favorite smoking recipes

Ok folks, I know that there are others here as well as I that enjoy the fine art of smoking meat. How about sharing some of those wonderful recipes we all enjoy so much. My favorite is beef brisket, a simple one as long as you keep it low and slow as usual.

Score the brisket (flat cut, trimmed of course) across the grain no more than an 1/8 inch deep. Layer with diced onion and garlic, salt and pepper and just a touch of cayenne pepper to add a bit of heat. Place in the smoker grill at 225 degrees for 8 to 12 hours (depending on the size of the cut, 1 1/2 hours per pound usually works well). During the last 3 or 4 hours start adding your hickory chunks (well hydrated mind you so they won't just flare up but will smoke instead). Take it out of the grill and let it rest at least 30 minutes but preferably an hour. Slice thin on a bias and coat with your favorite sauce.

Another favorite is to smoke some eggs after your meat is done. If anyone is interested I'll share that easy recipe after a few posts by other peeps.

Yours,
Jack

Remember, it's summer, get out and grill and enjoy God's wonders!

 

Sounds good. I will have to look into getting a smoker.

 

tried smoking chicken and sausages not long back and the results were terrible.

The chicken didn't taste at all good and the sausage ended up tasting like hotdog sauage from a tin,I used just cold smoke,everything was BBQ'd before eating,the cold smoke maker is on the right ,I used apple tree wood.

Here my smoker,a radioactive barrel from Chernobyl "they are the best."

http://i20.photobucket.com/albums/b214/Rikky_/Picture4417.jpg

http://i20.photobucket.com/albums/b214/Rikky_/Picture4416.jpg

http://i20.photobucket.com/albums/b214/Rikky_/Picture4415.jpg

I'm not saying smoking stuff is bad,just don't smoke sausage or chicken,or use a radiactive barrel from Chernobyl.

 

Ok Rikky let's try to figure out what went wrong here my friend. Could you please tell me step by step what you did and how you went about it? Smoking meats is a science, there are specific steps that must be performed in order to have successful results. Hopefully we can correct anything that you have done. Chicken and sausages should turn out great in the smoker.

Jack

 

Well I just stuck it all under for about 3-4 hours with the wood smouldering:-D I have or had no idea what I was doing just a spur of the moment thing,why not try smoking something:-D

If I did it again I would definitely find some instruction from somewhere:cool

 

Ok, I can see that a bit of meat smoking 101 is needed here. First of all, smoldering wood is NOT going to be hot enough to cook the meat thoroughly enough to be safe. I'm really surprised you did not come down with food poisoning. Secondly, I'm not certain what woods you used and not all wood is good for smoking (stick with your basic hickory, mesquite, apple, cherry until you are ready for more exotic woods).

First of all, you will need to modify your cooker. The best modifications would be as follows:

1. add a firebox
2. add a method of guaging your temperatures accurately
3. add a vent stack and lower vents
4. add numerous wire racks to promote smoke circulation

Once you have done these items (or at least some of them) then you can go about smoking some meats. First build a fire in the firebox (use a firebox off of the main smoker to channel heat into the cooking chamber). You will need to attain and maintain temperatures between 250 and 300 degrees F in order to safely cook the meats. Once the smoker is up to temperature you are ready to add your meats. Depending on what you are cooking will determine how long you will be cooking it. Fish smokes quickly (within 1 to 4 hours depending on species and thickness), chicken and slice meats such as pork chops also cook relatively quickly with your thick cut meats being the longest (some up to 16 hours). To determine done-ness you really should use a good quality meat thermometer. Do not leave it up to guesswork as that is how food poisoning is done. Don't add the smoke yet! Most meats only need to smoke on the last portion of the process (say the last 3 hours or so). Adding more smoke can be overpowering and could potentially taint the meat.

The flavor of the meat is what is most important, smoke flavoring is an art that should be done in moderation. Start off almost all of your meats with a good marinade or rub. Marinades and rubs should be applied anywhere between 1 and 8 hours before you cook depending on the rub and/or marinade as well as the type of meat. Once you begin the cooking process DON'T OPEN THE COOKING CHAMBER! This is one reason why you use a separate fire pit so you can add fuel to the fire without letting the heat escape the cooking chamber.

