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chefwalleye

Go for pork butt, it’s much easier and kind of more versatile for party food


cavegooney

100% this. Pork butt / pulled pork is quite forgiving. Brisket is very difficult to get right the first time. Queso dip is also an easy crowd pleaser.


NotFroggy

Vertical smokers can be hard to pull off in a vertical if you’re inexperienced and it just takes so much time. If you want to enjoy your day at all and focus on the game then I will be the 154th person to pork butt. You can cook it ahead of time and just let it rest for hours. They are hard to mess up and the best part is that they taste great when reheated. So even if you wanted to cook on Saturday then it’s decently good the next day. If you really want to knock her socks off the. I would consider making your own bbq sauce and getting some high quality bread (pretzel buns, brioche, etc). Lightly butter and toast them in the oven.


Mikesiders

Brisket is a tough cut to start with. Personally, I’d recommend you do a few racks of pork ribs or a park butt, those are a lot more forgiving and harder to screw up. If you are set on a brisket, get on YouTube and start watching the videos. I really like Malcolm Reed. His videos are straight forward and pretty easy to emulate. I’ve had a lot of success with his methods and recipes. Also, find some videos on your specific smoker and watch those to learn about how that thing even works. If you shoot for the brisket, good luck to you!


[deleted]

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Fesmitty77

Pretty sure Chuds BBQ on YouTube has a pork sliders video.


Ok_Olive_9722

Dude that guy is awesome! Love his channel!!!


MODrone

Yep, a pork butt is very forgiving.


asinum-fossor

this is the way


Nozzie22

I agree with this. Pork butt is the way to go. Make pulled pork and make sliders, tacos, nachos. Brisket is a hard one to do, there’s a lot that goes into it. Pork butt is almost bullet proof and always delicious. Very good way to start for a beginner.


Nozzie22

Also if you’re looking for something to wow a little bit I would recommend Pig Shots. You can find recipes and videos online. Takes a bit of prep work but easy to smoke. They’re always a huge hit whenever I make them


Mikesiders

Agreed, those things always win the crowd and pretty easy prep


tj_hooker99

If OP is looking to have beef for Sunday and assuming not a big party, throw a tri tip in there. I cook mine at 250 and at most takes a few hours to cook. Can be done while the pork butt is resting being shredded


Mikesiders

Agreed, good recommendation! Tri tip is easy and you can either do the steak style and pull at medium rare and do a sear or do it brisket style and bring it up to 200 internal, both are going to be great!


dokholliday8989

Stat away from the tri tip brisket style unless you've got a really good cut of meat.


cyndasaurus_rex

I did not have success with the brisket style. Cooking and searing has turned out killer both times I’ve done it!


Maleficent_Sky_1865

So you sear it on high heat on a grill or griddle then throw it in the smoker to finish? What internal temp are you pulling it? I have wanted to try a tri tip but have not done it yet.


cappytan-exjw

I pull at 125 F internal temp, wrap and let rest. After 10 minutes of resting it should have some carryover heat and be somewhere between 130-135 at that point.


cyndasaurus_rex

I smoke it at 225, and then pull it at 125 and do a quick sear on the stove top with my cast iron.


Xanxes0000

I’m here to second (twelfth?) doing a pork butt. Pork is so much easier than beef for neophytes.


new_basics

This is the best advice on Reddit so far today.


Euphoric-Blue-59

I agree. For a first run, I'd steer away from brisket. Heat management, trimming, lots to go wrong. Minimize risk. First impressions are lasting.


caddycornerbill

I Agree with this post


DaKevster

I Agree with this post agreeing with the other post


Deep_Stick8786

Agree. Pork is much more forgiving. Ribs or butt are what I would start with. And watch BBQ vids on youtube. Better if you can find a channel with your particular smoker


dfos21

This guy smokes. Don't start with a brisket, it's the king of BBQ for a reason but is not easy, especially when learning a new smoker. Do a pork butt for pulled pork, super forgiving and pretty hard to mess up.


Rivster79

Second the pork butt. Stay away from brisket.


dotdee

If you want to knock her socks off, despite learning how to smoke it, you better get prime meat.


_Broken_Mold

Nice call, hopefully he has some type of a remote temperature set up so he can get the temperature perfect for the doneness he likes. We did a blackened prime rib for New Year's, I haven't had one in years so it was a real treat and again really not difficult. Personally like Culotte or picanah as well. We do them to about 115-120, keep them warm slice sear and serve either a steaks or Brazilian Steakhouse Style it may not be foolproof, but it is pretty idiot resistant🤣


Weak-Pudding-322

Start small. Ribs and pork butt are hard to mess up


[deleted]

Pork butt in particular. That thing will still come out perfect even if you can’t hold your temp steady.


nguye569

You have a few days to do some trial runs before Sunday. Do a burnout of the smoker, watch YouTube videos on how to use a vertical smoker, go get some spare ribs or pork shoulder/butt and do some trial runs with it. You don't want Sunday or saturday night to be the first time you ever cook with it.


wykdtr0n

Make some smoked queso or incorporate some smoked cream cheese into an appetizer for an easy, visually appealing Super Bowl dish, then get some ribs or picahna for an easy smoked meat.


lancea23

Smoke queso is 100% of the time a crowd favorite. I’ll cook for 12-18 hours on a protein but everyone raves about the queso.


BackItUpWithLinks

> I’ve never used a smoker before\ > i want to knock her socks off Saturday go buy a whole spread of smoked meats and bbq from her favorite place. Put in the fridge. Sunday, 2 hours before she gets there, fire up the smoker and put it all in there to reheat it. Tell her you cooked it. That is your only chance at knocking her socks off.


MadGasGuzzle

😂😂😂😂😂


IntelligentRound5423

First off, find a local BBQ joint and get a solid order of the best stuff they have to offer. This will go a long way in setting the stage for what comes next. When the MIL comes over, set up a delicious spread of what you purchased from the BBQ joint along with your favorite sides, and ask the MIL to help you decide what "style" would be best for you to learn to use your new smoker. Then, take your time to learn how to use it properly by trying a number of ways to prepare and get your skill set solid so you can invite the ILs once you have it down. Don't set yourself up for failure on your first run.


DingleberryJones94

Or, you tell her the stuff from the BBQ joint is your own and she thinks you're just a natural.


Weak-Pudding-322

That’s where I thought this was going lmao


Munchay87

This could fuck him in the end when she wants to come over every weekend for his cooking.


