BBQers of the Huddle, teach me your ways!

[Ruff]

I came to a very depressing realization today: there are no good BBQ places within a 20 mile drive of me. (I say "good", because there's only one near me and it sucks)

 

So, as someone who cooks more than his fair share, I think it's time to learn to BBQ! I'm looking for any/all advice you're willing to offer, but I'm specifically looking for ideas on "starter" smokers, makes/models/prices, along with the best ideas for dry rubs and making your own sauce, along with the biggest thing, where to find the best wood chips. 

 

(Just as a note: my favorite style is Texas BBQ, so ideas for brisket would be awesome, as well)

[jackson113]

Texas BBQ SMH....

[Doyle]

Mustard based sauce only!

[Ja Rhule]

I got into BBQing few months ago and its addicting!  Be careful because the second you start making your own BBQ, all relatives will be asking to come over to your house for holidays and parties and when they leave, they will take all your leftovers.

I did a lot of research on which smoker to buy and I decided on Weber Smokey Mountain 18.5 inch smoker

http://www.amazon.com/gp/product/B001I8ZTJ0?keywords=weber%20smokey%20mountain&qid=1451785224&ref_=sr_1_1&sr=8-1

After using it multiple times, I cannot be happier with a purchase... I mean 5 out 5 stars by 1.5K people... amazing.

I make my own rub, mop and BBQ sauce...  First, I did a lot of reading on spices and other things by buying a book and online research.  After a while you will make your own rub and BBQ and u will feel its the best and u will keep it a secret.  No one ever shares their signature BBQ recipe. :)

Pork butts take 12-14 hours.  Make sure to inject (buy a metal bbq syringe) with about a pint of marinade per 10lbs of meat.  Smoke it for about 10 hours at 225* then wrap it in foil and place in the oven for 3-4 hours at 225.

Ribs take about 4 hours.  I usually apply rub 10 hours before smoking...  I mop it every hour and apply BBQ sauce 15 minute prior to completion.

I make turkey, duck, chicken... etc.  Everything is amazing.

The only problem is... everyone wants to come for lunch so I always start preping around 7pm the day before...  If you want pork butt done around noon, it better be on a smoker around 12am and you aint gettting a lot of sleep that night.

ALWAYS use lump charcoal ( its more expensive).  It will burn for longer...  I smoked Pork Butt 2 days ago...  I went to bed at 1am and woke up at 6am and temperature was constant at 230*...

I would recommend you to buy blue tooth thermometer, it will buzz u if temperature gets too hot or too cold.

 

Good luck! 

 

[Chimera]

brisket is a pain in the ass. you can do it on a regular gas or charcoal grill as long as you have heat on one side and the brisket on the other.

[Captain Morgan]

11 hours ago, ARSEN said:

 

 

I got into BBQing few months ago and its addicting!  Be careful because the second you start making your own BBQ, all relatives will be asking to come over to your house for holidays and parties and when they leave, they will take all your leftovers.

I did a lot of research on which smoker to buy and I decided on Weber Smokey Mountain 18.5 inch smoker

http://www.amazon.com/gp/product/B001I8ZTJ0?keywords=weber%20smokey%20mountain&qid=1451785224&ref_=sr_1_1&sr=8-1

 

 

I won thousands of dollars in bbq competitions using the Weber.  The guys with the multi-thousand dollars rigs would get pissed when they lose to what they call "a trash can cooker."

 

My advice, don't go for the cheaper ones, start with Weber and smile for years.  Their customer service is outstanding.  and no matter which cooker you get, the following website will teach you everything you need to know about outdoor cooking.

http://tvwbb.com/

 

[lymelizzard]

I had a vertical gas from lowes similar to this one.  Click here   It worked well and I got alot of compliments from the pork butts that came out of it.  Also after you do it for a while you get a feel for it.  My go to for butts is smother in yellow mustard rub it and let it refrigerate for 10 hours.  In the smoker at 250ish for about 6 hours for the smoke ring.  After that wrap in aluminum foil put on top part of a grill and finish it off for three or four more hours when you can easily pull the bone out your done.  Let it rest for thirty minutes then eat, eat, and eat.

[thefuzz]

If I did it for a living, or for competition, I would go with a homemade wood smoker, but I don't, so I don't.

 

I prefer to use electric smokers with auto loaders for the chips.  Biggest reason, just time.  Below is the next smoker I'm getting.

http://www.amazon.com/Masterbuilt-20070512-Controller-Discontinued-Manufacturer/dp/B007ZTMTCG

 

We smoke quite a bit, and I just don't have enough time to constantly check on the smoker temp, wake up in the middle of the night, etc...just to say it was done over wood.

Simple rubs are more than enough for butts, ribs, turkey, chickens, etc...you don't need as much salt as many of the rubs will call for.

Get the butts to 200 degrees, and cook the ribs to taste/feel.  It's pretty easy honestly, but you will need a good thermometer, that is a must.

[cookinwithgas]

https://www.youtube.com/watch?v=lfIL5cXhUgk

[cookinwithgas]

Arsen has some good advice, been waiting a long time to say that.

We've gone to using a good sized electric smoker for game day prep since we have a lot of meat to cook and don't want to stay up overnight smoking - and we've found no one can really tell the difference or care at the tailgate. When it's my immediate family though I love setting up the wood smoker and making a morning/day out of it with a friend or two.

[thefuzz]

19 hours ago, cookinwithgas said:

Arsen has some good advice, been waiting a long time to say that.

We've gone to using a good sized electric smoker for game day prep since we have a lot of meat to cook and don't want to stay up overnight smoking - and we've found no one can really tell the difference or care at the tailgate. When it's my immediate family though I love setting up the wood smoker and making a morning/day out of it with a friend or two.

Agreed, most have no idea if it's wood, charcoal, electric, or propane.

Also, didn't think of it earlier, but location can/should affect the type smoker you buy.  Right now, I'm using one like Arsen linked to, and the really cold weather makes it tough to regulate temp.  Mine is just thin metal, and during the winter, or when it's windy, the heat can be pulled off the exterior making it tough to regulate.

[Ja Rhule]

1 hour ago, thefuzz said:

Agreed, most have no idea if it's wood, charcoal, electric, or propane.

Also, didn't think of it earlier, but location can/should affect the type smoker you buy.  Right now, I'm using one like Arsen linked to, and the really cold weather makes it tough to regulate temp.  Mine is just thin metal, and during the winter, or when it's windy, the heat can be pulled off the exterior making it tough to regulate.

Really?  I was BBQing in 28* temps and has no issues.

[thefuzz]

19 minutes ago, ARSEN said:

Really?  I was BBQing in 28* temps and has no issues.

Yea, I use two separate thermos, one in the smoker and one in the loin/butt etc.....

When it was cold and breezy last year I struggled to maintain 220-230 degrees constantly.

However I live close to the water, and it's possibly more windy here than what you get up there in the winter......or operator error.

[Ja Rhule]

1 hour ago, thefuzz said:

Yea, I use two separate thermos, one in the smoker and one in the loin/butt etc.....

When it was cold and breezy last year I struggled to maintain 220-230 degrees constantly.

However I live close to the water, and it's possibly more windy here than what you get up there in the winter......or operator error.

I smoked in a rain as well (Christmas day)...  no issues.  I use lump charcoal which burns much hotter than regular charcoal.  Maybe that's why?