My attempts as Smoking!

[spikerS]

So, I have decided to start straying from the world of LP grills as my skill at BBQ rises, and have tempted fate and dove into the world of smoking.

My wife was kind enough to buy me a smoker and a few supplies. And I went and grabbed a pork shoulder. unfortunately, my first attempt was a horrible one, and my temperature was all over the place, and it ended up being way over cooked. it was still edible, but not the greatest.

Well, after refining my techniques, I think I am getting the hang of it. Did a ton of research and talked to alot of good BBQers and have developed nicely.

Woke up at 4am and trimmed my pork shoulder and applied my rub. then went and lit 2 chimneys full of dragon's breath lump charcoal. Put this into the bottom of the smoker and added a handful of Jack Daniels oak barrel chips and a couple of large chunks of apple wood. Have been adding a 3/4 full chimney of charcoal every 2 hours and so far it seems that i have been maintaining a steady 175-195 temp.

right now, the shoulder has been on for about 5.5 hours and has another 4-5 hours to go.

the smoker:
http://i14.photobucket.com/albums/a334/Snorakk/December2009141.jpg

the meat:
http://i14.photobucket.com/albums/a334/Snorakk/December2009143.jpg
http://i14.photobucket.com/albums/a334/Snorakk/December2009147.jpg

the whole area smells so good, and even had my neighbor come over at 7 this morning, wondering what was smelling so heavenly!

anyone have any other recipes or tips / tricks they can share?

[spikerS]

well, this one cooked a bit faster than i was expecting, but has turned out well so far.

http://i14.photobucket.com/albums/a334/Snorakk/002.jpg
http://i14.photobucket.com/albums/a334/Snorakk/004.jpg
http://i14.photobucket.com/albums/a334/Snorakk/005.jpg

currently it is wrapped in some foil and towels setting up before i start tearing it apart.

It looks and smells awesome!

[Mibz]

Where do you live? On my way.

[spikerS]

lol, talk to Barmanjay. he is having a potluck dinner tonight, and this is what we are bringing.

or, i suppose you could host one as well, and invite me, and I will make another. I love pot lucks!

[jjmac]

Yo that thing looks delicious, do you deliver? :drool:

[spikerS]

sure, have beer ready for when i get there!

[SCHIDER23]

Man that looks good :drool: :drool: , I still haven't master my BBqing skills, but smoking has always grabbed my attention, a family friend has one of the big smokers where he does his salmon and meats , maybe this upcoming year he'll teach me a few things . .:thumbsup:

[dj_rice]

Man I wish asians knew how to smoke and BBQ. I wish there was even a good southern BBQ joint up here.

[xxxazntigerxx]

can i pm u too buy some?

[89s1]

In the first pic of it done, I read the "cooked faster than expected" and kinda saw the dark colour and thought you accidentally overcooked it, but it's just deep ass pools of delicious sauce making it look dark like that :drool:

the other 2 pics do it much better justice, and it looks tasty as fuck.

Nicely done for only a second attempt. That BBQ pitmasters show on tv makes me fucking drool puddles all over my living room floor.

:thumbsup: :thumbsup:

[Jlude]

that looks incredible... :thumbsup: spikers.

barmanjay is gonna be happy you brought that.

[dj_rice]

Originally posted by Jlude
that looks incredible... :thumbsup: spikers.

barmanjay is gonna be happy you brought that.


I know I would be if I knew you were up at 4am to get it all ready :drool:

[spikerS]

well, just got back, and yeah, it was tasty as fuck lol.

I know that one pic looks like it is overdone, but it is just the bark and the camera angle. Glad i went back to check on it, as I pulled it of at just about the perfect time. another 10-15 mins and it would have been spot on, but it was great!

once at the party, we put some cattle boyz BBQ sauce in it and it was pure awesome!

After tonight, my wife was impressed enough that she has given me permission to buy a better smoker come spring time.

Debating on this...
http://www.virtualweberbullet.com/tour_photos/wsm18&22_sm.jpg

or this
http://ecx.images-amazon.com/images/I/510HQ3F51DL._SS400_.jpg

I think I may just go for the Charcoal BBQ with offset smoker and just get rid of my LP grill all together. But we shall see after a few more rounds on the ECB.

[dj_rice]

What did barmanjay cook to compare to your meat

[TDFTW]

Originally posted by dj_rice
What did barmanjay cook to compare to your meat He cooked his Korean BBQ. Beef Roast thinly sliced with some sort of sauce and vegetables made out of crack it's truely heavenly.

