I will be doing my first smoke this weekend. I have a Stainless Bradley. I'm planning on doing a ham for Christmas, and would like to get some practice in before then so I'm more comfortable with the smoker.
What is something easy to start with? I am thinking pork loin, or even just regular chicken breast. Has anyone smoked/cooked just a rack of chicken breast?
Suggestions? (also, I still need to buy pucks, so if you suggest something, feel free to suggest wood flavor as well!)
Apple pucks is good on just about anything. Although a lengthy cook, pulled pork is very easy and forgiving. Welcome to the forum and congrats on the purchase. You will love it. There is a small learning curve, but you will get it. 4 hours of smoke on any project max.
Welcome to the forum Dex!
Chicken is probably the easiest thing to do in your BS, either pieces of whole and always a good thing to get your feet wet (because you'll pull it off and taste so good you'll be ready to move on) As far as ham 10.5 just did one and posted, and it looks awesome! As far as wood goes, I'm not allowed to give my opinion...something about a teabag! Welcome aboard and ya gots some eats ahead of ya!
C
I may start with chicken breast. What would be a good rub? What IT temp and cooking temp?
For rub I use the wonderful willys from the S&S book, but McCormicks makes a very nice pre-mixed chicken rub. I run my cabinet @ 220, IT should be about 165-170...but I've also gone with the old adage its done when its done guessing about 2-2 1/2 hours. As long as your juice runs clear your good to go, but be careful to not overdo it as it will dry out! A good brine before you smoke will help that! Someone with more yardbird knowledge will be along!
C
Hey Dex,
I agree with both Wildcat and WTS. I think pulled pork is really easy (though it takes a long time cooking). If you go with pork, use something like hickory, apple or maple. I also recommend trying any of the smoked bacon wrapped chicken ideads that can be found here: http://www.susanminor.org/forums/forumdisplay.php?f=35
They're pretty easy and oh, so good. If you do poultry, I recommend something lighter on the wood side and probably would go with apple. Be sure to take pics and have enough adult beverages on hand.
Good luck,
SD
I like to lay a couple of strips of bacon over chicken breasts for a little basting effect. I also cook until 165 degrees unless I want to FTC then it's 160.
My friend the Duck gave you great advice. Go to the recipe website and do the bacon wrapped ham and cheese stuffed chicken breast filets. They are so easy and drop dead delicious. Open your vent 100% to take care of the moisture that poultry has. Smoke with your favorite wood. Personal favorite on this dish for me is apple but use whatever you like.
Let us know the results but most important, have fun!
KyNola
I have been looking at those wraps. They seem pretty easy to do. I may begin with that. What should the IT be on them? Any issues with the cheese running out when they are cooking? Is the a certain themp they should be cooked at? I will be using a Maverick ET-7
I may do that this weekend and then try a pork loin next weekend. So it sounds like I will for sure pick up some apple wood and another flavor for the pork. Maybe hickory?
Dex, if you pound the chicken breasts thin and then roll them really tightly and tightly wrap them with bacon you shouldn't have a lot of trouble with the cheese running out although you will most likely have a little oozing out. As for the temp, I would take them to at least 160 degress as you are dealing with poultry. I would set my oven temp at 250 degrees.
As for wood for the pork loin, hickory rules at my house.
Have fun.
KyNola
Quote from: KyNola on December 04, 2008, 06:28:31 AM
Dex, if you pound the chicken breasts thin and then roll them really tightly and tightly wrap them with bacon you shouldn't have a lot of trouble with the cheese running out although you will most likely have a little oozing out. As for the temp, I would take them to at least 160 degress as you are dealing with poultry. I would set my oven temp at 250 degrees.
As for wood for the pork loin, hickory rules at my house.
Have fun.
KyNola
Thanks KY - I just picked up a pack of apple at Gander Mountain for my chicken rolls. Cant wait to make them! Hickory and Maple are on my list to pick up next
Dex
When you are making these wraps, do you guys double layer the wrap like it says? 2 parts chicken, 2 parts ham and 2 parts cheese?