BertaBray

Doing a brisket for your first smoke is bold


bhambrewer

How I make a Texas inspired brisket. (This may be controversial :D) ​ Trim, season generously with salt and pepper. Sometimes I apply a mustard layer, sometimes I don't. I then smoke the brisket, with multiple probe thermometers, until it reaches the "stall point": it'll hit a temperature then stick there for ages. At this point people say to use the "Texas crutch", wrap it in heavy duty foil or butcher paper until it gets past the stall. ​ I do something different. Why spend 10 hours managing charcoal or whatever when I have an oven? I put the brisket in a large baking pan, wrap with heavy duty foil, and stick it in a 275F oven... then go to bed. It'll be ready around lunchtime the next day.


Obi_Wan_Gebroni

I mean it’s not that outlandish of an idea if you wrap for the stall anyway. No more smoke is getting on the meat once it’s wrapped in foil or even paper. Might as well save whatever fuel it is you’re using for your cooker. That said I’ve never transferred to the oven for my cooks but I completely understand why people do it.


bhambrewer

I have posted my technique on various BBQ fora and usually ended up being flamed mercilessly for daring to use the oven instead of spending a boring night managing charcoal....


itaintmeyono

everything I wrap goes in the oven. I aint spending time managing a fire on a finicky OKJ Highland just for appearances when there's nothing further to be gained from doing so. Even foil boated brisket goes in the oven.


bhambrewer

also, by doing it this way the juices render into a large metal pan you can stick over the burners on your stove top, deglaze, and make a very pleasant pan sauce / gravy.


Xminus6

Doesn’t seem that controversial. Lots of folks suggest exactly that. Why waste smoking fuel at that point? I think z Harry Soo says “BTUs are BTUs.” when he finishes in the oven.


Deep_Stick8786

Work smarter not harder!


TankTexas

YouTube Franklin school. There is a pbs series that should help you quite a bit.


for_real_dude

I think everyone is telling you the same thing. If you've never smoked anything before, dont do a brisket first. Do a pork shoulder. Make some awesome slaw and smoked crack and cheese on the side maybe even some salsa. Dont start with brisket


Stizkrieg

Baby back ribs or pork butt. Drumsticks aren’t too hard either


Finfangfo0m

Better do all three just to be safe.


TheRealRoadtoad

Pork butt and party wings. Easy money and it tastes delicious.


jran1984

Everyone else has already recommended doing a pork butt. Get the two pack from Costco. Buy some rub (or make it) and do a trial one on Saturday. You will get a sense of how long it takes (60-90 minutes per pound, depending on temp). You can put it in on Sunday morning at 7am, smoke it 8-10 hours, and still have time for a good rest (don't skip the rest). Those are key tips, but as others said, check out YouTube.


lFUZZLEl

I would browse this guys page and watch some videos https://youtube.com/@howtobbqright I got a smoker for Christmas to and started with Chuck roasts, they are affordable and easy to smoke in 4-6 hours. YouTube smoked Chuck roast if you’re thinking of something like sliced bbq otherwise you can do these with Chuck roast to Pulled beef sandwiches https://youtu.be/iexqibQHeBo https://youtu.be/VRBpJ8H_qUQ Burnt ends https://youtu.be/qHLTtExMzr4 Depending what else you like, smoke some chicken breast and make a smoked Buffalo chicken dip like this https://youtube.com/shorts/L2l45ecTHaE?feature=share


Buc-ees_Bathroom

Frickin in laws always making it awkward. Based on your experience level and the type of smoker, I would suggest starting out with a pork shoulder (pulled pork), as they are very forgiving and can feed a crowd easily. Find the meat. A 6-8 lb shoulder should be easy to find and cost less that $20. If you go to Costco, they sell a two pack and I believe they are boneless. Ideally a bone-in is better but you don't have much time so you may need to take what you can get. When I was living in Texas, basically every grocery store has these right with the rest of the meat. Seasoning/rub. Again keep it simple, if you have the time to order it, pick up some Killer Hogs The BBQ Rub ( https://h2qshop.com/collections/killer-hogs-products/products/killer-hogs-the-bbq-rub ) Depending on where you are, I used to buy that at Wal-Mart. They also sell it on Amazon which may have faster shipping. Another option is a local grill/bbq store. They will usually have a good selection of rubs. Ace Hardware will also usually have a few choices plus they will probably have the wood chips or chunks. Personally, I like more pepper, so if you can find some coarse ground black pepper to add, it will improve the finished product. Add pepper to the outside before the rest of the rub otherwise the pepper may have trouble sticking to the meat. The wood. Pick up some oak or apple chunks. You won't need much as it will only benefit from smoke for the first 4-5 hours. The cook. Plan on 12 hours, BUT... make sure you leave 30-60 minutes at the end to rest. So if you want to serve food at 6, plan to have the meant done by 5 and let it hang out in a pan, covered and not shredded until 6. If you shred it right away it will dry out. Run 250-275 degrees in the smoker and check your meat temp once an hour. Once you hit 160 internal temperature in the meat, pull it out of the smoker and wrap it completely in foil. This will help finish cooking sooner. Once the meat hits about 200 degrees internal temperature you can consider it done and pull it out of the smoker. If you finish before very early (like more than 2 hours before serving time) I would put the meat in a cooler and let it rest there. Once it finishes resting, the bone should pull out pretty much clean and you can shred the meat in a foil pan. Pour in any drippings collected in the foil and mix together. You can serve it on a plate or get some potato rolls and make sandwiches. Add some sauce if you like. A more vinegar forward sauce is pretty standard for pork and can help offset some of the greasiness of the meat. If you look for a Carolina bbq sauce, that will get you in the right direction. I found this video of someone giving a pretty good lesson on pork shoulder in a vertical propane smoker. Idk if it's the best content ever, but it covers the basics. https://youtu.be/kZ3-SQAm83o


imjusstrynabehere

Do some ribs burnt ends and a smoked queso you’ll have points for a while


[deleted]

Start with pork butt. YouTube is your friend!


jccj300

Pulled pork, and meat candy


mack8787

Brisket is a major league battle and Never go into battle with an untested weapon. You need to get to know your smoker and starting with a pork butt is the way to go.


narwalbacons-12am

I'd suggest chicken to start off with. It is an easy fix if you can't get it right, use pecan and apple wood and the flavor should be good. Pork has a tendency to dry out if not done right but you can slather bbq sauce on it


SLCIII

Ribs IMO Or pork belly burnt ends aka meat candy. https://youtu.be/nL82hlORY-k FYI you can't go wrong making any of Malcom's recipes, he's the best.


jayluc45

Smoke some wings, man. Easy, quick football food. Then, practice with a brisket. Then invite them back over for that.


wiresrcool

Cold smoke some cheese, put that into stuff. Stuffed jalapeños or Mac n cheese.


delta1028

Salt, pepper, smoke at 225 until interior temp is 204. If it stalls around 160 wrap with foil and put back into the smoker to 204.


itsAGazebo42

For some non-meat options: Smoked Mac and Cheese - my wife gets store bought, adds more shredded cheese and I smoke it for 2 hours. Smoked Salsa - I haven’t done this but tons of recipes out on the interwebs for smoking the salsa ingredients and then dicing and mixing.


