- Remember no cross contamination
- Change gloves when needing to handle anything other than the raw meat
- Remove gloves when using door handles
- Remember the “clean” hand “dirty” hand concept
- Only handle the meat with one hand “dirty”
- Use knife handles and seasonings with other hand “clean”
Brisket
- Remove brisket from package. Be sure to try to keep blood and juices in the package and discard.
- Wipe off with a paper towel
- Cut off the chunk of fat in 2 areas. Also, trim anything that is nasty or weird
- Pour little worcestershire sauce and spread with gloved hand
- Sprinkle Spade L over any exposed meat. No need to season the fat
- Put in the smoker, fat side up
- Put 3-4 pieces Pecan (or hickory) wood in the fire box
Next morning
- Pull out 2 long sheets of aluminum foil
- Place smoked brisket on foil in the center
- Pour beef broth into cupped foil, counting to 4. This should be about 1 ½-2 cups of broth.
- Pull up first layer of foil and curl foil together. Curl up the sides also. Repeat with the second layer of foil.
- Remove from smoker at 180*-185*
Pork
- Remove pork from package. Be sure to keep blood and any juices in the package and discard
- Wipe off with a paper towel
- Using a squeeze bottle, apply honey mustard to pork butt (not spicy mustard).
- Sprinkle Butt Rub all over the pork butt; being sure to get it in any cracks or bends of the meat
- Place in smoker fat side up
Next morning
- Pull out long piece of aluminum foil
- Place pork in the center of foil and fold foil up around it. Curl the foil together on the top and fold sides up also
- Remove from smoker at 195*-205*
Chicken
Chicken Quarters:
- Cut excessive skin off the underside
- Cut off the end of the spine section
- Clean out the innards near the spine
- Sprinkle Butt Rub all over
- Place in smoker meat side up
- Be sure to put apple (or hickory) wood in fire box
- Chicken quarters are done at 165* but better at 175*! Don’t overcook chicken
Chicken Split Breasts:
- Trim any large amounts of fat, leaving any small amounts
- Sprinkle with Butt Rub all over
- Place in smoker with apple wood in fire box
- Temp to 175*
Chicken Thighs:
- Sprinkle with Butt Rub
- Place in smoker
- Since thighs are smaller, they don’t take very long
*After chicken has smoked about an hour, you can put it in a pan, cover with foil and finish it in the oven (if you need the smoker space).
Ribs
- Open package and pull ribs out
- Try to keep blood in the package to be thrown out
- Wipe ribs with paper towel
- Place on tray bone side up
- Place knife next to the bone and make a small slice on the membrane (it is the top layer)
- Using a paper towel, pull up on the membrane and remove (it looks glossy)
- Turn the rib over and look for the “silver skin” and slice off
- Turn back over to have bone side up
- Drizzle honey mustard from a squeeze bottle over rib
- Spread with hand over the rib
- Sprinkle Rib Rub over rib
- Because “rub” is in the name does NOT mean you rub it in. Sprinkle it over the rib
- Turn the rib over to meat side up
- Drizzle honey mustard from a squeeze bottle over the rib being sure to run your hand down the sides
- Sprinkle Rib Rub over rib. Tip the rib on the side and sprinkle Rib Rub over sides and ends
- Place in smoker meat side up with apple or hickory wood in the fire box
- Allow ribs to smoke for 2 hours and then prepare to wrap them
Wrapping ribs:
- Spray top of rib with apple juice-from a spray bottle
- Pull aluminum foil out for each rack of ribs in smoker
- Pull rack of ribs out and place on the foil, meat side down
- Quick spray of apple juice from spray bottle
- Fold the foil from the bottom up over the ribs, then the 2 sides inward, then the top foil down
- Place back in the smoker
- Ribs should be about 200*
Night time care of ribs:
- Do NOT wrap the ribs in plastic wrap when taken out of the smoker
- Only the ribs that have to be carried over to the next need to be wrapped in plastic wrap
- Any ribs that will be carried over to the next day need to be put in the fridge