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What should I try for my 2nd smoke?

post #1 of 7
Thread Starter 

I tried to take it easy with my first one, just smoked a few chicken leg quarters. My wife, who almost never likes chicken on the bone, ate all of hers. That's a good thumbs up to start! For reference, I'm using the entry level Brinkmann electric, the red vertical smoker. It did the job for the chicken!

 

So what should I try next? Ribs maybe? A pork shoulder? I don't want to try anything that'll be too touchy yet, I just want to progress a little at a time so I get the hang of it.

 

Another newbie thing I wondered about is this, where do I get the meat? I'm sure there are posts about that specificially, so I'll do a search as well.

post #2 of 7

Sorry I'm late but, Hello and welcome to the fun.  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  The trial and error method works well.  We will try to help you keep the errors to a minimum.  Could you update your location and give us a little background so that we might be better able to tailor our answers to you needs.  As for what's next how about spatchedcock chicken? Ribs can be a fun smoke, search for 3-2-1 and 2-2-1.  Pork butt is pretty forgiving.  Pork belly makes great smoked eats.  I would stay away from Brisket till ya find your feet a bit.  Many folk get there meat at Sam's.  If you're confident at choosing good cuts that will work.  If not so sure about it the I'd say find a local butcher and tell him/her ( political correctness ) what you want and what you plan to do with it.  Also pick their brain a bit and find out why they chose that particular piece for you ( cheap education to meat ).  Have fun.  Good luck.  Keep Smokin!

Danny

post #3 of 7

I am so glad your wife liked the yard bird. I vote on a pork butt for PP.

Happy smoken.

David

post #4 of 7

Hey, how ya doing??? You need to send some Q-view of your Dishes and equipment.

Sounds as if the Chicken trial worked. Now jump to a bigger challenge , a Butt. That's my logical next step up. Butts are very forgiving and are great for teaching Patience. The size is the most intimidating problem you will have with this cut of Meat.

 

Locating Meat... try Wally World or any big Mkt. that sells Meat.  I suggest getting a Bone-in Butt as they will stay moister and be tastier than boneless. 

 

Spend time practicing with Chix and Butts , after a few Smokes and your familiarity with your Smoker developes, you can then move on to bigger challenges. Right now though, the trick is Practice , practice , practice...

 

Please stop by your Profile and enter your location for us... helps answering questions.

 

Have fun and as always . . .

post #5 of 7

Welcome!  Would you mind popping over to Roll Call and introduce yourself?  We can give you a proper Howdy and SMF Welcome!

http://www.smokingmeatforums.com/f/133/roll-call

 

I would try smoking a butt for Pulled Pork next.  They are very forgiving...and will get your smoking nice and seasoned too!

 

Kat

post #6 of 7

For my second smoke, first time I did St Louis style Pork ribs by the 3 2 1 Method, delicious,  this time, Pork Baby back ribs, 2 chickens and some pork chops.  This is tomorrow ,Saturday, starting mid day.

 

This time, why not try ribs?  lots of rub recipes available, pick one. 

Keep meticulous records of each smoke.  Include date, start/finish time and any alteration during the smoking process, include recipe or name of it.   Also any comments from anyone involved from start to finish.  Meat you smoked  also.  Then over time you will know what is liked by everyone who tastes your smoked goods.

post #7 of 7
Thread Starter 

Thanks all. Here's a look at that first smoke. It also sounds like pork butt might be a good 2nd. If I can't find one easy, I'll try ribs maybe.

 

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