I didn't know how much fun this smoking would be; now I'm reading forums and looking forward to going to competitions as a spectator to learn more.
Here's what we're using:
Brinkman propane fired smoker: water pan, wood pan, 3 racks.
Here's one (of many) issues I need help with:
Cooked it on two weekends and in both cases the flesh was softer than we thought it should be.
Tasted pretty good.
Here's what we did:
1st time we brined it overnight and then cooked it for about 5 hours @ 195 degrees.
Smoked it over hickory chips and the smoke lasted about 5 hours.
2nd time we put it onto the grate without brining. Cooked it the same 5 hours and same temp.
Smoked it over apple wood chips and the smoke lasted for about 5 hours.
Also, the second time we had a tough membrane develop over the flesh of the fish. It was leather like and chewy: tasted o.k. though.
I've got other questions re: our results with beef ribs, beef roasts, pork roasts, pork ribs of different kinds, etc. but I'll save them for another post.
What we do know is that we don't know our asteroids from our appetite, and we look forward to your advice.
Thanks in advance.