When adding your wood for smoking, first immerse the wood into water for at least 45 minutes to retard burning. Add only a chunk or two at a time and use your vents to control both temperature and the amount of smoke that is permiating the meat.

That, in a nutshell, is the basics of smoking meats. Now on with the rest of this thread....

Anyone wish to share their smoking tips, rubs, marinades or other jewels of wisdom?

Jack

 

Thanks Jack I used apple wood and I did BBQ everything after the "Cold smoke" hence no food poisoning,what your describing sounds to me like hot smoking which I'll give a try soon.

Cheers.

I'll butt out now so you can continue your recipe's

 

Cold smoking is a whole different animal using MUCH lower temperatures and most of the food that is cold smoked must be prepared in a definitive manner. I won't get too much into cold smoking because it may confuse others who might be learning how to hot smoke. Suffice it to say that you should use the cold smoking method in the winter time and only with certain foods. Also, the fire in a cold smoke environment should be in a completely separate container with the smoke piped into your smoking box. Let's just focus on hot smoking for now ok?

Jack

 

Labor Day menu (actually it is today and not the observed Labor Day):

16 lb. Beef Brisket
9.5 lb. Pork Spare Ribs
4.5 lb. Roasting Hen
Smoked Eggs

All smoked on my Brinkman Smokin' Pit with hickory. Chicken is brining with a thyme, basil, onion, garlic, and bay leaf brine. Not sure at this time what rub I will use for the ribs (maybe a chipotle/cinnamon mix). Brisket is my usual onion/garlic/paprika/salt/pepper mix. Will be posting to my blog later on along with pics tonight after it is all cooked. Look for it and also post anything you are cooking/grilling/smoking on this thread in order to whet other peoples appetites!

Yours,
Jack

 

no worries m8. Been to the land down under a couple of times and remember the bbq'ed eels. Wouldn't care to share a recipe or two would ya? Don't know if the american eel would be as good or not but might be willing to try. Just do me a favor, don't send me any vegamite please, can't seem to stomach that stuff. Of course you could send me some Black Swan beer (I think that was what it was called, those nights are a wee bit fuzzy for some reason).

 

And a mighty fine brew it was too if I recall correctly. I was in Freemantle/Perth with Uncle Sam's Canoe Club both times I was in your beautiful country. Still remember those special shielas that I met in the USO and the local pubs as well as getting free drinks from the vets in the neighborhood pub when I wore my dress whites out on the town. Also seem to remember a tradition of when you turn your empty glass over it was an invitation to a friendly fisticuffs activity. Does that still happen or has that gone by the wayside?

One can only hope sir!

I could only hope to be visiting your lovely country once again. Would be glad to bend the elbow and drain a pint of piss with you just for old times sake.

Thanks for the recipe and I will have to try it out next time I have an opportunity for some eel over here. Take care sir!

 

Brisket and baby back ribs with steak seasoning, onions, dash of garlic - smoked over pecan and oak.

Baby back ribs - smoked for about 4 hours at around 200 - 225 degrees.

Brisket - smoked for about 7 - 9 hours at around 200 - 250 degrees.

You will get your better taste from your choice of wood. That is why I like pear, pecan, apple,,,, any kind of fruit tree wood. And mix that with some oak - either red oak or pen oak.

Here is a picture of my pit.

http://i216.photobucket.com/albums/cc194/kevcj/Bar-b-q%20pictures/IMG_4088Small.jpg

 

Nice pit Kev, you wouldn't want to park it in my yard would you? I have used both apple, pear, and cherry in my smoking but usually use them for the birds, not the beef (although apple works quite well with pork). I've even used the fruits themselves as they also put out quite a bit of flavor. I've heard of people using lilac too but have never gotten the courage up to try it.

Jack

 

guys! makes me pine for when i DID have a grill & smoker. now live in a 1920s era apartment in an historic neighboorhood & only smoking i do is on the stove top, in very small amounts.

nice heavy-duty stainless pan with soaked wood chips, sealed really well (3 or 4 layers of heavy-duty aluminum foil), with fan going on high speed out the window (no exhaust back in the 1920s).

actually managed NOT to set off the smoke alarm, but still don't do it that often since it's just for myself.