Newbie smoking for the first time.

Discussion in 'Roll Call' started by ilmn8er, Dec 10, 2013.

  1. ilmn8er

    ilmn8er Newbie

    Hey everyone I recently purchased my first smoker and am hosting a christmas party this year. Im going to smoke wings and a pork roast and Im really wanting these wings to pop with flavor. Ive read a lot on temps and times but cant find a decent rub. Does anyone have a recommendation for a kick butt rub for this meat?
     
    Last edited: Dec 10, 2013
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    These are the recipes that I use for anything poultry...JJ

    Families Favorite Brine

    1/2C Kosher Salt

    2T Paprika

    2T Gran. Garlic

    2T Gran. Onion

    2T Dry Thyme

    2T Black Pepper

    1C Vinegar (Any)

    1-11/2Gal Cold Water to cover Chix

    1/2C Brown Sugar, Optional

    1T Red Pepper Flake Optional

    Starting Two Days out...

    Mix well and Soak the Bird over night or up to 24 Hours.

    Remove the Chix, rinse if desired and pat dry with paper towels.

    Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

    This will give a crispier skin when Smokng or Roasting...

    Bubba Chix Rub

    1/2C Raw Sugar

    2T Paprika (I use Smoked if I'm just Grilling)

    1T Cayenne

    1T Gran. Garlic

    1T Gran. Onion

    1tsp Black Pepper

    1tsp Wht Pepper

    1tsp Allspice

    1tsp Bell's Poultry Seasoning or Thyme

    Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

    Reduce Cayenne to 1teaspoon if less heat is desired.

    This recipe is good also...http://www.smokingmeatforums.com/t/119306/scarbelly-wings-buffalo-style
     
  3. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hey

    What JJ said.  He is an expert.  Welcome to the forum

    Gary
     
  4. [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   

     

    Gary

     
  5. bigr314

    bigr314 Meat Mopper

    Welcome, can't go wrong with Chef Jimmy
     
  6. ilmn8er

    ilmn8er Newbie

    Awesome thank you so much for the input! JJ can you explain the 1-11/2Gal Cold Water to cover Chix. I got the cups and tablespoons just didnt follow the volume of this part of instructions.
     
    Last edited: Dec 11, 2013
  7. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    That's from the brine recipe, which is basically a bath for the chicken.    Use 1 to 1 1/2 gallons of water to cover the chicken.    Exactly how much water kind of depends on the shape/size/volume of the container that you are using for the brine.
     
    Last edited: Dec 12, 2013
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Great answer! Yep. I brine in a 20Qt Stock Pot. An 8Lb Chicken may need more brine than a 20Lb Turkey to cover it. I make the recipe with 1 Gallon of Water, then if needed I know I can safely add up to another 1/2 Gallon, to cover, without messing up the the flavor or result. I don't often need to add more but I include it in the recipe for those that may need it...JJ
     
  9. ilmn8er

    ilmn8er Newbie

    Awesome thanks guys!
     
  10. timberjet

    timberjet Master of the Pit

    Or you could try scarbelly's wing recipe. Search it at the top of the page. My personal favorite for wings with the sauce on the inside. Less mess and wow oh so flavorful.
     

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