Smoking Meat -- Tips, Opinions, Recipes

notnalc68

That dude from Mississippi
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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Rb1boxer_3

New member
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

New member
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

Active Member
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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Last edited:

WJCO

Meme King
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

Active Member
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

Active Member
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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View attachment 237604

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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Speedy_RCW

Active Member
These are awesome as an appetizer. Perfect for playoffs!

Atomic buffalo turds
One package cream cheese
2 teaspoons paprika
1 teaspoon cayenne pepper
12 whole jalapenos
12 slices of bacon
24 Little Smokies
Favorite sweet BBQ rub

Slice jalapeños in half lengthwise. Mix cream cheese, paprika, and cayenne. Fill the jalapeño boats with this mixture. Place lil smokey on top. Wrap with half a piece of bacon and pin with a toothpick. Sprinkle rub on top.

Smoke at 250° for an hour and a half


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Speedy_RCW

Active Member
Cheese stuffed Smoked Meatballs
One LB 80/20 ground beef
One LB hot breakfast sausage
1/4 cup whole milk
One large egg
Cheese cubes
1 LB Thin sliced bacon

Mix beef, sausage, milk and egg. Create the meatballs with a cube of cheese inside. Wrap with bacon.

Smoke until internal temperature is 160°



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TC1201JK

New member
I'd recommend looking into Steven Raichlen for recipes and knowledge. He has a handful of books out and years ago had a tv show called primal grill (also his website). I thought I knew how to grill and smoke before finding this guy.


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notnalc68

That dude from Mississippi
Cheese stuffed Smoked Meatballs
One LB 80/20 ground beef
One LB hot breakfast sausage
1/4 cup whole milk
One large egg
Cheese cubes
1 LB Thin sliced bacon

Mix beef, sausage, milk and egg. Create the meatballs with a cube of cheese inside. Wrap with bacon.

Smoke until internal temperature is 160°



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Dang, dude. You must smoke meat a lot! Thanks for those. Mighty tasty sounding.


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Brute

Hooked
These are awesome as an appetizer. Perfect for playoffs!

Atomic buffalo turds
One package cream cheese
2 teaspoons paprika
1 teaspoon cayenne pepper
12 whole jalapenos
12 slices of bacon
24 Little Smokies
Favorite sweet BBQ rub

Slice jalapeños in half lengthwise. Mix cream cheese, paprika, and cayenne. Fill the jalapeño boats with this mixture. Place lil smokey on top. Wrap with half a piece of bacon and pin with a toothpick. Sprinkle rub on top.

Smoke at 250° for an hour and a half


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Atomic Buffalo Turds...great name for a pu pu...(pun intended)


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TGPJKUR

Member
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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I use a lot Jeff Phillips tips and recipes, I get an email every Thursday with something new in it. I have always made my own rubs but wondered what his magic recipe was, well I guess I know now lol.
 

Discount Tire

Caught the Bug
3-2-1 Texas Crunch Ribs

I keep it simple...

1) salt ribs at least 12 hours in advance
2) Apply rub of choice right before the meat goes in the smoker
3) Drizzle honey on ribs and add 1 oz liquid (I use apple juice) before wrapping ribs
4) Apply BBQ sauce of choice 30 minutes before finished

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jesse3638

Hooked
These are awesome as an appetizer. Perfect for playoffs!

Atomic buffalo turds
One package cream cheese
2 teaspoons paprika
1 teaspoon cayenne pepper
12 whole jalapenos
12 slices of bacon
24 Little Smokies
Favorite sweet BBQ rub

Slice jalapeños in half lengthwise. Mix cream cheese, paprika, and cayenne. Fill the jalapeño boats with this mixture. Place lil smokey on top. Wrap with half a piece of bacon and pin with a toothpick. Sprinkle rub on top.

Smoke at 250° for an hour and a half


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Damn I don't have a smoker but these sound amazing. May have to see how they come out in the oven at the same temp..;)
 
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