New Smoker

Discussion in 'Roll Call' started by offbase, Nov 28, 2015.

  1. I purchased a Masterbuilt 30" electric smoker two months ago.  I have been practicing with the unit and various brines and rubs.  So far have had some successes and some fails, but no "epic fails".  I did a bone in turkey breast and five pounds of brisket for Thanksgiving.  Started raining at noon but the smoker was in the garage right inside the big door.  Wouldn't/couldn't have done that with a gas or wood fired smoker!  The turkey was an A while the brisket was a high C.

    We're retired and living in the Tulsa, OK area.  We got the smoker with the idea that some of the things that we were doing on the charcoal grill could be smoked. Prior to the smoker we were grilling three or four times a week.  We are using small pieces of meat that are usually a meal and left overs for another meal.  Not looking for prize winning results, but rather consistent good eats.

    Have tried commercial brines and rubs.  Way too salty for our tastes.  Have been cutting back on the salt in the recipes that we have tried.

    How little salt can I get away with?

    Does anyone have a good, simple herb rub recipe they'd share?
     
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Here is my no salt rub.

    very good on pork and chicken.

    Beef i just use garlic powder ,onion powder fresh ground black pepper and some fresh rosemary.

    first instead of plain yellow mustard . i mix

    1 cup yellow mustard

    1/2 cup molasses

    1 tbsp liquid crab boil
    Brush this liberally on your pork.

    The rub:

    1/4 cup Hungarian or Spanish paprika

    1/4 cup onion powder

    1/4 cup garlic powder

    1/4 cup cbp

    2 tsp celery seed

    2 tsp ground mustard

    2 tsp cumin

    1 tsp nutmeg

    1 1/4 cup dark brown sugar.

    it helps to get the lumps out if you run this thru a grinder or food processor.

    Coat the pork w/ a heavy coat of the rub. wrap and in the fridge overnight if possible.

    B4 you smoke hit the pig w/ another dusting of rub and smoke away.

    This recipe makes enough rub for 6 racks of spares or 2 large butts.

       Hope you enjoy and let me know if you try it.

                                     Bob
     
  3. [​IMG]   Good evening and welcome to the forum, from a rainy and chilly day here in East Texas. Lots of great people with tons of information on just about  everything. 

    Gary
     
  4. Thanks for sharing.  Will try next pork outing.
     

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