What to put in the smoker this weekend?

[Gman]

Getting my ribs on point for a little friendly competition coming up.

Is that some mustard of some type coming through on the edges? I found some Cattlemen's BBQ Carolina Tangy Gold sauce at Sam's or Costco and the mustard does work well with pork, especially ham.

[Jer]

Most use yellow mustard liberally when smoking pork to give your rub a good base to adhere to so you can create a good bark. Most all of the mustard flavor is lost during the smoke process.

[buffalobo]

The wife got a smoker for her birthday yesterday. Assembly last nite, seasoned and experimented with this morning. Now time for our first foray into smoking.

Gonna try chicken thighs this afternoon. Dry rubbed last nite. Applewood smoke. Will report how it turns out.

[Gman]

Gonna try chicken thighs this afternoon. Dry rubbed last nite. Applewood smoke. Will report how it turns out.

Sounds like an awesome combo. Enjoy!

[MarkCO]

The wife got a smoker for her birthday yesterday. Assembly last nite, seasoned and experimented with this morning. Now time for our first foray into smoking.

Gonna try chicken thighs this afternoon. Dry rubbed last nite. Applewood smoke. Will report how it turns out.

I mostly use Applewood for Chicken. Works great. I have gone to brine for poultry, seems to work better than dry rubs for me.

[Great-Kazoo]

I mostly use Applewood for Chicken. Works great. I have gone to brine for poultry, seems to work better than dry rubs for me.

For thicker cuts, like thighs & breast, a brine helps. Whether we do a brine or dry rub, for any cut of meat or poultry. There's always a can filled with water or juice that accents the food.

[hghclsswhitetrsh]

Is that some mustard of some type coming through on the edges? I found some Cattlemen's BBQ Carolina Tangy Gold sauce at Sam's or Costco and the mustard does work well with pork, especially ham.

Yep that's mustard.

[hghclsswhitetrsh]

That'll do pig, that'll do.

[buffalobo]

Wife and family approved. Looking forward to regular use.

Just surfing through the recipes in this thread should keep us busy til winter.

sent from my electronic ball and chain

[DenverGP]

Was an 8 pounder from costco. Dry brined with salt for 12 hours, then this AM I slathered it with some mustard to hold the rub, and rubbed it with Meathead's Memphis Dust

Smoked around 230F from 8am until about 6pm when it reached 203F. Used mesquite, cherry and a little hickory.

Very juicy, great bark. Think it was the best pork butt I've done.

As someone else mentioned, the mustard doesn't really add any flavor, it's just there to give the rub something good to stick to, and easier to see how evenly you applied it than using oil.