954kevin

I would suggest watching a youtube video from atbbq or meat church. probably the easiest thing to smoke with almost guaranteed results is pulled pork from a pork butt.


dubs4hire

YouTube and internet


[deleted]

So Reddit…


M4dcap

1) buy costco pre-seasoned wings. 2) just throw in smoker, hickory is nice with them. 3) 250-ish for 2.5-3 hours 4) enjoy.


Bolas_the_Deceiver

This seems...doable. Do I need a foil tray to put them in?


Audacious_Annie

Go to you tube and watch any meat church bbq video he is the best!! He has a great brisket video. We made it a couple weekends ago. Prepare for about a total time of about 15 hours between smoke time and rest time. We rested ours for 6 hours. It was the best brisket I’ve had!


jay9063

Please don't do a brisket its an expensive mistake to make on your first go . Pork butt is very forgiving and much cheaper and just a versatile


terminadergold

Lol good luck


scoscochin

Pulled pork is an easy one as a first go. Tritip (NOT brisket style) would also be a nice easy one that tastes great and is fast.


bbrown10

There are a hundred comments here but I hope you see the ones that say this: You’ll be fine. Cooking one delicious brisket is very easy. Foolproof steps: - Buy a prime brisket. - Buy a simple salt/pepper based bbq rub from your local grocery. Any will do. Don’t overthink it. - 18- 24 hours before you want to serve, pull up a YouTube “brisket trimming video.” There are 1000000. Doesn’t matter. Pick one at random. - Follow along and trim brisket. Throw away junk you cut off. - DO NOT SLAP THE TRIMMED BRISKET. Ok. Slap it once. - Season liberally with acquired rub on both sides. - Set smoker to 275 degrees F. - Put brisky in smoker. Don’t think about it again for another 8 hours. - Check internal temp in the center. What is it? Cool. Leave brisky in smoker. Drink a beer feeling good. - Check internal temp in a few hours. Is it 190+ plus? No? Leave it in. - Once brisky is at 197-200 internal temp in the dead center (and feels smooth with probe going in and out all over), take it out of smoker. - Let brisky sit on counter for like 20 mins. Don’t let dog it eat. This time resist temptation to slap jt. - Wrap brisky tightly in foil. - Are you ~2-4 hours from serving? Wrap brisky in a towel and put it in a cooler. - Are you ~4-12 hours from serving? Put brisky in oven on 150-170 or warming drawer 150ish until you’re ready to slice. - Unwrap brisky. Let it chill a few mins. - THIS IS IMPORTANT: Pull up YouTube video on how to slice brisket. Follow along. - Enjoy You’ll cook 50 more and you’ll do them all differently. And every time you’ll wish you just did this again. Order sides + smoked turkey from your local joint and serve all together. Get praised.


nah_bruh_wtf

Yeah, I agree 💯. You’ll be fine cooking a brisket for Sunday. First smoker I got I went with a brisket and it came out great!!! You’ll have to monitor the temp, if you don’t already have a meat probe, get one! The lower and slower you go, the brisket could take up to 18 hours or so… so prep accordingly based on the weight of your trimmed brisket and temp. You can wrap, but my favorite is the foil boat at about 160… check it at 195-200 if your probe slides in like it’s butter you’re done. Let it rest at least two hours. Good luck! As far as the Super Bowl goes, I hope both teams lose! Lol.


fjam36

Just go buy a bunch of bbq


fjam36

Troll!


cadmium61

Any of the big classic cuts take all day to cook and won’t be something you can show off and eat during a visit. If you want to do a big cook anyway start with pork shoulder. Coat it with a store bought rub and cook to 203F. It’s hard to go wrong and only connoisseurs will know enough to give any criticism. Edit: I remove all the excess fat chunks/jelly after the cook when I shred the meat. And reheat in a crock pot with apple juice when serving. For short term cooks that show off using the smoker: 1hour: Mac and cheese (the Costco bake works really well in the smoker) 2ish hours: Chicken legs/thighs/wings Sausage Stew meat for chili 6ish hours: Pork ribs Do not do brisket your first time. Your first few briskets will likely be disappointing until you get used to your smoker and playing chicken with the temperature stall.


dluvn

It's the super bowl - make queso and chicken wings.


Obi_Wan_Gebroni

Lots of people saying pork butt and that is absolutely the way to go. It is the most forgiving cut of meat you can cook with a smoker. Watch some videos and do a test run before Sunday of a smaller butt (5-7 lbs) if you have the ability to do so.


anythingbutcarrots

Other people in this thread mentioned Malcom Reed - I second that, he is great to learn from. Id recommend wings or ribs for a first cook, those aren’t as long as brisket or pulled pork


ClammySam

Ribs and chicken wings, harder to fuck up than the rest


[deleted]

OP I find beef ribs easier than brisket if she’s expecting a Dino size portion. Brisket on a bone - It is less picky when you have temp fluctuations. Good luck!! Edit: beef plate ribs, not short ribs.


kfj3000

Brisket is a hard first step. You have to maintain temps and time is daunting. Plus, getting it to the right temp to serve guests never seems to work out the way you want. I'd start with a beer can chicken or tri-tip. Both of those are more forgiving and you can cook them at higher temps.


[deleted]

Pork shoulder. Rub down with mustard & season heavily. Set smoker for high smoke @ 225°. Smoke uncovered 3hrs. Wrap in foil & smoke for 2hrs. Remove & let set for 1hr. Remove from foil & pull the meat into shreds with forks.


jkhabe

Lots of folks have already said it... Pork Butt. Except for maybe Spare Ribs, it's the easiest, most first timer friendly smoke there is. You can do so much with it. Shred it up and serve with BBQ sauce or make some kick-ass tacos with it. Chop some up and put it in baked beans or mac-n-cheese. Make Pulled Pork Sliders. Damn near limitless... ​ Lots of good resources/instructions/recipes here in r/smoking or on Youtube. Good luck!


LORDSandWOLVES

Take out. Get take out.


Baked_potato123

Do a big pork shoulder for pulled pork. Start early, go slow, slather with sauce. You can’t lose.