Spikers pork roast was damn amazing too, I'm so glad I grabbed some extra for tomorrow.

Thanks for bringing it by Spikers! Keep at it man, that was amazing pork!

[gatorade]

god damn that looks so good

[xxxazntigerxx]

sell me some~?!~!~!~

[barmanjay]

Originally posted by dj_rice
What did barmanjay cook to compare to your meat

I cooked my version of Korean bbq,.. unfortunately I don't have any propane for my bbq, I used my new electric skillet :D

You absolutely cannot compare the 2 dishes as they are on opposite spectrums on the ethnic food list!

Both delicious!

sorry for the baaad pic

http://photos-b.ak.fbcdn.net/hphotos-ak-snc3/hs152.snc3/17967_386181785486_878110486_10236485_4621431_n.jpg

For the record,.. Spikers pulled smoked pork is waaaaay better than my spouses! Infact it was the most flavorful I have ever had in my life.

Upon the very first bite into a pulled pork sandwich, these are the tastes I have had in the exact order

1: Soft pulled pork texture with a nice tangy bbq taste with a very slight bite.

2: After the bbq taste has subsided the smoked applwood comes in full force and completely brings memories of camping/cooking by campfire

3: Once your mouth has fully realized the applewood, a very slight strange hint of the JD oak barrel plays in and co-migles with the applewood smoke.

4: Then the bbq flavor starts to mingle back into all the other flavors into a sweet/tangy ballet.


Completely full of many flavors that hit you at different times!

AMAZING!!

:thumbsup: :thumbsup:

A++++++

everyone MUST try his smoked pulled pork!

[theken]

I have the same smoker. I have been waiting to use it. Going to do a duck with applewood.

[spikerS]

dude, barmanjays korean BBQ is like crack, and he warns you before you try it. sure enough, i woke up this morning at about 3, went to the fridge and heated some more up.

damn you!

[spikerS]

Originally posted by xxxazntigerxx
can i pm u too buy some?



Originally posted by xxxazntigerxx
sell me some~?!~!~!~

lol, if you want some that badly, bring by a bag of charcoal, and a pork shoulder and I will cook one up for you.

[VWEvo]

Dammit, i'm so bloody hungry after reading all this. Definately gonna look into a smoker myself now.

[spikerS]

This was the end result. almost perfect bark, and incredibly moist! The smoke ring inside and color were perfect. I am really happy with the result.

after setting up for 1.5 hours wrapped in foil and towels.
http://i14.photobucket.com/albums/a334/Snorakk/003.jpg
http://i14.photobucket.com/albums/a334/Snorakk/002-1.jpg

sorry i don't have any pictures of the smoke ring or of it being shredded, my hands were greasy and we were running a bit behind to get the the party. A point to note, this was cooked so tender, when I grabbed the shoulder blade to remove it, it just came out clean with very little effort.

The next one I do, I will do a step by step how to guide for everyone.

[GQBalla]

Originally posted by spikers


The next one I do, I will do a step by step how to guide for everyone.

so excited.

looks great!

[r3ccOs]

Originally posted by spikers
well, just got back, and yeah, it was tasty as fuck lol.

I know that one pic looks like it is overdone, but it is just the bark and the camera angle. Glad i went back to check on it, as I pulled it of at just about the perfect time. another 10-15 mins and it would have been spot on, but it was great!

once at the party, we put some cattle boyz BBQ sauce in it and it was pure awesome!

After tonight, my wife was impressed enough that she has given me permission to buy a better smoker come spring time.

Debating on this...
http://www.virtualweberbullet.com/tour_photos/wsm18&22_sm.jpg

or this

http://ecx.images-amazon.com/images/I/510HQ3F51DL._SS400_.jpg

I think I may just go for the Charcoal BBQ with offset smoker and just get rid of my LP grill all together. But we shall see after a few more rounds on the ECB.


As a word of advice... stay away from offset smokers unless you have a BIG rig *and even at that, I don't belive in them*

Why? you'll worry yourself to death trying to manage the firebox.
They never hold heat for any extended period of time, requiring constant adjustments to the vents and fuel.

They provide uneven heating, as heat rises, resulting in uneven smoking.

Most offsets are not designed to use convection to redirect heat during the cook. As such, this is less effecient and again requires more fuel.

The weber smokey mountain - by far - is the best charcoal smoker in the market.

You can use a minion method on a 18.5" w/ a bag of lump and hold 225 for 12+ hours while cooking 40+lbs of food

Its dome shape and vertical design w/ water pan over the heat provides the most effecient, even cooking with a good level of moisture.

