Favorite food to smoke?

U

Umpus

100+ Posts
I'm a Texan born and bred, but one real deficiency growing up was the absence of good bbq. You have to drive 45 minutes from my hometown to find good bbq and in my family there was a complete and absolute lack of homemade q.

Now I'm becoming a bbq weekend warrior and am looking for new ideas and people's favorite things to smoke. So far, I really enjoy spare/babyback ribs and throwing some stuffed jalapenos in the smoke. But what else is out there? What do you suggest and what do you like to make most?

Hornian has become famous for his spareribs, but I know there are plenty of other Hornfans with awesome q recipes. So let's hear them.
 
I look forward to getting a hog every so often-- no luck this year-- I always smoke a rump roast-- lemon pepper rub

smoke it like a brisket-- greatness
 
fluff,
I've been thinking about smoking a pork shoulder for a little while. Do you mind giving a run-down of what you did?

I was going to do some baby-backs today with a new rub, but it's just too windy.
 
Venison - have some buck backstrap and some shoulder cut steaks I'm marinating/'brining to smoke tomorrow. Followed by pork loins.
 
here's EAAAAASSSSYYYYY Pork shoulder. Note I usually use it for sandwiches. sliced, with a gob of cole slaw on the pork sadwich sytle with a bun.

rub the pork liberally with stubbs rub. then reb liberally with brown sugar.. the liquid on the pork will emulsify the brown sugar. put on the smoke and mop with apple juice over the course of the cooking period.

I will also say that you can buy, "marzettis" cole slaw sauce and a bag of pre-cut slaw from HEB and have GREAT coleslaw instantly with a litle refrigeration post mixture. This will be VERY easy and the results will be very good and a surprising and delicious combo for your guests.
 
I'd recommend pork loins over pork shoulders. Not so much fat, ridiculously easy, and amazingly tasty.

Tri tips are one other cut I smoke that's kind of non-traditional around here. Never seen them at HEB, but the local grocery store has them.
 
I think my absolute favorite meat to smoke is a whole pork loin. Not a tenderloin, the whole loin.

Just rub it and stick a temp probe in the center. When it gets up to 130-135 (will usually only take about 90 minutes), pull it off and let it rest wrapped in foil for about 15-30 minutes.

Slice it and go to town. Fast (as far as smoking goes), tender, and juicy every time.
 
This may be a dumb question but perhaps I haven't really looked at them closely. Is it obvious that you are buying a whole pork loin vs. a pork tenderloin? I'm guess I'm familiar with what I assume to a pork tenderloin. I would like to do this pork loin that you speak of.

I agrees with pork shoulder, very easy and forgiving. I love pulled pork. Just thawed some out the other day leftover from the last one I smoked, it was sooo good. I can't wait to do more. I need to try this pork loin.
 
Sam's has a damn fine pork loin as well.

Pork Tenderloin is a much smaller cut, better used in pan searing or roasting. The whole pork loin is almost as easy and forgiving as pork butt/shoulder (pulled pork). I slather on a mixture of about4 parts wocestishire sauce and 1 part mustard, and then add a dry rub.

Shouldn't take more than 3-4 hours in the smoke.
 
I needed to jump on here and praise hornians pork ribs recipe. I got my house at the end of the summer, and the smoker was part of the reward. First thing I made, and I've never looked back. Add some nice sausage (hooray for Meyers Elgin sausage!) and I'm in heaven
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I'd like to be the first to say that my favorite to smoke is brisket.

Pork Loin? Pork Butt? Tri-Tip? Spare Ribs? Are you people from Texas?
 
Umpus, don't forget the cook must eat while the fatty's and pork shoulders are cooking. My favorite quick cooking foods are hot links, all sorts of sausages, bacon wrapped dove or a stick of garlic bologna. Don't laugh, I said garlic bologna. Unwrap the plastic cover and throw it on the cool end of the cooker and let it smoke for at least an hour, maybe two. Cut off a chunk and wrap it in a slice a bread then dip it in bbq sauce.
 
I Like the usuals (brisket, ribs, pork loins, and beer can chicken), but two of my favorites are quail and King Mackerel. I have friends and family that won't eat any other fish except the mackerel I smoke.

CHIEF
 
My favorites are the standard -brisket and ribs

For pork loin, I just use a dry rub - a combination of salt, black pepper, cayenne pepper, garlic powder, and paprika
 
Lamb breast

First remove the lining then brine for a few hours. I literally use saltwater. Then I coat it with garlic salt and smoke it for an hour a pound at 225 +/-. If the skin isn't crunchy like I like it I may finish it for a 15-20 minutes in an over at 350. Eat it with tortillas of any kind of flat bread to hold in the fat.

Second place I would say is smoked prime rib.
 
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