or Connect
SmokingMeatForums.com › Forums › Announcements › For New Members › New Smoker, 1st Time Smoking
New Posts  All Forums:Forum Nav:

New Smoker, 1st Time Smoking - Page 2

post #21 of 33
Thread Starter 

Thanks West, I look forward to succeeding.  I'm going to go look up JJ's rub and stuff now with the link that was already provided to me.

 

West, I've found the finishing sauce but am unable to find the rub.  Can you help a Brother out?

 

Chad

post #22 of 33
Not sure how to link the post. Do a search for Chef JJ's cajun rib tickler rub. Hope that helps
post #23 of 33
Thread Starter 

Ok, I found it.  Not only did I find it, but I also found another one that he did.  Thank you for telling me about it.  Also thank you to Tropics for first pointing it out to me.  You were right Tropics, I do believe that I'll try this first.

post #24 of 33
Thread Starter 
So I went and bought an 8lb Boston. When I got home I started figuring out my time table so that we could eat at 1800. I then realized that I need to be at the garage Saturday morning at 0900 and don't know how long I'll be there.

So I guess that I'm back to making a chicken on the smoker.

I've made many beer can chickens on my grill but has anyone ever done a beer can chicken on the smoker?

Of course I'm going to go search for it now but I figured that I would ask.

Chad
post #25 of 33
I have done many beer can chickens on my smokers, but not any more. Since I started spatchcocking chickens and turkeys, I have not done one any other way. I would suggest that you look into that. Your chicken will be done sooner and more evenly. You will also be able to apply your rub more evenly.

Give it a try, I'm sure you will enjoy it.
post #26 of 33
Thread Starter 
Quote:
Originally Posted by Joe Black View Post

I have done many beer can chickens on my smokers, but not any more. Since I started spatchcocking chickens and turkeys, I have not done one any other way. I would suggest that you look into that. Your chicken will be done sooner and more evenly. You will also be able to apply your rub more evenly.

Give it a try, I'm sure you will enjoy it.

Joe, right after I posted that question I referred back to another reply on this thread and looked that up.

I think that I will be doing that instead of a beer can chicken.

After reading the Ecourse and searching around, I think that I might brine it overnight and do it on Saturday. I'm excited to try it.

Any tips or tricks about spatchcocking is greatly appreciated.

Chad
post #27 of 33

How about a ground beef fattie. They are easy except when working with sausage which i suggest a frozen ceramic tile to work it on as a cold plate.

post #28 of 33
Thread Starter 
Quote:
Originally Posted by Four20 View Post

How about a ground beef fattie. They are easy except when working with sausage which i suggest a frozen ceramic tile to work it on as a cold plate.

I definitely want to try a fattie. I can assure you that there is one in our future.
post #29 of 33
Quote:
Originally Posted by TheBig1 View Post

So I went and bought an 8lb Boston. When I got home I started figuring out my time table so that we could eat at 1800. I then realized that I need to be at the garage Saturday morning at 0900 and don't know how long I'll be there.

So I guess that I'm back to making a chicken on the smoker.

I've made many beer can chickens on my grill but has anyone ever done a beer can chicken on the smoker?

Of course I'm going to go search for it now but I figured that I would ask.

Chad

I've made the beer can chicken in a smoker twice. One time I injected the chicken with butter and beer mix using a 20cc syringe and a 16 gauge cannula. It came out perfect.

post #30 of 33
 Boston Butt?
 

My biggest suggestion I give everyone involving butts. DO NOT try and cook it on the clock. Cook that butt ahead of time, a day, a week, a month..... Butts are like chili, beans and stew they get better the next day. Cook a butt when ever you have nothing better to do. No stress no fuss, just enjoy it because you are not on the clock.

 

Pull it shred it bag it and tag it. It allows you the time needed to adjust the moisture and you can sneak in some small flavor modifiers while your at it. You can never have a dry butt if you'll do it ahead... it just ain't possible! After you've pulled it you can adjust the moisture with either apple cider, apple juice, apple vinegar, or good ol' JJ's finishing sauce. You don't use a cup full either. I don't think I've used more than maybe a tablespoon. It sneaks in some flavors which are not really reconizable unless you go overboard. Just use a little and let it become absorbed into the meat. Folks won't be able to tell why unless you tell 'em, but they will know your PP is better than the others they have had.

 

You can refrigerate it for a week or freeze it for longer. Then bring it out, throw it in a crock pot (Mt favorite way of re-heating, low and slow and no moisture lose).Or you can do it your way, you can adjust it with JJ's just before serving and your PP is perfect every time.

 

Me, I put a small bowl of heated Carolina BBQ sauce next to the crock pot with a small ladle.

 

It doesn't get any easier or any better.

 

Take the Cooking on the clock out of the formula and you'll impress everyone with your ability and your coolness under fire.

post #31 of 33
Thread Starter 
Wow, thanks Foam, I appreciate it.

Chad
post #32 of 33
Quote:
Originally Posted by Foamheart View Post
 

My biggest suggestion I give everyone involving butts. DO NOT try and cook it on the clock. Cook that butt ahead of time, a day, a week, a month..... Butts are like chili, beans and stew they get better the next day. Cook a butt when ever you have nothing better to do. No stress no fuss, just enjoy it because you are not on the clock.

 

Pull it shred it bag it and tag it. It allows you the time needed to adjust the moisture and you can sneak in some small flavor modifiers while your at it. You can never have a dry butt if you'll do it ahead... it just ain't possible! After you've pulled it you can adjust the moisture with either apple cider, apple juice, apple vinegar, or good ol' JJ's finishing sauce. You don't use a cup full either. I don't think I've used more than maybe a tablespoon. It sneaks in some flavors which are not really reconizable unless you go overboard. Just use a little and let it become absorbed into the meat. Folks won't be able to tell why unless you tell 'em, but they will know your PP is better than the others they have had.

 

You can refrigerate it for a week or freeze it for longer. Then bring it out, throw it in a crock pot (Mt favorite way of re-heating, low and slow and no moisture lose).Or you can do it your way, you can adjust it with JJ's just before serving and your PP is perfect every time.

 

Me, I put a small bowl of heated Carolina BBQ sauce next to the crock pot with a small ladle.

 

It doesn't get any easier or any better.

 

Take the Cooking on the clock out of the formula and you'll impress everyone with your ability and your coolness under fire.


A 7lb butt can hold wrapped for 5 - 6 hrs in a cooler, and still be hot. The bark will suffer but "I" rest 4 Hrs minimum anyway. Most BB'Q joints here cook PP once a week, yet serve PP 7 days a week. A good finishing sauce will ensure a moist re-heat.

 

I cant say that I disagree with anything.

 

Its advise like this that I enjoy being a member of SmokingMeatForums.com

post #33 of 33
Thread Starter 

Thanks Four, I feel the same way.  I haven't seen any inflated egos as of yet, everyone seems to be more than willing to help people out.  Whether it be with technique or recipes, everyone's great.

 

Chad

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: For New Members
SmokingMeatForums.com › Forums › Announcements › For New Members › New Smoker, 1st Time Smoking