1. Take it easy. (low and slow equals a long relaxing day)
2. Find a good rub. (find some try them and then as you get better make your own)
3. Meat is important. (Texas style does sausage and brisket along with your pork (ribs) and chicken)
4. Temp and Time. (225 at 1.5 hours a pound is the default but this can change)
5. Get a canopy (rain blows)
6. Get an alarm (if you can teach me how to smoke for 18 hours and have it ready by noon and not nap let me know)
7. It takes the right wood (strong woods for red meat weak for things like chicken and fish)
8. Having a helper when it’s time to pull is great.
9. Stay hydrated in the summer (I have made the mistake of drinking beer all day when smoking not a good idea)
10. Double your meat per person (if you do it right everyone will take some home, I myself do 3x so AJ and I have plenty)
So let’s walk through this coming weekend
All meat is rubbed 24 hour before the first piece goes on.
6:00 PM the 12 pound brisket goes on
2:00 AM the 2 - 7 pounders hit
5:00 AM the ribs go on
-Spray the ribs with apple cider every hour-
10:00 AM the sausage goes on
10:30 AM Start Rat Toes (tasty Bacon rapped peppers with a shrimp in the middle)
11:00 AM Start saucing the ribs
12:00 Pull the meat (wrapped in aluminum foil in a cooler the meat will stay warm for over 2 hours.)
1:00 eat!!!!!!!!!!!!!!!
So since I like you guys so here is my spice rub *shh don’t tell*
5 tablespoons paprika
3 tablespoons salt
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon black pepper
1 tablespoon dried parsley
2 teaspoons cayenne pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1/4 teaspoon hot chili powder
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