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Do they make a hickory infused patch? Cuz I can't stop smokin'!

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JW_Halverson:
Trying a new dry rub on some pork shoulder.  Here's the recipe:

1/2 cup paprika (Hungarian is best)
1/4 cup each garlic powder and onion powder
1/4 cup chili powder
1/4 cup salt
1/4 cup brown sugar
1/4 cup black pepper
1 tablespoon each oregano, thyme, cumin
2 tsp dry ground mustard
2 tsp coriander
1 tsp allspice

I have 15 lbs of pork shoulder in the smoker right now.  I generously applied this dry rub, wrapped in plastic, and gave it an overnight rest in the fridge.  I am going to give it 6 hours in the smoker with hickory chips infusing it's glorious goodness!

Along with the pork shoulders, I have a commercially made corned beef in there too.  It's a small one at just under 3 lbs and it was soaked overnight in 2 gallons of water to draw out some of the salt.

As if that was not enough, toward the end of the smoking process, I am going to add 6 lbs of brined chicken thighs to give them a flavor of smoke and get them partially cooked.  The chicken thighs will get pulled and immediately refrigerated.  They will end up on the grill to finish cooking later. 

All this goes on the table tomorrow night out in my backyard.  Pork and pinot noir party! May have to include some Pabst for the non-wine crowd.

Pat B:
I have a Boston butt dry rubbed(similar to your dry rub, John) and in the frig since yesterday. I'll take it out of the frig tomorrow morning, let it come to room temp then seal with foil and slow cook it at about 275 to 300 deg for 5 or 6 hours in the oven.  Sometimes I chop carrots, onions, garlic, celery, apples and whatever is in the frig, line the bottom of the pan with the veg, place the meat on top, add a Sierra Nevada pale ale, seal with foil and slow cook it. More of a brazing I guess. Tomorrow it will be dry cooked.

JW_Halverson:
My whole neighborhood smells of smoke and meat cooking!  Just saw my neighbor across the street walk out into the street with his nose in the air like a bloodhound lookin' for Cool Hand Luke!  If he sneaks into my backyard he's gonna earn himself a set of chains.

Adam:
Oh man, that sounds good! What kind of smoker do you have?

JW_Halverson:
I have a MasterBilt.  Can digitally control temps and time, but I am not limited to one manufacturer's "biscuits, I can use any wood I like. (or even apples)

The chicken thighs came out a little salty.  I only used a half cup of salt to a gallon of water, I guess I left them in the brine too long.  I will thaw some more thighs and grill them in the morning.  Then I will make pulled chicken from the brined and unbrined meat, together they should come out fine. 

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