Mark,
What brand is your smoker? Just got the Bar-B-Chef offset from Barbeque Galore. Pretty good quality and the store honored the package deal. Got like $500 worth of stuff for $300.

My brisket came out OK, a little on the dry side but definitely edible. Made a kick a$$ sauce though.

Hi Shad,

As mentioned above, the secret of not coming out with a dry brisket is to place a pan of water directly under the meat. I smoke my meats indirectly, that is, not right over the coals. My particular rig, a Brinkman Pitmaster, has two seperate chambers - one for the fire & wood chips and a smoking chamber for the meats.

Here is a killer recipe for BBQ sauce that cooks right along the meat in the smoker:

SMOKED BARBECUE SAUCE
1 large onion (chopped)
5 large garlic cloves (chopped)
1 large bottle of your favorite barbecue sauce
1/4 lb. bacon (chopped)
1 large fresh tomato (chopped)
2 teaspoon prepared mustard
1/2 lemon (juiced)
1/4 cup brown sugar
1/2 cup water
Olive or corn oil
Coarsely ground black pepper
Garlic salt
Assorted herbs (chopped)

Sauté garlic and onions in oil until tender. Add remaining ingredients and mix
well. Place in roasting pan and smoke cook in smoker for 1 to 3 hours following
the same cooking procedure as smoking meat.

Mark

quote:

Originally posted by Fishstyx:
Mark,
What brand is your smoker? Just got the Bar-B-Chef offset from Barbeque Galore. Pretty good quality and the store honored the package deal. Got like $500 worth of stuff for $300.

My brisket came out OK, a little on the dry side but definitely edible. Made a kick a$$ sauce though.

Congrats on your offset....I love mine (New Braunfels).

I place an old dutch oven (called it old and took it from the wife's stock) just under the meat...filled with water, somtimes with beer, sometimes with wine...helps keep the meat damp. I also use a wet rub on poultry, wrap it in cheese cloth (you must keep the cheese cloth wet, re-wetting it periodically)..about half way through cooking time, remove the cheesecloth.

This Easter I cooked a 20 Lb turkey..(25 hrs), used the water bowl, injected garlic olive oil/beer mixture into the meat, wet rubbed garlic oil under the skin, cheesecloth and a mop sauce...Turkey was moist and perfect.

Experiment with different hard woods...fruit trees are excellent...I especially like apple and orange because they don't seem to be as strong as say, Hickory or Pecan..

Wow, you guys are making me very very hungry.

Mine is an offset as well.



I'll have to try the the pan with water next time. I sprayed the brisket with an apple juice/vinegar/worschester concoction.

It was only my second smoke. The first was baby backs which cam out friggin awesome.



The sauce I made was:
1 cup of ketchup
2 tbl molasses
1/4 cup apple juice
1/4 cup brown sugar
1/2 a onion
5 cloves of garlic
3 tbl apple cider vinegar
1 tbl cumin
2 tbl smoked paprika
2 tbl chipolte pepper
1 tbl kosher salt
1 tbl black pepper

Sauted the the onion and garlic until they were translucent, dumped everything else in and reduced to a nice thickness. Throuhg it all in the blender and pureed for a couple minutes. Its sweet but firey. Cut the pepper if your stomach can't hack it. I know that's sometimes a problem for the old guys!

Check out this site. There is alot of good recipe and advice.

All that smoked crap is full of carcinogens and stuff that will kill you. If you send it to me, I will dispose of it for you ...

All that pulled pork is bad for the heart too.

The weekend??? Every day is a weekend when you are retired. Today I spent the entire day looking for some good Yew wood to make another batch of bows. I know, It's a pretty tough life. God, I love it!! Dave

Dave ,
You hunting with handmade bows and arrows?
I have a freind, ex coastie, been doing it for a few years. I din't think he has gotten a deer yet.
Good luck,
Dick

Dick, This will be my first year using my own bows. It will be kind of neat, taking it from a tree to an efficient piece of hunting equipment. Even if I dont get anything, its a fun hobby. Dave

Dave,
Good luck. My freind makes the arrows out of the long shoots on lg wild rose bushes, what have you in mind for arrows?
Dick

We have a lot of Hazel around here and the new shoots are long and straight, and they seem to dry pretty well. I will start there. Dave

I am going skiing in vermont with my oldest son Matt. I have five kids and don't get a lot of chance for good one on one time with them so I am really looking forward to this trip. I hope everyone enjoys a nice weekend too.

