Hi all,
For years I've been perfecting the art of grilling. Now I'm ready to take it a step further and start some smoking. I tried smoking on my weber grill using the charcoal w/wood chip method but that required so much work and checking up on. I'm just about to jump on the Bradley smoker but reading thru this forum makes me realize that I know almost nothing about smoking meat. I don't even really have any special rub/bbq sauce recipes. Heck, I can't even tell the difference between pork should and butt.
Anybody got some tips for a newbie smoker?
Welcome Degenerazn
Interestingly enough, Pork Shoulder and Pork Butt are one and the same, so already you have a leg up by not being able to tell the difference. ;D
Check out the recipe site, the link is just under my post here. There is a great tutorial on getting started, seasoning the Bradley and other tips. The smoking recipes there are written for the Bradley smoker as your actual smoke time is usually no more than 4 hours compared to other smokers where you roll wood the entire time.
Any further questions, you can ask away, or you can do a search on the site. TIP: select the home tab and then and select search and enter your key word. If you don't select home first, then you will only search the thread you are in. We have folks from all over the globe here with plenty of experience to help you out.
Just buy the thing, do a little reading here and on the recipe sight, and you will amaze yourself and your friends with your smoking skills. We are all here to help, so if you have the time to learn and read a bit, you will join a great family of cookers and friends.
And now for the really good news...
Even your "mistakes" will often taste far better than whatever else you might have made without smoking.
Hi there Degenerazn
for knowing nothing about smoking you came to the right place. There are so many folks here who are; willing, able and most importantly, knowledgeable in the art of smoking. Being like you and having tried smoking on the grill, I have taken the plunge and ordered my first BDS after having read extensively in this forum and found out how many people I can count on to help me. So go ahead and buy it and smoke away, stay in touch and never be afraid to share your trials and errors.
Welcome to the forum and good luck.
HR
Thanks for all the welcomes. I'm eager to test this thing out. It comes in in about a week. I'm curious, browsing thru all the pics I see that people don't usually smoke two types of meat at once. Is it unwise to smoke pork ribs and brisket at the same time? And can all the cooking be done inside the BDS?
Anything is possible with a Bradley Deg ;D A chap here in NZ got his brand new Bradley last week and this is his first smoke 8) Go for it
(http://www.fishing.net.nz/asp_forums/uploads/57835/IMG_0041.JPG)
(http://www.fishing.net.nz/asp_forums/uploads/57835/IMG_0041.JPG)
Degen, - the only way to go is to just jump in and do it. The only difference in smoking and grilling is time and temp - i.e. low and slow. No exotic, "secret" sauces and rubs are needed to get great tasting smoked grub - salt and pepper will suffice. Then you will probably wonder if you could do it better by doing or adding _______ (fill in the blank) and will want to experiment! - and that is when the most fun comes in - thinking up something and doing it and finding out whether it "works" or not! I'd advise, pick a recipe that appeals to you and do it exactly. Can't decide? --- the do the Little Jack Horner thing and stick your thumb into the recipes and see what comes out. Just remember with smoking - practice may not make you perfect, but who the he-- cares - practice tastes mighty good!
BTW smoking 2 or more meats at once - no problem, just more planning!
Hey Degen, I am a lot like you in that I am a master of my backyard grill, I had always wanted to try smoking, but have been intimidated by all of the choices out there. I finally settled on the Bradley after much research, and have been extremely pleased so far. I had my first smoke this weekend. I made the typical newbie mistake of a bit too much smoke.
I agree that while its certainly possible to use a Weber or gas grill as a smoker, as you say.....its just WAY too much work!! And with those, I had a very difficult time controling the temperature. The beauty of the Bradley is its ease of use, quality construction, impressive temperature control, and an incredible forum (here!!) of so many people with so many tips, recipes, etc. that you just cannot go wrong.
Happy to see that you took the plunge, and have one on order. I am eager to see how your first experience goes.
Scott
DEG, welcome to the forum , as you continue to read through the posts you will soon learn on the suttlies of smoking and with some practice perfect your own way of smoking, A lot of good advice here so dont be afread it ask even if it seems silly, Remember we were just like you at one time.
Come and enjoy your smoking family
Thanks guys, I'm starting to feel confident after reading thru the forums a few times over. I've decided to do brisket and pork ribs on my first run next Sunday. Here's my plan
For my ribs, I'm gonna apply this rub I bought from a store, let it sit overnight. Then smoke it for 4 hours. Remove and place in a foil wrap with apple cider (not sure how much), smoke that for 1 hour. Then remove the ribs from the foil and baste it with bbq sauce then smoke for another hour.
