Smokin'

A couple of months ago, Robin and I purchased a Brinkman electric smoker from the local home store. It was inexpensive and I had been craving some good back yard bar-b-que. It seems that most of the bar-b-que joints in our area add something to the meat during the cooking process that generally doesn't agree with my delicate constitution. I think its liquid smoke or something similar. If bar-b-que is smoked with genuine wood smoke, it doesn't seem to bother me. So, armed with the possibility of slow cooking some delicious meats, enter the Brinkman electric smoker and a internet full of possibilities: mops, sauces, dry rubs, cooking techniques, and seasonings.

When it was warm, we tried smoking some ribs. Using the the 3-2-1 method outlined by some of the meat smoking forums on the 'net. This process is fairly simple and works really well. First the ribs are dry rubbed with a seasoning. I prefer Hugh's Rub. The ribs overnight wrapped tightly in plastic. The next day, the process is fairly simple: Fire up the smoker (uhm ok, plug it in), wait until things smoke, add the ribs, cook for 3 hours. Next, remove the ribs from the smoker, wrap tightly in aluminum foil with a splash of apple juice. Place them back in the smoker for 2 more hours. Remove from the smoker, slather on your favorite sauce, and back on the smoker for 1 more hour. This has produced some of the best tasting ribs ever!

The process worked very similar on Mom and Doug's gas fired model. Although the process went a bit quicker because it was difficult to maintain the 225 degree temperatures with the gas model. Still, we had delicious ribs.

Later, back home, we tried roasting a Boston Butt. Again, as with the ribs, we dry rubbed the night before. The butt cooked for about 8 hours and produced a delicious pulled pork. It was actually perfect. The brisket was next on the smoker, it wasn't as good. However with a bit more practice, I think I can get it just right.

This of course brings me to today. After Thanksgiving, the turkeys were cheap at the local mega-mart. We purchased a 14 pounder. This morning at 0600 (that's military speak for too early) I fired up the smoker (okay, I plugged it in) and got ready to smoke a bird. It's been on for 7 hours and looks just delicious. Tonight, it should be a great meal.

For the readers who might think that a 14 pound turkey is just too much food for 3 people. You've not met our son: Conan the destroyer. Who thinks nothing devouring a 24oz steak, or a pound of pasta, or an entire bowl of salad, or all three!