Smoking Meat -- Tips, Opinions, Recipes

[notnalc68]

Since we have a thread, to show your smokers & grills, I thought it might be a good idea to share tips on using smokers.

I've never owned one, and now that I have one, I'm interested to see how you all cook your meats in them.

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[notnalc68]

I'm about to smoke a pork loin, some drumsticks, and chicken breasts. How long do you all smoke that sort of stuff.


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[Rb1boxer_3]

An hr a pound is what I do. But that's only with brisket and ham . Never smoked anything else.

Out in the Boonies

[CastleRockJeep]

Subscribed. I'm in the market for a smoker, and cannot wait to get started. I'll be looking forward to hearing people's tips/tricks.

[Speedy_RCW]

Here's my jerky recipe. I'll post up a few more but I have to get them off my old phone.

2 cup soy sauce
1/2-3/4 of a bottle tiger sauce.
4-6 oz of honey
1/2 cup brown sugar
Black pepper, red pepper flake & garlic powder to taste

Marinate for 24 hours

Smoke at 170 until it's as done as you like. I wait til it cracks when I bend it. Not breaks....just cracks.

Does about 5 pounds of meat.


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[notnalc68]

Here's my jerky recipe. I'll post up a few more but I have to get them off my old phone.

2 cup soy sauce
1/2-3/4 of a bottle tiger sauce.
4-6 oz of honey
1/2 cup brown sugar
Black pepper, red pepper flake & garlic powder to taste

Does about 5 pounds of meat.


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That looks good! What type of beef, do you use?


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[Speedy_RCW]

That looks good! What type of beef, do you use?


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Eye of round or bottom round. I just get it at the supermarket and ask them to slice it 1/8" thick. Saves me a lot of work. Then all I have to do is trim it up. I'll edit my original post too because I just noticed I didn't put smoke or marinating times.


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[WJCO]

Here's a book I got for Father's Day, and has a ton of great tips. The most used page in this book is the rub recipe below. I've used it on chicken, steak, turkey, ribs, etc. It is by far my favorite on ribs, absolutely amazing. I have found leaving the charcoal smoker around 170-190 for 9 hours is absolutely perfect for me. I typically use apple chips or hickory.

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[Speedy_RCW]

Smoked salmon

Salmon brine
3 cups Yoshida's gourmet teriyaki sauce
1/2 cup non-iodized salt
1-1/4 cups brown sugar
1 cup white sugar
2 cups water

This Brine is good for about 10 pounds of salmon.
Soak fish in Brine for about 12 hours
Remove fish and do a quick rinse
Place on smoker racks
Sprinkle with brown sugar
Allowed to air dry until tacky to the touch.
Place in smoker at about 180° until done.


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[Speedy_RCW]

Here's a book I got for Father's Day, and has a ton of great tips. The most used page in this book is the rub recipe below. I've used it on chicken, steak, turkey, ribs, etc. It is by far my favorite on ribs, absolutely amazing. I have found leaving the charcoal smoker around 170-190 for 9 hours is absolutely perfect for me. I typically use apple chips or hickory.

IMG_20170107_200318_087.jpg

IMG_20170107_200510_669.jpg

Here's the rubs I use for pork and tri tip. I've tried a bunch and these are my favorites.

Pork Butt Rub
3-Tbsp Tony's or comparable cajun seasoning
4-Tbsp Turbinado brown sugar (this type of sugar will burn at a higher temperature than regular brown sugar)
1/2-Tsp Paprika
1/4-Tsp Cumin
1/4 Tsp Garlic Powder
1/4 Tsp Onion Powder
1/4 Tsp Salt

Tri tip Rub
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon ground black pepper
2 teaspoons onion powder
2 teaspoons dried oregano
1 teaspoon garlic powder




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