Help a Newbie

Discussion in 'General Discussion' started by richelieu, Nov 16, 2012.

  1. Hi there

    I bought my WSM 18.5" this week and assembled it.

    So I am busy preparing for my first smoke ever.
    I bought Jeff's recipe and made the rub.

    I have a 5 pound pork loin and a 4,7 pound chicken that I want to "test drive".

    Now all my stupid questions.
    The pork get smeared with yellow mustard.
    Then you put the rub on top of the mustard.

    Do you just sprinkle the rub over or do you literally get in there with your hands and rub it in?

    If I leave it overnight in the fridge do I cover it with cling wrap or leave it open?

    When smoking does the fat side be on top or face downwards?

    For the chicken what do I use to smear over the chicken in stead of yellow mustard before applying the rub?

    I'm looking forward to get smoking.
  2. hambone1950

    hambone1950 Master of the Pit Group Lead

    good luck , have fun , and take a few pix and post them after
  3. gmc2003

    gmc2003 Smoking Fanatic

    I've never done chicken before, but if I did I would probably use olive oil to hold the rub. On the loin I usually butterfly and stuff with spinach, ham and swiss cheese. Then I tie it up and rub it down with whatever rub I feel like that day. If you do rub I would do so the night before and let it sit overnight wrapped in plastic wrap. I'm also not into heavy rubs so I generally just use a light rub or sprinkle well maybe a little more then a sprinkle. My rubs generally consist of onion powder, garlic powder, salt and pepper. Sometimes I mix in other seasonings. Remember be patient and enjoy. Half the fun is smoking the other half is eating.


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