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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-04-2011, 09:34 AM   #1
bigred1
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Default What should I attempt this weekend? Ready to step it up a bit

Greetings,
Been reading like crazy and stepping up my skills on the smoker. I have a weber performer that Im using primarly as a smoker, just cooking for friends and family. Ive always had a grill (weber silver now) connected to natural gas and grill multiple times a week but really new to smoking.

Ive done a decent amount of smoked chicken and will always be perfecting that but ready to move up a bit.

What should I attempt as a more forgiving but staple cut of meat on the smoker?

Thanks in advance,
Dustin
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Unread 11-04-2011, 09:49 AM   #2
Ron_L
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Pork butt. it is very forgiving and pulled pork is always a good choice.
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Unread 11-04-2011, 09:54 AM   #3
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Yep - get a butt. Very forgiving and very tasty.
Spare Ribs are good too, bit not as forgiving.
Toss on a NAKED fatty and some ABTs to snack on while you wait for that butt to cook.
And yes... I said NAKED!!!!
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Unread 11-04-2011, 10:00 AM   #4
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^^^ Ron said it. Pork Butt, or Picnic (which are the 2 cuts that make up the shoulder of the hog) are by far the two most forgiving pieces of meat. Mind you, that doesn't mean that you can't ruin them (I know I have; thankfully in the past).

Run a few searches here and look up how to smoke on the Weber. Keep the temps lower than you would grilling; however dont fall into the lure/trap that 225 or lower is magic. It's not. I suggest shooting for 250, give or take. Use a rub on the butt and please keep the sugar to a minimum (if at all). If you'd like, inject it. For me, the injection was the difference in good meat to great meat. An injection can be something as simple as apple juice and a little worchestershire sauce, perhaps a little of your rub in there to tie in the flavors.

Every smoker is different. Mine will blacken the meat pretty dark after a while. As a result, I foil the meat with double wrapped Heavy Duty foil just after that 4th hour. Depending on the size of the butt and the temperature you're cooking at, it'll be done between that 8th and 12th hour; ours are usually done right at 9 hours. Matter of fact, I have 4 "on deck" for tomorrow morning.

Another little trick that I learned along the way is to let the butt rest before pulling/eating it. Take it out and let it rest for an hour or longer. If longer than an hour, wrap a towel or something around it to help keep it warm. The resting allows the juices to re-penetrate the meat.

You'll end up with moist, juicy, tender heaven!

Best of luck.
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Unread 11-04-2011, 10:17 AM   #5
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Like everyone else has said, a pork butt is pretty 'staple' when it comes to smoking meat. If you wanna try something that takes a little less time, toss on a rack of ribs.
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Unread 11-04-2011, 10:43 AM   #6
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Thanks for all the quick replies guys. I’m surprised you all are suggesting doing a pork butt, I do agree this is a good staple. I will follow the advice on injecting it and using a rub. I went to a farmers market here in Atlanta (Dekalb) and got tons of spices and Im creating my own rubs.

I do have question on the sugar. lake Dog your telling me to minimize the sugar, why? is this specific to a pork butt because this surprised me.

Also, I actually had planned on throwing a fatty on with whatever I do. But what’s ABTs??
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Unread 11-04-2011, 12:08 PM   #7
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Pulled pork is a fantastic way to go.

I'm guessing the comment about the sugars is due to the fact that sugars in a rub will burn after a while, esp. with higher temps. Correct, LD? You can use raw or turbinado sugar and this will help with that.

ABT's are jalapenos stuffed (usually with cream cheese and other stuff - experiment!) then wrapped with bacon and smoked. Some folks (like me) cut the japs in half, others stuff from the end.

Always use caution when handling jalapenos, esp. if you plan on handling anything else afterward. .
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Unread 11-04-2011, 12:19 PM   #8
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ABT's are awsome, I make mine with japs, cream cheese, and some green onion all wraped in bacon. I have also made mushrum caps with cream cheese, green onion and bacon. And if you want to add some more add some mini winnies or smoked sausage that is cut in little bit size bits and add them to the middle. and as far as a step up smoke a nice beer can chicken would be good.
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Unread 11-04-2011, 12:23 PM   #9
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Ok Im originally from Texas so Ive been eating stuffed jalapenos since birth, but never off a smoker. Will definetly have to try that.

Well I will go for my first pork butt off the smoker then. This has been on my list and Ive eaten a ton of these from friends smokers, time to take the plunge...and about what I expected on the sugar.
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Unread 11-04-2011, 12:50 PM   #10
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After you do the butt (Which I would also suggest), do yourself a favor and smoke a nice big chuck roast for pulled beef soon too.
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Unread 11-04-2011, 12:53 PM   #11
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Make sure you devein and deseed the peppers before stuffing them unless you are a fan of the heat.
For those who can't handle the heat, substitute the tinly sweet peppers... yum...
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Unread 11-04-2011, 01:07 PM   #12
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The first thing I ever smoked on my Weber Kettle was a brisket. Easy as cake. Keep it simple. Buy a packer and dust it with your favorite rub. Put a water pan in the middle filled with warm water or your favorite dark beer, dump a 3/4 chimney of coals on each side of the water pan. Once the kettle is up to temp (300), drop a handlful of pre-soaked wood chips on top of each pile of coals and drop your brisket on the grate. Cooking at about 300-350 (actually BBQing but it is difficult to keep a kettle low for long periods) you'll be done in about 8 hours (give or take an hour). You'll have to add five coals to each side every 2.5 to 3 hours to maintain the temp.

I did some of my best briskets this way and not as difficult as you would think!

Whatever you choose, good luck and don't be afraid to go for it, you've got to go big at some point, why not this weekend?
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Unread 11-04-2011, 01:25 PM   #13
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I'd go for the brisket. Don't know about butts where you are but they are out of this world here. Could not find one to do this weekend. Have about everything else.
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Unread 11-04-2011, 01:44 PM   #14
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Ditto on the butt and naked fatty. My advice to you, since you only cook on a kettle right now, would be to buy Big Bob Gibson's BBQ book by Chris Lilly.

Amazon.com: Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint (9780307408112): Chris Lilly: Books@@AMEPARAM@@http://ecx.images-amazon.com/images/I/51Wqe1szCIL.@@AMEPARAM@@51Wqe1szCIL

He cook almost all of the recipes on a kettle and provides detailed instructions and ingredient lists. You'll be putting out kick arse Q in no time.
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Unread 11-04-2011, 03:22 PM   #15
CarlWayne
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Speaking of stuffed jalapeños instead of cream cheese I used crab meat. Good alternative. I'm not fond of cream cheese but will eat it out of a jalapeño but would so crab meet stuffed oh my gosh...
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