Hello All! I hope to learn from everyone as I get going on this crazy BBQ adventure. I thought I'd post a few things I've tried and I'm open to feedback.
For many years I just did a homemade dry rub of ribs wrapped in foil and left at 225 for 5-6 hours until they fall off the bone. Not a true rib but delicious anyway. For Christmas, I got a pretty cheap electric smoker from masterbuilt.
I tried the 3-2-1 and I quickly learned that I was over smoking things with my wood choice and amount of smoke where I was the only one who enjoyed the ribs. I managed to fix the dryness of the ribs but still struggling a little with how much is too much smoke.
last week I decided to try and smoke a turkey for fun. I brined it in Mortons tender quick for 3 days in a bucket of ice. (turkey in water and brine in a cooler full of ice) I rinsed it with the hose and 5-gallon bucket for about 30 min. I smoked for 3.5 hours at 225 with some apple and cherry woods and then put in a traditional oven turkey bag for another 2 hours at 350. the dark meat tasted just like the smoked legs from Disneyland, and the white meat was perfect. I'm going to try and rinse a bit more next time as it was a little salty but everyone at work enjoyed the salty flavor. I was amazed at how good it actually tasted. I had to cut the turkey in 1/2 to make it work.
I'd like to buy some peach paper and try a brisket one of these days. Any suggestions of your absolute favorites?
For many years I just did a homemade dry rub of ribs wrapped in foil and left at 225 for 5-6 hours until they fall off the bone. Not a true rib but delicious anyway. For Christmas, I got a pretty cheap electric smoker from masterbuilt.
I tried the 3-2-1 and I quickly learned that I was over smoking things with my wood choice and amount of smoke where I was the only one who enjoyed the ribs. I managed to fix the dryness of the ribs but still struggling a little with how much is too much smoke.
last week I decided to try and smoke a turkey for fun. I brined it in Mortons tender quick for 3 days in a bucket of ice. (turkey in water and brine in a cooler full of ice) I rinsed it with the hose and 5-gallon bucket for about 30 min. I smoked for 3.5 hours at 225 with some apple and cherry woods and then put in a traditional oven turkey bag for another 2 hours at 350. the dark meat tasted just like the smoked legs from Disneyland, and the white meat was perfect. I'm going to try and rinse a bit more next time as it was a little salty but everyone at work enjoyed the salty flavor. I was amazed at how good it actually tasted. I had to cut the turkey in 1/2 to make it work.
I'd like to buy some peach paper and try a brisket one of these days. Any suggestions of your absolute favorites?
