ok, if you are an extreme noob like myself, what would be the best type of meat to start with and not totally boot? I always figured a small brisket, but i just don't know
best thing to start with
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Well things like pulled pork are very forgiving as are fatties, stuffed or not.
I would go for a chuckie before attempting a brisket.
My vote would be pulled pork, fattie or chuckie to start with.
Good luck and let us know how it goes.
I would go for a chuckie before attempting a brisket.
My vote would be pulled pork, fattie or chuckie to start with.
Good luck and let us know how it goes.
Don't forget we all were extreme noobs at one time or another
I'd recommend either a good sized whole chicken (4-5 lbs or so) or a pork butt or picnic (whichever you can find. In KS, more than likely a butt, which is good)
Both can be very inexpensive and are very forgiving, easy to make and result in excellent meat and flavor. However either one is cooked at very different temperatures in your smoker. Poultry is generally cooked at higher temps to result in tight, crispy skin (I do mine at 325-350 F) than pork is. Pork shoulders are generally cooked at lower temps (I do mine at 250-275 F) and benefit from the long, slow heat.
Pick whichever one you are comfortable with and go from there.
A brisket, either small or large, is arguably the most challenging meat to learn how to cook properly, so you might want to try a couple other smokes beforehand and get a feel for your smoker and environment.
Good luck and keep us posted!
I'd recommend either a good sized whole chicken (4-5 lbs or so) or a pork butt or picnic (whichever you can find. In KS, more than likely a butt, which is good)
Both can be very inexpensive and are very forgiving, easy to make and result in excellent meat and flavor. However either one is cooked at very different temperatures in your smoker. Poultry is generally cooked at higher temps to result in tight, crispy skin (I do mine at 325-350 F) than pork is. Pork shoulders are generally cooked at lower temps (I do mine at 250-275 F) and benefit from the long, slow heat.
Pick whichever one you are comfortable with and go from there.
A brisket, either small or large, is arguably the most challenging meat to learn how to cook properly, so you might want to try a couple other smokes beforehand and get a feel for your smoker and environment.
Good luck and keep us posted!
igolf2
Meat Mopper
Agree with fire-it-up My first smoke was a Boston Butt and the family loved it - and wife said keep it up!
Allowed me to buy another smoker and have a blast making dinner!
Allowed me to buy another smoker and have a blast making dinner!
My vote is butt or some chicken, a brisket can be hard to cook and i think that the butt is the mot forgiving
downstatesmoker
Smoking Fanatic
boston butt is definately a good choice. It will give you a good long smoke and seems to be hard to screw up too badly.
I've had great success with ribs and found they were pretty forgiving too. Less smoke time (roughly 5 hours or so).
Just my $.02 worth.
I've had great success with ribs and found they were pretty forgiving too. Less smoke time (roughly 5 hours or so).
Just my $.02 worth.
I would start with a pork butt and some fatties since they are very forgiving - but don't be afraid of any cut of meat. Follow the adise of the folks here - they will not steer you wrong.
pineywoods
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I'd say a boston butt for pulled pork and while your going to do that do some ABT's or a fatty. The ABT's and or fatty will be done in a couple hours and give you something to snack on while waiting on the butt to smoke. A butt is probably the easiest most forgiving smoke there is and ABT's and fatties are very easy too
Hey Ottawa,
Greetings from down the road in DeSoto.
Since you emphasized extreme noob, I would even back it up one step from the butt. First you need to learn how your smoker functions, and it is good to do that with something that is relatively inexpensive. Next weekend, fire up your smoker and get the fire under control. Then put on some brats...I absolutely love smoked brats or italian sausage.
Since the fire is under control, it won't take long...1 to 1 1/2 hours tops...keep it at ~225 °, and you can experiment with different smoke woods. They each have a very distinct flavor that they impart to the food. Try apple, cherry, or pecan to start. One of the easiest things to do early on is over smoke the food...we have all been there. Work on keeping the smoke thin and blue. You don't want belching white smoke. Remember if you can't see the smoke, you can probably smell it, and so can your food. Also, I would stay away from hickory or mesquite, as they are really strong woods and can turn bitter if not 'administered' with care.
Once you have figured out your smoker, learned to keep the smoke thin and blue, plan your next smoke...a butt. They are pretty forgiving, and I guarantee you will absolutely beam with pride as you shred that baby up...sneaking some of the pink purple smoke ring and delicious bark. It will be a defining moment in your smoking career.
There are a bunch of really good people on this site, and each can help steer you on the straight and narrow...don't hesitate to ask, and / or use the PM function either.
Good luck!
Greetings from down the road in DeSoto.
Since you emphasized extreme noob, I would even back it up one step from the butt. First you need to learn how your smoker functions, and it is good to do that with something that is relatively inexpensive. Next weekend, fire up your smoker and get the fire under control. Then put on some brats...I absolutely love smoked brats or italian sausage.
Since the fire is under control, it won't take long...1 to 1 1/2 hours tops...keep it at ~225 °, and you can experiment with different smoke woods. They each have a very distinct flavor that they impart to the food. Try apple, cherry, or pecan to start. One of the easiest things to do early on is over smoke the food...we have all been there. Work on keeping the smoke thin and blue. You don't want belching white smoke. Remember if you can't see the smoke, you can probably smell it, and so can your food. Also, I would stay away from hickory or mesquite, as they are really strong woods and can turn bitter if not 'administered' with care.
Once you have figured out your smoker, learned to keep the smoke thin and blue, plan your next smoke...a butt. They are pretty forgiving, and I guarantee you will absolutely beam with pride as you shred that baby up...sneaking some of the pink purple smoke ring and delicious bark. It will be a defining moment in your smoking career.
There are a bunch of really good people on this site, and each can help steer you on the straight and narrow...don't hesitate to ask, and / or use the PM function either.
Good luck!
thanks for the ideas everyone. BBQ engineer, that's a helluva idea!
if i screw up the brats, it's just a pack of brats and i'll bet the dog will still eat them :D
I'll admit to being intimidated some, there's sooooo much info here it's hard to absorb and plan a course of action. This sounds like just the thing to start with!!!
if i screw up the brats, it's just a pack of brats and i'll bet the dog will still eat them :D
I'll admit to being intimidated some, there's sooooo much info here it's hard to absorb and plan a course of action. This sounds like just the thing to start with!!!
After burning off my BPS smoker Ijumped right in. I did BBRibs and Beef Short Ribs. I may be braver than smart, but I did the ribs on a 2-2-1. When we ate them, not on;y was I a hero, but I died and went to heaven.
- Mar 12, 2009
- 14,477
- 58
I'm with everyone here and say a fatiie and maybe a butt. But I smoked the easiest and the cheapest on my first smoke and that is a chicken and believe me if you even get some what close do doing it right you will never do one any other way cause they are so moist and just all around yummy.
So Yard Bird then a fattie and then the butt.
So Yard Bird then a fattie and then the butt.
mike91mr
Newbie
- Sep 26, 2009
- 24
- 10
I'll go against the grain and say avoid a pork shoulder. Fire control has been (and remains to be) the most challenging part of a smoke for me, so to attempt to keep it constant for that long (12 hours?) has more potential to be frustrating than anything else.
I like the fattie idea - very forgiving, very flavorful, and done quickly.
I like the fattie idea - very forgiving, very flavorful, and done quickly.
blue
Smoking Fanatic
I agree with most. A butt would be the most forgiving. I am still working to perfect my brisket after 3 years.
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