There are other vertical designs including your el cheapo brinkman, but the "Bullet", as we call the WSM, is the best... Best guage of steel, strongest racks, best sized fuel ring and most importantly, the easiest to adjust heat w/ venting.

Weber only slightly ever enhances its design with each generation, but never changing the gist of it.

I know of pro's with big-rigs, who will cook their competition food only on the bullet, as it provides that level of control and consistancy you just can't find anywhere, with the exception of the ceramic Kamados/Big Green Eggs

But you just can't cook nearly as much food on the Big Green Egg nor Kamados

As to your ECB, don't throw it away... look @ the mods
You can make it a pretty decent fair weather smoker/q' w/o spending much money at all.
I'd say first off ensure you add vents and a way to access your fuel source and then most importantly a proper thermometer.
Again though, as the ECB is rather thin... you'll loose alot of heat during winter cooks and you could spend 2-3 times the amount of charcoal you would as compared to a Weber, or perhaps 10 times more than a Kamado :D


Also... learn to make your own rubs and sauces... its not hard nor expensive

Don't make huge portions until you're fimilar w/ the spices/herbs... but once you do, make a bucketfull :)

Also sauces are subjective, but I like to make my own. Mostly my comp ones are based on ketchup/molasses w/ some kind of fruit, but I do often change it up.

As well, try other non-trad recipies :) I like making my st. louie cut Spares w/ a black bean sauce with light smoke.

Also, remember aluminium foil is your friend.

[spikerS]

^^see, i know the purist smokers don't like the offset smokers, and i totally understand why.

in my case tho, i am debating making the switch to 100% charcoal BBQing and smoking. So, i will be getting rid of the LP grill that i have now. so in the interest having an all in 1 machine, i am leaning towards the offset.

in the future, if i decide to go into competitions, i may do the webber.

but nothing is set in stone yet.

[r3ccOs]

I still have a broil king gas grill for those cold winter nights that I don't want to wait for a chimney to light, and then wait for venting adjustments to temp.

Also Gas is nice for grilling if you don't want that charcoal/smokey flavor... its preffered for delicate meats such as fishes, Ahi, Sea Bass etc..

btw-- I suggest rather than compromising, that you buy a WSM, or mod your ECB properly, and just buy a Weber Kettle.
The One Touch Silver or Gold in a 22.5 is incredibly versitile, most even and flavorfoul barbecue. Unlike all other gas grills or charcoal barbecues, it really won't flare up!
Its in the design, the lid will prevent it... Using the Lid to cook on the Kettle is the purpose of the Kettle.
I know of alot of Chef's who say to cook w/ the lid up, and I disagree unless you only want to lightly sear your food on a gas grill.
The Weber kettle design allows for the best, most even cooking period. Again, there are immitators who have tried to copy the Iconic design, but Weber builds their Kettles with thicker guages of steel, and use porceline to coat their products (including WSM) which will withstand the heat and rust.
I think the Kettle is the best value for any outdoor cooking appliance Period.

I can light a chimney of coal, pour it on a 1/3 on the Kettle's side, sear my prepared chicken thys/legs over it, then finish them off indirectly at a high temp. This is all performed using the lid which prevents any flare ups and results in an incredibly juicy and tasty product.

No other grill I can think of or Barbecue can cook as evently, retain the level of moisture, not flare at those temps.
I've even done Tandori Chicken and Naan, with lump coal soaring hot at 800f!

Also the Kettle works very very well for indirect low temp smoking as well, which is nice to have another option if you intend on cooking different meats with different types of smoke.

Though the Kettle won't hold "temp" as well as a WSM, it is however easier to raise/reduce the heat.
So for me, when doing brisket, I prefer the Kettle.
I can wood smoke at low heat (225-250f) until the internal temp of the brisket reaches 140f... then foil'r up and raise the heat up to 350f until done. The WSM take alot more work to do this, and I can have a brisket ready to go in less than 5hrs, as opposed to 9-12.

[theken]

I just finished my applewood duck, everybody said it would take like 5-6 hours, i resisted temptation to open the lid, well I am glad I did at about 4 hours cause it was done, little brown for me but it was done. Tasted like smoked duck lol, it was good, really tender.

[almerick]

Can't believe I didn't find out about this thread until now, the pork looks delicious spikers! :drool: I was actually contemplating getting a smoker when spring comes around just to get some smoked turkey drumsticks and misc! But me lacking of cooking skills + outdoor cuisine = recipe for disaster :(

[Spoons]

Originally posted by dj_rice
Man I wish asians knew how to smoke and BBQ. I wish there was even a good southern BBQ joint up here.