For Brisket, I'm still looking for a rub, I'm not sure if I can make my own since I probably won't have all the ingredients. Also, if someone could teach me how and what to trim off the brisket when I buy it from costco, that'd be great. I plan on smoking the brisket for 5 hours. Remove and place it in a foil pan with some apple cider, then leave it in my oven over night till it hits 190 degrees(?). Remove, then do some form of FTC. I don't have a cooler so I plan on just leaving it in the oven with the heat turned off. Do I drain all the juices out when I FTC?
We'll see how this goes. I'm really interested in making pull pork but don't know the first thing about it. Is it pretty similar to briskets?
degenerazn,
Here is a link to WTS's brisket. He shows where to trim. He also has a rub recipe that is fairly basic, you might have most of the ingredients. Some people go very simple on brisket with just salt & pepper.
Quote from: degenerazn on July 14, 2009, 03:16:57 PM
Thanks guys, I'm starting to feel confident after reading thru the forums a few times over. I've decided to do brisket and pork ribs on my first run next Sunday. Here's my plan
For my ribs, I'm gonna apply this rub I bought from a store, let it sit overnight. Then smoke it for 4 hours. Remove and place in a foil wrap with apple cider (not sure how much), smoke that for 1 hour. Then remove the ribs from the foil and baste it with bbq sauce then smoke for another hour.
For Brisket, I'm still looking for a rub, I'm not sure if I can make my own since I probably won't have all the ingredients. Also, if someone could teach me how and what to trim off the brisket when I buy it from costco, that'd be great. I plan on smoking the brisket for 5 hours. Remove and place it in a foil pan with some apple cider, then leave it in my oven over night till it hits 190 degrees(?). Remove, then do some form of FTC. I don't have a cooler so I plan on just leaving it in the oven with the heat turned off. Do I drain all the juices out when I FTC?
We'll see how this goes. I'm really interested in making pull pork but don't know the first thing about it. Is it pretty similar to briskets?
Hi degenerazn, you plan sounds pretty good to me. But, with the ribs, once you foil them, don't keep smoking, just cook. You would be wasting your pucks from here on. For me a splash has been about 1/4 cup for a rack of ribs. Also, make sure to preheat the Bradley before loading and let the ribs come to room temp also before smoking and keep the top vent open so smoke doesn't backup. It helps a lot on heat recovery time. I've been finding about 6 hours total time for spare ribs. Baby backs might be a bit shorter. Just make sure the meat is starting to pull back from the end of the bones before saucing and you should be good.
Not much help on trimming the brisket. Bought mine trimmed at Sam's. for the rub, I used one WTS suggested that was pretty darned good.
3/4 cup paprika
1/4 cup coarse black pepper
1/4 cup coarse salt
1/4 cup sugar
2 Tbsp chilli powder
2 Tbsp garlic powder
2 Tbsp onion powder
2 tsp cayenne
Pork butt is pretty close to doing brisket. I think even a bit easier. Covered mine with CYM and a rub, then cooked it about like a brisket. Smoked 4 hours, then boated with a splash of AJ overnight. In the morning it was at 203 which was a bit higher than my target of 195. But I FTC'ed for 2 hours and it was juicy and falling apart good.
Deg, Welcome to the forum!
I think the other members have got ya set!
As far as rub goes you don't have to go with anything more than salt and pepper (the more pepper the better IMHO). Don't to get to carried away trimming, its better to have too much of a fat cap than too little. I don't add any juice to the pan for the cook anymore, keep the fat cap on top and you'll have plenty. Drain the juice off before your FTC, even if its kept in the turned off oven or your microwave, this will let what juices remain to draw back into the meat! Good luck, can't wait to hear the outcome! Oh yeah.....use mesquite! ;D (I have to say that)!
C
I have had my smoker 3 weeks now.
So far:
Pork loin
3 loads of ribs
Chicken drums
Whole chickens
Pork chops
Briskett
I have a butt ready to go this weekend for pulled pork. I am going to cold smoke some steak for the weekend. I make my own rubs. I call it them whatever falls out of the cupboard rub.
I love this thing. I will be joining smokers anonymys.
Hi my name is Rick and I am a smoke a holic.....
Get the thing. Season it. Start smokin. Keep smokin.
You just go Rick! That's how I started out also. Hope you stocked up on bisquettes, cause at the rate you are going, yer gonna need lots! ;D
Thanks for the advice hawkeye. Couple more questions. Would that rub work on pork shoulder and ribs? When I decide to sauce the ribs and put it back in the bradley, should I turn on the smoke? AJ CYM?? About how much is a splash? And lastly, if doing brisket and pork shoulder is almost the same, would it be unwise to do them both together in the OBS and again in the oven overnight?