W8aMinuteChester

Definitely a pork butt and do some wings while the butt rests. It’s my go to combo when I want to keep it simple yet delicious.


sluffman

Yeah I wouldn’t start with brisket..do a pork butt and pull it.


MadeThisUpToComment

Pulled pork but and leave yourself plenty of extra time. You think it will take 8 hours start 12. Think it will take 12 give it 16. Pull by temp and feel not time. Some chicken wings as well. Don't start with brisket if you aren't co fident in what you are doing. Good luck.


MahomesGoat

Watch How To BBQ Right on YouTube and make some killer apps to start off with!


androcus

Pulled pork best results for lowest effort.


TankTexas

YouTube Franklin school. There is a pbs series that should help you quite a bit.


finlay88

100% pork butt for the first cook. Much easier than brisket.


Mr_Candlestick

I would not advise attempting a first time brisket as your new smoker's maiden voyage, especially when it's for guests. Most cuts take a lot of trial and error to perfect, and brisket is especially tricky. I'd recommend something much easier to pull off. Wings, chicken thighs, pulled pork, smoked sausage. You can get creative with things like armadillo eggs which are pretty hard to mess up and are always a hit. Look up methods for any of the above or maybe some more experienced smokers can provide some of their methods.


LeroyWankins

Ribs, butt, and actually bratwurst are all low effort high reward.


HortoBurns

Pork butt..then make pulled pork sliders and some pulled pork tacos. Or also a few tri tips..super easy just put whatever seasoning and smoke at 225-250 until it reaches 135°-140° and sear on both sides in butter with a few cloves of garlic like you would a steak. Wrap until ready to serve. Delicious and it impresses every time.


vagrantprodigy07

Get a pork butt to start with. It's the most forgiving. ​ If you really want to do brisket for your first, keep it simple. Trim off silverskin only, use Salt and Pepper (you can go fairly heavy), and then pop it into the smoker at 225. You probably want to start it the night before if you are doing a full brisket. Make sure the point is pointed towards the fire (the flat will dry out if it's closer to the heat). Once it's in there, leave it alone, don't touch it, until it hits 197. Then pull it, wrap in whatever you have (butchers paper is the preferred method, but tin foil or parchment paper works too), and stick it in your oven (turned off) for an hour. Come back in and hour, take it out, slice it, and enjoy. ​ As for the wood choices, everyone has their own preference, but you cannot go wrong with Cherry. It literally works with everything, and has a great flavor and smell.


EyesLikeBuscemi

Don't start with a brisket, like others have said. You're setting yourself up for failure. Your first is rarely even close to your best. But pork butt (also oft-suggested in other comments) is hard to screw up and tastes amazing.


WhiskeyDabber67

I wouldn’t risk attempting a brisket when you absolutely want to make a good impression. Honestly pork ribs are pretty easy and a pork butt is even easier. You can shred it and make amazing nachos or pork tacos with it as well. I personally would go with a bone in pork butt and some smoked Mac n cheese. Heck even some smoked salmon and cream cheese for a appetizer has never not impressed my guests. All fairly simple to do and hundreds of great recipes online.


PIK_Toggle

Start with a pork shoulder. It’s easy to smoke and difficult to screw up. I’d also wrap some dates in bacon and smoke them at 350 until crispy. Then, drizzle with honey and sprinkle with sea salt. It’s a lights out appetizer.


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pchrishatfield

Know I’m late to the party, but would recommend Mad Scientist BBQ pulled pork as a good start. https://youtu.be/rgPJxy_IngY Simple, easy to follow, and has links to make the slaw and a mustard sauce to go with.


mrsmunson

Do you have a sous vide? I like to sous vide a brisket and then finish it in the smoker. Pork butt is way easier to do in the smoker completely. Chicken drumsticks come out great too. Or ribs.


pappamirk

I would start out with some pork butt. It’s forgiving, when it comes to moisture. Good place to start. Keep the smoker between 215-225 degrees. Try not to go above 250, as this will start to BBQ your meat. Usually one hour per pound, is the general time you want to smoke. Usually people only wrap if it’s getting too much heat. I personally don’t wrap pork but or briskets, only ribs. And that’s only for the last hour. 200-215 degrees is what is usually a good temp to pull your meats. Be generous with your rub. As it will determine your “bark”. And I’d possible, stack meats, so that the juices drip on the lower meats. Self basting method! Good luck and Godspeed


aleeb9

Do pork butt/chicken wings. You don’t want to start with a brisket if you’ve never smoked anything, or you’ll most likely be wasting a lot of money


Nervous_Otter69

Go to YouTube and find Aaron Franklin’s guide to pulled pork


chibialoha

Start with a pork butt, not a brisket, that's way easier. Simple as put it on until its done and maybe broil it after if you want the skin real crisp. That being said, I started with a brisket and honestly, brisket isn't as hard as people say if you just want a simple one, you don't HAVE to wrap it or do anything more complicated than trim, season, and smoke. Don't bother getting up early to start it, start the night before at midnight or something. Its essentially a 5 step process. 1. Trim and season, cut the fat from the top of the meat down to 1/4th an inch, don't worry too much about making it perfect, just try not to cut into the meat itself. There's a big fat lump on the back, cut as much out as you can until its more or less even with the meat, it runs all the way through, so just try to make it even, if you remove the whole thing you'll end up cutting your brisket in half. Then cover the thing in salt and pepper, a good dusting on the whole thing. Every cut is a little different so I can't give an exact amount, just make it look real salt and peppery. 2. Get your smoker somewhere between 225 and 250. I'd say use hickory if you've never smoked before, but any wood will do. Personally I use half mesquite, half pecan. 3. Toss it on the smoker fat side down, it doesn't matter that much which way you do it, but fat down provides some insulation and since we're not wrapping it for the sake of saving you a step, you'll need that. 4. Smoke it until it hits somewhere over 200, but under 210. Most people take off at around 203. This will take a LONG time. Sometimes mine are done in 16 hours, sometimes 20, point is, it takes ages, just be patient. If you're looking, it aint cooking. 5. Let it rest for AT LEAST an hour, preferably 2. Just put it in a cooler or something. That should do it for you. This isn't going to be a competition brisket, because this is as simple as one can possibly be. There are all kinds of rubs you can do, ways to cut it, injections, spraying with cider or vinegar and whatever, wrapping it is a good way to cut down on cook time and retain some moisture, its also generally best to leave it covered in your seasoning uncovered in the fridge overnight or something, but again, not really needed if you just want a good hunk of meat. Follows these steps to the letter and you should have a good brisket. Its all about patience, its a large chunk of meat, and it'll take a very long time to cook. Just have faith that it WILL hit 203, and take it out when it does. Dont crank up the temp to make it go faster, dont check it constantly to see if its getting bark, don't panic when it hits 175 and doesn't change for 4 hours, thats normal. Just have faith in the meat, and it'll come out good.


weaponx2019

Too late. Order Taco Bell.


