Here’s what I’m doing currently.
I don’t smoke chickens yet. They usually get grilled.
For all other meats I plan 1 to 1 1/2 hour per pound.
Cooker is usually around 225. This is not an exact science. The cooker thermometer is set for a high of 240 and a low of 210. If the alarm goes off at 240 I’ll open up the hood and cool the cooker. If the alarm goes off at 210, I’ll open the vent slightly, if necessary prepare to put in new coals.
All meats are flipped at half time. So if its a twelve hour cook, meat is turned after six hours, then after three hours (half of remaining six), then 1 1/2 hours (half of remaining 3 hours)
I mop, flip, mop.
For a long cook like brisket, if I’m within two or three hours of finishing and I need to replace coals, I’ll just bring it in the house, double wrap it with foil and stick it in a 250 oven with a thermometer probe.
I aim for 190 degrees internal. Make sure the probe is not near a bone or stuck in a lot of fat. As much as possible try to place it in the center of the thickest part of the meat.
Ribs are done when you pick up one end and as the ribs bend cracks appear parallel to the bones.
Always allow the meat to rest for about twenty minutes after its removed from the heat.
Ribs are done when you pick up one end and as the ribs bend cracks appear parallel to the bones.
Always allow the meat to rest for about twenty minutes after its removed from the heat.
So, 1 to 1 1/2 hours per pound at 225 until 190 internal temperature. Remove from heat and rest.
For Pork (ribs or shoulder)
Home Rub
4 T brown sugar
4 T white sugar
1.5 T kosher salt
2 t black pepper
2 t paprika
1 T garlic powder
2 t onion powder
Mop
1/3 c cider vinegar
2/3 c apple juice
enough worchestershire to turn dark
1/2 T sugar
1/2 T salt
1 T chili powder
2 T vegetable oil
Glaze (important: last half hour only.)
1/3 c apple juice
2 T yellow mustard
1T honey
3 T KC barbecue sauce
For Brisket
Dalmation Rub
2 T salt
2 T pepper
Mop
2/3 apple juice
2/3 apple juice
1/3 apple cider vinegar
enough Worchestershire to turn dark
