Rookie Smoker Recipe? I need a home run here

Debmar · 12-11-2018, 02:46 PM

Well I have about a smoke and 1/2 under my belt here. First was my UDS type drum smokers seasoning smoke which we threw some crappy store bought burgers on after a few hours of run time and pulled them off based on IT. Considering the quality of the burgers it actually was not bad. My youngest son declared them the best burgers he'd ever had but we question his judgement at the best of times. But regardless it was a small victory.

So.....then I decided for cook # 2 that I would go for the grand slam and bring the whole family to tears of joy with the quality of the BBQ. Dug some Beef Ribs out of the freezer and on they went. Well there was tears alright. but not in a good way. Not Good. Lots went wrong.

You see my family other than myself and maybe one of my daughters are food cowards. They don't trust much that is different or new to them and smoking is very new to us. So as I see it I probably have one more chance here before the smoking food door is closed forever for some of them.

I need something that I can for sure pull off successfully and re open that door in their heads. What should my next attempt be. What cut of meat, what recipe, any advice appreciated greatly.

Thanks

Joshw · 12-11-2018, 02:52 PM

I would say Boston Butt(pulled pork), is about as no fail as you can get, in the bbq world.

KClandcruiser · 12-11-2018, 03:03 PM

Quote:

Originally Posted by Joshw

I would say Boston Butt(pulled pork), is about as no fail as you can get, in the bbq world.

Yup, I totally agree on smoking a butt. Hard to mess up and not nearly as out of the norm as beef ribs. Just be sure that you have a nice thin blue smoke before putting it on and let it ride until an internal temp of 195-203

upStomp · 12-11-2018, 03:11 PM

3rded. Boston Butt is very forgiving.

AussieMatt · 12-11-2018, 03:14 PM

Yep, get some pork on your fork.

dadsr4 · 12-11-2018, 03:16 PM

I'd go with something they already like. Meatloaf, chicken, things like that. The UDS is basically an outdoor oven with the lid on, maybe that will help.

jermoQ · 12-11-2018, 03:34 PM

#1 good bbq is a skill and might take time
#2 what was your failed problems? We might be able to aid a little better if you give details.
#3 beef ribs need to be cooked for quite a while to be awesome
#4 SEE #1

I think that any of the above ideas, including your favorite meatloaf recipe cooked at 300* to the internal temp of 160, and pork butt cooked to around 200* are good plans. If you want fancy, you can follow the steps to make a fatty, stuffed with some cheese and make it simple. Smoke to internal temp of 160. oh, and good bbq might take some time. Read up around here, listen to ideas, and be patient.

EdF · 12-11-2018, 04:32 PM

A nice chicken, smoked lightly at 325-350F is an easy introduction. Will also second the meatloaf, baked at the same temp as inside, but with some smoke added.

Rockinar · 12-11-2018, 04:40 PM

Not sure how you can screw up some chicken. Learn to walk before you run.

BuffettFan · 12-11-2018, 04:49 PM

Agree with all above, but would interject that chicken can get overly smoked, IMO.
I say that because I have done it. Now I know better. I kept trying till I got better.
I've been smoking for ~20 years and I'm still learning with every cook and can't begin to list everything I've learned from this forum in the last 6 months or so.

LYU370 · 12-11-2018, 05:15 PM

Smoked meatloaf. Once you have it smoked, you'll never want it out of the oven again.

mjpmap · 12-11-2018, 05:19 PM

don’t worry about the fails. As long as you cook, you’ll have them. The important thing is that you figure out what went wrong and go at it again. One way of “curing” the family taste issue is to involve them. Let the kids get involved in the prep, whether it be doing the rub, spice mix, etc. The more they are vested, the more likely they’ll enjoy what they helped to make.

Smoking Piney · 12-11-2018, 06:56 PM

A vote for a Boston butt here - VERY forgiving meat, can go low and slow or hot and fast. Just cook to around 200 to 205 IT and (most important) it probes tender all around with some wiggle in the bone. Wrap, rest for a bit, and pull it apart. One 10 pound butt will feed lots of hungry folks.

Pulled pork is a proven crowd pleaser.

Smoking Piney · 12-11-2018, 06:57 PM

Quote:

Originally Posted by mjpmap

don’t worry about the fails. As long as you cook, you’ll have them. The important thing is that you figure out what went wrong and go at it again. One way of “curing” the family taste issue is to involve them. Let the kids get involved in the prep, whether it be doing the rub, spice mix, etc. The more they are vested, the more likely they’ll enjoy what they helped to make.

Awesome post, mjp, and great advice!

BKING! · 12-11-2018, 07:05 PM

I may be in the minority here but since your cooker is a uds I probably wouldn’t do pork butt and do chicken breast with lump charcoal only. I’d ease them in with the bbq flavor and with all that pork fat you are getting a ton of grease smoke. Chicken breast and lump only will give them light bbq flavor especially for people that aren’t used to bbq

12-11-2018, 03:14 PM	#5
AussieMatt is One Chatty Farker Join Date: 04-23-14 Location: Tallmadge, OH Name/Nickname : Matt	Yep, get some pork on your fork. __________________ God save the Queen, God bless America, God defend New Zealand and thank Christ for Australia! Weber Original 22" - RIP UDS Fiskgriddle Weber Kettle Premium - Copper

12-11-2018, 03:16 PM	#6
dadsr4 somebody shut me the fark up. Join Date: 02-08-10 Location: Howell, MI	I'd go with something they already like. Meatloaf, chicken, things like that. The UDS is basically an outdoor oven with the lid on, maybe that will help. __________________ Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB

12-11-2018, 03:34 PM	#7
jermoQ is One Chatty Farker Join Date: 10-28-14 Location: Lebanon, MO Name/Nickname : Jermo/Jeremy	#1 good bbq is a skill and might take time #2 what was your failed problems? We might be able to aid a little better if you give details. #3 beef ribs need to be cooked for quite a while to be awesome #4 SEE #1 I think that any of the above ideas, including your favorite meatloaf recipe cooked at 300* to the internal temp of 160, and pork butt cooked to around 200* are good plans. If you want fancy, you can follow the steps to make a fatty, stuffed with some cheese and make it simple. Smoke to internal temp of 160. oh, and good bbq might take some time. Read up around here, listen to ideas, and be patient. __________________ 9 out of 10 cannibals agree--vegetarians taste better!

