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I got a new grill with smoker attachment. I?m wanting to try it out tomorrow but I don?t want to start with ribs. Any advice on something easy that I can throw on there while I?m mowing for about 4-5 hours that would be a good trial run, low maintenance type meat? I don?t want to start with anything too complex that requires a lot of tending too.
I'd argue that ribs are extremely low maintenance & don't take forever. Brisket actually isn't that hard, but you better have 12-15 hours to spare to get it right.
Just watch Youtube videos.
Ribs on the smoker are easy, but take 6 hours using the 3-2-1 method.
- Season them however you want.
- 3 hours on the smoker at 225
- bast with BBQ sauce & wrap them in aluminum foil for 2 hours at 225
- unwrap them for the last hour at 225
Optional: throw them on an open flame grill for 3 minutes each side to caramelize the BBQ sauce
Sprinkle with a little dry rub & let sit for 20 minutes so the juices soak in
My dad bought a smoker last year and the first things he smoked were a chicken breast and pork tenderloin.
You could do a small piece of butt. Or "country style" ribs which are slices of butt and pull just like one when done. Just put your temp probe in the largest.
Hard to beat chicken quarters in the easy dept. Seems to meet your time requirements also.
I agree w/ Shotgun. His method is a bit different, but they're not as hard as you may think.
So you're saying put your probe in the largest piece of ass?Quote:
Originally Posted by Mobile Bay
I think so. I'd bet he rolls it in flour and probes the wet spots....Quote:
Originally Posted by starkvegasdawg
I think that’s what I’m understanding... haha!Quote:
Originally Posted by starkvegasdawg
Ribs are easy. Remove the membrane, season, cook. At 225, baby backs should take about 3-4, spares 5-6. You can smoke a whole chicken at 250 in 2-3 hours. Spatchcocked chicken is one of my favorite things to do. Look up how to do it on amazingribs.com
Baby back ribs are one of the easiest things out there. Take off the membrane and cover with your favorite dry rub. They should take 3 hours @225. I recommend spritzing every 30 min after the first 30 min. I use apple juice. I wrap in foil about the 2 hour mark and hit with my favorite bbq sauce and put a small amount of apple juice inside the foil. At the 3 hour mark, I pull them off.
To me a Pork Boston Butt is the easiest, but a large one will take much longer than 4-5 hours at low slow temp. As long as you watch the internal temp, it is pretty hard to mess up.Quote:
Originally Posted by Dawgology
Thanks guys!
Well it's hard to srew up a boston Butt.Quote:
Originally Posted by Dawgology
No you pervs nuts Boston Butt is shoulder.
Whole spatchcock chicken. Easy. No fuss, may be a fuzz less than 4 or 5 hours though.