Deb, I don't see your link to WTS's video.
Thanks
Here the link. It's not a video, but a pictorial.
WTS Brisket (http://www.susanminor.org/forums/showthread.php?p=834#post834)
Quote from: degenerazn on July 14, 2009, 09:25:40 PM
Thanks for the advice hawkeye. Couple more questions. Would that rub work on pork shoulder and ribs? When I decide to sauce the ribs and put it back in the bradley, should I turn on the smoke? AJ CYM?? About how much is a splash? And lastly, if doing brisket and pork shoulder is almost the same, would it be unwise to do them both together in the OBS and again in the oven overnight?
Deb, I don't see your link to WTS's video.
Thanks
I haven't used that rub on pork but don't see why it wouldn't work well. No need to turn the smoke back on after saucing. If you want more smoke flavor after trying a batch, adjust your 1st smoke time, either more or less to get the flavor you are looking for. Sorry about the AJ CYM. AJ is short for Apple Juice and CYM is plain old Cheap Yellow Mustard. For me a splash of AJ has been about a 1/4 cup. Doesn't seem to need much.
Should not be a problem doing brisket and pork shoulder together. One thing I forgot to mention, try to keep the door closed while smoking/cooking. Peeking only slows down the cook time from heat loss and needing to recover.
Quote from: degenerazn on July 14, 2009, 09:25:40 PM
Deb, I don't see your link to WTS's video.
Thanks
Sorry forgot the link, thanks Habs
Quote from: HawkeyeSmokes on July 15, 2009, 02:44:19 AM
AJ is short for Apple Juice and CYM is plain old Cheap Yellow Mustard. For me a splash of AJ has been about a 1/4 cup.
As Hawks said try not to peek. With that being said, the first few smokes you are allowed a peek or two, but after that, the Peek Police will be around and they are armed with Tea Bags and aren't afraid to use them.
Also don't feel constrained to use only AJ when wrapping, foiling or boating. Feel free to use just about any moisture you might feel would taste good. I personally don't care for the AJ treatment, and I will use anything from beer, whiskey, broth, lemon juice, worcestershire, Dales or Moore's, cherry juice, soy sauce, balsamic vinegar, butter, jalepeno juice, etc.... or any tasty combination of the above - or none at all (my usual). Also, many of us do not use CYM on brisket - just a matter personal preference.
And I second the vote for salt and coarse ground black pepper for the rub (heavy on the pepper) and mesquite!
Thanks for the advice. But I'm having trouble finding a tutorial on how to make pulled pork. From what people are saying its very much like doing a brisket but people inject it with a sauce before smoking? I'm not too sure, can someone advise?
There are many ways to do pulled pork.
Injecting, brining, etc.
a rub.
smoke.
cook.
FTC.
pull.
eat.
Here is a thread with more details - http://forum.bradleysmoker.com/index.php?topic=8942.0
Is there enough flavor if I just all I add is just Rub, no injecting or brining? Or maybe just Rub and inject with bbq sauce?
Quote from: degenerazn on July 16, 2009, 03:13:45 PM
Is there enough flavor if I just all I add is just Rub, no injecting or brining? Or maybe just Rub and inject with bbq sauce?
Yes.
Injecting and/or brining adds more flavor and the brining (IMHO) helps the meat retain moisture, although it does increase the sodium content.
I did some pork butts before I started brining them and they turned out great.
Quote from: degenerazn on July 16, 2009, 03:13:45 PM
Is there enough flavor if I just all I add is just Rub, no injecting or brining? Or maybe just Rub and inject with bbq sauce?
Yes there will be plenty of flavor. I rub with CYM (Cheap Yellow Mustard) the put my rub on. When the DBS gets to temp (225*) I put the butt in apply smoke until an IT of 145* about 4 hours. Wrap in foil with a splash of Apple juice, Place back in smoker until IT of 195-200* TFC for 1-2 hours set on counter crack open the foil for 20 min then completely unwrapped and the butt shoud fall apart for you not much pulling involved.
I can't even remember when our smoker looked that nice inside...that is one pretty smoker right now...cherish that Blue Man... :D :D :D
Quote from: Tenpoint5 on July 16, 2009, 09:53:24 PM
Quote from: degenerazn on July 16, 2009, 03:13:45 PM
Is there enough flavor if I just all I add is just Rub, no injecting or brining? Or maybe just Rub and inject with bbq sauce?
Yes there will be plenty of flavor. I rub with CYM (Cheap Yellow Mustard) the put my rub on. When the DBS gets to temp (225*) I put the butt in apply smoke until an IT of 145* about 4 hours. Wrap in foil with a splash of Apple juice, Place back in smoker until IT of 195-200* TFC for 1-2 hours set on counter crack open the foil for 20 min then completely unwrapped and the butt shoud fall apart for you not much pulling involved.