12-11-2018, 04:32 PM	#8
EdF is One Chatty Farker Join Date: 01-25-17 Location: Atlantic Highlands, NJ	A nice chicken, smoked lightly at 325-350F is an easy introduction. Will also second the meatloaf, baked at the same temp as inside, but with some smoke added. __________________ Large BGE. KBQ C-60, Uuni Pro, TEC Cherokee FR, Polyscience SV machine. And their helpers.

12-11-2018, 04:49 PM	#10
BuffettFan Full Fledged Farker Join Date: 07-10-18 Location: East Peoria Illinois Name/Nickname : Terry	Agree with all above, but would interject that chicken can get overly smoked, IMO. I say that because I have done it. Now I know better. I kept trying till I got better. I've been smoking for ~20 years and I'm still learning with every cook and can't begin to list everything I've learned from this forum in the last 6 months or so. __________________ Matches?!? We Don't Need No Stinking Matches!

12-11-2018, 02:46 PM	#1
Debmar Is lookin for wood to cook with. Join Date: 11-14-18 Location: Winnipeg, Manitoba Name/Nickname : shoe	Rookie Smoker Recipe? I need a home run here Well I have about a smoke and 1/2 under my belt here. First was my UDS type drum smokers seasoning smoke which we threw some crappy store bought burgers on after a few hours of run time and pulled them off based on IT. Considering the quality of the burgers it actually was not bad. My youngest son declared them the best burgers he'd ever had but we question his judgement at the best of times. But regardless it was a small victory. So.....then I decided for cook # 2 that I would go for the grand slam and bring the whole family to tears of joy with the quality of the BBQ. Dug some Beef Ribs out of the freezer and on they went. Well there was tears alright. but not in a good way. Not Good. Lots went wrong. You see my family other than myself and maybe one of my daughters are food cowards. They don't trust much that is different or new to them and smoking is very new to us. So as I see it I probably have one more chance here before the smoking food door is closed forever for some of them. I need something that I can for sure pull off successfully and re open that door in their heads. What should my next attempt be. What cut of meat, what recipe, any advice appreciated greatly. Thanks

12-11-2018, 02:52 PM	#2
Joshw Babbling Farker Join Date: 09-25-17 Location: Oklahoma	I would say Boston Butt(pulled pork), is about as no fail as you can get, in the bbq world.
	1 members found this post helpful.

12-11-2018, 03:11 PM	#4
upStomp Full Fledged Farker Join Date: 05-27-14 Location: North Central MA Name/Nickname : Jay	3rded. Boston Butt is very forgiving. __________________ Weber Kettle 22.5 ↑ WSM 18.5 ↑ WSM 22.5 ↑ Assorted Portables BBQ Brethren 2018 Tri-Tip Master!!!

12-11-2018, 04:40 PM	#9
Rockinar is One Chatty Farker Join Date: 07-19-13 Location: Houston, TX	Not sure how you can screw up some chicken. Learn to walk before you run.

12-11-2018, 05:15 PM	#11
LYU370 Babbling Farker Join Date: 05-28-14 Location: Streamwood, IL	Smoked meatloaf. Once you have it smoked, you'll never want it out of the oven again. __________________ Andy FEC100 - Big Joe - Saber 500 Gasser

12-11-2018, 05:19 PM	#12
mjpmap is one Smokin' Farker Join Date: 03-31-15 Location: Swartz Creek, Michigan and Palmetto, Fl Name/Nickname : Mike	don’t worry about the fails. As long as you cook, you’ll have them. The important thing is that you figure out what went wrong and go at it again. One way of “curing” the family taste issue is to involve them. Let the kids get involved in the prep, whether it be doing the rub, spice mix, etc. The more they are vested, the more likely they’ll enjoy what they helped to make. __________________ Primo XL, Chargriller Smokin Pro, Master Forge gasser, Akorn cart model(wore it out & gave it away), Vision Diamond Cut B series, Rivergrill bowl, Jennair indoor gas grill Mike
	1 members found this post helpful.

12-11-2018, 06:56 PM	#13
Smoking Piney Babbling Farker Join Date: 10-24-15 Location: South Jersey Pine Barrens	A vote for a Boston butt here - VERY forgiving meat, can go low and slow or hot and fast. Just cook to around 200 to 205 IT and (most important) it probes tender all around with some wiggle in the bone. Wrap, rest for a bit, and pull it apart. One 10 pound butt will feed lots of hungry folks. Pulled pork is a proven crowd pleaser. __________________ John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex AMNPS

12-11-2018, 07:05 PM	#15
BKING! is one Smokin' Farker Join Date: 01-26-18 Location: Talbott, TN Name/Nickname : Brent	I may be in the minority here but since your cooker is a uds I probably wouldn’t do pork butt and do chicken breast with lump charcoal only. I’d ease them in with the bbq flavor and with all that pork fat you are getting a ton of grease smoke. Chicken breast and lump only will give them light bbq flavor especially for people that aren’t used to bbq __________________ Current:Mak ⭐️ general, Weber kettle 26