Smoking recipes

[CYvilEng]

Stupid question, but you don't wrap in paper or foil do you? I don't personally see why a gasser would get rid of the bark like that?

I've never had a soggy brisket in my gasser. I've done it wrapped in foil at the end and unwrapped.

 

[Dino]

I'm doing a chicken for supper. I've always done with the skin on but like the texture of other meats without skin and wondering if it will dry out the chicken too much to take the skin off before smoking it.

I'd personally leave the skin on for chicken. If you want it off, you could try to brine it and keep it moist but you probably don't have time for that to be ready for tonight.

 

[MaccloNe]

Here's a good book...

Smoke & Spice by Jamison and Jaminson.

You can thank me with a bit of BBQ. Good luck.

Jenna is smoking alright.

 

[Dino]

Over the weekend, I did one of my favorites: A 2 bone Standing rib roast (prime rib without the prime grade) on my Traeger. Salt, pepper, rosemary, minced onions and garlic with just enough oil for everything to stick on the outside, put it on 250 for a couple hours, then kicked it up to 375 when I put the pan of au gratin potatoes on for the last hour...man...so good. The smoke in the rib roast and the potatoes...okay, I'm getting worked up here...better head to the waterbuffalo thread to cool me off.

I've thought of doing that, only pulling it at 135 I.T. and then turning the oven on set to 500 so the roast gets time to rest while the oven comes up to temp. Then tossing it in there to get the crisped outside. Its the way I saw Alton Brown do a standing rib roast only he did it all in the oven. Your spice mix is pretty much exactly what I use.

 

[Rocky]

smoked salmon. Throw it in a brine overnight. Throw it on the smoker. You'll be impressed with the results.

I normally don't like Salmon but my wife wanted me to smoke one this weekend and it was great. I will be doing it again soon.

 

[fatkid1974]

I did a brisket last week, The best way I can describe it is that I thought it ended up kind of soggy. I have a gas smoker and had a guy tell me this might be the reason why. Anyone have this before and how did you combat it?

It has nothing to do with gas smoker.
I've noticed that if I don't leave brisket on the smoke for at least 9-10 hours before I wrap the bark is kinda soggy. I used to believe that 4-5 hours is all you need to get good smoke then you can throw in the oven or a roaster wrapped. I tried leaving on unwrapped longer and my bark gets better every time. Next one I'm doing I'm gonna go old school and leave the crutch out and smoke the whole 15-18 hours.

 

[MaccloNe]

Finally smoked some salmon and it was AMAZING.