|By Snuffaluff (Snuffaluff) on Friday, June 13, 2003 - 10:55 am: Edit|
My brother just got a new smoker, and is looking for some good rubs/marinades.
Can I get some from ya's?
|By Corey (Corey) on Friday, June 13, 2003 - 03:59 pm: Edit|
and bob's chicken rub.
I never made some myself thou.
|By Peachcreek (Peachcreek) on Friday, June 13, 2003 - 05:07 pm: Edit|
What kind of smoker is it?
A simple but very good soak for chicken or pork:
1 pt. El Pato tomato sauce
1 pt. good soy sauce
1 c. water
Soak meat or chicken up to 24 hours depending on size and cut. For a big piece like a pork butt or shoulder I would Jaccard it a little to get the soak in the center. If you are cold smoking(under 165F) internal temp in the smoker you will need some sort of cure.
|By Thecook (Thecook) on Friday, June 18, 2004 - 03:56 pm: Edit|
Be sure to dry your meat before putting it in the smoker. It will take the smoke better.
|By Rpd144000 (Rpd144000) on Sunday, June 20, 2004 - 03:55 am: Edit|
is it a wood smoker? or electric? i have a cookshack comercial at home. does 12 slabs of spare ribs at a time. for the ribs i use a dry rub consisting of 1 part bbq spice to 2 parts brown sugar. be liberal and rub em the night before. never smoke over 225 degrees. at 210 degrees it will take about 3 hours for regular spare ribes. do the same for pork shoulder except smoke for 8-12 hours at 185-200 degrees. be carefull about too much wood also. chips tend to give an acrid smoke flavor where larger chunks that smolder slower don't. i use only chunk wood for my smoker and i never soak them. you may need to soak chips though.
|By Snuffaluff (Snuffaluff) on Sunday, June 20, 2004 - 08:20 am: Edit|
it's a wood smoker.
and he never smokes over 250 at the highest(temp will spike some) and he only uses large pieces of wood, no chips. So far, he's only smoked whole chickens and briskets(we don't eat that much pork). Everything has come out great and we love it.
Thanks for the tips....
|By Rpd144000 (Rpd144000) on Monday, June 21, 2004 - 01:35 pm: Edit|
how do you do your brisket. that is what i am gonna do next.
|By Snuffaluff (Snuffaluff) on Tuesday, June 22, 2004 - 09:40 am: Edit|
Usually one hour of cooking for one lb of meat at around 225-250. My brother likes to use Stubb's brand for almost everything, but I just can't do it... I gotta make my own. Usually just go w/ salt & pepper for a rub w/ some olive oil. Nothing too fancy. I like to keep it natural. Smoke w/ hickory or mesquite, but I'd like to start trying some different woods like apple, pecan, etc. Even mixing them maybe. Let me know whatcha did and how it turns out... Maybe we can get this thread rollin'.