SmokingMeatForums.com
4/19/11
Basic Chicken Breast
Use fresh or frozen bone in individual Chicken Breast. If frozen thaw first.
Apply Paprika and Season Salt to Breast
Throw in smoker at 250 degrees with a mild fruit wood like Cherry or Apple wood.
Poultry accepts smoke easy so one load of wood is enough.
Smoke two and a half hours untill internal temp. is 165-170 degrees
Apply Paprika and Season Salt to Breast
Throw in smoker at 250 degrees with a mild fruit wood like Cherry or Apple wood.
Poultry accepts smoke easy so one load of wood is enough.
Smoke two and a half hours untill internal temp. is 165-170 degrees
Pork Ribs dry rub
MOP:
2/3 Apple cider vinegar
1/3 cooking oil
Start by taking your your ribs and pulling off the membrane (silver skin) from the bone side of your ribs.
The St. Louis style is best because its pre-trimed.
Prep:
Now take yellow mustard and apply a thin layer on both sides of the Ribs.This makes a great bark and does not taste like mustard at all. Apply John's Dry Rub.Or your choice of dry rub.
Wrap in plastic wrap and let set overnight in the refrigerator.This is a good time to soak your choice of wood in waterfor tommorrow.
Remove from the refrigerator an hour before cooking and let them get near room temperature.
Heat your smoker to 225-250 degrees
Cook for five and a half hours flipping half way.
Then wrap in foil and cook for another hour-hour and a half.
Apply a mop(spray) to ribs every 45 minutes.
Cook to 170-180 degrees bones should twist out easily. Test with a toothpick should pierce meat like butter.
I used Cherry wood but any will work.
Remember oven up your vents on your smoker and let the smoke flow.
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