- Dec 2, 2007
- 9
- 10
I got a small side smoker for X-mas, and gave it a shot for the first time today after reading ALOT of forum posts that have been made here, and I want to say thank you to every one of you!
The legs came out pretty good, I wanted to try legs first because I knew several things to be fact...one legs are cheap and if I screwed up I did not ruin an expensive cut of meat, two I had no clue as to how the smoker was going to work out...I am sure each smoker has its quirks and third I knew the cook time would be far less than lets say a butt.
OK I started with a brine of salt, brown sugar, molasses and water, let that soak for about 16 hrs, fired up the smoker (natural charcoal and hickory) I put a pretty basic rub on, used mustard to hold it together...took everyones advice and got a RF based digital thermo from wally world...(how could you Q with out one???) set the temp for 275-300 and let it roll until the thick part of each of the legs hit 180, which surprised me as it only took an hour and forty five to hit 180... sad to say I could not try them...I am allergic to anything that has had a feather in its lifespan (started when I was 20 years old...I would just about kill for a mess of quail or grouse!) ...but the wife said the were good, but a little too smokey for her taste.
I plan on tackling my first butt, loin and ribs this weekend...getting ready to put the rub on now...(Eastern) NC style, with out tomato anything.
Again many thanks for all of your input, it helped me quite a bit.
Trey
The legs came out pretty good, I wanted to try legs first because I knew several things to be fact...one legs are cheap and if I screwed up I did not ruin an expensive cut of meat, two I had no clue as to how the smoker was going to work out...I am sure each smoker has its quirks and third I knew the cook time would be far less than lets say a butt.
OK I started with a brine of salt, brown sugar, molasses and water, let that soak for about 16 hrs, fired up the smoker (natural charcoal and hickory) I put a pretty basic rub on, used mustard to hold it together...took everyones advice and got a RF based digital thermo from wally world...(how could you Q with out one???) set the temp for 275-300 and let it roll until the thick part of each of the legs hit 180, which surprised me as it only took an hour and forty five to hit 180... sad to say I could not try them...I am allergic to anything that has had a feather in its lifespan (started when I was 20 years old...I would just about kill for a mess of quail or grouse!) ...but the wife said the were good, but a little too smokey for her taste.
I plan on tackling my first butt, loin and ribs this weekend...getting ready to put the rub on now...(Eastern) NC style, with out tomato anything.
Again many thanks for all of your input, it helped me quite a bit.
Trey
