Chef in the House
The Joys of Smoker Cooking: Part 1
Pork
Use 7-8 lb pork shoulder butt.
Apply generously with your favorite rub.
Smoke fat side down indirectly at 225 degrees for 1 - 1-1/2 hours per pound.
Double wrap in tin foil at internal temp 165 degrees.
Cook to internal temp of 180 for chopping and slicing.
Cook to internal temp of 195 for pulling.
When desired temp is reached take out of foil to caramelize 10 minutes after applying your favorite sauce.
Ribs
Use St. Louis style spares instead of baby backs as shown.
Oil with canola or olive oil.
Lightly apply your favorite sweet rub.
Smoke at 225 degrees bone side down for 3 hours.
Double wrap in foil each rack meat side down with 1/8 cup of liquid flavoring like apple cider or other juice for 2 hours in smoker or oven.
Sauce and back on at 225 on smoker or in oven for 1 hour bone side down.
Brisket
Use 10 - 14 lb whole brisket.
Oil with canola or olive oil.
Generously apply your favorite rub. It should have little sugar and be more salty than sweet.
Smoke indirectly fat side down to protect the meat at 225 for 1 - 1-1/2 hours per lb.
When internal temp reaches 165 double wrap in foil or covered foil pan so no juices are lost.
When brisket is fork tender in the flat it's done. (usually 195-205 degrees)
