Put meat in a 2 gallon plastic Zip-Loc bag and add:
- 2 cups of Wicks BBQ marinade
- 1/3 cup of Morton TenderQuick
- 1/2 cup of Lea & Perrins Wor. Sauce
- 1 tsp Tabasco (to taste)
- 1 tsp crushed garlic
Squeeze bag around meat to remove all air.--then seal bag with zip loc. Place in refrig. for 8 hours or overnight--do not leave in brine solution over 10 hrs. Let meat come to near room temperature before placing in smoker. Rub in dry BBQ seasoning, if desired, before placing in smoker Ideal smoker temperature is 250-275 for first 3 hrs. then reduce temp. to 210-225 for 8-9 hrs. When the meat thermometer reaches 180, the meat is cooked BUT NOT TENDER Continue on low heat until the bone is loose and meat is very tender. It usually takes 10-14 hours, according to weight. I usually smoke meat 2 times. First time after meat has been cooking 5-6 hours. Second smoking after 10-13 hours.
HERE IS THE SECRET--SMOKE WITH FIG WOOD.
After years of smoking with virtually every type of smoking wood--FIG is the best. I have never seen this mentioned as a smoking wood. You will notice a difference in the smoke smell. VERY PLEASANT--just the smoke makes you hungry. Fig is hard to find, but worth the effort. Only takes a handful.
Note: Morton TenderQuick may be somewhat difficult to locate. Wal-Mart usually has it. Be sure to shake Wicks well before adding to bag.
Sprinkle BBQ Rub
- 2 tbl. black pepper
- 3 tbl. seasoned salt
- 3 tbl. hot salt (Morton)
- 1 1/2 heaping tbl. garlic powder
- 1 1/2 heaping tbl. onion powder
- 1 heaping tbl. cayenne pepper
- 3 heaping tbl. chili powder
- 4 tbl. paprika
- 2 tbl. brown sugar
- 2 tbl. dry mustard
Mix well & store in sprinkle container with tight seal.
Very good on ribs. Sprinkle well, rub-in and let meat set until it is near room temp. Can add a wet sauce near end of cooking--watch for charing if heat is too high.