Hey 10.5. That sounds good, I have one question. How long will it take for the butt to reach 195-200*. I hear most people leave it in the kitchen oven overnight, could take about 8-10 hours or so. And when you put it back in your smoker, do you leave the smoke on or just use it as an oven?
Quote from: degenerazn on July 17, 2009, 12:46:09 AM
Quote from: Tenpoint5 on July 16, 2009, 09:53:24 PM
Quote from: degenerazn on July 16, 2009, 03:13:45 PM
Is there enough flavor if I just all I add is just Rub, no injecting or brining? Or maybe just Rub and inject with bbq sauce?
Yes there will be plenty of flavor. I rub with CYM (Cheap Yellow Mustard) the put my rub on. When the DBS gets to temp (225*) I put the butt in apply smoke until an IT of 145* about 4 hours. Wrap in foil with a splash of Apple juice, Place back in smoker until IT of 195-200* TFC for 1-2 hours set on counter crack open the foil for 20 min then completely unwrapped and the butt shoud fall apart for you not much pulling involved.
Hey 10.5. That sounds good, I have one question. How long will it take for the butt to reach 195-200*. I hear most people leave it in the kitchen oven overnight, could take about 8-10 hours or so. And when you put it back in your smoker, do you leave the smoke on or just use it as an oven?
10.5 has you going with his advice. I've been doing mine with out injecting, rub only and lot's of flavor. I'd say keep it simple for your 1st one and adjust from there to get the flavor you want. No need to add smoke once it's in foil as it won't penetrate the foil. Cook only after that. Time is always a guess. The meat is done when it's done. I'd say start it a little earlier than you want to eat because you can always use the FTC (Foil, Towel, Cooler) trick do keep it hot for hours.
Quote from: HawkeyeSmokes on July 17, 2009, 06:59:49 AM
Quote from: degenerazn on July 17, 2009, 12:46:09 AM
Quote from: Tenpoint5 on July 16, 2009, 09:53:24 PM
Quote from: degenerazn on July 16, 2009, 03:13:45 PM
Is there enough flavor if I just all I add is just Rub, no injecting or brining? Or maybe just Rub and inject with bbq sauce?
Yes there will be plenty of flavor. I rub with CYM (Cheap Yellow Mustard) the put my rub on. When the DBS gets to temp (225*) I put the butt in apply smoke until an IT of 145* about 4 hours. Wrap in foil with a splash of Apple juice, Place back in smoker until IT of 195-200* TFC for 1-2 hours set on counter crack open the foil for 20 min then completely unwrapped and the butt shoud fall apart for you not much pulling involved.
Hey 10.5. That sounds good, I have one question. How long will it take for the butt to reach 195-200*. I hear most people leave it in the kitchen oven overnight, could take about 8-10 hours or so. And when you put it back in your smoker, do you leave the smoke on or just use it as an oven?
10.5 has you going with his advice. I've been doing mine with out injecting, rub only and lot's of flavor. I'd say keep it simple for your 1st one and adjust from there to get the flavor you want. No need to add smoke once it's in foil as it won't penetrate the foil. Cook only after that. Time is always a guess. The meat is done when it's done. I'd say start it a little earlier than you want to eat because you can always use the FTC (Foil, Towel, Cooler) trick do keep it hot for hours.
I put mine in around 9-10PM, (four hours of smoke, usually Hickory) and set my alarm to get up at 1 or 2AM to empty/refill the water bowl. I leave them in the Bradley until 7AM, then wrap in foil and into a 200F oven. They are usually done around 2 to 4pm, then FTC at least an hour.
If I did not want to leave it in the Bradley overnight, I would take them out at the 2AM, but that is more work than I want to do at that hour of the morning.
I usually start at 4-5am and am finished washing dishes at 11pm. Boston Butts are like Ribs in one way THEY are done when their done. Here is why I say that. As your IT climbs it will hit a PLATEAU. Which is a point where the IT stops rising and just hangs there around 160-165 could be more could be less but generally it is in that range. Your Butt will do this! When it does, it is just like your wife in labor all you can do is sit and wait. It is at this point in the ballgame that your Butt is turning into fall apart goodness. Just let it do its thing don't turn up the heat. The longer it is at a plateau the better your Butt will be. After the collagen turns to gelatin in the meat fibers the temp will start rising again. Hope this helps some.
10.5 has given you great info about the butt hitting the plateau. He is dead on when he says don't rush this part of the cooking. The IT will eventually begin to move up again and don't despair if it doesn't do so for 2-4 hours. That's the way butts roll!
KyNola