From Smoking 101
Having taken Chef Tom’s “Smoking 101” class we were excited to give this a go.
The Smoker we chose was a Masterbuilt pro from Home Depot, $179.
We chose this smoker for a number of reasons, but the biggest one being that we
can use the constancy of Gas, and, as we gain experience, we can start to play with charcoal.
So, what follows is the process we took.
- Rub Pork Baby Ribs with CTs rub
- Rub Sirloin Roasts with barbecued “TX beef Brisket, from Bon Appétit July 1999”
- Rest overnight
- Soak hickory chips overnight
- Make mop from TX Beef rub
- Bring meat to room temp (at least 45min)
- Bring Smoker up to temp
- We used cheap beer in our water tray
- 10:40 am – We placed our meat on (to eat at 4)
- The temperature was held at 240 degrees Fahrenheit
- We payed attention to the smoke, and replaced wood chips as necessary. Roughly every 45 minutes.
- 12:15 pm – Started mop. We moped only half of all racks just to play with flavor
- 1:00 pm – Mop again, add wood chips and 2 more Beer
- 2:00 pm – Wrapped all the meat and added mop for the last time
- Pull wood chips, add 2 more Beer
- 3:00 pm – Add 2 more Beer to pan
- 4:00 pm – opened the foil like a boil and spread a liberal amount of BBQ Sauce.
- 4:30 pm – Let’s Eat!!
I think the meat that we mopped through the process was more flavorful, and had a more distinct “Bark” to the finish.
Our thanks to Chef for the great advice, and the great class.