Wanted: Foolproof method for hardwood smoking

[usedcarguy]

I was under the impression that butt needs to get to 190-205. Is this too much?

No, that is perfect for a butt. Also remember, when you pull it out to rest before pulling, the temp will continue to rise as the outside temp is much higher as the internal temp. I'm usually hungry by the time it reaches 185 so I get too impatient to wait any longer.

[usedcarguy]

giggle....

ok seriously though. I have some interest in getting a smoker, mostly for brisket. any suggestions for me?

I have a Cookshack. I chose it because it's heavy duty, and sealed tight enough that there is no need for a water pan. They start around $350. And I researched every one on on the market.

It's basically an electric oven with a woodbox.

www.cookshack.com

[usedcarguy]

Just go to Hickory Park, order 20 lbs of the Saucy Southerner...All you have to do is heat it up in a crockpot. Thats what I had at my graduation, and everyone LOVED it! Plus it's easy...saves you a ton of time!

Cooking BBQ sauce until it's bitter is not what I would consider a good thing. Just wait until you have real BBQ. You'll never eat another Saucy Southerner as long as you live.

[azn4cy]

I have a Cookshack. I chose it because it's heavy duty, and sealed tight enough that there is no need for a water pan. They start around $350. And I researched every one on on the market.

It's basically an electric oven with a woodbox.

www.cookshack.com

Wow. that's some pricey stuff.. I guess to be expected though... Thanks for the info.

[cdekovic]

ppclone is on the right track. I am serving pulled pork for my son's graduation party. Have smoked about 100 lbs total for this event.
Here are some of the things I do...
~I have purchased pork butts from either Fareway or Sam's Club. They come two to a package and each butt weighs about 7.5-9 lbs.
~Before putting on the rub, I let the butts sit at room temp after I have rinsed them thoroughly, for a couple hours to chase away the chill from the frig. They take less time to get cooking.
~I use different rubs (Bad Byron's Butt Rub or Tone's Chicken and Rib Rub, Famous Dave's or Wood Chicks BBQ rub (Trimm Tabs Pig Powder)) - These are all good rubs.
~I always put a brown sugar cap on my butts before cooking. Just a personal preference.
~I will usually cook 4-6 8 lb pork shoulders ("Pork Butt") each time I fire up the smoker.
~Temps between 190-225 are best
~Always use Apple wood for smoking pork -soaked in water at least a couple hours
~Restock wood about every hour or so to keep the smoke going well into the cooking process.
~I start spraying/misting my butts the last 90 minutes with apple juice. This puts a nice sweet glaze on the butts.
~They will cook 10-12 hours (Longer is better as long as you can keep the cooking temp below 225).
~The key is constant cooking temp. Tougher to get with charcoal IMO. LP or electric are easier to control. I use LP.

[cdekovic]

giggle....

ok seriously though. I have some interest in getting a smoker, mostly for brisket. any suggestions for me?

You can pick up a workable LP smoker at Lowes for about $160. I bought a "Smoker Vault" from Sportman's Warehouse in Ankeny. I think it was about $190. I have had it about 3 years and have cooked hundreds of pounds of brisket, pork butts, turkey breasts, salmon, Baby back, St. Louis Style, Loin back and Spare ribs. I love it and can Seal-a-meal everything to toss in the freezer for eatng during the cold winter months.

[azn4cy]

You can pick up a workable LP smoker at Lowes for about $160. I bought a "Smoker Vault" from Sportman's Warehouse in Ankeny. I think it was about $190. I have had it about 3 years and have cooked hundreds of pounds of brisket, pork butts, turkey breasts, salmon, Baby back, St. Louis Style, Loin back and Spare ribs. I love it and can Seal-a-meal everything to toss in the freezer for eatng during the cold winter months.

That seems appealing. I might try to stop there this weekend then.

Side note: will getting said smoker cause obesity?

[Hawkcigar]

If you're really looking for a foolproof method that will give consistent great results then invest in a Big Green Egg. It makes great BBQ. I've smoked pork butts overnight for 14-15 hours and never had the temp vary from 250 degrees on a single load of charcoal. Then you can turn around and do high temp steaks and pizza cooks at 600-700 degrees. It's pricey but worth a look and you won't have to buy anything else

[cdekovic]

That seems appealing. I might try to stop there this weekend then.

Side note: will getting said smoker cause obesity?

The actual act of "getting said smoker" is a safe and healthy activity. However, to maintain that girlish figure, you will want to share vast quantities of your juicy and flavorful meat. Your friends and family will agree.

[azn4cy]

The actual act of "getting said smoker" is a safe and healthy activity. However, to maintain that girlish figure, you will want to share vast quantities of your juicy and flavorful meat. Your friends and family will agree.

Duly noted.

[azn4cy]

ok, second question. who's got rub recipes?

I go with an equal parts mix of kosher salt, brown sugar, paprika, and black pepper, with a little thyme sprinkled in.

[kcclones]

Anyone use the big green egg? Thinking of getting one

[usedcarguy]

ok, second question. who's got rub recipes?

I go with an equal parts mix of kosher salt, brown sugar, paprika, and black pepper, with a little thyme sprinkled in.

Don't forget the cumin! White pepper and a little cayene never hurts either. The white pepper creates more of a back of your mouth hot. I've also found that turbinado sugar (aka sugar in the raw) takes the heat better than brown sugar. Refined sugar gets bitter when it's scorched. Turbinado sugar does too, but much less so.

[usedcarguy]

Wow. that's some pricey stuff.. I guess to be expected though... Thanks for the info.

I only have the small one as I refuse to invest that kind of money in a smoker. Only sucky part about it is that in order to fit a whole brisket in it, you have to roll over the end. But if I'm cooking for that many people that a flat won't be enough, I usually do pork instead. There is also the Masterbuilt brand which is basically a Cookshack knockoff, but made in China and about half the money. It's not as heavy duty but adequate.

For those who are creative, a heating element, a thermostat, and an old refrigerator can be combined for a pretty sweet smoker.

I saw that Elton dude on The Food Network make one out of a hot plate and a couple of clay pots (Big Green Egg knockoff) and another out of a hot plate and a cardboard box. (probably wouldn't work good in the wind or in the winter)

[Blandboy]

I was under the impression that butt needs to get to 190-205. Is this too much?

Only if you like big butts (and I cannot lie) ...