/ck/ - Food & Cooking

>>5513739
I've never actually tried smoking meat but I would assume that the use of the rub would be exactly like you would use it for meats in the oven.

You really just rub the mix on the meat and sort of massage it on so that it stays on. You rub it all over, making sure you get in the nooks and crannies of the meat.

As for the type of seasonings, the recipe you linked has a nice one. I'd start with that one and then try something different once you get the hang of it.

Wish I could be more help but I wanted to bump this because I would also like to try smoking.

Why is the chicken in that picture so light after being smoked?

>>5514120
Looks like it was only smoked for a couple hours according to the website I found it on.

The key to good results when smoking is brining beforehand. It's especially important with chicken. I normally dry brine, which just means rubbing it with salt/sugar and sealing it in a ziploc bag. I also sometimes cheat by adding pink salt at 1/2 the recommended levels, (i.e. 1/2 teaspoon per 5 pounds)

I usually use a 2:1 kosher salt/sugar (note that all salt is Diamond Crystal, which is much less dense than normal salt; use 1/2 by volume if you've got table salt) for chicken and pork, 1:2 for salmon, and just salt for beef.

Then, before you smoke, rinse and dry it off well and apply a light dry rub. For pork and chicken, my go-to rub is 4 parts salt, 4 parts chili powder, 1 part sugar, 1 part black pepper, 1 part cumin. For beef, I just normally do a 1:1 salt and black pepper. Don't crust it like when you're dry-brining; you just want a light coating.

Don't use wood you just cut for smoking. Wood needs to be dried and cured for months, or it'll be full of bitter tannins that will ruin your food. Use the chunks/chips from your hardware store for now.

This is the rub I use on chicken when I smoke one.

Paprika - 4 tbsp
Brown Sugar - 3 tbsp
Granulated Sugar - 3 tbsp
Kosher Salt - 2 tbsp
Cayenne Pepper - 2 tsp
Black Pepper - 1 tsp
Ground Mustard - 1 tsp
Garlic Powder - 1 tsp
Onion Powder - 1 tsp

>>5514233
Is that 2:1 by weight or volume? Thanks for the advice! I won't use fresh wood.

>>5514503
Thank you for the rub suggestion, I'll probably use this on one of the chickens.

If I can remember, hopefully I can provide some pictures. There is a 9 lb. Boston Butt and a couple 5-lb chickens.

>>5514503
I ended up using this on the pork butt, not sure if I'm going to do the chickens today. I made a couple small additions. Looking forward to it.

pics as promised

and from a different angle

So we're about 4.5 hours in at this point, I took a couple pictures to note the progress. I had to add some more charcoal and wood chips, but I think it'll come along even better in about five or six more hours. stay tuned

>>5516554
what kind of asshole smokes with charcoal and woodchips

Id love to see a pic once you cut into it. I Smoked a pork shoulder and a bourbon glazed brisket for memorial day.

>>5516601
Can do, not sure how long it will be since it's my first time doing this. I'm expecting at least 5-6 more hours. What do you wait for the internal temp to be when you pull it off?

>>5516557
The kind of asshole that doesn't live in a hardwood forest.

>>5516626
195

>>5516630
you dont have to chop a tree down to get wood and its not like its hard to split logs and burn wood down to coals. If you have time to smoke all day why cut out the most important part that takes 1/10th the total time

>>5516635
gross

>>5514233
>dry brine

>>5516646

If you've done it, you'd see what happens. The salt pulls water out of the meat, which forms a (mostly-saturated) brine.

>>5516781
its not a brine if its dry dumbfuck, even after it leaches the moisture. I do it with pork belly for bacon and salmon all the time and its a good method but its not a brine

>>5516785

Look autist, dry brining is an actual well-known technique that you can google if you don't believe. Don't assume because 2 words sound funny together, that means you know what the fuck you're talking about.

>>5516796
I'll be so glad when 4chan stops calling everyone they don't like an autist. Its stupid as fuck. I miss the old days.

>>5516805
Yeah I miss UMAD and UJELLY too... not.

>>5516805

>wah I'm mad because I'm wrong

>>5516815
I'm not even them.

>>5516796
its more of a quick cure than a brine

>>5516805
>autism speaks

>>5516828
I don't think you know what that is.

Oh no! It appears my bark has peeled a little. I hope this doesn't fuck up the rest of it. It does have a nice color to it, though.

more pics, about 7 hours in now.

>>5516873
dont go through all this trouble and not let it rest for 30-1hr after you are done

>>5516642
You have no idea what you're talking about.

>>5516873
This side... hnnnng

>>5516897
thats way too hot for pork

>>5516884
Yep! My plan is to let it rest an hour before cutting into it. So you think I'm okay even with it like this? Any tips so I don't fuck this up from here on out?

>>5516899
oh jesus... those dripppings

>>5516901
just keep the heat low and the smoke going

>>5516900
OP here, yes 190 is done for pork, but around this temp is when the fat and connective tissues start to work their magic and is when the meat becomes "fall off the bone" and juicy and delicious.

>>5516902
Is that a good Jesus or a bad Jesus? The bowl was full of water, so it's not just drippings in there.

>>5516900
Wrong.

>>5516928
nope

>>5516906
Looking good, OP.

>>5516910
would've been good if it was all drippings, but i guess it's still okay...

the start of some tippity top-tier barbecue sauce is the drippings

>>5516933
Smoking is a different animal. Obviously you've never done it.

>>5516936
Thanks! I have had my worries, glad to hear some positive reinforcement.

>>5516939
recipe? sounds good.

>>5516928
>>5516933
go make your own thread

Just put a chicken on... hoping for good results and that it gets done about the same time as the pork.

After resting an hour...

>>5516601
Here's the money shot. Not so glamorous, but it's fantastically delicious. Worth the wait. Almost perfect, it's exactly the way I like my pork!

Good work OP. How large in lbs was the cut and what was the internal temp prior to letting the meat rest.

>>5517726
The butt was 9 lbs. and I saw it at 181F before I took it off the smoker.

It came out extremely tender for the most part, the bottom was a bit tough but nothing inedible. The bark - HOLY WOW WHY I DIDN'T I DO THIS SOONER - that good.

so do i have to roll up the entire chiken or cut it into pieces and then roll it. wat do i use to light it?

>>5517878
hows 7th grade

>>5517879
420 blaeze it faget ur food is shit bro

>>5517881
You know shitposting is against the global rules.

>>5517884
too late i already left the thread

Don't smoke, bra. It's bad for you.