Wraps are great! Get a good pounder if you dont have one. I like the Jacarrd. I have had better luck using the thinnest bacon I can find as it stretches out a bit to give a tighter wrap and also is easier to crisp.
Smoke on!
Dex,
I don't double the wraps. Here is what I do for mine. Pound the breast filets thin. Place a slice of provolone cheese on the filet and a couple slices of proscuitto(sp?) ham on top of the cheese. Roll tightly and encase in bacon. Make certain the bacon covers the ends of the roll. Into the smoker and there you have it. The last batch of these took 4 pounds of bacon but I made a bunch of them and admittedly, I like bacon! :D
KyNola
Quote from: KyNola on December 04, 2008, 06:40:42 PM
Dex,
I don't double the wraps. Here is what I do for mine. Pound the breast filets thin. Place a slice of provolone cheese on the filet and a couple slices of proscuitto(sp?) ham on top of the cheese. Roll tightly and encase in bacon. Make certain the bacon covers the ends of the roll. Into the smoker and there you have it. The last batch of these took 4 pounds of bacon but I made a bunch of them and admittedly, I like bacon! :D
KyNola
I figured it would be kinda tough to wrap it if you double it up. 4lbs of bacon? WOW! I thought each wrap only calls for 4 strips? :D
First smoking lesson: There is no such thing as using too much bacon ;) ;D
Ok, I think Im doing to do the chicken wraps on Saturday and a pork loin on Sunday.
I'll be using apple on the pork loin (thats all I have right now) Any tips so it doesnt turn out too dry? From my reading, I will be looking for an IT of 150 and ill do 2 hours of apple and cook at around 200. Sound right?
Rub suggestions?
I take mine to an IT of 142-145 and let it FTC, which will bring the IT up a little more. For rub, go with something simple if you want. A lot of times, I simply go with Sea Salt, Pepper, Garlic Salt (or powder) and Onion Salt (or powder). Or, you can try one of the rubs that are on the recipe site. The beauty of smoking is there are so many ways to do something, which gives you so many excuses to smoke something ;D
Be sure to take pics.......Mr. Walleye loves pics when he's at work and can't get anything to eat ;) ;D
SD
Quote from: Smoking Duck on December 05, 2008, 12:10:06 PM
I take mine to an IT of 142-145 and let it FTC, which will bring the IT up a little more. For rub, go with something simple if you want. A lot of times, I simply go with Sea Salt, Pepper, Garlic Salt (or powder) and Onion Salt (or powder). Or, you can try one of the rubs that are on the recipe site. The beauty of smoking is there are so many ways to do something, which gives you so many excuses to smoke something ;D
Be sure to take pics.......Mr. Walleye loves pics when he's at work and can't get anything to eat ;) ;D
SD
haha... I will be sure to take some. I was hoping that the UPS guy would be bring my Maverick ET-7 today. If not I may have to go to Lowes or something and just buy a cheap digital probe. Are there any good pre-made rubs I can buy? Any you have tried and really like? What should I do with the pork loin overnight? Mustard? Olive oil? Sorry, Im a newb wanting to jump right in!
I primarily use olive oil before I put the rub on. I suggest putting the rub (whatever floats your boat) on the night before and letting it rest in the frig. Then smoke the next day. I don't use made up rubs anymore, so wouldn't know what to tell you in that regards. I find with pork loin, I don't like to mask the flavor of the meat that much so I keep it simple but there are many on here that do amazing things with their pork loins, so do a search of pork loins under the meat section and I'm sure you'll find something you like.
No need to apologize about questions. We've all been there at one time or another (many times, I'm still there) and your excitement is fun to watch. It's like when I go bowhunting for deer....I still get the thump in my chest from my heart pounding against it the same I did when starting out 25 years ago! It's the excitement that keeps us going!
SD
Ok just got back from the store. Picked up a nice pork loin. Before I trimmed it it was just under 5 lbs.
