Hoppy Mad wrote:Hey Elbone,
Thanks for the details.
I recently swapped a case of beer for a webber and don't mind a bit of smoked meat.
Can you give me an idea of your favourite smoked meat and what you do to it?
It is getting cooler here and I might get the BBQ going this weekend.
Thanks Brendan
The classic cut for BBQ in my part of the world is pork shoulder (called pork butt or Boston butt around here). I just set up my 22" Weber Kettle as shown above, season the shoulder generously with salt and pepper and leave it on the smoker, keeping the temp in the smoker as close to 225F as I can by adjusting the vents, until the internal temperature of the meat is around 200F. At this temp, the meat literally falls apart as all the connective tissue is broken down into gelatin. Hickory is the smoke wood of choice here. Someone once told me that meat gets all the smoke it's going to get in the first 5 or 6 hours, and I believe it. So when pressed for time, I'll start after work, go for 6 hours with smoke at 225 - 250, then wrap tightly in double foil, and put it in a 200F degree oven until I get up the next morning. That way the meat gets to 200F and stays there. While still hot, shred the meat, discarding the fat, and put on buns with a dill pickle slice for a classic "pulled-pork" sandwich. I like a Carolina-style sauce made with vinegar, hot peppers and just a little ketchup. Not too sweet.
Beef Brisket works wonderfully as well with this method. I've also successfully smoked prime ribs, beef chuck, turkeys and chickens.
http://www.smoking-meat.com is a great resource for technique and recipes. He'll try to sell you his "secret recipes" but there's plenty of good, free info there as well.
Post pics of your smoke and let us know how it turned out!
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