Go to Big T's in Motel Village on Crowchild. Really good there.

[dj_rice]

Originally posted by Spoons


Go to Big T's in Motel Village on Crowchild. Really good there.


I meant in Edmonton :cry:

[flipstah]

Originally posted by spikers

The next one I do, I will do a step by step how to guide for everyone.

:drool: :drool:

Please! :thumbsup:

[01RedDX]

.

[spikerS]

well, weather looks right for tomorrow, so I am going to do another pulled pork.

stay tuned as I will make the next one a photo journal for you all.

[VWEvo]

TLC had the BBQ world competition down in the US last night on TV. Absolutely awesome!!!! Doing proper BBQ is truly an artform and required lots of time, patience and knowledge. Looking forward to learning more about this.

[spikerS]

ok, getting ready for my smoking session for tomorrow.

Alright, so the weather looks promising tomorrow for a smoking session. Broke out the other pork shoulder I had in the freezer. I bought these in a pack of 2 from co-op on sale for $45. each one weighs about 9-10lbs.

Right out of the package. Notice my 2 knives there. nothing to special about them, but when trimming, you will like having the 2 sizes, and make sure they are sharp. I cut a garbage bag and unfold it just to keep my prep area clean and make clean up easy.
http://i14.photobucket.com/albums/a334/Snorakk/148.jpg

I like to trim alot of the fat off the outside. The shoulder itself is a pretty fatty piece of meat, so it is not hard to keep moist during the cooking process. The next pictures show the shoulder in various states of trimming.
http://i14.photobucket.com/albums/a334/Snorakk/149.jpg
http://i14.photobucket.com/albums/a334/Snorakk/150.jpg
http://i14.photobucket.com/albums/a334/Snorakk/151.jpg

This is the rub I have developed. been using it for years. seems to work well for everything from chicken to ribs. 11 herbs and spices and all that jazz. honestly, any grocery store has a wide variety of rubs pre made, and most are pretty good.
http://i14.photobucket.com/albums/a334/Snorakk/152.jpg

Now for my pork shoulder, I like to try to develop a thicker bark. I tend to think that is the best part, so I like to put a lot of my rub onto it. Make sure you coat all sides.
http://i14.photobucket.com/albums/a334/Snorakk/153.jpg

Close up of the meat after the rub has been applied.
http://i14.photobucket.com/albums/a334/Snorakk/154.jpg

after trimming, and the rub has been applied, wrap it all up in cling wrap to store overnight in the refrigerator.
http://i14.photobucket.com/albums/a334/Snorakk/155.jpg

and lastly, before putting it in the fridge, I like to make sure it won't leak any juices, so I put it all into a white bag. Notice it has been taped. It serves 2 things. 1, is to keep the bag closed and 2, it keeps the meat bunched or in a relaxed state. many say that it is silly, but my grandfather swore by it and he was a butcher for all his life, so to appease his spirit, I do it.
http://i14.photobucket.com/albums/a334/Snorakk/156.jpg



Part 2 will follow tomorrow as the smoking process starts.

[Jeremiah]

Nice, look forward to seeing what it comes out looking like again...

What kind of spices are you using?

Looks like you got some cumin in there :D

[spikerS]

alright, well, I woke up late this morning, but that is ok, we will just eat late...

So, out to start up the smoker. set up 2 chimney fulls of Dragons Breath charcoal to get things going. I prefer to use chimneys rather than lighter fluid, but not for the reason that purist BBQers and such claim that it will put a wierd taste on your food, but rather the chimney gets all of the charcoal lit, completely, before going into the smoker. Using lighter fluid is fine as well. By the time you have your meat over the charcoal, it is all burnt off anyways.
http://i14.photobucket.com/albums/a334/Snorakk/003-1.jpg
http://i14.photobucket.com/albums/a334/Snorakk/004-1.jpg

While the Charcoal is being lit, it is time to soak the smoking wood. In this case, I will be using a mixture of Apple wood chunks and Jack Daniels Oak barrel chips. These can soak for about 1/2 hour in normal tap water.
http://i14.photobucket.com/albums/a334/Snorakk/001.jpg
http://i14.photobucket.com/albums/a334/Snorakk/002-2.jpg

