Hi Guys;
I have been reading the posts here for about three weeks. I was researching what smoker to buy and decided on the Bradley DBS 6 rack 108 Liter. I bought it June 1st and have tried it twice as of today. I haven't had much time but just had to play with the new toy, so did not marinade overnight, and rushed it a bit. Still the Chicken breast with 5 hours of apple smoke :P , wow that was smokey, turned out tender and juicy. Better after a day or two in the frdge.
Last night I smoked 3, 4-5lb racks of spareribs, using a local restuarant's rub, named Famous Daves. Just to play it safe. Took Icerat4's advice 4 hrs smoke, used Mesquite, and 6 hrs oven all at about 210f. I did not do the apple juice, just wrapped in foil. Was still very good but I have to follow his full recipe, sounds great.
Still have to get some Bubba Pucks, if possible, and a couple digital thermometers. This was a huge purchase for me and hope to learn a lot More from all of you.
Tomorrow, I will be smoking 3.5lb pork butt that is in a marinade, I believe is Habenaro Smokers. With 2 cups apple Cider Vinegar, brown sugar, garlic, pepper, salt and onion powder. I will try a rub that I got out of a book from The Loveless Cafe, in Memphis, Tenn.. I have used it without a smoker and love it. Also an alsome seasoning salt. If interested let me know, I do not want to break any copyrights.
Later
Smoke Lover Bigtime ;D
Hi Smoke Lover, welcome to the forum. As you know by now this place is one of a kind and can't be beat. Enjoy your new smoker and just sit back and absorb everything these great people have to offer. Oh, what about the seaoning salt? ;D
Mike
S L welcome here. Post your adventures and above all have fun. ;D
Welcome to the forum. This is a great place to share adventures, ask questions, or just draw from the wealth of knowledge. Hope that you will visit often and share with us your adventures.
Welcome to the forum.
I would like to claim that marinade, but it doesn't look like mine. It may be BigSmoker's recipe. The next butts and brisket I smoke; I'm planing on brining first to see how it comes out.
Good luck with you smoke.
Welcome to the forum and congrats on your purchase. Continue to enjoy the smokes, it only gets better from here.
Here is the Loveless Seasoned Salt recipe. I just love it. This is from the book "The Loveless Cafe" by Jane and Michael Stern. They also have a Wet Brine and a Dry Rub if you like this one.
1 cup Kosher Salt
1/3 cup Garlic Salt
3 TBLS Celery Salt
2 TBLS Dry Mustard
1/2 TBLS Rubbed Sage
1 TS Dried Rosemary
1 1/2 TBLS Dried Oregano
1 TS Dried Thyme
I personaly used Garlic powder instead of Garlic salt. I also put it in the Food Proccessor to blend the spices.
Sorry Hab I tried to find the original post to see who posted, but I have looked through so many my head is spinning<smoking> :D.
Any who, I am putting the Butt on the BS today with the Loveless Rub, will know how the cider works out tomorrow.
Loveless Dry Rub
1 12oz Box light brown sugar
1 1/2 cups granulated garlic
1 cup black pepper
1 cup thyme
2 cups chopped fresh oregano
2 cups Loveless Seasoned Salt
1 cup chili powder
1/4 cup celery salt
1/4 cup fennel seed
1/4 cup paprika
So many meats to smoke with so many different recipes. I may gain 100lbs.
Later Guys
Thanks S_L :D