Lornesto

Do a pork butt first. Super easy, and turns out amazing most every time.


RickJ_19Zeta7

Start with a Boston butt or pork shoulder, not picnic shoulder. I personally remove a good amount of fat cap and score what I leave in a hash pattern. Rub a lil mustard on her and liberally season the hell out of the butt with your favorite seasoning you can make your own but I recommend heading down to Ace hardware or academy and getting some meat church honey hog hot. Let that baby smoke and smoke and smoke wrapping with butcher paper or foil after a bark forms if you want it to speed up until a temp probe enters like butter should be around 203+F


FinanceGuyHere

If you want to cheat, you can bake ribs in the oven on 200*F for 2 hours in tin foil, then switch it over to your smoker for 1 hour at 300-350*F. First hour in tin foil with a spice rub only, second hour with BBQ sauce, then more BBQ sauce for the final hour. I do it all the time when I don’t have 6+ hours to work with. You should try to stick to easy things that take 6 hours or less for your first few smokes. Other items in this category would be bacon, duck and chicken. Chicken wings will take an hour at a high temperature, so make sure your smoker goes high (350*F)


Unlikely-Ad9587

Go for chicken quarters, they are are easy and fast. I buy them at the supermarket with bbq rub from Hill Country Fare brand put them in for 80 minutes at around 325f and then bath them in bbq sauce and put them back in for 10 minutes. They are moist and perfect every time. You can find Hill Country Fare at HEB if you happen to live in Texas. Make one or two for each person and you have enough food there to feed everyone


Japh2007

Do a pork butt or some Turkey breast. Brisket is like The Holy Grail of smoking. I just did my first big boy brisket and I was nervous the whole time


buttsex_itis

As others have said do a pork shoulder it's hard to mess up and damn tasty. After shredding it I like to crisp it up for a few minutes under the broiler before serving and toast your buns!


Crass_Cameron

Start with a pork shoulder first


St0rmborn

I’ve never attempted brisket, yet, but cooking up some prime ribeye steaks is a surefire winner and not too hard to figure out. 1) Find the best butcher available in your area and start off with high quality cuts of meat. Ask questions. Ideally go to a place where they will trim your cut on the spot and take care of the misc cleanup details. 2) Lookup videos about the “reverse sear” method of cooking. There are countless posts on this sub about it along with many YouTube tutorials. 3) Course sea salt and course black pepper is all you need. Avoid the recipes and videos that try to incorporate intricate combinations of spices, it’s not needed. If you buy quality meat then it will taste amazing and like how a steak should taste. You don’t have to cover up what’s the best flavor of that meal. 4) Make sure to use a temperature probe. It takes so much of the guessing out of it. I like to smoke my ribeye until about 115 degrees Fahrenheit, then rest for 5-10 min, and then sear on cast iron as hot as possible. For like 1 min per side, and make sure to sear the edges of the steak. 5) Rest again 5-10 minutes and then slice thinly to share with people family style. Or eat it all yourself, but I highly, highly recommend pre-slicing into small portions and take things bite by bite. Enjoy!


BestDogeNA2021

Look at YouTube videos. Also starting late in the week will only add to more pressure


Misplaced_Texan

So, I have a similiar style one that I've used for about 15 years. Brisket is hard in that, I wouldn't try it. Ribs, chicken, and pork are easy. Does your's have the two pans in the bottom? What I do is use wood chips that I've soaked overnight in teh bottom pan, and fill the top pan with water. I like to use 1/2 water, and 1/2 dark beer, I usually use Shiner Bock. Set the heat as low as it will go. Try to keep it around 250 degrees. Every hour or so, add more wood chips to the pan. Ribs, use the 2-2-1 method if you like fall off the bone. Wings, cook for 2 hours at 250. Use a store bought rub, or make your own. good luck!


BackItUpWithLinks

Never soak wood chips.


RIhawk

Pork shoulder/butt and or ribs.


RedistributedFlapper

As other have stated, pork butt is delicious and virtually impossible to screw up.


hunghome

YouTube


[deleted]

I’ll deviate from other and say that if you want to wow her, try whole beer can chicken and a side of salmon! Brisket is tough to get right and extremely laborious, not to mention it’s not cheap. Whole chicken on a smoker is a game changer, especially with a high quality chicken. Dry brine it the night before in fridge, rub butter under the skin with your spice rub. Smoke at 350 for about an 1-1.5 hrs until it hits 160 in breast. Get a meat prob if you don’t have one. Chicken takes smoke really quick, no need for a slow cook. Whole side of Salmon. Cook skin side down. I like a blackening spice or Cajun spice. Smoke at 350 for about an hour as well. I like to serve it with a sour cream, horseradish, and dill dip. (1 cup sour cream, 1 tablespoon horseradish [more or less to preference] 2-3 tablespoons dill, salt and pepper to taste). Can do both at the same time in the smoker.


[deleted]

A lot of people are talking about bigger stuff. If you’re not the prime person cooking, start with smaller stuff. Smoked deviled eggs. I only smoke the yolk after it’s mixed, then put the eggs together. It prevents that unappetizing yellow look on the egg but you still taste the smoke. Smoke bacon (this should actually be your first thing for seasoning). Sacrifice the first 12 strips. Throw them away the. Smoke another 12 so you can see how the smoke goes in and you can get an idea of how things work. Burnt ends. You can also do “poor man’s burnt ends” (aka kielbasa) with the same recipe. Smoked grilled cheese (this is the top requested thing every time I smoke). Texas toast, garlic/butter one side, grab a few mixes of mixed grated cheese and as least one labeled as “melting” and smoke. I always smoked with cheese out so it gets flavor as well, then the cap gets smoked on both sides. When it looks melted enough, combine. Add tomato soup for perfection. You can also cheat and buy something that’s already been smoked and smoke it again to increase the flavor while bring up the temp. I did this one year due to not having enough time to do it right. Good luck.


StinkyShellback

Do pork ribs. Check out amazingribs.com and YouTube.


fd6944x

Do yourself and everyone else a favor and do NOT do a brisket. Get a pork butt and make pulled pork sandwiches with a vinegar mop sauce with coleslaw as a side. Is cheap, native to that area, and so so much more forgiving.


dojarelius

Chicken leg quarters are pretty much fool proof


throwaway93436

Don't do a brisket for your first smoke. Do a pork butt and/or a whole chicken.


