Sounds like you have a plan Harry.
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Americans, give me your BBQ secrets.
- Thread starter Harry Gypsna
- Start date
Oh it's all going to about pork mate... I may do other things but pork is where everything i desire most from my drum comes from.
BigRigRob
Member
Oh hell yeah!, " Can you smell that?...... it smells guuud! "
Have you tried Brining your meat before smoking or grilling. Check out... http://bbq.about.com/cs/barbecuetips/a/aa112000b.htm
lord bongington
Member
i love a good bbq, this thread is making me so hungry ahhhhhh
Depending on where youre from theres a few pointers that you should take:
Meat should be smoked between 230-250deg.
W/ brisket youre generally going to calculate about 1.25hours per pound of meat.
The secret to truly good bbq is to wrap the meat in butcher paper after it has absorbed all the smoke that it can handle (about 6 hours into it)
Wrapping the brisket retains moisture and allows the brisket to go its full 12-14hours.
I prefer peach wood for my smoking.
Meat should be smoked between 230-250deg.
W/ brisket youre generally going to calculate about 1.25hours per pound of meat.
The secret to truly good bbq is to wrap the meat in butcher paper after it has absorbed all the smoke that it can handle (about 6 hours into it)
Wrapping the brisket retains moisture and allows the brisket to go its full 12-14hours.
I prefer peach wood for my smoking.
my secret is propane blows use real wood charcoal.
BigRigRob
Member
Hey.
I am sorry for not coming back to this thread in a while.
Thank You to everyone for all your suggestions.
In the end, my smoker, and summer of pulled pork, and smoked sausages didn't happen as I had to look after my Dad while he was Ill.
I am going to be experimenting with rubs, mops etc and using the oven til next summer comes around. I will probably build the smoker over the winter.
I am sorry for not coming back to this thread in a while.
Thank You to everyone for all your suggestions.
In the end, my smoker, and summer of pulled pork, and smoked sausages didn't happen as I had to look after my Dad while he was Ill.
I am going to be experimenting with rubs, mops etc and using the oven til next summer comes around. I will probably build the smoker over the winter.
had some country style pork ribs yesterday. a killer chipotle sauce made it . hickory wood yeehaw
At my house it is known as the Weber Smokey Mountain charcoal water smoker, kingsford charcoal with soaked wood chips. Wickers marinade overnight then BBQ spice, slow cook the next day. This my friends will put you in BBQ heaven. Pick you piece of pork or chicken, it comes out perfect. Bring a slab of baby backs or a few whole chickens with you the next time you visit and the ganja and red stripes are on me. Peace and respect MON.
I would love a smokey mountain but can't spend that amount of money when I can build a big drum for well under £100. Those big egg bbqs look pretty good too.
If you make that Ganja and Hobgoblin, you're on
I lost my smoker. but my neighbor lets me borrow his electric smoker that's the same as my old one but electric. cant remember brand name right now.i want a cold smoker for trout an fish
