The Art of Smoking Your Meat

[plthijinx]

Hello all!

So for Xmas I bought a smoker. Long long overdue. Anyway, I've been cooking on it almost every weekend. So far I've smoked chicken, turkey, pork chops, wild boar, sausage and a brisket that came out absolutely WONDERFUL.

Today is both pork baby back and spare ribs. I will add pics throughout the day.

first thing I did to the meat was wash it off of course, then I smothered it with honey and then was very liberal with the seasoning and massaged it in well. always massage your meat, not only does it feel good but the end result is very tasty!

as far as the fire goes you want a temp of about 150-200 and smoke for about 1 hour per pound at 200 and add an hour at 150.

that's the theory anyway.

I'm still learning my smoker. Sometimes it cooks hot, but mostly it cooks cold. For example, last weekend the 10 pound brisket smoked for 24 hours and still wasn't done. I admit that i cheated a little and finished it up in the oven but my OH my was it delicious!!