- Nov 1, 2007
- 3
- 10
Hello All,
I am new here, and I am just getting into the art of smoking . A friend of mine turned me on to it with a perfectly prepared brisket he did with his electric smoker (high end refrigerator door style). It took 14 hours, and came out just in time for a Chicago Bears game a couple of weeks ago.
So, I went and bought myself an electric smoker. I admit it is not the highest end smoker (Char-Broil Electric), but believe it or not, my first smoke was a success!
I did an 8 lb. chicken with a basic poultry "in the can" rub, no brining or marinade. I used mesquite wood chips on the pan under the heating element, and used the left over water that the chips were soaked in for the water pan. I had to replenish the chips and the water 1 time. The temp stayed constant between 225 and 250, and it was done in about 4 hours. I was scared and left it on for another 30 minutes.
The meat was tender and smoky tasting, especially the dark meat. The breast was a bit dry, but good as well.
I think with a good brining, rub, and home made BBQ Sauce, it would have been perfect. My question to all of you experts is: Any good recipes for brining, rub, and bbq sauce? I've seached this forum and there are tons of recipes for each. I am looking for top 3 in each category.
Any help, tips, tricks would be greatly appreciated!
Fellow Electric Smoker,
PetePap
I am new here, and I am just getting into the art of smoking . A friend of mine turned me on to it with a perfectly prepared brisket he did with his electric smoker (high end refrigerator door style). It took 14 hours, and came out just in time for a Chicago Bears game a couple of weeks ago.
So, I went and bought myself an electric smoker. I admit it is not the highest end smoker (Char-Broil Electric), but believe it or not, my first smoke was a success!
I did an 8 lb. chicken with a basic poultry "in the can" rub, no brining or marinade. I used mesquite wood chips on the pan under the heating element, and used the left over water that the chips were soaked in for the water pan. I had to replenish the chips and the water 1 time. The temp stayed constant between 225 and 250, and it was done in about 4 hours. I was scared and left it on for another 30 minutes.
The meat was tender and smoky tasting, especially the dark meat. The breast was a bit dry, but good as well.
I think with a good brining, rub, and home made BBQ Sauce, it would have been perfect. My question to all of you experts is: Any good recipes for brining, rub, and bbq sauce? I've seached this forum and there are tons of recipes for each. I am looking for top 3 in each category.
Any help, tips, tricks would be greatly appreciated!
Fellow Electric Smoker,
PetePap