Great BBQ

This 10 pound brisket was cooked for a total of 12 hours with hickory wood and I'm here to tell you neither teeth nor sauce were required to enjoy this tender and flavorful piece of meat.

My recommendation for the backyard smoker or someone who wants to make the best BBQ on the planet (I'm not sure which one but sounds impressive) is to buy the Weber Mountain Smokey Model 721001. I have been smoking meats ever since I left Texas, long enough to know the difference between a really good smoker and an inferior one. Actually, these are used by BBQers on the competition circuit.

Don't waste your time or money on one of those $175.00 smokers that you find in places like Home Depot or the like. They are not up to the task and you will most probably never achieve anything close to perfection; I know from personal experience. And if you think that you need a $1,000 or more smoker, think again. The added cost is not necessary unless you  need to smoke meat in very cold conditions. But for the majority of us, the Weber is all that you will ever need to produce championship quality BBQ for less than $300 (delivered from Amazon.com) and at the end of the day, this is what is all about.

http://www.amazon.com/Weber-721001-Smokey-Mountain-Cooker/dp/B001I8ZTJ0/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1247518263&sr=8-1

Personally, I like to layer of  briquettes and wood. One good solid base layer of briquettes, then some wood, and then another layer of charcoal and then a few chunks of wood on top. Do NOT use charcoal because it will burn way too too hot.

I say that one of the key requirements for great BBQ is a steady temp of about 225 - 250 degrees on the temp gauge of your smoker and again, that nice even consistent stream of smoke flowing from the top vents that should ALWAYS remain open. Monitor the temp and adjust lower dampers accordingly.

A digital thermometer is critical to good BBQ. Feed the probe down through a top vent and stick the probe in the thickest part of the meat, close the lid, attach the probe to the thermometer.

DO DOT OPEN THE LID TO SEE HOW YOUR BBQ LOOKS...NO MATTER HOW TEMPTING IT MAY BE. Remember, the difference between okay BBQ and great BBQ is a steady temp. Every time you lift the lid you lose that edge and increase your cooking temp. The only time that you should open the lid is to either put meat in or take it off.

Note: It is my opinion that most meats absorb most of the smoke that they are going to after the first hour or maybe 1 1/2 hours. After that you're wasting wood and your meat won't taste good, not at all. 

What is a brisket? Flat/point, high fat content.Trim well

A brisket will take at least 12 hours for a 10 lb. flat cut. Place the prepared brisket on the lower rack and stabilize the temp to about 220-250 degrees based on the temp gauge on the lid and monitor the internal temp with the digital probe. They are done when they reach between 198 and 205 degrees

Here is another way I do things that differs than many. I like to BBQ my brisket at least the day before eating. I let it rest and cool to room temp and then refrigerate it. The next day, I slice it (across the grain)and warm it in the microwave. It carves easier than when hot and you can be assured that all of the juices will be rendered back into the meat after it has cooled making for a juicier end result. Let's be real...after cooking for 12 hours it's time for a tuna sandwich and bed. Better left for the next day.

As for pork or beef ribs use a rib rack. Smoker real estate does not come cheap so maximize your cooking area the best you can. As far as eating ribs I hold the minority opinion in that the meat should not be falling off the bone. I like a little bite and a little bit of a chew. Not much mine you, but enough where the meat will stay on the rib as you are holding and eating it. But this is my preference. It's kinda like Fillet Mignon vs. a rib-eye steak...gum it or chew it. Unfortunately, I think too many people rate BBQ pork/beef ribs by the fall-off the bone criteria. These should take about  about 4-5 hours.

Smoking whole chickens is a breeze. Season them with whatever you like making sure to season the cavity even more than the skin. Set your digital therm to 160 and stick the probe into the thickest part of a thigh or breast. They are practically impossible to mess up unless you over smoke them.

Note: Please remember to place only room temp meat on your smoker. To prepare the meat just rub on your favorite spice mix, no mopping is EVER required...remember the keep the lid closed rule?

Additionally, forgot to mention that I once cooked 8 whole chickens; and another time I cooked a 10 lb brisket and 4 chickens on my 721001 Model Weber. But to up the ante, they have a larger 22" model, the 731001 that costs less than $400.00 that can cook enough for a small army!

For pork/chicken BBQ I use Jake's Boss BBQ rub that you have to make (well worth the trouble) or Bad Byron's Pork Butt seasoning available online or in some stores. For brisket/beef ribs I use  Coopers "original" spice rub from Llano, TX  that can be purchased online.

I hope that you benefit from this article in your quest to make great BBQ.