Help a Newbie

[richelieu]

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.

 

[hambone1950]

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. there are no stupid questions , except the ones I ask my kids.
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?
you can do either , if you store the meat overnight , the spices will get in there
If I leave it overnight in the fridge do I cover it with cling wrap or leave it open?
you def want to wrap the meat in the fridge.
When smoking does the fat side be on top or face downwards?
i guess there is some debate on this in the brisket world , but I like fat side up to baste the meat as it drips....your call
For the chicken what do I use to smear over the chicken in stead of yellow mustard before applying the rub?
i use just a trace of olive oil , but even just the moisture on the chicken is often enough
I'm looking forward to get smoking.

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

 

[gmc2003]

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.

Chris