Hello from a new Pennsylvania Smoker

Discussion in 'Roll Call' started by farallon, May 8, 2013.

  1. Beef

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  2. Pork

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  3. Fish

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  4. Mutton/Lamb

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  5. Venison

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  1. Hi all.  My name is Eric and I just wanted to check in to introduce myself.  I'm new to smoking and I came to this board looking for advice on how to smoke sirloin tip.  In the end, I followed people's advice for chuck roast and added some of my own ideas and it turned out great. I gained an appriciation for BBQ after spending two years as a graduate student at the University of Tennessee. Here in Pittsburgh, Pennsylvania, BBQ is starting to get pretty popular, with restaruants and roadside BBQ pits opening up all over the place, but most of it is pork and chicken.  Although I love BBQ pork, I'm also fond of brisket, but any that I've had around here is rather tough, so I thought I'd buy a smoker and try my hand at it.  I have a Masterbuilt Charcoal an Propane two door smoker that I bought from Home Depot.  I have used it four times so far, as a gas smoker, and have had pretty good success, but I have yet to tackle some of the cuts of meat that I bought it for, namely ribs and brisket.

    So far, I've smoked; Pork Butt, Salmon, Sausage, and Sirloin Tip.
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Welcome Farallon!!!

    You can do a search of the meat you want to smoke, or ask questions, and also feel free to look at my list of "Step by Steps", in my signature, at the bottom of all of my posts.

    Bear
     
  3. s2k9k

    s2k9k AMNPS Test Group

    Hi Eric! :welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members who just love to share their experience and over 900,000 posts describing it!
    The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

    Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

    You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!
     
  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the forums, Eric!  Glad you joined us.  You've found a great place to learn and share ideas on our favorite pastime...Smoking and Grilling great food!  Lots of friendly and knowledgeable folks here who really enjoy helping one another.  Just ask when you need help and you'll get plenty.

    Red
     
  5. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us!

    If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. http://www.smokingmeatforums.com/a/terms-of-service

    If you need any help roaming around the forums....just holler!  Happy to help out!

    Kat
     
  6. It's great to see all the smokers from PA. Love to do brisket and have got a lot of compliments. Have fun!
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Welcome to the SMF Family...And a special welcome from a fellow Pennsylvanian. Brisket is a challenge for many so hang in and keep learning. I do a lot of Pork and Ribs are a favorite. You may find this info of great help...JJ

    A full rack of Spare Ribs will take about 6 hours at 225*F...The 3-2-1 smoked rib recipe is a good way to smoke ribs and tends to turn out perfect ribs every time whether you are using the meatier Full rack spare rib or the Saint Louis cut. Baby Back ribs use a 2-2-1 method. The ribs are smoked at 225 - 250 degrees for best results...
    The 3 stands for the 3 hours that you initially smoke the ribs with nothing but your favorite rub on them and some smoke with your favorite hardwood such as hickory, mesquite, apple, pecan, etc. After the 3 hours you remove the ribs and quickly double wrap them in heavy duty foil.. just before you seal them up add some Foiling Juice or Apple Juice and close the foil leaving some room around the ribs for the steam to be able to flow around the meat and Flavor/Tenderize it.
    The ribs cook in the smoker wrapped for 2 hours undisturbed. There is no need for Smoke at this point... After 2 hours remove the ribs from the smoker, unwrap and place back into the smoker for the final 1 hour, with smoke if you wish.This firms them up, creates a nice Bark and finishes the cooking process. You can add a glaze or sauce at this point if you like. The meat will be pretty close to fall off the bone and be extremely juicy, tender and flavorful...

    Try this... It is Mild and compliments different style sauces well...If you want spicier increase Blk Pepper to 1T and add 1T Wht Pepper and 1T Mustard powder. The Foiling Juice, at the bottom, makes a Rib Glaze at the end. You can add 1/4C Ketchup, 2T Cider Vinegar and 2T Mustard to make a more traditional KC Style BBQ Sauce....Anything else, just ask...JJ

    Mild Bubba Q Rub

    1/2C Sugar in the Raw (Turbinado)

    2T Sweet Paprika (Hungarian)

    1T Kosher Salt

    1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

    1T Granulated Garlic

    1T Granulated Onion

    1tsp Black Pepper, more if you like

    1/2tsp Grnd Allspice

    Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

    Foiling Juice

    For each Rack of Ribs Combine:

    1T Pork Rub, yours

    1/2 Stick Butter

    1/2C Cane Syrup... Dark Corn Syrup...or Honey

    1/4C Apple Cider...or Juice

    1T Molasses

    Optional:

    2T Vinegar, 2T Mustard and 1/4C Ketchup to make it more KC Style.

    Simmer 5-10 minutes until syrupy consistency.

    Allow to cool for 5 minutes, pour over foiled Ribs and

    run your 2 hour phase of 3-2-1. For the last phase return

    the ribs to the smoker BUT reserve any Juice remaining

    in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

    For Pulled Pork: Make a Double batch, Butter optional or do as I do...Use the Smoked Pork Fat from the drip pan...

    Add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

    Cover the pan with foil and continue to heat to 205*F for pulling.

    At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

    De-fat the remaining Juice from the foil pack or pan and set aside.

    Pull the Pork and place it back in the pan and add the de-fatted pan Juice and any additional reserved Foiling Juice to moisten and Serve...OR... Bag and refrigerate until needed.

    When re-heating place the Pulled Pork in a Pan or Crockpot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while  the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crockpot to 165*F and Serve.

    Note: the addition of the reserved Foiling Juice or Apple Cider should make the PP moist but not Swimming.

    I was AMAZED...No additional sauce needed. Thanks for the inquiries, ENJOY...JJ
     
  8. Thanks for the advice on the ribs.  I'll have to give it a try.  Also, thanks to everyone for the great welcome.
     
     
  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Welcome , Eric. Glad to have you here in the Best Smoking Meat Forum on the Web.

    I do a lot of Pork , being cheaper than Beef. I would rather do Beef more as I love my Cow Meat.

    [​IMG]


     this is just a small load...


     Always tender,the Point fell off this one as I removed it...



    And I'm  always proud of my finish... 


    Have fun . send Q-view and as always . . .
     

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