Cool cars and CLC chat
- Thread starter euclid
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That's right...I change something every time - usually the way I prep the smoker or how I position the meat on there.
Mostly, though, how much beer I drink while it's cooking.
Mostly, though, how much beer I drink while it's cooking.
Thanks for the advice. I've read about the 3/2/1 rule of 2-3 hr of smoke, 2 hr wrapped in tin foil with a bit of beer or apple juice, and then 1 more hr of unwrapped.
I've been drooling over everyone's green egg pics but didn't know if I would use it enough. I saw this smoke hollow electric smoker half off at Kroger and figured $90 would be a much better way to jump into smoking. I also liked the idea of the thermostat maintaing a constant temp while I chase my chirrens around.
1978 FJ40 project
2013 4Runner SR5 DD
I've been drooling over everyone's green egg pics but didn't know if I would use it enough. I saw this smoke hollow electric smoker half off at Kroger and figured $90 would be a much better way to jump into smoking. I also liked the idea of the thermostat maintaing a constant temp while I chase my chirrens around.
1978 FJ40 project
2013 4Runner SR5 DD
I tried the 3-2-1 method a couple of cooks ago and didn't have much luck. I used beer and a little butter. Could have been too much beer or too long in the foil or any number of things, but when I pulled them out of the foil they were too 'mushy' to me (kinda like a pot roast). It's probably a method that can be perfected, but it just wasn't for me.
To each his/her own.
To each his/her own.
So do you use wood chips/smoke the whole 6 hr with them uncovered the whole time?
1978 FJ40 project
2013 4Runner SR5 DD
1978 FJ40 project
2013 4Runner SR5 DD
Yep.
One of the nice features of the egg is the large 'firebox'. It allows you to load a ton of coal in there and strategically place small pieces wood in and around where each small piece will smoke as the fire makes it's way to that area. In other words, it doesn't smoke the entire time and overwhelm the meat with that flavor.
One of the nice features of the egg is the large 'firebox'. It allows you to load a ton of coal in there and strategically place small pieces wood in and around where each small piece will smoke as the fire makes it's way to that area. In other words, it doesn't smoke the entire time and overwhelm the meat with that flavor.
I'll second pretty much everything JT said. It jives with my experience.
Remove the membrane. No foil (unless you like steamed meat), seasonings - 1/3 salt, 1/3 brown & white sugar, 1/3 seasonings (I'll try and dig up my "secret" recipe), don't overdo the smoke (pecan is my favorite). Cook just until it pulls apart, usually right around 6 hrs.
Drink lots of beer.
The main thing is don't stress out about it.
Remove the membrane. No foil (unless you like steamed meat), seasonings - 1/3 salt, 1/3 brown & white sugar, 1/3 seasonings (I'll try and dig up my "secret" recipe), don't overdo the smoke (pecan is my favorite). Cook just until it pulls apart, usually right around 6 hrs.
Drink lots of beer.
The main thing is don't stress out about it.
This is the one I've been using as a template for about ten years or so.
I omit the dry mustard and coat the ribs (or shoulder) in mustard first, then apply the rub.
Ribs don't need as much as shoulder obviously. I like to sprinkle a little on after they are sliced.
http://www.texascooking.com/recipes/dryrub.htm
I omit the dry mustard and coat the ribs (or shoulder) in mustard first, then apply the rub.
Ribs don't need as much as shoulder obviously. I like to sprinkle a little on after they are sliced.
http://www.texascooking.com/recipes/dryrub.htm
Sounds like I will skip the foil part. I'm not a fan of steamed meat. I was already worried that the water dish in the smoker would steam the meat. I'm guessing it is there for a purpose though.
Thanks for the rub ingredients. I wanted to get a head start so I trimmed the tonight and threw together a rub of about equal parts brown sugar, salt, and rendezvous seasoning. It sure smelled good.
1978 FJ40 project
2013 4Runner SR5 DD
Thanks for the rub ingredients. I wanted to get a head start so I trimmed the tonight and threw together a rub of about equal parts brown sugar, salt, and rendezvous seasoning. It sure smelled good.
1978 FJ40 project
2013 4Runner SR5 DD
Pecan was my favorite til my 'off the grid' peeps gave me two buckets of dried peach from their orchard. Very good for BBQ.
Hey BOD....we need to get a CLC cooking completion in 2015.
We need to get together one weekend and make some of those drum smokers for all that want to be involved so it will be easy to transport to the comp location. So we have a level playing field on smokers then we each can mod accordingly.
I think this would be good for the Friday night of crawl...then we all can eat it for dinner and then announce the winner Sat night with a trophy like the Stanley Cup that you drink out of...
Anyway sounds fun in my head..and plus I don't get much sleep these days.
We need to get together one weekend and make some of those drum smokers for all that want to be involved so it will be easy to transport to the comp location. So we have a level playing field on smokers then we each can mod accordingly.
I think this would be good for the Friday night of crawl...then we all can eat it for dinner and then announce the winner Sat night with a trophy like the Stanley Cup that you drink out of...
Anyway sounds fun in my head..and plus I don't get much sleep these days.
I've got a buddy that has made several of the ugly drum smokers. I can get all the intel from him. Doesn't look like there's much to them.
I'll have to keep my out for some fruit wood.
Here's a good resource on all things smoking...
http://www.barbecuen.com/#axzz381KaBrwp
It's kind of buried in there, but there are more recipes than you'll ever be able to test out... http://www.barbecuen.com/weekly.htm#axzz381KaBrwp
Well, doc, let's see 'em.
Damn they were good!
I trimmed them and put on the rub last night and kept them in the fridge over night. Ended up doing 5 hr at 225-250 then wrapped them in tin foil for transit to a friends house in a cooler where they sat for about 1 hr. Did a mix of 3/4 apple and 1/4 mesquite for the first smoke then all apple when I refilled the chip pan. I had it smoke the first 4 hr and then removed the chips for the last hr. It was a bit hot to begin but I got it figured out and it maintained well.
I really appreciate all of the tips. I'm sure they would have been mush if I did the 2/2/1 method. The straight smoke method gave great flavor. They were easy to take off the bone without being overdone. I'm already thinking of ways to change it next time. Any suggestions of what to try next; chicken, tenderloins?
1978 FJ40 project
2013 4Runner SR5 DD
I already caught one disease from you guys and now another. Mud is like a slutty sorority house.
1978 FJ40 project
2013 4Runner SR5 DD
Those look good from here.
Turkeys and turkey breasts are awesome smoked. Especially if you brine it first. Expect to be expected to put out at Thanksgiving though.
Turkeys and turkey breasts are awesome smoked. Especially if you brine it first. Expect to be expected to put out at Thanksgiving though.