Beer Forum

hey people.

when i made the switch to all grain, i was given a combo turkey fryer/smoker. This one, to be specific:

ANyway, i was thinking of smoking some meat to celebrate our upcoming day of independence, and to prove that the terrorists haven't won. anyone have good recipes for using this kind of smoker? I'd be down for ribs or brisket or whatever, and also my wife loves some smoked salmon. Help a brother out.

What size is that one? Are we talking enough room for a turkey? Brisket? Ribs?

Hey Brotha, the best advice I could give would be to pick up THIS book! It has many great recipes and lots of tricks, plus you can find it at almost any good sized book store.

Secondly, don't over think it. Rub down your meat with some complementary spices and toss'r in. The real secrets to good smoked meat is patience. Set that sucker at 180F and get your self a beer. I usually start my smoker about 4-5am and its usually not done until about 6-7pm. Just check on it every half hour or so and you will have a mighty delectable meal.

The whole smoker thing is about the size of a keggle. IT has two circular grates inside and the entire contraption sits on top of the propane burner i use for brewing AG. right above the burner you place a metal bowl with your wood chips in it.

13 hours for a brisket, eh? don't think 1 beer will do it. I might have to move the corny keg in a bucket of ice out on to the driveway.

BadRockBeer wrote:Hey Brotha, the best advice I could give would be to pick up THIS book! It has many great recipes and lots of tricks, plus you can find it at almost any good sized book store.

Secondly, don't over think it. Rub down your meat with some complementary spices and toss'r in. The real secrets to good smoked meat is patience. Set that sucker at 180F and get your self a beer. I usually start my smoker about 4-5am and its usually not done until about 6-7pm. Just check on it every half hour or so and you will have a mighty delectable meal.

+1

I use Alton Brown's rub recipe:

Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

I have also used salt, pepper and garlic powder.

FIrst....FDA be damned !!!!

Best pork I ever had was as follows:

130 lb pig
4 lbs br sug
.5 lb kosher salt
.5 lb smoked black sea salt
.25 lb thyme
.25 bl cumin
.25 crushed red pepper (ground to a powder)

That is how I remember it....scaled up from my normal rub.

rub it down, repeat as necessary
smoke/cook for about 24 hrs over charcoal and wood chips at 170+- (no more). This was a team effort....we were all hammered from Fri until Mon morning.....but wow...that pork was great!

Neighbors I didn't even know stopped over and ate and drank with us throughout the weekend....nothing brings people together like mass quantities of smoked meat and beer.


Bill

billysensible wrote:13 hours for a brisket, eh? don't think 1 beer will do it. I might have to move the corny keg in a bucket of ice out on to the driveway.

Good BBQ is going to take time, lots of it! Who said anything about 1 beer? That's just to get you going at 4am.

check out www.virtualweberbullet.com. It is a great site for smoking. It is centered around a different brand of smoker but it's applicable.

I usually smoke pork butt over hickory at around 225. Get it started around 10 pm and have it pulled in the mid-afternoon the next day. Dress with an Eastern NC vinegar sauce.