. I harvest it and cook it the same way. When I am butchering a hog that I shot, I remove the shoulder meat at same time I remove the back strap. There are two (2) cuts used one along the spine (vertical) and the second along the top of the ribs (horizontal) to separate the backstrap out of the the animal. By simply plunging my knife 2x deeper along spine (vertical) as I move from rear edge of the shoulder blade toward the base of skull, and to separate from from ribs (not quite horizontal in this area) I scrape my knife along the inside surface of the shoulder blade. This shoulder and neck meat is more red then the backstrap and tastes great.

 

[dannyjbiggs]

Dan - Congratulations on keeping the wife happy!!! If she likes your cooking then she doesn't say "No" or call you friends to discuss your unhealthy obsession about giant chunks of meat ..."He just gets this Look and gets all giddy like a kid on his 1st date.... all over a 15lbs chunk of meat?!"

Years ago I had a giant metal box with a removable lid welded up that would fit an entire hog. 24 hours in the box periodically mopped throughout the cooking time. Fresh embers are continuously placed on top of the metal lid. It was fun for a block party as the guys formed up 2 man drinking teams that rotated every 6 hours to tend the fire... it was great seeing neighbors from all over the subdivision come rolling up with the ice chest on wheels to start their watch!

This is my recipe for pork. I may adjust the quantities of the ingredients slightly to my taste while mixing it. This is good for 2 large pork shoulders. I also hold back a cup or so of the rub to later add back into the meat (after pulling it) when I add the BBQ Sauce for pulled pork. For store bought I like the Baby Ray's Original.

Dry Rub - Ingredients:
Light Brown Sugar 5 cups (16 oz)
Guajillo/New Mexico Pepper (ground) 1 cup (4 oz)
Garlic Powder 1/4 cup (1.5 oz)
Black Pepper (medium) 2 Tblspn
Cayenne Pepper 4 tspn (i.e. 1 Tblspn + 1 tspn) Note: Add more or less Cayenne to fit your preference.
Allspice (ground) 1 Tblspn
Clove (ground) 1 tspn
Ginger (ground) 1 tspn (optional)

Steps:
1. Mix all ingredients (except brown sugar) and then blend spice mix into Brown Sugar.
2. Pat dry meat and then add thin coat of honey or yellow mustard to pork to act as binding agent for the dry rub.
3. Coat meat with the Rub.


Mop Sauce (use during cooking):
Vegetable Oil 16 oz
Apple Cider Vinegar 16 oz
Water 32 oz
Dry Rub 1 cup
Soy Sauce 2 Tblspn
Worcestershire Sauce 2 Tblspn

Steps:
1. Coat the meat every 2 hours while cooking and right before wrap in aluminum foil.


Cooking Time:
Cooking done on a smoker with temperature at 225F to 250F. At halfway point into the cooking time wrap meat in aluminum foil.

1. Pulled Pork (Farm Raised Pig) - cook to internal temperature of 195F - 200F. Rough estimate is 1 hour per pound of meat (approximately 8-10 hours).
Note: Wild Hog meat is too lean for pulled pork, and typically once you get over 165F the meat becomes very dry and tough.

2. Smoked / Roast Pork (meat still firm enough to cut with a knife):
a) Pork Shoulder (Farm Raised Pig) - cook to internal temperature of 165F - 170F. (approximately 6-8 hours on smoker).
b) Pork Shoulder (Wild Pig) is too lean for pulled pork. Cook to internal temperature of 145F - 150F (approximately 5-6 hours).

Note: Shoulder on wild pig is lean and much smaller then farm raised pig. I have found it easier to treat it as an extension of the backstrap. I harvest it and cook it the same way. When I am butchering a hog that I shot, I remove the shoulder meat at same time I remove the back strap. There are two (2) cuts used one along the spine (vertical) and the second along the top of the ribs (horizontal) to separate the backstrap out of the the animal. By simply plunging my knife 2x deeper along spine (vertical) as I move from rear edge of the shoulder blade toward the base of skull, and to separate from from ribs (not quite horizontal in this area) I scrape my knife along the inside surface of the shoulder blade. This shoulder and neck meat is more red then the backstrap and tastes great.

Ooookaaayyyyy...you are going to have to show us your "shingle", or maybe invite everyone on the blog over for cookout!!

I'll never forget the first time that I saw one of your rigs at the Huntsville Motorhome and Boat Show many years ago. There it was...waaaayy across the 10-acre parking lot. A low, sleek, black affair up on two full-sized tires; white smoke pouring from a short stack; all hard to see at distance with the number of people standing around. I had to see it. As I got close, my pace slowed. It WAS NOT the steam powered bass boat that I had envisioned.

I'll try to work some of your receipt into my meager fixin's next time. Thanks.