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mike

smokin

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bought a new smoker recently, looking for any good recipes to run it through its paces. Love ribs, brisket, wings, and pork butts. lets hear you favorites! this place used to be hoppin! would love to see this room clicking again!

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brine your inner loins.  i use cabelas old fashion maple brine and toss em whole in the smoker over hickory for a couple hours until they get to your favorite doneness.  I get them to about 160 cooking them at 255.  

For ribs and pork i usually use a dry rub. Have a couple cans of store bought coffee rubs and have mixed up my own as well.  usually use hickory.  shoulders i sometimes just brine them and cook them.  can do pork many ways.  

Turkeys brine them a day then cook over pecan or hickory or both at 225.  

Main thing to remember is to keep a water pan and cook slow and low. 

old masterbuilt i have is pretty used but still does a good job, holds temps usually within 5 degrees of where i set it. 

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The inner loins are the choicest cut and really don't need much when put on the smoker but are a real treat when done.  Can slice em up thin or thick after done, had folks at a Christmas party that don't eat deer that loved it and wouldn't have known it was deer.  

How and what I am cooking sometimes depends on who I am feeding.  My mother loves bbq, but does not like anything spicy, shoulders for pulled pork work great when we have her home.  If my oldest daughter is coming in I will usually put a little warmth.  

I usually use smoke in a smoke box even when I use the gas grill, have an abundance of hickory around so I use it most often.  

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Ever do homemade canadian bacon? I have brined pork loin and smoked it, turned out amazing! I will have to dig out that recipe. I did a batch of summer sausage but wasnt real impressed with it, first try though, so I need to play with the recipe.

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42 minutes ago, mike said:

Ever do homemade canadian bacon? I have brined pork loin and smoked it, turned out amazing! I will have to dig out that recipe. I did a batch of summer sausage but wasnt real impressed with it, first try though, so I need to play with the recipe.

Doing the deer loins like I mentioned above with that cabelas maple brine turns out a little like canadian bacon.  Done pork loins on the smoker many times.  

Be sure if you don't have one to get a decent or good thermometer.

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Got an electric smoker for Christmas and have done a Boston pork butt with a dry rub and hickory chips. It was amazing. Going to try ribs tomorrow. One of these times I will try some deer wrapped in bacon.

I got one of those digital thermometers with the probe and cord. I can check the temp from outside the smoker so I never have to open in unless I was adding a little more water.

Getting a smoker has started a new hobby.

Sent from my SM-G930V using Tapatalk

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