I know this has been a topic over the years, but bringing it back once again. Mostly because I always like learning from a lot of people on here that like smoking meats. Also it's 90+ degrees right now at 11PM on an overnight smoke, and trying to stay occupied while getting the temperature locked in just right so I can watch John Wick and fall asleep for a few hours before checking it again out of paranoia.
Some structure to this. Every smoke is different, so this should just be your ideal smoke.
- What's your meats
- Rub (injection)
- Leave fat or trim, cap up or down if it's something like butts, etc.
- Misc. spray bottle / mop, drip tray water or additions, anything else you want to throw in there
- Pork butt has always been my go to, such a long smoke, but I relish in the pain once it's done
- Green Egg handed down from my mom, incredibly grateful, but would sleep better or any with a pellet. Temperature holds well, but 10 degree internal change in the middle of summer or cold of winter can shift the smoke by hours. My last two smokes were randomly on the coldest and hottest days of record for the year. Not fun
- I try to only do it for special occasions, so ends up being about 15lbs, generally two 7.5lbs meats from any butcher in this area
- I go low, try to keep it at 225 to 250, letting it drop below 225 makes it a stressful next day
- I'm likely just an idiot, but my smokes end up taking about 2-2.5 hours per pound, have found myself in quite a bind when having company so have started earlier to avoid the stress
- I do use yellow mustard, mostly because I think the flavor cooks off and it serves as a great way to get your rub to stick. I've spent hours going through good recipes for scratch rub, and settled on traditional seasoned salt, brown sugar, granulated sugar, paprika, garlic powder, pepper, dry mustard, cumin, and ginger. About standard, though I have mixed up the amounts based on taste. Didn't have time today and grabbed a local spice shop rub for tonight, ingredients no surprise were mostly the same, but will report back. I've injected once before, couldn't tell the difference.
- I leave the fat and put the cap up
- I like wood chips, and try to find the apple type (I'm heavy on apple in general)
- Only wrap if I finish early and take the meat off, or top foil over the meat if I am running way behind. I have no experience at all with doing this or doing it well
- I do spray after having a decent bark with a traditional 1/3rd of water / cider / apple juice. I've always had issues with my drip tray, try to keep a little bit of water in it, but had it overflow a few times toward the 2/3rd mark of a long smoke, end up having to empty it out a bit. Would be awesome to hear suggestions on that
In any case, would be great to hear thoughts.