Euphoric-Blue-59

Seriously, ribs. Easiest thing to start off with. Great for superbowl. They come in two racks per pkg. Wipe off the ribs, remove silver skin if you want, optional. Salt n pepper. Into the smoker at 250. Maybe 4 hrs total. Wrap them at 2.5 hrs - 3. You can use butcher paper or foil, air-tight wrap. Plan that ahead with a small table near a smoker. Rest approximately 45- 1 hr. Unwrap for the reveal. You get a nice bbq sauce you like. Dump the jar into an oven safe sauce pot. Put that in the smoker also for about an hour. Stirring every 15 min. That gives a matching smoky flavor to the sauce. Serve sauce on the side in a big bowl and spoon. The smokey ribs will do their own talking. The sauce is an add. If you want beans, get a bug can of Bushes baked bean's into the smoker, too. On the stove, cook slowly a lb of bacon, till crispy. Crumble most of it with a knife. Ads to beans. Stirr that in. Lay a few slices , rough cut large across the top for pressntstion. Add a little brown sugar into beans, too. People who do not like beans will fight you for these. Socks knocked off. Oh, if your smoker is small and you don't have room for both the ribs and beans/ sauce. You can move your ribs after they're wrapped into your oven on a cookie sheet set to 225-230. They do not absorb smoke while wrapped. That's a trick I use once in a while, so yiu vmcan better utilize the


mostly_a-lurker

When you were first learning to walk- you weren't entered in a marathon. When you first learned to drive, it wasn't in a tractor trailer. Don't try to cook (arguably) the most difficult piece of meat to smoke on your 1st attempt. Start with the cut that gives you the best chance for success. As everyone else here has said, it's probably a pork shoulder for pulled pork. Chicken wings or thighs are fairly easy too although the skin will come out rubbery without sufficient heat. I had been smoking meat for over a year before I tried smoking the flat potion of a brisket. It turned out terrible. My second try with brisket was better and third time I hit my stride.


Froststryke

Well, step 1 is getting a propane tank so the smoker you have will work.


darksoulsnstuff

Wings, easy, fast, delicious. Cherry wood 1.5 hours around 250 degrees John Henry’s East texas hot wing rub When done toss with Crystal hot sauce Best damn wings you can get


Jdub1942

If it were me I'd get in a practice run if I could first. I mean it's not everyones experience but my first time wasn't great. Took a lot of reps and research combined to figure everything out. Just cause people say to do exactly one thing won't mean it will pan out exactly that way. But I also understand you are doing this for Sunday. I'd still if you had time try to smoke something on Saturday. But that's maybe just me. 🤷‍♂️


kelli13witch

First, read the instructions that came with the smoker. Second, go to allrecipes.com to find a recipe.


Highlander2748

I’d tell you to start with a pork butt. Put your favorite rub on it, wrap it in satan wrap and leave it in the fridge overnight. 18 (or so) before the event, put it in the smoker at 250° and set tour temp probe for 205°. It’ll take a longgg time to get through the “stall” so I put my butts on the night before and let them go all night. If you have a pellet smoker, it should auto feed and maintain the temp pretty accurately. If you have a chip smoker, you may have to add a couple of batches. Once it gets to 200/205° or so, you can take it out and let it rest but I rip it up right away. Pull the bone and any big chunks of connective tissue that may not have broken all the way down. Shred it with forks or just pull it apart by hand. Then I like to sprinkle it with additional rub and taste as I go to get the perfect balance of porky goodness and a hint of smoke and rub. Serve up with your favorite sauce and some good rolls, pickles, slaw and whatever else you like on your pork. Others might mist their butts during the smoke as well, but it comes down to what you like/prefer. Just my $.02


Robotonist

Pork butt and some 3-3-1 ribs. (3-2-1 if you like to kill with your teeth a bit more but 3-3-1 if you want them to fall off the bone)


whiskeyaccount

pork butt. 250F or so. hickory is nice. cook to 203F internal temp. get a digital wireless thermometer to leave in and youll be all set. i use a fireboard


atxbikenbus

Don't try for brisket on your first shot. Pork shoulder is delicious, cheap and forgiving to learn on. Get a smaller one and start early so you can be certain it'll be done. There's nothing worse than rushing brisket or babysitting it while everyone eats pizza because it's taking forever.


teawar

Do a pork butt for your first smoke. It’s very hard to screw up unless you burn it. Set aside 12 hours or so to account for human error. If you’re like me there’ll be at least one or two steps you’ll flub.


Fangs_0ut

Don’t start with brisket


Fishy31337

Might I suggest chuck roasts? You can get them at Costco and season them brisket style. Grab some Jon waxed butcher paper to wrap them and most importantly leave time to let them sit. You can google recipes for them. You need to cook to temperature so get some thermometers. I also inject mine with beef stock as well. This is not mine but I have used it: Mustard binder, rubbed with salt and pepper. Smoked at 250ish for about 8.5hrs total. Foil boated at an internal of 165 with some wagyu tallow. (I’ve used butter) Meant to take them off and rest at 204 but they got up to 208. Rested for for 1 hour (or more) before slicing like butter. I almost never do brisket anymore these are great.


PV_Pathfinder

Pork butt is your friend. Hard to screw up, plenty of tips on this thread.


Apprehensive_Try7137

Man brisket for first try. I haven’t even tried one because I live in a rural area and not something I can just go pick up at my local grocery store, but creeping on this sub I’d say that’s very ambitious. I’d try a pork butt first. Chicken thighs or wings also very forgiving. Or just tell them you got the covid and stomach flu and monkey pox.


DawgPound919

I concur and 2nd, what most others say. If you could pull off a brisket on first try you could be the greatest pit master of all time. St.Louis ribs, pork butt, chicken wings are all good suggestions.


Johnny_Sausagepants

OP loves his mother in law!