I've got it rubbed and wrapped and its in the fridge. How long do you think this will take to cook? I will be using apple smoke, do you think 2 hours is enough? Or should I go more like 3 hours?
Let me make sure my specks are right. Cook at 220 until IT is 150? Should I FTC the loin when I take it out? If so, how long should I leave it sit? Do you need to spray the loin or anything from time to time when its cooking?
OH, and of course, I've been taking pictures. I will post tomorrow night when Im nice and full :D
Quote from: Smoking Duck on December 05, 2008, 12:10:06 PM
Be sure to take pics.......Mr. Walleye loves pics when he's at work and can't get anything to eat ;) ;D
SD
::) ::) ::) ::) ::) ::) ::) ::) ::) ::)
Actually, I really do! ;)
Sure hard on keyboards and paperwork though! ;D
Mike
I just like hearing you complain about it :o ;) :D
Dex,
Time in the smoke is a matter of personal taste. 2 hours would pretty much do it for me. If you like a smokier taste go longer but my personal taste would say don't exceed 3 hours. Other than your presonal smoke taste preference I think you are pretty much good on the temps. Do you have to FTC a loin? Nope but I am of the opinion that letting the subject of the smoke rest while tightly wrapped will help the smoke flavor permeate the meat. FTC won't hurt at all but you don't have to. Guys who are much more qualifed to advise you will be along shortly so take their advice. I'm still learning from them.
Dex, just have fun and don't stress over doing everything "correct". It will all turn out great and you will learn what you like. Learning means you have to smoke more and more and more to get it how you want it. That's the best part. :D
Cheers,
KyNola
Hi Dex
I generally use 1:40 - 2:00 hours of smoke. I don't spritz with any thing, but using some apple juice helps develop flavor. Rotating the rack front to back half way through the cooking process is helpful for the meat to cook evenly. FTC is not necessary for loins, I generally will loosely tent while the meat is at rest. If you do FTC, I would use a lower IT; FTCing will increase the carry over. I generally use an IT of 140°F - 142°F and the carry over generally will bring it to around 145°F.
I just did a 4.5 pound loin (sirloin end; the part closest to the ham) with a cabinet temperature of 225°F and it took me 4 hours, but as KyNola stated there are too many variables.
Thanks for the feedback guys. I do have one last question (as of now)
The loin is the only thing I am smoking. What shelf should I put it on? Or does it matter? Put it somewhere in the middle?
This is just my opinion but I would place it either on the bottom or next position up. It is pretty cold where I am now so outside temp has a tendency to effect the temp my BDS will obtain and hold. Lower placement simply puts the loin closer to the heat source.
I'm the same way.......in the winter, closer to the heat source. In the summer, further away although I don't know why I do it that way since heat rises. However, I'm not a rocket scientist so don't even know if that theory holds through whilst smoking.
SD
Does anyone have any suggestions on how to get poultry skin from not getting rubbery? I cooked a bird for Thanksgiving and just did up some hot wings this evening and both had real chewy skin. Kind of hard to chew....
Do a search on "Big Easy" and you will see what some of us are doing. It is an oil-less infra-red cooker from Char-Broil. If you cant find it, I will send some links.
Wow that thing is neat. Does it cook as fast as a deep fryer?
Pretty dang close. Wings, Turkey, Turkey Legs, Yardbirds, anything poultry is best when smoked and put in the Big Easy. If you have the time do some reading on their forum.
http://sizzleonthegrill.com/user-forums/index.php?action=collapse;c=4;sa=expand#4 (http://sizzleonthegrill.com/user-forums/index.php?action=collapse;c=4;sa=expand#4)
Wow, thanks SS....
If you can't afford a Big Easy :); make sure your vent is 3/4 to fully open; removing it early and finishing in a hot covered grill or in the oven helps improve the skin. I also like to coat with oil and lightly dust corn starch on the skin prior to applying the rub, then finish in a hot oven.