What should I smoke?

patrickblo13
patrickblo13 Posts: 831 Member
in Food and Nutrition
I got a smoker for father's day and want some suggestions of things to cook. I have already cooked a whole turkey, beef brisket, ribs and chicken wings.

Anyone have some ideas? I would like to do fish but my wife doesn't like fish. Anyone ever smoke pork butt or pork shoulder?
«1

Replies

  • vmlabute
    vmlabute Posts: 311 Member
    I smoked a whole pic for my graduation :) it was delicious
  • patrickblo13
    patrickblo13 Posts: 831 Member
    I smoked a whole pic for my graduation :) it was delicious

    If my smoker was that big I would do that...unfortunately it is not
  • parkscs
    parkscs Posts: 1,639 Member
    I haven't smoked pork shoulder before, but I have done a roasted Pernil Al Horno and it was one of the most amazing things I've ever made. I can only imagine the awesomeness if smoke was introduced to the mix.
  • Snip8241
    Snip8241 Posts: 767 Member
    When we were in Florida we had smoked mackerel. Folks smoke other fish and make dips. Smoked tuna dip is great.
  • arickettsjr
    arickettsjr Posts: 32 Member
    You've definitely got to try a pork butt or picnic. Both make great pulled pork. I do mine with a dry rub, let it sit in the fridge overnight, and smoke it at 225-250 until the internal temperature hits 190-200. Let it rest for 30 minutes to an hour and then pull it. Add warmed BBQ sauce if you like.

    I'd also recommend trying country style pork ribs, tri-tip beef sirloin, and beef ribs. Check out smoking-meat.com for a lot of great ideas and tips.
  • doesthisappmakemelookfat
    doesthisappmakemelookfat Posts: 103 Member
    I don't like fish, but I don't mind it smoked. I would try that. she might like it. You can get some awesome marinades and you really can't tell it's fish.
  • 99clmsntgr
    99clmsntgr Posts: 777 Member
    A fried of mine from high school bought a small cheese wheel and smoked that. I think he went with cheddar.

    http://www.smoking-meat.com/how-to-smoke-cheese
  • patrickblo13
    patrickblo13 Posts: 831 Member
    You've definitely got to try a pork butt or picnic. Both make great pulled pork. I do mine with a dry rub, let it sit in the fridge overnight, and smoke it at 225-250 until the internal temperature hits 190-200. Let it rest for 30 minutes to an hour and then pull it. Add warmed BBQ sauce if you like.

    I'd also recommend trying country style pork ribs, tri-tip beef sirloin, and beef ribs. Check out smoking-meat.com for a lot of great ideas and tips.

    Thank you! Great website
  • BigGuy47
    BigGuy47 Posts: 1,768 Member
    Stuffed jalapenos. Crazy goodness.

    Halve the Jalapenos.
    Fill the jalapenos with cream cheese.
    Press a lil smokey (sausage) into the cream cheese.
    Wrap with bacon.
    Dust with your favorite rub or just salt and pepper.
    Smoke for about an hour and a half to 2 hours at 225.

    Enjoy. If you make these for a party make a bunch, they don't last long.

    Do not ask about the calorie count. Just know that amazing taste is worth the calories.

    Other fun things to smoke: pork tenderloin, Scotch eggs

    Do not mess up your smoker by smoking fish.
  • LadyGrey75
    LadyGrey75 Posts: 55 Member
    Venison - if you can get your hands on it. Try a back strap butterfly cut with cream cheese, mushrooms, onion and colored peppers, wrapped in bacon -UMMMM
  • CrusherKun
    CrusherKun Posts: 353 Member
    My father and I smoke our own homemade venison products (Jalapeno Cheddar Summer Sausage and Hot (Snack) Sticks) every deer season. Its really all about trial and error and finding what you like. We also do our own Pork Shoulders for sliced BBQ pork (shredded is ok too but we like the slices for later too). I would suggest starting with something small like chicken thighs to dial in the process itself, and then from there I would try Pork Shoulder.

    I would also suggest you do some research on brines as your first few attempts you will likely over cook if you are not careful, and the brine helps add extra juiciness to avoid such troubles and adds flavor as well.

    Above all, just have fun with it!!!
  • Tony_Von_Stryfe
    Tony_Von_Stryfe Posts: 153 Member
    Eggplant, it's delicious smoked
  • Wookinpanub
    Wookinpanub Posts: 635 Member
    I love my smoker but am still learning the different techniques. I have tried pork butt, beef brisket, ribs and brats. Besides brats, each has their own challenges. Maybe it is just me but if the meat is on the smoker too long, it has that campfire taste - too much smoke. I have smoked ribs for a couple hours then put them in a cooking bag with some liquid to steam them and that works.

    My friends in the neighborhood smoke much better than I do.
  • patrickblo13
    patrickblo13 Posts: 831 Member
    I love my smoker but am still learning the different techniques. I have tried pork butt, beef brisket, ribs and brats. Besides brats, each has their own challenges. Maybe it is just me but if the meat is on the smoker too long, it has that campfire taste - too much smoke. I have smoked ribs for a couple hours then put them in a cooking bag with some liquid to steam them and that works.

