Originally Posted by amkkhan
So I got my MES 30 smoker a few weeks ago, but do to some issues I haven't gotten a chance to use it yet. I'm finally going to get to use it tomorrow, and I could use some help so that I don't ruin any food! I'm a little confused as to how to use it, and I would really appreciate your tips.
I seasoned the smoker already, put it up to 275, ran it for 2 and a half hours, added wood, and let it run for another hour. The questions I have are as follows:
1) I'm going to be smoking 2 2.5 lb briskets, ~5-7 lbs of ribs and (hopefully) a chicken over hickory wood. I'd ideally like for everything to be ready by 5 or 6 PM -- what time should I start? At 225*F Brisket takes about 2 hours per lb. Ribs 6 hours try 3-2-1...Explanation to follow. Chicken, if you remove the backbone to lay it flat, about 2 hours. However the Chicken Skin will not be Crisp. Pull the bird at an IT of 150*F and go in a 425*F Oven to crisp the skin and finish to the desired IT.
2) I was thinking of butterflying the chicken -- is that a good idea?Yes
3) I'm going to season the meat and wrap it tonight. If anyone has any rub suggestions please let me know. See Below.
4) When I go to use my smoker, what temperature should I put it at? I was thinking 225. Do I let it heat up all the way and then put the meat in? Or put the meat in and let it come up to temp? Heat it first then add meat.
5) What temperatures do I need to cook the meats to? Brisket to an Internal Temp (IT) of 190*F for slicing with a 1 hour rest wrapped in foil. Chicken I take to an IT of 170*F. I'm assuming its different than when I would cook the food in the oven. Not Really.
6) Do I put wood in in the beginning? YesHow often do I replace it? If using Chips about every 30-40 minutes but Hickory is strong so only add wood the first 2 hours or so.I have about 6 lbs of wood chips, will that be enough?You only add 1/4 cup at a time so that should last a long time.
Thanks again for all your help guys, I'm really excited to get smoking. If there's anything else you think I should know, please tell me! And I will ABSOLUTELY post pictures tomorrow too.
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 Apple Juice or Foiling 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...JJ
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.
You may also like this for Ribs...
When you have time to play, try Brining the Chicken. Makes a HUGE difference in flavor and juiciness...
Families Favorite Brine
1/2C Kosher Salt
2T Gran. Garlic
2T Gran. Onion
2T Dry Thyme
2T Black Pepper
1C Vinegar (Any)
1-11/2Gal Cold Water to cover Chix
1/2C Brown Sugar, Optional
1T Red Pepper Flake Optional
Starting Two Days out...
Mix well and Soak the Bird over night or up to 24 Hours.
Remove the Chix, rinse if desired and pat dry with paper towels.
Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.
This will give a crispier skin when Smokng or Roasting...
Bubba Chix Rub
1/2C Raw Sugar
2T Paprika (I use Smoked if I'm just Grilling)
1T Gran. Garlic
1T Gran. Onion
1tsp Black Pepper
1tsp Wht Pepper
1tsp Bell's Poultry Seasoning or Thyme
Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.
Reduce Cayenne to 1teaspoon if less heat is desired.