Figured with all the food talk, I'd start a thread about smoking meats. I have a small off set smoker I like to play with throughout the year. Along with experimenting with various cuts, I like to dabble in making some nice wet and dry rubs. Some are really simple and rather generic. Others have gotten some good reviews, (and a couple not so good). Anyway, let's see, hear what ya got.


Here's is one of my favorite wet rubs for beef. It will work for chicken, pork and turkey too, but it's a bit rich for the fowl.


1/2 cup of brown sugar
1/2 cup of deep burgundy wine
6 large garlic cloves, finely chopped
1 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup finely chopped fresh chives
1/4 cup finely chopped fresh tyme
1/8 cup finely chopped oregano
1/2 stick unsalted butter.


Heat the wine and add all other ingredients. Bring to a simmer for approx. 20 minutes. The mixture should thicken slightly.
Allow to cool. Rub on meat ,(both sides), and allow to rest for 4 to 6 hours. Continue rubbing in more mix every hour or so during rest
Place meat on smoke grille and baste/flip the meat, hourly, until rub is gone.


Enjoy

 

I enjoy smoking. My brother and I share a smoker right now. Have had it a few years and it gets used a fair bit through out the year. I will have to pull out a few of my spice rub recipes since I have several I use for different meats and styles.

 

I'm always on the lookout for new rubs. I have a dry rubs I make up, but the wet ones seem to suit me better.

 

I use both but prefer the dry rubs the best. That reminds I need to pick up some more lump hardwood charcoal. I am running low.

 

For charcoal. I use Texas style. Lowes always has it and I have found it at Wally World once it a while.
Once things are hot, I use a well soaked cherry or apple wood. Sometimes it can be difficult to find split logs, so, if you intend to use it, buy all you can when you do find it.

 

I have a few places I can get applewood from for smoking. I live near a few places that have apple trees. I use the cowboy brand lump hardwood. I also use that in my weber kettle grill.

 

We have some orchards South of us too. I hadn't thought about going directly to them for wood. I wonder what peach wood would do?

 

Peach wood does really well with chicken and pork even turkey. Any fruit wood works well in alot of cases. I use peach, apple, pear, oak, pecan, cherry, mesquite, and hickory. And I have different rubs I use with all of them to compliment the smoke wood I am using as well as the meat I am smoking.

 

Peach it is. They trim them out every spring, along with the apples. I know I can get a lot of nice sized branches for logs.

 

Thats good. I find applewood goes with most anything. Same with pecan.

 

This sounds good. Haven't done any smoking myself, but. I do the broke mans version in the grill. I will have to check what charcoal use. I have two that I like to mix-up to get the flames going and another to actually do the cooking with. Then bring out the fire starts again, if I miss my chance to just add a couple of coals to the fire and it got to cold. I check when I get home. I just did a dry rub on some beef ribs last night. Startes at about 6pm and they was done around 10pm. Try not to cook them to fast. I want to try how some places be cooking their ribs for like 24hrs. I aint that patient.
Going to love this thread.

 

Soak some small logs/strips of wood for a couple hours. Let them stand for a day. You don't want them wet on the outside. Get you charcoal hot. When it is as hot as it's going to get and in a full burn, lay on the wood. Close the lid and let your grille do the work. You may need to hold the lid up, just a bit, to permit the smoke to escape.