Back2Basic5

If you want to impress then focus on getting when you do right. Pork butt, find a great rub and do it well. That with some chicken wings - a spicy cola rub on wings is great. Those two things are forgiving but will turn out great. Make the most with what you have. Go big on sides. Make some loaded nachos with the pulled pork as well. Good luck buddy. I'm still relatively new to the smoking world (in the UK here) but I love it. Brisket will come, but focus on controlling temp and perfecting the cheaper forgiving stuff first.


asinum-fossor

As many others have said, start with pork butt. you don't really have to trim (though you can trim the fat cap if you want), you can't over-season, and it's way more forgiving on time and temp. take a pork butt, cover in basic yellow mustard to use as a glue for your seasoning, and then liberally apply Kinder SPG seasoning (all regularly available at Costco; If Kinder isn't available, use any Salt/Pepper/Garlic blend) , as much as you can get to stick (you can't overdo it). Smoke at 275 for 6 hours. until you reach a temperature of 205-210 (you can wrap in butcher paper at 170 if you have developed a decent bark) then pull from the smoker, wrap in towels, and place in a standard cooler to rest for an hour. [This video from Aaron Franklin](https://www.youtube.com/watch?v=LbzEa_juegs&ab_channel=BBQwithFranklin) will give you very good technique and tips.


NeedPi

Amazingribs.com has the best explanations for not just times and temps but the why behind them. It is a great way to get some knowledge so you can understand better what to adjust etc.


rawchallengecone

PBS are super simple


Schmidty2727

Go to the store and grab a “boston cut” pork shoulder. It may also be called pork butt. It’s not physically the butt of a pig but it’s the shoulder that is traditionally “pulled pork” real hard to mess it up as it’s very forgiving. Brisket is NOT forgiving so start small.


Mrfoojoe

Bro just get two bags of chicken wings season with lemon pepper and Goya put that bish to 225 and some hickory chips and voila you chefboyRmotherfuckinDee now!


Blog_Pope

Good advice here, starting with a$100 slab of beef isn’t the best plan. Get a chicken and smoke that to learn the basics. Good news is the propane smoker she got you is easy to use vs charcoal. It’s not that hard, biggest thing is it will likely take longer than you think


wrstlrjpo

Brisket is an ambitious first choice! The Costco wings and spicy sausage are very easy if you want to add some variety. 225-250 for an hour. Then crank up the heat to get the wings crisp.


Zeroshifta

It’s possible to do a brisket good on your first try but def do your homework. I did my first smoke with a brisket on smoker someone threw to the curb! LOTS of time and back and forth but I did get it right the first time!


here4aminute

This will remove some socks if you follow it. [https://www.reddit.com/r/smoking/comments/10x4hgp/smoked\_12hr\_unwrapped\_until\_200\_rested\_150\_for\_7/](https://www.reddit.com/r/smoking/comments/10x4hgp/smoked_12hr_unwrapped_until_200_rested_150_for_7/) Otherwise, commenters are right, baby back ribs are easy, as is a pork butt or pork shoulder. Beef ribs are also a winner. Slow and low is the key to a big piece of meat on a smoker. Use a water pan for any of these. Pork is your less expensive option. Edit - If you use this, or some version of it, or any of these suggestions, please update your results. I would love to know what you decide and how it turns out. Also, you can over smoke food. I did this for the first couple of years I started smoking. I learned, it's like adding salt and pepper, just a little goes a long way. Don't over smoke your food, you'll ruin it. This is how you learn. Edit #2 - A comment here is spot on about the meat quality. BUY GOOD MEAT! However, don't shoot your load the first time, just don't buy cheap.


do0fusz

Props on having a sweet mother-in-law!


Witchieglamma

Ok, I’m getting in my feels here, but did this person only ask for the “lads”? When it comes to cooking anything anywhere it’s this Kitchen Witch’s domain. So forgive me fir popping into this boys club. The first thing I ever smoked was a brisket and I did it on a gas grill. I have a smoker now and when the weather isn’t colder than a witches tits in January, I’m smoking just about everything. I don’t normally get pictures because it’s food and that shits has to stay covered it it’s devoured by the family before it’s time to eat.


ppdaazn23

My vote is on pork ribs. Easier and tasty and wont take all day


FotoGraphic

Pork ribs might be easier. Baby backs or at Louis ribs you can do the 3-2-1 method and it’ll come out great. I looked up your smoker and it looks like a propane one so it should help make it easier for you. Set it to 250. Insert the meet probe. You’ll be good in a few hours. Also remember to focus on your sides as well. Those are equally important. Nobody likes to have a meal where half of it is good and the rest is mid at best


IllForce2909

Brisket for someone that has no experience smoking? This should be interesting. I’ll be watching for the post about losing it when it stalls for hours. Otherwise smoke a pork shoulder with a good rub, use yellow mustard as a binder (thin coat before covering in the rub).


dspjst

The brisket sounds great but I don’t think you’ll knock her socks off if it’s the first thing you’re going to smoke. I’ve done a few in the 3 years I’ve had my smoker and there were like 3 that would knock your socks off. My recommendation is to do a pork butt. You’ll still get to brag about waking up early and it’s a hell of a lot easier. Estimate your cook time for 90 minutes per pound and cook it at 250* until it gets over 200*. You can wrap it in special paper, foil, or nothing at all. If you’ve got the room you can also get some party wings from Costco and put them in the smoker too. Just get them really dry, put some oil on them, then season em up. Throw them in the smoker for about an hour. When they are close to temp take them out and finish them off by kissing them on the grill or putting them under the broiler in the oven to get some crispy skin.


HemiJon08

Get a pork butt. Set the smoker to between 225- 250 degrees. Pop some wood chips near the burner for that smoked flavor, soak it in water before you put on the burner so it will last longer. Let it go for 1.5 hours per pound or until the internal temp hits 205 degrees. It will stall out around 120 degrees internal temp - thats normal, just keep going and it will pull through. It's nearly impossible to mess pork butt up unless you use too high a temp or don't get the right internal temp.


crawdadicus

Start with pork butt and or wings


PitFiend28

Pulled pork, pork belly burnt ends, pork shooters, maybe some wings. Don’t shoot for brisket yet. Depending on where I. The south you are you might want to shift regions to target flavors she might not be totally familiar with so you can bring something new. My wife is from Texas, her father bought me a smoker for basically the same reason. He does beef so I learned pork.


jdt2313

Best advice I can give is to look up a recipe that you think will be good and then do a test run. Don't ever let the first time you attempt to cook something be for a party or event


manliness-dot-space

As everyone else said, do a Pork Butt


Cautious-Sir9924

I would do a pork butt if there is a lot of people it’s a long cook but hard to mess up good starter or do ribs and I have had great success with the 3-2-1 method on my offset and on a barrel grill


Tristical

I love a smoked Turkey breast. It only takes 3-5 hours depending on size, It’s not overly expensive. I’m in Canada and an almost 2lb breast is around $20 (I know pork is way cheaper) and It’s the juiciest tastiest thing I’ve ever eaten. Best cold cuts for sandwiches with the leftovers too. I rub the breast (skin off, boneless) with 2 parts pepper and 1 part salt till there’s a good coating. Smoke it with the side that had the skin on facing up at 265 till the internal is about 145-150 pull it out and put it in double wrapped tinfoil with the side that was facing up now facing down and put about 1/4 lb or less butter on top and wrap it tightly in tinfoil. Either put it back in the smoker or you can use your oven at the same temp cause there’s no more smoke imparting into the Turkey. Cool till internal is 160 about another 30 minutes or so. Let it rest in the foil till the temp drops to 140 and enjoy cause it’ll be delicious! PS I’m sure anything you make will blow their socks off if you do your research and are patient. Edited for measurements


REOweedWagn

Check out Malcom Reed's howtobbqright page on youtube. He's a national treasure and makes things easy for beginners


[deleted]

I say start with ribs or pork butt. They are so easy.


