Best first smoked dish?

[cppbrian]

Hello, I am getting a MES 40" smoker for Christmas and my family wants me to make something with it for new years. (They actually wanted me to make something with it before Christmas, but I wanted at least one thing to open up Christmas morning)
I am wondering what a good first chunk of meat would be to smoke? I am not new at grilling, cooking, or baking. I have slow BBQ'd meat on the grill with wood chips to add a smoked flavor. But this would be my first fully smoked piece.
My wife loves beef ribs, thats what she gets at lucilles every time. But beef ribs are hard to find right now where I live. I am thinking possibly a brisket or a pork butt, but would like some input on something that is hard to screw up and turns out great every time. Recipes are always welcome.
I have already picked up a small 11lb turkey from after thanksgiving clearances at the grocery store, so I guess that could be an option.
Thanks for the help!

-Brian

 

[ronp]

I would try a butt or beef chuck roast for pulling. Do a search here and there a ton of posts regarding this.

Chicken is also a good option.

Good luck!

 

[bmudd14474]

I would do a whole chicken of pork butt. Pork Butt would be the easier of the 2 but both will be tasty.

 

[the dude abides]

I'd say that a brisket is one of the more tricky smokes you could take on. Long smoke and needs to be cared for or more attention paid to it for it to turn out right. Certainly not a first smoke recommendation.

I guess I'm with the guys on this one. Go for a butt or some chicken parts (like leg quarters). The butt is another long smoke, but more forgiving if you're still learning how to dial in your new smoker. Chicken quarters are an easy and delicious smoke. Plus they're cheap and cook pretty quickly. So if you happen to ruin them, you won't get turned off to smoking meats.

A chuck roast isn't bad either. But again, it can be a longer smoke with a stall that can be frustrating. But it's a great piece of meat and in my opinion can taste nearly as good a brsket.

Pork ribs are often a favorite for many smokers. But these are a real trial and error type of meat that you can play with for years perfecting how much or little "chew" you like to have on them.

Here's some threads to some of my smokes since you asked for recipies.

Chuck Roast (chuckie)
http://www.smokingmeatforums.com/for...ad.php?t=83636
or
http://www.smokingmeatforums.com/for...ad.php?t=82629

Ribs
http://www.smokingmeatforums.com/for...ad.php?t=83635

Pulled Pork
http://www.smokingmeatforums.com/for...ad.php?t=81374

Pork Butt and Ribs together
http://www.smokingmeatforums.com/for...ad.php?t=77405

Chicken Quarters
http://www.smokingmeatforums.com/for...ad.php?t=78247

Be sure to check out the Rubs, Sauces and Marinades forum for ideas on what to rub it with and sauce ideas
http://www.smokingmeatforums.com/for...play.php?f=123

 

[the dude abides]

Oh and be sure to let us know what you do. And make sure you take some qview.

 

[fishawn]

I say make a BIG SPLASH and go for the brisket..... I did them on my gas Weber before I got my MES & have yet to have one turn out bad or tough (knock on wood). Although not a ton of them, I have probably done 12-15 in about 3 years. Briskets may need to be cut to fit in the MES though & if that bothers you, choose something else. It also appears to me, with talking with other folks, that Briskets may be hard to find & priced fairly high in some areas. I have paid from $1.50 - $1.90 per pound in the past 3+- years from Cash-n-Carry. If you do, don't be in a hury, cook it slow, keep it basted every hour or so, foil it with liquid at about 165* and take it to 185-190* for slicing & 205* for pulling..... If you plan on letting it rest for more than 1 hour, I would pull it about 5* short of those temps. If it gets to temp a little early, pull it out & keep it double wrapped, stick it in a clean dry cooler & pack all dead air spaces with newspaper or towels, old shirts, etc & if you can, keep your temp probe in it to read. It will keep hot-warm for a long time... Don't forget the basic steps of seasoning, rub, etc..... I just had limited time.

 

[cppbrian]

wow, ya'll answer quickly. I read that the briskets took a while, but i didn't guess they were more work, my MES has a built in meat probe which should make it easier. (plus I checked the price today at Costco, and they were almost $3/lb, so I'll wait for a good steal later on). I'm liking the idea of the chuck roast, as I am more of a beef person that pork. but I am up for more suggestions
the one time I did have smoked chicken at lucilles it was very dry, did I just get unlucky, or does poultry dry out easily in the smoker? I would hate to have my first dish end up totally dry.
I do like the idea of trying Dutch's wicked baked beans recipe to have with the meat.
keep the good ideas comin :-)

-Brian

 

[66galaxie]

I really think a pork loin is one of the easiest things to smoke. Rub it, or inject it, or wrap it in bacon, heck do them all. Just dont over cook them.
Good luck whatever you decide!

I just saw you reply while I was typing.
Dutch's beans are absolutely killer. You really should try them.

 

[meateater]

Hot dogs, kosher ones....just kidding! I go with the chuck roast if beef is more your flavor. If you have the room why not that and a butt, that would be a great crowd pleaser. Welcome by the way.

 

[grizandizz]

Congrats on the toy!

All of these suggestions sound great but for me it always comes to time.
We are having Christmas at my sisters ( dinner at 5).
I would love to do a butt but that means I have to start at 5am, (mama says no!) so I am going smoke 3 5 pound chickens and it should only take 3+ hours.
Juicy and sweet and nobody has to get up early except to open gifts!

Let us know what you decide on!

 

[bassman]

Welcome to the SMF. You're going to have fun with the new toy. Not to mention all the great goodies that you'll smoke up. You might think about putting together a fatty along with whatever else you decide to smoke. It's always a big hit.