- Jun 19, 2013
- 1
- 10
Hi all!
I am completely new to smoking meat - but I recently acquired two things: a simple Brinkmann electric smoker, and a meat share at a local butcher's. We got a little over a pound of pork belly in the box and were told to slow cook it, so I'd love to try the smoker and put some out for a housewarming cookout this Saturday.
I found this recipe and it looks good: http://www.bradleysmoker.com/recipes/smoked-pork-belly/
But we're still totally clueless on how to make it happen. If anyone would like to take pity on me and answer my embarrassing questions, I would really really appreciate it.
1. The recipe doesn't mention brining - should I brine the meat before marinating? If so, what are the ratios of water to sugar/salt to weight of meat in general?
2. I know the woodchips need to be soaked beforehand - but how much generally needs to go in the smoker?
3. This line in the recipe:
4. Can anything else go in the smoker while we're making it, like a brisket or something, or would the cooking processes be too different?
As you can see from my questions, I'm really starting at square one haha. But I can't wait to get the hang of it and make delicious meat on the regular!
Thanks,
Renee
I am completely new to smoking meat - but I recently acquired two things: a simple Brinkmann electric smoker, and a meat share at a local butcher's. We got a little over a pound of pork belly in the box and were told to slow cook it, so I'd love to try the smoker and put some out for a housewarming cookout this Saturday.
I found this recipe and it looks good: http://www.bradleysmoker.com/recipes/smoked-pork-belly/
But we're still totally clueless on how to make it happen. If anyone would like to take pity on me and answer my embarrassing questions, I would really really appreciate it.
1. The recipe doesn't mention brining - should I brine the meat before marinating? If so, what are the ratios of water to sugar/salt to weight of meat in general?
2. I know the woodchips need to be soaked beforehand - but how much generally needs to go in the smoker?
3. This line in the recipe:
- Apply two hours of smoke and continue to cook for approximately 2-3 more hours.
Iprefer pecan, but apple and maple also works well. If you want a stronger smoke flavor use hickory.
4. Can anything else go in the smoker while we're making it, like a brisket or something, or would the cooking processes be too different?
As you can see from my questions, I'm really starting at square one haha. But I can't wait to get the hang of it and make delicious meat on the regular!
Thanks,
Renee