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Gave my new Smoke Vault 24" a whirl this weekend--first time I've ever smoked anything. I threw one rack
of baby backs, 4 bratwurst, and a package of Trader Joe's uncured bacon ends and pieces on.
For the ribs, I followed the 2-2-1 method. Used a nice rub recipe from Dinosaur BBQ (http://www.food.com/recipe/all-purpose-red-rub-318843) coated the ribs with mustard and rub the night before, and left in the fridge overnight. Used apple juice as a mop during the smoke. For a first effort, they turned out really well. Got a nice smoke ring, a decent bark, and tender but not too-tender consistency. I'd like to improve on the bark a bit--I like a ice, gnarly bark, so if anyone has any tips, I'm all ears.
I kept the bacon ends in the smoker for the entire 5 hours. I figured there was no harm in that--I wanted a sort of burnt-ends result. They turned out really great, and I'm eating them as meat candy as we speak.
The bratwurst did not fare well. I overcooked them. I had them in there for the final 3 hours of smoking, which I think was way too long. I took the temp at the end and they were like 190F, so they dried out a lot. Plus I didn't get a lot of smoke flavor, since at that point of the smoke I didn't have a ton of applewood cooking anymore. You live, you learn.
Looking forward to firing the Vault up again soon. And thank you to all the helpful posters on SMF - my first attempt wouldn't have been nearly this good without this great resource.
Gave my new Smoke Vault 24" a whirl this weekend--first time I've ever smoked anything. I threw one rack
of baby backs, 4 bratwurst, and a package of Trader Joe's uncured bacon ends and pieces on.
For the ribs, I followed the 2-2-1 method. Used a nice rub recipe from Dinosaur BBQ (http://www.food.com/recipe/all-purpose-red-rub-318843) coated the ribs with mustard and rub the night before, and left in the fridge overnight. Used apple juice as a mop during the smoke. For a first effort, they turned out really well. Got a nice smoke ring, a decent bark, and tender but not too-tender consistency. I'd like to improve on the bark a bit--I like a ice, gnarly bark, so if anyone has any tips, I'm all ears.
I kept the bacon ends in the smoker for the entire 5 hours. I figured there was no harm in that--I wanted a sort of burnt-ends result. They turned out really great, and I'm eating them as meat candy as we speak.
The bratwurst did not fare well. I overcooked them. I had them in there for the final 3 hours of smoking, which I think was way too long. I took the temp at the end and they were like 190F, so they dried out a lot. Plus I didn't get a lot of smoke flavor, since at that point of the smoke I didn't have a ton of applewood cooking anymore. You live, you learn.
Looking forward to firing the Vault up again soon. And thank you to all the helpful posters on SMF - my first attempt wouldn't have been nearly this good without this great resource.
