GFY
@CancerOnTheCusp
12 Years5,000+ Posts
Comments: 434 · Posts: 8313 · Topics: 311
Food Smoking and BBQ
The last time I tried, the smoker exploded. I suck at smoking BBQ.
I managed to work out a great way to do turkeys.
There a couple of tricks. I would use a "flavor injector" to start with. I created various solutions to be injected. My favorite turned out to be a combination of brown sugar and real maple syrup. These were dissolved into a good deal of water.
I would inject the turkey quite heavily before I put it into the smoker. Every hour during the smoking I would repeat the flavor injection. By the time I was done, which was about 8 hours usually, I had pumped over a quart (2 liters) of my juice into that turkey. Lots of it leaked out, of course, which helped maintain the humidity within my smoker.
I tried things like sage, mustard, on and on. I liked the sweetness of my brown sugar/syrup in the end.
I used charcoal to maintain a steady heat. I would throw in 3-4 sticks of fruit wood about every two hours. Much more than that and I thought my turkey tasted to smoky. The sticks I used were maybe 6 inches in length, and generally had to be small enough for me to break by hand. I did use sticks upwards of 1 inch in size, but used fewer of them, of course. Mesquite was fine, but I could get the fruit wood for free, you see.
There a couple of tricks. I would use a "flavor injector" to start with. I created various solutions to be injected. My favorite turned out to be a combination of brown sugar and real maple syrup. These were dissolved into a good deal of water.
I would inject the turkey quite heavily before I put it into the smoker. Every hour during the smoking I would repeat the flavor injection. By the time I was done, which was about 8 hours usually, I had pumped over a quart (2 liters) of my juice into that turkey. Lots of it leaked out, of course, which helped maintain the humidity within my smoker.
I tried things like sage, mustard, on and on. I liked the sweetness of my brown sugar/syrup in the end.
I used charcoal to maintain a steady heat. I would throw in 3-4 sticks of fruit wood about every two hours. Much more than that and I thought my turkey tasted to smoky. The sticks I used were maybe 6 inches in length, and generally had to be small enough for me to break by hand. I did use sticks upwards of 1 inch in size, but used fewer of them, of course. Mesquite was fine, but I could get the fruit wood for free, you see.
Posted by cowpuncher
For pork, apple is my favorite when I can get enough of it, but not so much that I'd sell my body for it like I would for some mesquite.
I've done pork loin that way.
Used a dry rub made with paprika, salt, pepper, and if I want some heat, some red pepper flakes.
I have a water pan that I fill with one cup of Calvados and the rest water.
The apple puts a really nice flavor in the pork.
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I've just gotten into smoking this past year with some pretty good success.
Using a cheap electric smoker but intend on getting one of those self regulating jobs.
Have had really good success with prime rib dry rubbed with Penzey's Northwoods seasoning, left in fridge overnight,.
Then use half alder/half cherry at 225 F.
BBQ- Favs are Memphis style and Carolina style .