New Smoker

[Muff]

hey I know this should be in the cooking forum but I thought it may be seen here more. I got a new smoker and have tried out 2 things...1 being drum stick and I made the rub WAY to spicy then some ribs that came out a little dry and I think I smoked them a little to much

so what I am asking is how many of you guys have smokers and could you share some good rubs with me and some cooking tips.....I am trying a Kansas City rub tonight on a pork shoulder.

Thanks

[Maine Hntr]

I've got a masterbuilt electric smoker and love it, I've done a few different rubs, Kansas City, Carolina etc. and have liked them all for the most part, I usually just end up making some concoction because I might not have all the ingredients, you should enjoy the pork shoulder with that rub. As for coming out dry, make sure you're really low temp and I check every hour or so and throw some chips in, if you're low heat you can technically probably overbook by a Hal hour but still not have it seem dry... You'll learn something new every time you try, god luck, let us know how it goes!

[Ravin R10 man]

Low & slow..check every 1/2 hr. don't let water level run dry, or heat get too high, I like to run about 175 to 180

Edited May 8, 2014 by Mathews XT Man

[wtnhunt]

For pork i will usually wrap in foil the last hour or so of cooking(depending on size and cut) to hold moisture and to keep from getting too much smoke. If not careful you can ruin pork.

I like to cook low and slow 225 max temp. Water pan filled at the beginning and run on low temp, should not have to refill.

For rubs depends on what you like. Done several of my own i use for ribs that always turn out great. One i like is to use cocoa, coffee, brown sugar, chili powder, cumin, an assortment of pepper, very little bit of salt. Sure there is something i am forgetting.

[Hunt or be Hunted]

As for it being dry- We put a pork shoulder in the smoker at turkey camp. We ran the temp at 225. Checked on it every now and then. Cooked about 4-5 hours and ir was really tender. Not dry at all.

[wtnhunt]

Another thing to remember to help keep from drying out is to cook fat side up. Use a thermometer to know when it is done.

[OJR]

With a pellet grill, smoker, the meat is not going to dry out and you don't need to mess with water!

[stevebeilgard]

i'm old fashioned. i use a 4' x 4 x 8' red cedar smokehouse, and load it with fresh cut alder. i keep it about 180 for 12 hours, or until the smaller peices are done. it's the old indian way.