Meat Sweats - Our Favorite Meals and Smoking for Beginners

Smoking meats has long been one of our favorite hobbies. Even before we had the proper equipment, the buzz around the house on smoked brisket, chicken, or bologna day was something to write home about. We’ve gotten better at the skill and now its an integral part of our lives.

In this episode, the novel Meat Sweats series, Daniel is talking with Brian about their smoking rigs, what their favorite meats (and odd ball shit) are to cook, and some beginner advice for those ready to take the plunge!

Our Smokers and Accessories:

• Brian is using a traditional offset smoker from Oklahoma Joes. He has made many mods to the smoker to help it be a better smoker.
  • He’s added many heat retaining mods, along with diffuser plates to keep the heat moving.
• Daniel uses a Traeger Ironwood 885 for the ease and perfection of the cook.
• They both use instant temp probes (ThermoWorks ThermaPen One for Daniel) and Daniel uses a constant probe in the ThermoWorks Smoke X4.

Our Favorite Smokes:

• Meats:
  • Brian cooks brisket over 80% of the time, followed by ribs and pork butts. Brian lays out the 3,2,1 method of cooking ribs here.
  • Daniel is a chicken cooking phenom (self proclaimed), but also enjoys briskets, burnt ends, and turkey.
  • Brian makes his own rubs and barbecue sauce, but Daniel prefers the Fiesta lineup of rubs and spices.
• Sides:
  • Both cooks enjoy making barbecue beans, but go about it in different ways.
  • Any veggies can be a favorite if you like veggies with your meat.
• Odd Ball Shit:
  • Pies
  • Cobblers
  • Eggs
  • Cookies
  • Jerky
  • This list could be endless!

Smoking for Beginners:

• 2 Hours is really all you get to add smoke flavor, after that you’re just cooking the meat.
• Wraps: Aluminum Foil vs Butcher Paper
  • Use whichever you want. There isn’t a wrong answer.
  • Foil = less bark, faster cook, and moisture
  • Paper = BARK, slower cook, and you don’t get to catch your drippings
• Fat side up vs fat side down debate:
  • Put the fat towards the heat and protect what’s most important… your meat.
• What meat to start on:
  • Brisket is by far the most forgiving
  • Chicken is quick and easy
• Probing for tenderness:
  • Your temp probe isn’t just to check the temp. If it’s sliding in without resistance, you’re probably done cooking.

Social Media:

• Brian Stuart:
  • On Facebook
• Daniel Chamberlain
  • @CoachChamboOK on twitter
  • @UltHobbyist on twitter
  • The Ultimate Hobbyist on Youtube

Thanks for joining us on this adventure, we’ll talk to you next time on the Ultimate Hobbyist.