Today was my initiation into real deal BBQ. Last summer I experimented on my Webber Kettle and had more fun then good "Q". That's fine though. This is suppose to be a learning experience right?
So after much research over the winter, debating about whether to purchase a pit grill or an electric smoker, I finally decided last week to go with the MasterBuilt Electric Smokehouse. I made that decision completely based on the posts that I read here. I decided the electric would be the way to start and if all goes right, I'll add a pit next summer.
Attachment 2407
I bought the table at SAM's Club along with the smoker. The table is $40 and is adjustable from 24 inches to 36 inches and is a heavy duty design. Here it's set at 24"
For my first smoke, I choose 3 racks of baby backs and a couple of fresh Bratwursts.
Attachment 2408
coated with my own blended rub.
Attachment 2409
I followed the 3-2-1 method listed on this site. I used a blend of cherry and hickory chips, something I tried last year and liked. I also placed about 1/4" of apple juice into the water pan.
I knew it was going to rain here later but heard on the weather report it wouldn't be until late in the day. I started my smoke at 11:30am and added a few chips every 30-40 minutes for 2 1/2 hours. At 2pm, mother nature decided it was time to rain and it began to POUR.
Not wanting to destroy or short out my new "toy", I stood over it with an umbrella for about 35 minutes until my wife arrived back home. Of course, this got a round of laughter from her. (I got the last laugh though)
I had no choice but to finish everything off in the oven inside.
At this point though, the smoking was complete so it didn't make much of a difference right? I had my wife set the oven to 225 and when it was at temp, transferred everything inside while she stood over the smoker. LOL
Attachment 2412
Here it is. Fresh out of the smoke and just before I spritz it with apple juice, double wrapped it in foil and placed it in the oven. (except for the brats...more on those in a second) After getting the ribs into the oven I saved my wife from the typhoon outside (lol) and moved the smoker into the shed.
The wife was hungry so we decided to have the brats right away. YUMMY!!!, although I think I over cooked them. They weren't as "juicy" as grilled brats and I thought they would have more of a smoke flavor then they did. But they still were really good. (any suggestions for next time?)
After 2 hours, I removed the ribs from the foil and returned them to the oven for 30 minutes. I removed them one more time and coated one slab with my wifes favorite sauce and returned them to the oven.
Attachment 2413
and here is the final results. WOW!!! Much better then anything I made last year. Very tender. Extremely juicy. Flavorful. But again, not as much smoke taste as I had hoped for. They did have a terrific smoke smell though. My wife thought the rub was a bit to peppery spicy for her taste, but I thought it wasn't spicy enough. Bottom line, we both enjoyed some of the best ribs we've had in a VERY long time. So I got the last laugh.
I'm wondering if I didn't have enough chips to get the smoke taste I was expecting? I followed the advice I had read on here about not using to many chips. Though I did use more then 4 or 5 chips, I certainly didn't use more then 1/4 of a cup at any given time. Any advice would be greatly appreciated.
I can't wait until next weekend. I already have a 3 pound brisket that will be ready to go. (I love SAM's Club)
ps...I would have posted a couple of more pictures, but I didn't know there was a 5 pic limit. sorry. also, I didn't know how to make the pictures larger so you could see them better. I'll try to figure that out before my next post.
Joseph a.k.a. "myjoe"
So after much research over the winter, debating about whether to purchase a pit grill or an electric smoker, I finally decided last week to go with the MasterBuilt Electric Smokehouse. I made that decision completely based on the posts that I read here. I decided the electric would be the way to start and if all goes right, I'll add a pit next summer.
Attachment 2407
I bought the table at SAM's Club along with the smoker. The table is $40 and is adjustable from 24 inches to 36 inches and is a heavy duty design. Here it's set at 24"
For my first smoke, I choose 3 racks of baby backs and a couple of fresh Bratwursts.
Attachment 2408
coated with my own blended rub.
Attachment 2409
I followed the 3-2-1 method listed on this site. I used a blend of cherry and hickory chips, something I tried last year and liked. I also placed about 1/4" of apple juice into the water pan.
I knew it was going to rain here later but heard on the weather report it wouldn't be until late in the day. I started my smoke at 11:30am and added a few chips every 30-40 minutes for 2 1/2 hours. At 2pm, mother nature decided it was time to rain and it began to POUR.
Not wanting to destroy or short out my new "toy", I stood over it with an umbrella for about 35 minutes until my wife arrived back home. Of course, this got a round of laughter from her. (I got the last laugh though)
I had no choice but to finish everything off in the oven inside.
Attachment 2412
Here it is. Fresh out of the smoke and just before I spritz it with apple juice, double wrapped it in foil and placed it in the oven. (except for the brats...more on those in a second) After getting the ribs into the oven I saved my wife from the typhoon outside (lol) and moved the smoker into the shed.
The wife was hungry so we decided to have the brats right away. YUMMY!!!, although I think I over cooked them. They weren't as "juicy" as grilled brats and I thought they would have more of a smoke flavor then they did. But they still were really good. (any suggestions for next time?)
After 2 hours, I removed the ribs from the foil and returned them to the oven for 30 minutes. I removed them one more time and coated one slab with my wifes favorite sauce and returned them to the oven.
Attachment 2413
and here is the final results. WOW!!! Much better then anything I made last year. Very tender. Extremely juicy. Flavorful. But again, not as much smoke taste as I had hoped for. They did have a terrific smoke smell though. My wife thought the rub was a bit to peppery spicy for her taste, but I thought it wasn't spicy enough. Bottom line, we both enjoyed some of the best ribs we've had in a VERY long time. So I got the last laugh.
I'm wondering if I didn't have enough chips to get the smoke taste I was expecting? I followed the advice I had read on here about not using to many chips. Though I did use more then 4 or 5 chips, I certainly didn't use more then 1/4 of a cup at any given time. Any advice would be greatly appreciated.
I can't wait until next weekend. I already have a 3 pound brisket that will be ready to go. (I love SAM's Club)
ps...I would have posted a couple of more pictures, but I didn't know there was a 5 pic limit. sorry. also, I didn't know how to make the pictures larger so you could see them better. I'll try to figure that out before my next post.
Joseph a.k.a. "myjoe"
