any meat smokers out there?
04-30-2015, 06:04 PM
#42
got 2 racks of pork ribs going. OMFG the smell is driving me crazy! this time around i went with apple sauce in the drip pan instead of apple cider vinegar. never liked the smell of vinegar when opening the smoker, so it only makes sense that i woulndt like the taste.
for baste, 2 tblspoons of apple cider vinegar, 1/2 cup apple juice and a hefty squirt of sweet baby rays bbq sauce in a spray bottle. basting every 40-45 minutes. until i wrap.
225 never got the meat to pull from the bone like i want to see (e smoker), so i'm trying at 235 and watching color of the meat instead of time alone. i figure since the e-smoker doesnt apply direct heat is why i never got the meat to pull from the bone like i want.
jack daniels hickory with some apple thrown in for wood. I'll wrap it soon in butter, honey and light brown sugar.
stout crown and coke makes the cooking process even more fun. now if i could just keep my dog away from the smoker.
for baste, 2 tblspoons of apple cider vinegar, 1/2 cup apple juice and a hefty squirt of sweet baby rays bbq sauce in a spray bottle. basting every 40-45 minutes. until i wrap.
225 never got the meat to pull from the bone like i want to see (e smoker), so i'm trying at 235 and watching color of the meat instead of time alone. i figure since the e-smoker doesnt apply direct heat is why i never got the meat to pull from the bone like i want.
jack daniels hickory with some apple thrown in for wood. I'll wrap it soon in butter, honey and light brown sugar.
stout crown and coke makes the cooking process even more fun. now if i could just keep my dog away from the smoker.
06-21-2015, 02:58 PM
#46
I've been smoking a lot of chicken the las week or so. I injected some with pineapple juice early in the week and really liked it. With that batch I did four thighs. Two with rub on them and the other two with course kosher salt and pepper. I really like the salt and pepper ones.
The last batch I did thighs again but I let them sit in brine for a day. I want to tweak my brine but I thought they were good.
How did you cook that chicken TX? What temp and wood did you use?
The last batch I did thighs again but I let them sit in brine for a day. I want to tweak my brine but I thought they were good.
How did you cook that chicken TX? What temp and wood did you use?
06-21-2015, 07:13 PM
#47
Brined over night. 1 gal water, 1/2 cup sugar, 1/2 cup salt. Season was simple. Spray w butter pam and fiesta chicken rub. 275* for a little more than 2 hrs. Pull chicken when internal brest temp hits 165. Apple wood was good flavor but i need to thin the smoke some more next time.