    My friends in the neighborhood smoke much better than I do.

    I would say I am still learning my smoker. From my experiences so far everything is cooking faster than it should. I don't have a big fancy smoker (yet) and what I don't like about mine is it doesn't have a temperature gauge. So I bought a magnetic one to stick on it.

    This is what I am using

    http://www.atgstores.com/smokers/brinkmann-852-7080-gourmet-charcoal-smoker-and-grill_3862248.html?af=2615&cse=2615&gclid=CMuq64bb_L8CFScV7AodUXkA5A&gclsrc=aw.ds
  • Kitten2629
    Kitten2629 Posts: 1,358 Member
    hmmmmmm brisket!
  • patrickblo13
    patrickblo13 Posts: 831 Member
    Venison - if you can get your hands on it. Try a back strap butterfly cut with cream cheese, mushrooms, onion and colored peppers, wrapped in bacon -UMMMM

    I actually have some Venison left in the freezer. I was hesitant to try venison because it is easy to over cook on a normal grill, I thought it would be rather challenging on the smoker
  • xcalygrl
    xcalygrl Posts: 1,897 Member
    Smoked salmon. (I do a dry marinade the night before of 2 cups brown sugar, 1/2 cup kosher salt, 1 tablespoon of black pepper for about 2 pounds of fish. Cover the salmon completely top and bottom with the marinade, let it set in the fridge overnight. The next day, rinse and smoke for about 1.5-2 hours. I eat it like it's the last thing on the planet when I make it. So good.)
  • dbmata
    dbmata Posts: 12,950 Member
    Still learning my smoker too. :)

    I'm thinking of smoking some lamb leg over cherry and fresh thyme if I can find it.

    Another thing I'm thinking about is wrapping some pork in banana leaves, and smoking it for a 12-14 hour smoke at probably around 210? Smoke on for the first 3 hours.
  • HarrietSabre
    HarrietSabre Posts: 186 Member
    Lucky Strikes
  • KseRz
    KseRz Posts: 980 Member
    A Brisket

    texas-style-smoked-brisket.jpg
  • LoneWolfRunner
    LoneWolfRunner Posts: 1,160 Member
    This thread wasn't at all what i thought...
  • whovian67
    whovian67 Posts: 608 Member
    Smoked a wild hog at 4th of July... so pork is pretty good....

    It was a real ***** to get the rolling paper around it though.
  • abuck_13
    abuck_13 Posts: 382 Member
    I love my smoker....

    Smoked chicken:

    whole birds brined overnight, use ones around the 5 to 6 pound mark

    salt well, about 1/4 cup of salt or so
    2 cups apple juice or cider
    1 cup apple cider vinegar
    water to cover

    ensure it is mixed well and brine in fridge overnight
    remove the next day, smoke 5 to 6 hours



    Pork shoulder:

    as stated, good dry rub for at least 24 hours, then smoke for roughly 6 hours, while mopping with an apple cider vinegar mix occasionally


    and I could go on and on and on.....
  • abuck_13
    abuck_13 Posts: 382 Member
    A Brisket

    texas-style-smoked-brisket.jpg

    Brisket is very good and time consuming - I'd definitely get used to the smoker with a couple of other things before jumping into brisket myself - I've seen many a ruined brisket in the early days of learning a smoker
  • patrickblo13
    patrickblo13 Posts: 831 Member
    This thread wasn't at all what i thought...

    That is to kill time while I am smoking the food :)
  • patrickblo13
    patrickblo13 Posts: 831 Member
    I love my smoker....

    Smoked chicken:

    whole birds brined overnight, use ones around the 5 to 6 pound mark

    salt well, about 1/4 cup of salt or so
    2 cups apple juice or cider
    1 cup apple cider vinegar
    water to cover

    ensure it is mixed well and brine in fridge overnight
    remove the next day, smoke 5 to 6 hours



    Pork shoulder:

    as stated, good dry rub for at least 24 hours, then smoke for roughly 6 hours, while mopping with an apple cider vinegar mix occasionally


    and I could go on and on and on.....

    Please do....more suggestions
  • patrickblo13
    patrickblo13 Posts: 831 Member
    A Brisket

    texas-style-smoked-brisket.jpg

    Brisket is very good and time consuming - I'd definitely get used to the smoker with a couple of other things before jumping into brisket myself - I've seen many a ruined brisket in the early days of learning a smoker

    I did a brisket a few weeks ago. It turned out good, not great. It was a bit over cooked and too much smoke flavor. It was still delicious but I have had better
  • redromad275
    redromad275 Posts: 884 Member
    When we were in Florida we had smoked mackerel. Folks smoke other fish and make dips. Smoked tuna dip is great.

    Smoked tuna is the bomb!
  • Timshel_
    Timshel_ Posts: 22,834 Member
    I did a turkey last year for Thanksgiving, and it was decent. Gotta work on that one to impart the smoke a bit lighter.

    Did a ham for Easter this year and it was absolutely RAVISHED. We had the one I smoked and a good ol' Honey Baked. The smoke one was gone by days end.
  • Timshel_
    Timshel_ Posts: 22,834 Member
    Two things I haven't done myself but read about were smoking a pizza and smoked apples.

Categories