I'm new to the website and new to smoking. I received a hand me down "bullet" smoker and have been hooked since. So far I've smoked pork butt, chicken and ribs with hickory and apple wood. I'm open to any and all advice/tips/tricks.
Are you having some specific problems..... The search bar, at the top of the page, can be a great help..... DaveI'm new to the website and new to smoking. I received a hand me down "bullet" smoker and have been hooked since. So far I've smoked pork butt, chicken and ribs with hickory and apple wood. I'm open to any and all advice/tips/tricks.
If they are St Louis Spares try 3-2-1 (3 hrs unwraped, 2 hrs wrapped in foil, 1 hr unwrapped. If baby backs try 2-2-1.When I tried spare ribs, the smoke flavor was great and I think I've got my dry rub down, which I coat 24hrs before and wrap with Saran, but they were not fall off the bone which is what I was hoping for. Had on smoker for about 5 hrs, internal was about 165. Any tips for increasing tenderness?
if not already "enhanced" I recommend a brine. Search for Alton Brown's Turkey Brine. It's great. I leave mine on the smoker the entire time.Want to smoke a turkey. Should I brine? Any good brine recipes? Should I leave on smoker for entire cooking time, or move to oven or grill for partial time? Any advice will help, thanks.
Hi, I just did 2 18lb birds for Thanksgiving. I have a very good brine mix and my ideas on what I did, these 2 birds turned out fabulous. Very tender and extremely juicy along with a fantastic flavour.Want to smoke a turkey. Should I brine? Any good brine recipes? Should I leave on smoker for entire cooking time, or move to oven or grill for partial time? Any advice will help, thanks.