Like John 1916 this will be my maiden voyage in smoking. My butcher shop didn't have any shoulders so I went with 2 kg (~5 lbs) of neck meat. I know neck may not be the best choice, but it tends to be juicy. My main concern is the butcher had already trimmed the fat off.
I just returned from the kitchen after slathering the hopefully scrumptious hunk o meat with my own creation and will let it marinade over night before I fire up my little stove top smoker in the morning. I used a wet rub, which consists of;
-2-3 tsp of yellow mustard (it was all I had and I couldn't remember the Russian word for mustard when I was at the market. lol
2-3 tsp Sriracha hot sauce
-1-2 tsp soy sauce (OOPS! I grabbed the Worcestershire by mistake, still tasty though)
-1 tsp oregano
-1 tsp basil
-1 tsp garlic powder
-1 tsp coriander
-1 tsp cumin
-1 tsp rosemary
-Splash of water to thin it out enough to spread evenly.
I read over some of the prep threads and plan to cook at about 230-240 F until I get around 200 F or so internal temp. Maintaining cooking temp should be simple as I'll be using the gas range as the heat source. My cooker is a big 2 section steamer pot with removable and stackable racks. The wood will go in the bottom where the water would normally go. I have a cheapo grill thermo to keep me in the neighborhood.
I have some oak firewood and also found some tins of cherry chips that I'll use as well. I'll fire up the camera before I plop the meat in and try a little Q view for ya too.
Wish me luck!
Here's the cooker. The hot plate didn't pan out but the stove top works like a charm. Now that SWMBO is away for a couple of months for work its going to get some use.
I just returned from the kitchen after slathering the hopefully scrumptious hunk o meat with my own creation and will let it marinade over night before I fire up my little stove top smoker in the morning. I used a wet rub, which consists of;
-2-3 tsp of yellow mustard (it was all I had and I couldn't remember the Russian word for mustard when I was at the market. lol
2-3 tsp Sriracha hot sauce
-1-2 tsp soy sauce (OOPS! I grabbed the Worcestershire by mistake, still tasty though)
-1 tsp oregano
-1 tsp basil
-1 tsp garlic powder
-1 tsp coriander
-1 tsp cumin
-1 tsp rosemary
-Splash of water to thin it out enough to spread evenly.
I read over some of the prep threads and plan to cook at about 230-240 F until I get around 200 F or so internal temp. Maintaining cooking temp should be simple as I'll be using the gas range as the heat source. My cooker is a big 2 section steamer pot with removable and stackable racks. The wood will go in the bottom where the water would normally go. I have a cheapo grill thermo to keep me in the neighborhood.
I have some oak firewood and also found some tins of cherry chips that I'll use as well. I'll fire up the camera before I plop the meat in and try a little Q view for ya too.
Wish me luck!
Here's the cooker. The hot plate didn't pan out but the stove top works like a charm. Now that SWMBO is away for a couple of months for work its going to get some use.
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