To Smoke or Not to Smoke

There are few things that get me more excited than smoking meat. Well its easy and your end result is this smokey tender product.

I have to tell this story, so one year i wanted to smoke the turkey for thanksgiving, at the time we didn't have a smoker, so i looked up how to make one, so my dad and i fashioned together taracotta pots (yes flower pots)  and put a burner in the bottom. We smoked it through the night only to find that the burner couldn't produce enough heat to keep the temperature inside the pots hot enough to cook it but also at a safe temperature. Needless to say, we didn't have smoked turkey in fact we may not have had turkey at all that year.

Now that we have a smoker it makes it a lot easier, but i am going to share some ways to get that smokey flavor without a smoker, and some tips on cooking and smoking meat, along with recipes that will make it easier because who doesn't absolutely love BBQ?!

Im going to use pork butt as an example. The pork butt isn't actually the butt, its the shoulder. (they wanted to confuse everyone)

You start by using a sharp knife and create half inch diameter holes. (dont be afraid at this stage, its a tough cut of meat, also remember your end result is pulled pork) 

Spice rub:
3 Tbs paprika
3 Tbs brown sugar
2 Tbs garlic powder
3 Tbs salt
1 Tbs black pepper (fresh ground is always better)
1 Tsp cumin
1 Tsp Old bay seasoning

Ok so here is where you have some freedom to play around with flavor profiles, maybe add some ground ginger, onion powder, cayenne for some heat.

Next rub/massage this into your prepped meat. Let this rest overnight to absorb the flavors. 
Note: So again, as an option, depending on how I'm feeling i might dowse the meat in Worcestershire, and liquid smoke, and maybe some mustard, let that sit over night then rub your dry ingredients all over, being sure to get deep in the holes you made. See what i am doing, i am building flavor profiles, quite literally layering them on.

Oil you grill. Also make sure (you can see it in the photo) that you always cook fat side up.
If you dont have a smoker here is the option for you, soak your chips in water (maybe beer or bourbon or apple juice)  up to 30 minutes, we want smoke not flames. Play around with different kind of chips, hickory, oak, or mesquite then wrap them in aluminum foil and poke holes in it and place directly over the flame in your grill. When you smoke you want your grill at 275 degrees. You will see the chips start to smoke and wallah! Amazing right. Be sure not to put your meat directly over the smoke, but off to the side to create an air flow in the grill. 

Ok so next after about 6 hours for a 4-6 pound butt you are going to add some liquid for moisture i like to use pineapple juice or apple juice and honey. wrap the butt in tin foil and dowse with liquid, wrap tightly and cook for approximately 2 more hours until it reads 190-195 degrees NOTE: be sure to let it rest, this is important becasue while its resting the juices are being absorbed and its just sitting there in that yummy juice and rub. 
If you are making BBQ sauce save the liquid from the pork and use up all those yummy spices that have dripped off. What a great start to an amazing BBQ sauce. 

Next coat in BBQ sauce and put it directly on the grill until it is caramelized and has a nice chard coating. Pull apart, garish and serve. 

You now have the tools to smoke any kind of meat you want, ribs, brisket, even trout, the opportunities are endless.