This weekend it is not going to snow. Wow that will be a change.

snow what's that?

never mind i remember now...nebraska alaska..and all those other yankee area's above I-10 Including alabama..j/k hope you nappy heads can take a joke.

cool morning and hot afternoon..did my morning run..1 mile another one later since it's the weekend.

I wanted to post this somewhere ..posted it over on the music topic's had 10 views..then i just deleted it...( so i would not be accused of spamming)

Can't be too carefull.

Maybe some of you might like this ..i did.

www.markfiore.com/animation/mcrove.html

wife is mad at me ..i seem to piss everyone off ..so i know it's me...hope i have'nt offended anyone here.

maybe i am a little to opinionated..can't afford help...so sorry !

This message has been edited. Last edited by: spacecowboy1,

Bought some t-shirts no pockets oh well..the last week that said.

The Original old Navy One Savior,Twelve Disciples and a Fishing Boat.

I am wearing them next CoastGuard day...nice shirts..i usally don't buy shirts with no pockets or with any advertisting ..but i like these ..and my grandson's t-ball team..shirts.

Here on the Left Coast, we're getting some rare rainfall but the urge for BBQ is still there.

No problem.

This may seem sacrilege, especially if you're from the Carolinas or other Southeastern states where pulled pork bbq is more of a vinegary concoction. But, when you don't want to get out in the rain...

Make this in your crock pot.

INDOOR PULLED PORK BBQ

3 lbs of pork shoulder roast (AKA Boston Butt)
1/4 cup of Wright's Liquid Smoke (either hickory or misquite)
1/2 tsp each of celery seed, onion salt & garlic powder

Put pork shoulder roast in heavy foil and place in your crock pot. Add liquid smoke and seasonings. Seal foil tightly. Cover crock pot.

Cook on low heat for 10 - 12 hours. DON'T OPEN LID UNTIL FINISHED! When meat is done, it should practicaly fall apart by itself. Place pork on a cutting board and with two large serving forks, pull the pork into shreads.

Serve either open faced or in closed sandwiches. Sauce on the side.

Not bad for an easy meal. You can substitute 3-4 lbs of beef brisket for the pork if you want.

Marcus Leftcoastus

Sorry Mark ... Dad makes that, so as a resident NC BBQ expert, I can only quote Col. Kurtz:

"The horror ... the horror ...".

Which brings up the question, "What's the proper texture of babyback ribs?" Tender, but a little crunch? Fall off the bone, but soft surface? Personally, I like mine just a little on the charred side ...

quote:

Which brings up the question, "What's the proper texture of babyback ribs?" Tender, but a little crunch? Fall off the bone, but soft surface? Personally, I like mine just a little on the charred side ...

I cook my baby back ribs indirectly in the smoking chamber. Like the brisket, I place a pan of water directly under the rack so as not to dry the ribs out. After about 4 hours smoking at about 300 degrees, they are just a bit chewy but come off the bone nicely. Chewy doesn't necessarily mean over done but means that much of the fat has dripped into the pan of water.

About an hour before putting the ribs in the smoker and just after lighting off the charcoal, I rub the ribs with kosher salt, freshly ground pepper and garlic powder - wrap them up in plastic and put them in the fridge till the smoker is ready. I never put sauce on the ribs while they are cooking.

I put the pagen ritual of chared meats behind when I left the Boy Scouts in the 60s.

Mark

I believe you would have made a darn ..good SS mark..i don't put BB-Q sauce on till the last few minutes myself either..only because of the sugar..it burns.

Although honestly..i,ve never have smoked any food..( what ?yeah i know) just being honest..i would like too just have,nt done it yet maybe someday..heck never started baking fresh bread till around 1992 thanks Mike Carter and Frank dallevalli where ever you are.

As far as ribs go i put them in a mixer of water and vingar...and bake them covered 350* for 2 hrs..and then uncover them drain off the liquid and stickem back in the oven with the sauce at around 200* for 10 mins ..never had no complains ..the vinagar and the bbq sauces gives it a sweet&sour tang .

I will probably never retire but my next job might be at smoke house..just something different..but i am not willing to quit my work now the money is too too eazy.