TubeNet

Reading a lot on Facebook lately of people smoking meats/barbeque meats, etc.
Now that we are into Spring, I need you 'Southern Experts' to tell a Yankee about your best recipes for barbeque and/or smoking different meats. Do you use a sauce or a rub? Which is best? Different techniques for different meats?
Time for a TubeNet Recipe thread......
Thanks-
Mark

Use a simple dry rub. Kosher salt and coarse ground black pepper works just fine. Be generous with the rub. The brisket goes in fat side up. Low and slow is the key. Keep the smoker temp at between 215 and 225. Allow 90 minutes minutes per pound. Once the brisket reaches 190 degrees wrap it in foil and continue cooking to 215 degrees. A couple of extra tips: use apple juice or appe cider vinegar in the water pan. The acid will help break down and tenderize the meat. Hickory and mesquite are very strong flavors and can be mixed with pecan to produce a gentler flavor. Mesquite and pecan is a good Texas combination. Have plenty of beer on hand for during and after the cooking.

BBQ is not a recipe. It is a lifestyle. Welcome to our world!

Ed Jones wrote:Use a simple dry rub. Kosher salt and coarse ground black pepper works just fine. Be generous with the rub. The brisket goes in fat side up. Low and slow is the key. Keep the smoker temp at between 215 and 225. Allow 90 minutes minutes per pound. Once the brisket reaches 190 degrees wrap it in foil and continue cooking to 215 degrees. A couple of extra tips: use apple juice or appe cider vinegar in the water pan. The acid will help break down and tenderize the meat. Hickory and mesquite are very strong flavors and can be mixed with pecan to produce a gentler flavor. Mesquite and pecan is a good Texas combination. Have plenty of beer on hand for during and after the cooking.

Thanks Ed!

bloke wrote:If you want to impress people with pork, smoke some ribs. It's pretty hard to screw them up. If you try to make "wet" ribs and get them too hot, you can tell everyone you were doing "dry" ribs.

What about squirrels? Can't afford to dry them up, so seems like frying is better, but maybe smoking is real steamy and it wouldn't be a problem?

bloke wrote:

Curmudgeon wrote:But, I bet they're not smoking too many beavers...

That pursuit, I would imagine, is not particularly common.

Yuck

bloke, I have been waiting for your "annual" how-to smoke a pork butt on the cheapo charcoal grill.

Personally, I have had good luck with a Traeger. I've been known to smoke a thing or two, and not one of those nasties above.

Alton Brown uses a cardboard box and a hot plate!!