Kentucky Armory Club

Hey, what are some other good cheap cuts of meat to smoke other than ribs and briskets. All ready done those several time and I am looking to do something different for the 4th. Any finished product pics, info, rubs, and cook time would be helpful.

I usually do Boston butt for pulled pork bbq. Cheap cut that ends up being very tender if smoked long enough.

Chicken wings, Turkey, Chicken

Any part of the whole pork shoulder , cook to 200 deg internal temp and it will just fall apart.

For all pork i use a paprika and brown sugar based rub, 2 parts sugar to 1 part paprika. I like pork unsauced, good bbq will syand on its own though can be sauced if the consumer desires. You can add things to your rub like ground red pepper, salt, pepper, garlic powder , onion powder, and so on to suit your own tastes.

I soak overnight in cherry dr pepper and kosher salt.

Mop with apple juice , vinegar , with a bit of your rub thrown in to keep ot moist.

Cook to 140 internal temp with smoke, then place in a pan and cover with foil until it reaches 200, dont pour out the liquid, that will keep it moist even for leftovers.

Plan on 10 to 14 hours depending on size, but you need only smoke it till you reach 140, after that you can finish it in the oven on 225 if that proves easier.

Chicken gets cooked at 275 or even 280. I prefer thighs for smoking and will season with cajun seasonings.

Deer legs are also delicious smoked. Keep the temps low and don't overcook. 125-130 degrees is all it needs.

SOL nailed it. I coat pork in yellow mustard, then season. Spray with apple juice about 4 times as it cooks. Makes a great bark

Marcus wrote:Deer legs are also delicious smoked. Keep the temps low and don't overcook. 125-130 degrees is all it needs.

I need to try that

Ended up doing a slab of pork ribs Saturday, they where chipote miranaded from the store. They ended up looking and tasted F"en outstanding. Should have took a picture, (but forgot). Planning on doing a eye of round
roast on the 4th (will be using SOL dry rub susgestion). I think I have cracked the code on cooking/smokeing on a standard round grill. Snake method for carcoal, and wet wood chips in double tinfoil tub. Ended up cooking/smokeing for 5 hours (maybe cooked them alittle hot). Going to increase the length of snake by half and reduce the stack of carcoal by about a 1/3. I think I can get 10 hours of real low and slow that way. Will post a pic this time.

I do pork ribs in the 3-2-1 method, its just too fool proof to mess up. 3 hours on the smoke at 225, 2 hours wrapped in foil at 225, and 1 hour at 225 without the foil. I like to see a rack that will bend when picked up and see the bone ends almost coming through the meat. Dont cook them to long, you should be able to bite through the meat and pull every bit off the bone, but they should not fall off the bone. Same rub as the pork butt, served dry or honey glazed.