Need General Advice

cummins_1984 · Joined: 12 Jul 2010 Posts: 5 Location: Whiteman AFB MO

I am new to the whole BBq and Smoking scene and was looking for some advice.
I am wondering when should someone marinade a meat overnight or marinade only a few hours(types of meats)?

Also what types of meat should someone just put there rub on and cook?

When should you apply bbq sauce or mop your meat when bbqing or smoking?

Spanx · Posted: Jul 12 2010 Post subject:

You will get alot of diffrent opinions on this. I inject an marinate my pork shoulders, pork butts, and briskets at least 6 to 8 hours before cooking.

As far as just rubbing and cooking I do not do that with anything. My ribs I rub and let sit in plastic wrap and foil for around 12 hours in the ice chest.

Saucing the meat is optional but should be done in the last 30 to 45 mins.

I do not mop at this time but I am about to start experimenting with it a bit in the future.
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cummins_1984 · Joined: 12 Jul 2010 Posts: 5 Location: Whiteman AFB MO

So basically it is a trial and eror process? Is there any ingredints that you wouldnt put in a rub if you was to make a homemade rub? I was looking for a sheet of ingredients to choose from instead of screwing up a rub to terribly.

cummins_1984 · Joined: 12 Jul 2010 Posts: 5 Location: Whiteman AFB MO

How do you keep your temp at a constant degree? Say if it gets to low how do you know ow much wood to put in or do you just open up vent to raise temp?

Wingman · BBQ Fan Joined: 12 Apr 2010 Posts: 330 Location: Tacoma WA

Larger cuts I marinate over night and smallerones a couple hours or so. But what I would do is play around and try a variety of things. Everyone can weigh in on this but it comes down to your taste buds. That is unless your cooking for the public.
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KSims1868 · Posted: Jul 12 2010 Post subject:

Cory Hess · Posted: Jul 12 2010 Post subject:

cummins, what kind of smoker do you have? There are threads for most types that are specific to smokers like yours that will help you dial her in much quicker. Wink

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cummins_1984 · Joined: 12 Jul 2010 Posts: 5 Location: Whiteman AFB MO

Well I use a charcoil grill with a smoker box then i have a smal egg shape weber smoker as well. I mainly use the charcoil grill to just give my meats a smokey taste and smoke ribs or brisket on the weber. I guess i will have to experiment and see what works best for me. I will certainly have to make up some of that apple rub that i found on here though.

Cory Hess · Posted: Jul 12 2010 Post subject:

I'm guessing the the small egg shaped weber is a wsm? If so, you might find this page helpful:http://www.virtualweberbullet.com/

For the charcoal grill, if it's a kettle type this thread might give you some ideas on how your fuel should be set up:
http://www.thesmokering.com/forum/viewtopic.php?t=36757

As always airflow is the most important factor that you need to learn to control.

Hope it helps.
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tacklebox · Posted: Jul 13 2010 Post subject:

Welcome to the 'Ring cummins_1984. BBQ is all about low-n-slow. It's not just a cooking method, but a way of life. Relax, take your time to browse the forums, learn a little. Ask specific questions, not multiple general ones, and you will get alot of great advice. Don't try to learn it all at once, or you may become frustrated. Kick back, grab a cold one, and let the smoke roll Cool

JM2C

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feldon30 · Posted: Jul 13 2010 Post subject:

Korbs · Posted: Jul 13 2010 Post subject:

Welcome. You'll find everyone on this page very friendly. I love that people give their OPINIONS. Some bbqers think their way is the only way.

One suggestion I would make on rubs is watch the salt. Some meats are naturally saltier than others and if you make your own spice rub and add 3 or 4 ingredients that are salt based, that can add up to be too much.
The only salt I use is celery salt and think it adds a great dimension to my rubs.

cheers,
Korbs