Hey smokers (recipes)

[Oz]

Post some simple things for a newbie. I'm doing some chicken tomorrow, it's in the brine right now (water, salt, sugar, spices). Maybe I'll get the camera and shoot some pics.

So what's easy to do?

[Quads]

Whole chicken on a rack / stand, a little garlic salt and pepper and let the bird smoke at about 225* with a probe in it until done.

It's hard to fuck up a whole chicken.

[j p frog]

http://perfectmancave.com/forum/showthread.php?t=7413

http://perfectmancave.com/forum/showthread.php?t=7882

[Richard Cranium]

First cook I did was pork shoulder. Its easy! Follow recipe here. Keep a thermometer in it, and be prepared that it will plateau at a while between 160 and 170, and will sit there for hours. This is normal, but nerveracking the first few times. Its important to let it get through this stage and then go up to 185 or so.

Here's the recipe I use, but I half the pepper in the rub.
http://www.virtualweberbullet.com/pork2.html

[dermaestro]

First cook I did was pork shoulder. Its easy! Follow recipe here. Keep a thermometer in it, and be prepared that it will plateau at a while between 160 and 170, and will sit there for hours. This is normal, but nerveracking the first few times. Its important to let it get through this stage and then go up to 185 or so.

Here's the recipe I use, but I half the pepper in the rub.
http://www.virtualweberbullet.com/pork2.html

Ditto. Pulled pork is great done at home. Be prepared to give it an extra hour or two as well. Good note above to pay attention to, this is when the fat and collagen start to break down.