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Planning a Day of Smoking

post #1 of 7
Thread Starter 
OK - I am going to try to get out for my first full day of smoking next weekend. I plan to keep an eye on the weather, looking for the dryest day to do it.

Anyway - I want to do a few things while the smoker is going, so I want to plan. Here are my thoughts - let me know what you think

Ribs - Planning two racks of ribs (probably baby backs), which as long as the temps are ok, I plan to use the 2-2-1 method.

Whole Chicken - I want to smoke and use the beer can chicken method, and a little rub on the outside. I am thinking 3-4 hours for the chicken total?

Just for fun - I figured I would try a fatty. Do most of you use Jimmy Dean sausage, or is there another brand you recommend. Of course I could just get some breakfast sausage from the butcher too.

Lastly - I love how potatoes hold that smoke!!!! I usually just coat them in Olive Oil and some salt and pepper and let them sit on the smoker.

Is that a good plan for a weekend? I plan to put the rubs on in the morning. I want to baste the chicken using the Cornell Recipe, and the ribs I will also put the rub on in the morning and spritz with apple juice.

I will get the fires going around 9, and then probably plan on cooking from whenever I get going (hoping by 10:00 am) and plan on the longest part being the ribs (5-6 hours).

Let me know what you think

post #2 of 7
I tend to put the rub on my ribs the night before and let them sit. Honestly don't know if it makes a difference.

Are you going to brine the chicken for flavor or just let the rub and beer can flavor it. Some would brine and some would not. If your chicken has the salt solution injected, I probably would not.

Otherwise sounds good. Good luck!
post #3 of 7
I have brined chicken pieces, but never a whole bird. I have done beer butt chicken, and found it to be every bit as good (better?) then the brined pieces.
post #4 of 7
I also will be smoking today, doing a shoulder for us and 3 racks of ribs for a guy at work. I may just throw a chicken in there too since it will be a 12 hour smoke. A note on the potatoes, try putting some montreal seasoning on them after you coat them with olive oil. Makes a great side. Hope the weather cooperates for ya, and good luck.
post #5 of 7
Sounds like you'll be having some fun. As far as sausage, use anything you want. I have even used my homemade venison hot Italian and came out with a super fattie.
post #6 of 7
Sounds yummy.

You might need more time if you plan to open the smoker every hour or so to spritz the chicken and ribs and cooking on a full smoker (takes a bit more time when you fill your smoker up and open the door).

I'm in the "you ain't cooking if you're looking" camp.
post #7 of 7
Thread Starter 
Thanks for the tips and responses.

I have always put a rub on the ribs the night before, but I have heard people say that it can pull some of the moisture out of the meat. So, I figure if I put the rub on that morning, it will be on the meat for a good couple hours, and obviously all through the smoke.

I have never brined chicken, I figured with the beer providing moisture to the inside, and the rub and basting, it should stay moist.

Thanks for the tip on the basting - I like basting and hope it is helping. I do understand the loss of Temp from opening the smoker, so I will plan for a bit longer cooking time.

I do use the Montreal Seasoning - it's great!!!! Thanks for the tip
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