Well Lets Talk about Smoking meat

[hipshot]

I have been reading this with quite a bit of interest since most of the replies seem to be North of the Mason/Dixon Line.

Hummm, Yankees and Bar B Q Hummmm, something seems strange:stirthepot:

 

Here in Texas we have found it best to cook with indirect heat.

I use oak wood but some prefer mesquite

Marinate your brisket, ribs, or pork shoulder for 12 to 24 hours before OR you can use a dry rub. I like to marinate mine to help keep it moist

Start your oak fire and let the smoke turn clear (45 min to an hour) before you place the meat on the rack. Cook it at about 250

If you are cooking brisket place the meat with the fat side up. This will allow it to soak into the meat as it cooks and help keep it moist.

Now some wrap the meat in tinfoil after a couple of hours to help reduce the smokey flavor. Try it and see how you like it as it will keep the juices in and kind of steams the meat as well

Depending on the size, 6 to 8 hours should about do it and you should not have to add additional wood to kep the 250 range.

Let me know how your next one turns out.

As far as Yankees, anyone who knows me know I am just kidding but if you think your brisket is better than mine, I would be willing to ride up :900[1]:and sample yours. Just let me know when it is ready

 

Ha!

 

VERY WELL SPOKEN, there , Roadhand!

 

 

 

ME, if i can't cook it on my "b-b-q pit", it probably ain't much count anyhow!

just jt

[Midnight Rider]

I thought Missouri was the Capitol of BBQ...

Dale

[V7Goose]

The primary use of my smoker is to make jerky - that requires more drying than cooking, so a very low heat. I have a bit of a fat head about it, but for people who fancy themselves jerky lovers, mine is about the best there is. The only problem is that it is a bit too hot for some folks, even if they love the taste. I have tried to modify my recipe for some to take a bit of the pepper burn out, but it just seems too difficult to force myself to wimp out enough for everyone! I mean, what is the point of taking days to make it if you are gonna take out all the flavor?

Goose

[ventureblue]

When I smoke a brisket I season it night before the smoke. I use Royal Oak lump coal (walmart) it is wood. I might put a few small apple logs on the fire once it gets going good. Don't need alot of smoke coming out of stack. Keep the smoker around 250-270 range. After the meat reaches a internal temp of 140-160 I double wrap it with foil and keep the smoker at 250-270 range till the internal temp of the meat reaches 195-200. Then I take it off and throw it in a dry cooler wrapped in newspaper for about 4 hours then put it in the frig for dinner the next day.

 

Dale

 

I have been looking fot the Royal oak lump. All i have seen is the "Cowboy lump" Which we do know is trash. I will let you know how the next 1 work out.

[ventureblue]

Check out this link http://www.smokingmeatforums.com/

 

It is a forum much this one, but of course focused on smoking meats. They have a lot of good information. I do some smoking here and there and have a friend who is into it hardcore (he just spent 2K on a new smoker). If you ever have any specific questions about what you want to smoke, feel free to shot me an e-mail.

 

Thanks. That look like a good site. I will try to have the Southern Md & Northern Va Cookout next summer. I should have it down by then.

[ventureblue]

I have been reading this with quite a bit of interest since most of the replies seem to be North of the Mason/Dixon Line.

Hummm, Yankees and Bar B Q Hummmm, something seems strange:stirthepot:

 

Here in Texas we have found it best to cook with indirect heat.

I use oak wood but some prefer mesquite

Marinate your brisket, ribs, or pork shoulder for 12 to 24 hours before OR you can use a dry rub. I like to marinate mine to help keep it moist

Start your oak fire and let the smoke turn clear (45 min to an hour) before you place the meat on the rack. Cook it at about 250

If you are cooking brisket place the meat with the fat side up. This will allow it to soak into the meat as it cooks and help keep it moist.

Now some wrap the meat in tinfoil after a couple of hours to help reduce the smokey flavor. Try it and see how you like it as it will keep the juices in and kind of steams the meat as well

Depending on the size, 6 to 8 hours should about do it and you should not have to add additional wood to kep the 250 range.

Let me know how your next one turns out.

As far as Yankees, anyone who knows me know I am just kidding but if you think your brisket is better than mine, I would be willing to ride up :900[1]:and sample yours. Just let me know when it is ready

 

Ha!

 

Good information. I do believe MD is South of the Mason Dixon. I will try a Brisket in the next few weeks. I'll let you know how it turns out.

[Guest Highway]

You need to try this one Go to the store and buy a large roll of Bologna (around 6 or 7 inch diamater and about 12 inchs long), slice down the middle, so that you will have two halves. I use all the little packs of mustard, soy sauce, and duck sauce from my past chinese meals to cover the halves with. Also any other spice you can find, including B-B-Q sauce and hot sauce. Lay the two halves on the smoker,

and leave for about 6 hours(give or take). When finished refrigerate the meat. Cut as needed into 1/4 slices. This is great with crackers and BEER, or anything and BEER. Great for snacks.........

 

 

 

 

Highway:cop: