So many choices.
1. Pork butt for pulled pork.
2. Tri tip (bottom sirloin) or cross rib roast for roast beef.
3. Boneless country pork ribs. Okay, I'm going to get sidetracked. They've become my "I can make anything with this meat meat." I've smoked 'em a bunch of ways, made pork fajitas out of them, sweet sauced 'em up like a tenderloin, braised on the smoky Kettle in a pan with everything from BBQ sauce to Hoisin sauce to Honey and Apple Jack. Even used them in spaghetti sauce. They are juicy and tender for slicing at 145F IT and pull apart - melt in your mouth at 190F IT. They are my go-to meat for curing a Canadian style bacon too (leaner than pork butt but slightly less lean than a loin or tenderloin)
4. Smoked meat loaf, always a favorite.
5. Brats. They're good grilled, but I love 'em smoked. Take to an IT of 165F and enjoy.
6. For
the Kettle, beef, chicken, or pork fajitas using skirt steak/tri tip for beef, boneless thighs for chicken, and boneless country ribs for pork. Marinate for a good 24 hours, though you can get by with 12. Don't forget to include grilled onions and sweet peppers. I like 'em best on
the Kettle sliced thin in a frying pan with a little oil and the coals stoked with chunks of hickory.
7. Wanna get REAL creative? Smoked scratch pizza. Lots of work but my kids always ask if I'm in the mood to make it when they come home.
A smoker is just a smoky oven, so anything you can make in the oven you can make in that
WSM or the Kettle.
