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Smoking recipes

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wartknight

Well-Known Member
Mar 24, 2006
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I'm relatively new to the world of having a smoker. Been doing a lot of chickens, pork shoulders and pork loins. When I have time I have a brisket in the freezer that's getting the smoke.
Curious what sort of things you guys put in your smokers, what kind of wood is good for what, and just any tips in general you guys have.
Thanks
 
Cookshack, Get Smokin' cookbook has an amazing Meat Loaf cordon Bleu Florentine recipe, among many others. Don't get me wrong, hard to beat butts, brisket and bones but. One in a while a little variety is great. This would be something you could make ahead and freeze as well.
 
I made beef jerky in the smoker today and I've almost ate it all already. Took some thin cut sirloin, marinaded over night and smoked it for about 3 hours with some apple wood-- amazing.
 
I like to use Cherry or Alder for beef & Apple for Pork.

Sometimes a combination of a fruit wood and Hickory works well.

Personally, I hate mesquite, it adds a very bitter flavor, IMO.

My all time favorite was the prime rib I smoked. It was an expensive piece of meat, but the results were incredible.
 
Here's a good book...

Smoke & Spice by Jamison and Jaminson.

You can thank me with a bit of BBQ. Good luck.
 
Look up tasso recipes.
It's basically pork butt or shoulder sliced into thinner chunks so it smokes all the way through. If you do it right it's like a smoked jerky you can eat on its own or flavor other foods with. It's big in New Orleans, they use it in gumbo and jambalaya a lot.
 
smoked salmon. Throw it in a brine overnight. Throw it on the smoker. You'll be impressed with the results.
 
cdekovic said:
Cookshack, Get Smokin' cookbook has an amazing Meat Loaf cordon Bleu Florentine recipe, among many others. Don't get me wrong, hard to beat butts, brisket and bones but. One in a while a little variety is great. This would be something you could make ahead and freeze as well.
Click to expand...
I smoke meatloaf alot and it is very tasty.
 
ISU_phoria said:
I like to use Cherry or Alder for beef & Apple for Pork.

Sometimes a combination of a fruit wood and Hickory works well.

Personally, I hate mesquite, it adds a very bitter flavor, IMO.

My all time favorite was the prime rib I smoked. It was an expensive piece of meat, but the results were incredible.
Click to expand...
The last few times I have done pork I have used a combo of hickory and apple. (about 75% apple)
I love using mesquite with poultry
 
I tried straight hickory one of the first times I smoked and the flavor was too much. I've been cutting it with apple or cherry. Only meat I could really tolerate straight hickory with was a chicken
 
Hickory and apple wood

Rub:
Paprika
Sugar
Brown Sugar
Garlic powder
Onion Powder
Salt
Pepper
 
This will sound weird/cheap but I love whole, brined chickens the best. I'll freeze whatever I don't eat right away and they're great either reheated or right out of the fridge. Throw a dutch oven of baked beans on with them and I'm set for lunch for the week.
 
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Replace oven with smoker. Use Applewood and the second picture is how they turned out.

Boo ya

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TranCytive said:
Hickory and apple wood

Rub:
Paprika
Sugar
Brown Sugar
Garlic powder
Onion Powder
Salt
Pepper
Click to expand...


That's a great base rub for pork. For beef I cut down the sugar and add chili powder and some heat.

Applewood is great for pork. Just about anything except fruit wood for beef, oak is a solid choice.
 
Last thing I smoked was a packer. Rubbed with equal parts salt and pepper. That's it. Smoked with maple and hickory. After 10 hours it turned out pretty good. If I would do it again I would use less salt and less rub overall.

Less is more when it comes to beef in my opinion.
 
sunset said:
That's a great base rub for pork. For beef I cut down the sugar and add chili powder and some heat.

Applewood is great for pork. Just about anything except fruit wood for beef, oak is a solid choice.
Click to expand...

I use essentially the same recipe but add chili powder and cayenne for some heat, and throw a touch of cinnamon sometimes.
 
We just ate a brisket tonight - it was fantastic. Brisket is my specialty, but I also smoke pork butt and pork loin. I don't smoke ribs very much - don't care for them very much.

I follow the recommendations given at the following website:http://www.barbecuebible.com/board/viewforum.php?f=5
Just follow the FAQ's, and your meat will turn out great. They give better instructions than any book I've ever read on the subject. The rub I use for Brisket is Raichlin's millionaire brisket rub, it's the best I've found so far. I skip the coffee mop (can't stand the taste of coffee).

The best advice I can give to anyone is to use a temperature probe, and judge the doneness of the meat based on temperature. The above web site gives good recommendations for temperature. Brisket, pork butt and other cuts of meat that start out tough require a very high internal temperature to be properly cooked. For those cuts of meat, if the end result is tough and dry, it is likely it was not cooked to high enough temperature (which is counter-intuitive), but you need the high internal temps to break down all of the tough connective tissues (typically 195-200 F). Think of a pot roast - starts out like shoe leather, ends up fork-tender.

I typically smoke for 4-5 hours using apple wood. I then wrap the meat in foil and finish cooking until the proper temp is achieved.
 
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