Smoke Your Meat

I make my own 90% of the time. Most commercial rubs have WAY too much salt and always weird flavor additions going on. The only one I sometimes will buy are Fire and Smoke Society ones. The have a few basics which are pretty good and don't have a bunch of junk or SLAMMIN SMOKING SWEET SPICY SOUR MOUTH CUM GUZZLE EXPLOZIONS for their marketing.

For most of my beef, it's 40/40/20 Salt, Pepper, Garlic Powder.
Pork it's Salt, Pepper, Onion/Garlic powder, Paprika, Brown Sugar, Ginger Powder.
Chicken Breast it's 60/40 Brown Sugar....Salt, Pepper, Paprika, whatever herbs you enjoy
Chicken Wings it's the same as above but 80/20
Everything else is a case by case depending what I'm going for flavors.

 

I also pretty much make my own most of the time as well, but I do have a "sacrilegious" beef brisket rub that I use occasionally when I want to mix it up a bit.

• 2 tablespoons paprika
• 3 tablespoons full fat cocoa powder (not the candy stuff with sugar in it)
  
• 3 tablespoons kosher salt
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon freshly ground 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 (typically I use Ancho powder)

The cocoa powder gives a really nice dark color on the bark, and it's a bit different than the traditional SPG. Just don't try this in Texas; I'm pretty sure it's on equal footing as trying to get an abortion on the illegality scale there.

For my all-in-one pork rub I make up a big batch of this and just throw it in a big sealed jar and use it whenever I need some.

• 2 cups dark brown sugar
• 2 tablespoons paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon white pepper
• 1 teaspoon kosher salt
• 1 teaspoon ancho chili powder
• 1 teaspoon mustard powder

 

I’m team make my own rub as well. Brisket is salt, pepper, garlic powder. Pork is salt, brown sugar, white pepper, ginger powder, garlic/onion salt, paprika, whatever else I feel like. Chicken is usually just thousand island dressing.

Proportions are to taste. Don’t use anything as a rub that I don’t enjoy tasting with a spoon. Sprinkle it over then rub in by hand, save any leftover rub in a baggie for seasoning other meals because usually the rub is just that damn good.

also don’t sleep on smoked chicken legs marinated overnight in a bit of olive oil and a ton of generic fajita seasoning. Smoke them to temp then fire up the temp to crisp the skin. Easy for a ton of people, fajitas on a stick basically

 

Wait, what? You slather on thousand island dressing on chicken? I've never heard of that but could see it being good. I slather on pesto on salmon, throw it on the Egg and it's amazing.

 

Thousand island dressing as the marinade. Or Italian dressing. Generic, store label bottle for like a dollar. Empty the bottle in a baggie, throw it in the fridge, tastes as good as anything you’re gonna make anyway.

 

Ah yeah, I've done the Italian dressing marinade. Easy and cheap. Like me.

 

Finally got to do a full proper cook on the Yoder yesterday. Afterwards the wife suddenly no longer had a problem with the cost. Many more things to come in the next few weeks, but certainly no complaints for a first go around, and I'm really impressed with the ease and ability of the Fireboard app that is tied to the smoker.

 

yeah I’m really glad they went with something that already existed rather than trying to re-invent the wheel. FireBoard doesn’t have all the bells and whistles, but it works, which is really what you need anyway.

 

I make my own rubs. I am horrible at remember what remembering what is in it, so i write on the side of the container what the recipe is.

 

First cook on the Yoder. All we had was fajita meat, so that’s what I did. Never smoked fajitas, but this is the only way I will be doing them in the future



Two racks of baby backs Sunday. Wife’s request.

 

you really need to try smoking some fajita meat. I did 300 for about 45 mins or so, basically until temp, then cranked it up to 350 to get a bit of crust on the outside. Adds a whole new dimension to fajita meat. Here we can get the stuff pre-marinaded for dirt cheap at the grocery store, not sure how readily available it is in your neck of the woods

 

Take a whole box of Cheez-Its (I prefer the white cheddar ones), pour into an aluminum pan. In a separate bowl combine 1/2 cup of olive oil, one packet of Hidden Valley ranch seasoning, and 2 Tbsp of blackened seasoning. Pour mixture over Cheez-Its and toss to combine. Smoke at 200 for approximately 1 hour, stirring every 15-20 minutes. Thank me later.

 

just realized that this is exactly what I need to do on Saturday. My wife and boys are obsessed with cheez-its.

 

Did this. My wife isn't speaking to me because she's stuffing her fucking face.

Currently have two racks of babybacks on right now

 

makes some good ribs. First go at it



eta recipe:

smoke at 225°Freedom for 5 hours, crank to 350 for 30 min to firm up crust

Rub (riff on Memphis Dust recipe, my step father is super allergic to onion powder so had to omit that)

3/4 cup packed brown sugar
3/4 cup pure cane sugar
1/2 cup paprika
3 round tablespoons sea salt
2 tablespoons ground black pepper
2 tablespoons ginger powder
2 tablespoons garlic powder
1 tablespoon cumin powder
1 tablespoon ground rosemary
1 tablespoon cocoa powder