Smokers

[Roadhawg]

All great info... keep the suggestions coming.

[Roadhawg]

Smoked a brisket this week and it turned out very good I do believe I'll be doing a lot more smoking now !!!

[RealJimbo]

Roadhawg -

My Char Griller smoker has met our needs for several years now. I do my fire much as bradzilla describes. Smoke over a pan of water, keep temp about 200 - 225. Brisket, smoke about 2 hours "open" then either wrap in foil or put in a foil pan for 4-8 hours, depending on the size. I prefer a total of about 6 - 8 hours for a 10 pound packer trim brisket. I use Bad Brad's Butt Rub over the whole brisket and nobody has ever complained about how tender or tasty my briskets are. I love smoking whole chickens, using only Cavender's seasoning. Usually 2 - 3 hours will do, and I actually like the chicken more than anything. Ribs - smoke "open" for about 1 hour, wrapped for 2-3 hours, same dry rub as the brisket. Tip: when you are smoking something, put some patties of hamburger or ground turkey toward the fire end, turning every 10 minutes or so...very good smoked burger or turkey burger.

Should have said "Bad Byron's Butt Rub". I get it at either Westlake Hdwe or Beef Jerky Emporium.

[bluedogok]

I was over on The Smoke Ring, there are thread titles over that would have a whole different meaning than they would on other forums.

Another Set of Nice Butts

[bradzilla]

haha - so true bluedog.

Not often do you get to see the words 'abt' (atomic buffalo turd), pig pecker, fatties, big sausage, or the word butt used in so many different forms or fashion.

If you guys havent tried them yet, i highly recommend making ABT's or my wifes favorite Smoked Mac and Cheese. Lately we've both really have enjoyed baby backs where you smoke them for 2 hours, foil them and add parkay (butter) and brown sugar, then return them to heat for two hours, then the last hour dust with your favorite rub or more brown sugar. I was highly skeptical at first but after trying them i was very pleased with the results. I'll post a link when i find the thread.




disclaimer - i do not endorse smoke ring, and im not even a posting member there i just browse it daily because there is a huge wealth of information from people who love bbq. im glad to see so many okctalk members interested in bbq as well.

[bradzilla]

People call the ribs either 'parkay ribs' or 'triggs ribs' because this triggs guy apparently came in second in the world in a bbq comp using the parkay butter method. Either way its extremely easy, good, and surprises everyone when they ask what you did to make the ribs so good.

If you do some searching you'll see that the traditionalist are up in arms over this method (bbq drama at its finest )


parkay method

[Roadhawg]

I was over on The Smoke Ring, there are thread titles over that would have a whole different meaning than they would on other forums.

Another Set of Nice Butts

I look through that site quite a bit, lots of good info over there. I was going to do some pulled pork next week and got several good suggestions from The Smoke Ring. I may have to toss a couple chickens on with the pork

[RealJimbo]

I look through that site quite a bit, lots of good info over there. I was going to do some pulled pork next week and got several good suggestions from The Smoke Ring. I may have to toss a couple chickens on with the pork

As much as I love brisket and ribs, my personal favorite is chicken. Whole chicken smoked with little seasoning is about the tastiest thing there is. My opinion, of course.

[ddavidson8]

The Weber Smokey Mountain is hands down the way to go. For the price, it's fool proof. I love mine. I just wish I had more time to use it and someone to share all the bbq with.