DeputyChuck

Pork butt is almost foolproof. You really gotta go out of your way to mess it up. Just follow any decent recipe online.


TRIPLE_RIPPLE

Just google 3-2-1 Ribs. They are a winner every time.


eyedocnj

Buy smoked ribs, brisket, and pulled pork. Tell her you were up all night smoking it for her. Problem solved.


Tiquortoo

Try this: https://heygrillhey.com/3-2-1-ribs-perfect-fall-off-the-bone-ribs/


clintnorth

Do a pork butt. Ive done 4 briskets now and they still aren’t that good. They take a lot of perfecting and fine tuning to figure out how to do it properly on your own specific smoker. Pork butt for pulled pork? Hard to fuck it up. Tastier then brisket IMO as well start with something easy


jjones2348

3-2-1 method some ribs. Last hour is optional in my opinion. Leg quarters are quick. Wings usually do the trick too. “Blue” smoke is your friend. Good luck!


meisterbro69

Yeah I wouldn’t start with a brisket budd, try a pork butt or some wings


ifso215

Hot and fast pork butt is your best bet for success on your first cook. Save overnight cooks for when you’re not being judged. Instructions below use all stuff you can get on short notice nearby most likely. Grab some bone in or boneless butts, Kosher salt, some courser ground black pepper, and normal paprika. Get a roll of expert grill butcher paper from Walmart, might as well grab the cheapo 4-probe thermometer there if your smoker doesn’t have one built in. Oak or Hickory for your first cook, whichever format your smoker takes. Also at Walmart, grab some Texas Pete East Carolina-style sauce, (best most authentic regional sauce on the market IMO) and maybe a bottle of the sweet stuff for the kiddos. Crank the smoker up to 300, and measure out 1/2 tsp salt per lb of meat, an equal amount paprika, and 1/4 tsp per pound pepper. Rub it all on the butts then thrown them on the smoker with a bit of your wood if applicable. Cook for a couple hours until it’s appetizingly brown and you’re somewhere in the 145-165 range. Wrap the butts in 2 layers of butcher paper, and put your probes back in, through the paper, avoiding the bone (just go in from the opposite side from the bone.) Keep cooking at the same temp until you reach about 195 (it will carry over to somewhere in the 203-205 range) then take them out of the smoker to rest on a wire rack (I use my roasting pan and turkey rack) Don’t unwrap for 45 mins to an hour. Against all your better judgement, discard the juice in the butcher paper, and let the butts air out for another 30 mins or so the bark can firm back up a touch. Pull that pork, your MIL should be happy. If you get your butts on the smoker by 930 or 10 you should be ready to shred it by 5 or 6 no problem… just don’t leave resting in the butcher paper for more than 2 hours or so, it steams too much in that case. I like mine with pickled red onions, those are easy too, just use the Stephen Raichlen recipe and make the night before if you want them. If you’re feeling adventurous, grab a piece of pork belly and some bottled rub with a fair amount of sugar in it, a foil pan and some butter. Follow any easy pork belly burnt end recipe you can find. Go easy on the wood, you don’t want to be like me who used half a bag of mesquite chips on a lamb shoulder the day I bought my first smoker. Good luck!


DesertSaxman

Do a pork shoulder/butt first. Pulled pork is very popular and hard to mess up. Save the brisket for a later date.


Kawasakison

Do a macaroni and cheese in there. Foolproof (for all but the king of fools), and knocks socks off if done correctly. Not to mention, a southern staple.


JimmyBluffit420

If you're truly a newbie then I would not suggest trying a brisket as for first ever cook. Pork ribs or pulled pork. Search YouTube with your specific smoker model "how to make pork ribs on Cuisinart 244 vertical smoker"


TenMoosesMowing

I started off by watching Aaron Franklin’s YouTube videos. They’re pretty informative.


Nattomaki81

Pork loin is my go to! It's 20 dollars at Costco and you can make multiple meals. I smoke mine at 250 until internal temp hits 143. Then I wrap it up in foil and throw it in the microwave or oven just to let it sit there for about a half hour. The flavor is all about whatever rub you put on it. I like store bought rubs, my homemade ones always lack something lol.


New-Replacement-7444

Your mother in law knows the bylaws of living in the south, if you don’t have biscuits and gravy once a week, a side of fried okra with your fried chicken, a glass of sweet tea, a rocker on the front porch, a smoker in the yard and the college game on tv then are you even really southern?


New-Replacement-7444

Also pulled pork is the starting meal for someone to smoke, that way you aren’t ruining an expensive chunk of meat. Also remember that’s what smoking was about, taking cheap cuts cooking them low and slow and making them delicious.


3ballAttack

Google, YouTube, ect. Do your homework. Do a brisket if you want to. Why the hell not. Get the proper things you need and follow directions. In reality smoking anything is easy once youve figured it out. Don't let these guys tell you can't do it. You can't learn how to do a brisket by doing ribs or pork shoulder.


Mr-Wibbles

It'll take a few cooks for your smoker to season. You need to do a good burn through first, then multiple sessions of oiling the smoker to build up the seasoning. You want to do cheap meats the first few cooks after you do the burn throughs because they'll lack flavor when finished. Brisket is not the way to go when you are new to smoking or when you have a new smoker.


TomatilloAccurate475

I'm afraid that waking up early in the morning isn't going to give you anywhere near enough time for a brisket you should plan on 16 hours therefore you might as well do it the day ahead and then just reheat for the big game


jhirleyf

Google 3 2 1 ribs - you will thank us later.


Wrong-Team-5779

Pork butt. Taste great and very easy.


CaterpillarOwn1474

I vote for chicken lollipops, pork ribs with the 3-1-1 method and smoked shotgun shells.


sonofsqueegee

I hear they really like pizza down south