It has been brought to my attention that many of oyu do not know exactly how to barbeque a piece of meat in the traditional smoking method as done here in the USA. Since I am a bit of a dillitante myself, I figured I would place what I have learned here and share my experience.
Rub. Says it all. It's your special blend of spices that go onto the meat the night before. It has a few required components to work right. It needs flavor(pepper, paprika, cayenne, onion, chili), enhancement(salt, celery salt, seasoning salt), and sweetness to help make for a good bark(sugar, brown sugar, maple sugar). This rub goes onto the meat the night before so it can do what it does, that is, add flavor.
You will need a smoker. This can be a DIY affair as seen in the 'Smokin'' thread(job very well done), a simple inexpensive commercial model as seen at Lowe's, Home Depot, or Walmart with a fire box, and a smoke box, or you can locate a Landmann, or Brinkmann which is made of heavy duty steel, right here in the USA as seen here:
When you get your box, make sure you get some good natural charcoal. It burns hotter, longer, and cleaner that briquets. To insure a good fire, use a chimney lighter. It works well, is simple and easy to use. If you sprinkle a little salad oil on the newspaper in the chimney, it burns better to insure better lighting of your charcoal base. You will want chunks(4x4) of Hickory, Oak, Apple, Cherry, Maple, Mesquite woods.
Mesquite is sharp flavored, Hickory a little mellower. Oak is very melow, and cherry, maple, and apple woods offer a very light flavored, sweet smoke.
Now it's time to get going. You have a solid fire, your wood chunks are on the coals, and it's time to do it up.
Good steady temperatures of 200* - 250* is what you want for low and slow cooking of your beef, pork, ribs, or chicken. You want a good amount of smoke coming through your box. The outside should look nice and smoky.
At this time, after you have your meat in the smoker, you may want to smoke your beans for a couple hourse before putting htem into the oven to bake at a higher temperature.
Now you know your 'Panty 6' has an egg timer somewhere. Hijack it and set it for 45 minutes. When it goes off, reset it, and mop your meat, check your smoke wood(add if needed), and go back to what you were doing(usually enjoying a nice pour and a cigar).
After about 4 hours on a brisket or pork butt, you will wrap it in fpoil to finish it off for the next two to four hours. This will give the meat a good bark as well as help it to retain moisture.
Continued in the next post. 8 pics per post limit.
Rub. Says it all. It's your special blend of spices that go onto the meat the night before. It has a few required components to work right. It needs flavor(pepper, paprika, cayenne, onion, chili), enhancement(salt, celery salt, seasoning salt), and sweetness to help make for a good bark(sugar, brown sugar, maple sugar). This rub goes onto the meat the night before so it can do what it does, that is, add flavor.
You will need a smoker. This can be a DIY affair as seen in the 'Smokin'' thread(job very well done), a simple inexpensive commercial model as seen at Lowe's, Home Depot, or Walmart with a fire box, and a smoke box, or you can locate a Landmann, or Brinkmann which is made of heavy duty steel, right here in the USA as seen here:
When you get your box, make sure you get some good natural charcoal. It burns hotter, longer, and cleaner that briquets. To insure a good fire, use a chimney lighter. It works well, is simple and easy to use. If you sprinkle a little salad oil on the newspaper in the chimney, it burns better to insure better lighting of your charcoal base. You will want chunks(4x4) of Hickory, Oak, Apple, Cherry, Maple, Mesquite woods.
Mesquite is sharp flavored, Hickory a little mellower. Oak is very melow, and cherry, maple, and apple woods offer a very light flavored, sweet smoke.
Now it's time to get going. You have a solid fire, your wood chunks are on the coals, and it's time to do it up.
Good steady temperatures of 200* - 250* is what you want for low and slow cooking of your beef, pork, ribs, or chicken. You want a good amount of smoke coming through your box. The outside should look nice and smoky.
At this time, after you have your meat in the smoker, you may want to smoke your beans for a couple hourse before putting htem into the oven to bake at a higher temperature.
Now you know your 'Panty 6' has an egg timer somewhere. Hijack it and set it for 45 minutes. When it goes off, reset it, and mop your meat, check your smoke wood(add if needed), and go back to what you were doing(usually enjoying a nice pour and a cigar).
After about 4 hours on a brisket or pork butt, you will wrap it in fpoil to finish it off for the next two to four hours. This will give the meat a good bark as well as help it to retain moisture.
Continued in the next post. 8 pics per post limit.
