OK - I am going to try to get out for my first full day of smoking next weekend. I plan to keep an eye on the weather, looking for the dryest day to do it.
Anyway - I want to do a few things while the smoker is going, so I want to plan. Here are my thoughts - let me know what you think
Ribs - Planning two racks of ribs (probably baby backs), which as long as the temps are ok, I plan to use the 2-2-1 method.
Whole Chicken - I want to smoke and use the beer can chicken method, and a little rub on the outside. I am thinking 3-4 hours for the chicken total?
Just for fun - I figured I would try a fatty. Do most of you use Jimmy Dean sausage, or is there another brand you recommend. Of course I could just get some breakfast sausage from the butcher too.
Lastly - I love how potatoes hold that smoke!!!! I usually just coat them in Olive Oil and some salt and pepper and let them sit on the smoker.
Is that a good plan for a weekend? I plan to put the rubs on in the morning. I want to baste the chicken using the Cornell Recipe, and the ribs I will also put the rub on in the morning and spritz with apple juice.
I will get the fires going around 9, and then probably plan on cooking from whenever I get going (hoping by 10:00 am) and plan on the longest part being the ribs (5-6 hours).
Let me know what you think
Thanks,
Eric
Anyway - I want to do a few things while the smoker is going, so I want to plan. Here are my thoughts - let me know what you think
Ribs - Planning two racks of ribs (probably baby backs), which as long as the temps are ok, I plan to use the 2-2-1 method.
Whole Chicken - I want to smoke and use the beer can chicken method, and a little rub on the outside. I am thinking 3-4 hours for the chicken total?
Just for fun - I figured I would try a fatty. Do most of you use Jimmy Dean sausage, or is there another brand you recommend. Of course I could just get some breakfast sausage from the butcher too.
Lastly - I love how potatoes hold that smoke!!!! I usually just coat them in Olive Oil and some salt and pepper and let them sit on the smoker.
Is that a good plan for a weekend? I plan to put the rubs on in the morning. I want to baste the chicken using the Cornell Recipe, and the ribs I will also put the rub on in the morning and spritz with apple juice.
I will get the fires going around 9, and then probably plan on cooking from whenever I get going (hoping by 10:00 am) and plan on the longest part being the ribs (5-6 hours).
Let me know what you think
Thanks,
Eric