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Need smoking advice

post #1 of 5
Thread Starter 

Hey y'all, I just put my new electric smoker in service and I have a few questions:

1. My instructions don't mention anything about using water. Is water necessary or not, and if so how much should I use?

2. Does the smoker need to be preheated prior to placing the meat in it or should I just put the meat in and turn it on?

3. Does anyone have any suggestions for a dry rub for a Boston butt?

 

Thanks in advance for any help.

 

post #2 of 5

Please take a trip over to roll call & introduce yourself & tell us what kind of smoker you have. The more info we have the easier it will be to answer your questions.

post #3 of 5

 

Quote:
Originally Posted by piratemedic View Post

Hey y'all, I just put my new electric smoker in service and I have a few questions:

1. My instructions don't mention anything about using water. Is water necessary or not, and if so how much should I use? What kind of smoker is it and does it have a water pan

2. Does the smoker need to be preheated prior to placing the meat in it or should I just put the meat in and turn it on?  Yes - get up to temp and running steady

3. Does anyone have any suggestions for a dry rub for a Boston butt?

Here is a link to lots of rub threads

http://www.smokingmeatforums.com/search.php?search=pork+rubs

 

Thanks in advance for any help.

 

Please stop by roll call and introduce yourself 
 

 

post #4 of 5

I just purchased a MES 40 a few days back so my help may be somewhat limited.

Make sure you season the unit first. Mine said to heat to 275 for 3 hours. In the last 45 minutes to add wood chips for smoke.

I used water with my first smoking. I did a rack of baby backs and some drumsticks.

I used the water tray because I figured, what the heck, they give me a water pan why not use it. I line it with foil to make it easier to clean.

When I did the first cook I start the smoke about 30 minutes before I put the meat on to get the racks hot. I also used the hottest water I could to place in the water tray. This way it would come up to temp quicker.

THE BIGGEST LESSON I LEARNED:

When I got ready to remove the meat, I opened the door and the steam and smoke soot had collected on the door. When I swung the door open it ran down and poured out onto my pavers on the lanai. That was something I didn't suspect and was pretty upset about when it happened.th_crybaby2.gif

Sorry I can't help you with the rub but others will chime in.

Good luck and happy smoking

post #5 of 5

here is the rub that i use.

 

 

This is the rub i have decided to make as my go to for any pork.

 

first instead of plain yellow mustard . i mix

1 cup yellow mustard

1/2 cup molasses

1 tsp liquid crab boil
Brush this liberally on your pork.

 

The rub:

1/4 cup Hungarian or Spanish paprika

1/4 cup onion powder

1/4 cup garlic powder

1/4 cup cracked black pepper

2 tsp celery seed

2 tsp ground mustard

2 tsp cumin

1 tsp nutmeg

1 1/4 cup dark brown sugar.

 

it helps to get the lumps out if you run this thru a grinder or food processer.

 

Coat the pork w/ a heavy coat of the rub. wrap and in the fridge overnight if possible.

B4 you smoke hit the pig w/ another dusting of rub and smoke away.

This recipe makes enough rub for 6 racks of spares or 2 large butts

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