Also, while I am waiting for the charcoal to fully light, here is what the pork shoulder looks like after a night of rest in the fridge.
http://i14.photobucket.com/albums/a334/Snorakk/005-1.jpg
http://i14.photobucket.com/albums/a334/Snorakk/006-1.jpg

Some people swear by some methods of putting the charcoal in. one mentioned already is the "minion" method. No clue what the hell that is, I just put it all in. Once the charcoal is lit and in the pan...You can add your smoking wood.
http://i14.photobucket.com/albums/a334/Snorakk/007.jpg

And the smoke will start almost right away...
http://i14.photobucket.com/albums/a334/Snorakk/008-1.jpg

Put your meat onto the rack...
http://i14.photobucket.com/albums/a334/Snorakk/009.jpg

close the lid...
http://i14.photobucket.com/albums/a334/Snorakk/012.jpg

And I will post some more in a couple hours when I go to put some more smoking wood and charcoal in the pan.

[C_Dave45]

How do you like that smoker, Spiker? I was about to buy that one, but just wasn't sure. The wide open bottom seemed like it would make it hard to keep a constant 225+/- temp. Following this thread with great interest. I tried my first attempt at smoking a couple months ago. Like you I wanted to expand my BBQ skills.

http://forums.beyond.ca/st/285902/smoked-ribs/

I thought that offset smoker looked really good. A few guys I talk with from Tennessee on another forum swear by them. Bass Pro had them for $250.
Aren't those "Jack Daniels" chips awesome?!!! LOVE the smell they give off as they're smoking.

[spikerS]

Originally posted by C_Dave45
How do you like that smoker, Spiker? I was about to buy that one, but just wasn't sure. The wide open bottom seemed like it would make it hard to keep a constant 225+/- temp. Following this thread with great interest. I tried my first attempt at smoking a couple months ago. Like you I wanted to expand my BBQ skills.

http://forums.beyond.ca/st/285902/smoked-ribs/

I thought that offset smoker looked really good. A few guys I talk with from Tennessee on another forum swear by them. Bass Pro had them for $250.
Aren't those "Jack Daniels" chips awesome?!!! LOVE the smell they give off as they're smoking.

This smoker is not bad, but it needs some "mods" to make it easier to use. If you notice in one of the pics, you will see that the legs have been put on the outside of the smoker instead. The door just does not provide easy access to the fire pan. What i did, is turn the legs inside out, and put the fire pan on an old upside down pot I had. By doing this, all i do is lift the entire smoker off the fire pan, and I can fill the fire pan again.

second, I don't put any water in the water pan either, it just robs too much heat and does not do anything towards keeping the meat moist.

The biggest problem with these is airflow. I need to put a damper on the top of the dome and put a gasket around the lid, and another damper down on the fire pan. By doing this, you will have a much better control of your temps. Honestly, right now, I have a hard time getting the cooker over 170 degrees, and when i do, it is never up there for long.

I think I have narrowed it down to the offset smoker now, just for the ease of access to the firebox, and when adding wood to it, you are not losing any heat in the main box, thus keeping a much more even cooking temp. BBQ Galore has them for $229 I think too. the smoker I currently have is from bass pro, cost all of $50.

and yes, the JD barrel chips are the shit, i just love them!

*edited because i am sick and on some pretty powerful pain meds and sometimes i just type argle-bargle*

[spikerS]

I am having a real hard time with this one. I have had to move the smoker from the back yard, to the path beside the house. There is just so much wind out there right now, I have yet to get the smoker up to a proper temp. I have just dumped another chimney of charcoal in, hoping that that will bring the temp up.

Just my luck, the time i try to do a how-to, it looks like it will be a how-to-fail.

:banghead:

[C_Dave45]

Originally posted by spikers


This smoker is not bad, but it needs some "mods" to make it easier to use.

Here's a guy who did some mad mods to almost the very same smoker: smoker mods (http://home.comcast.net/~day_trippr/smoker_mods.htm)

The completed smoker with mods
http://home.comcast.net/~day_trippr/junkdrawer/smoker/smoker_55.jpg


Seems like a shitload of work. I think I'll just go pick up this baby:

http://www.pigroast.com/48pages/images/catalog_images/48deluxf.jpg

[Jeremiah]

hey bud, did you finish making the shoulder or what? :drool:

[spikerS]

yeah, i finished it, but i had to cheat. will post the rest up later when i have a bit more time.

[r3ccOs]

Originally posted by spikers


This smoker is not bad, but it needs some "mods" to make it easier to use. If you notice in one of the pics, you will see that the legs have been put on the outside of the smoker instead. The door just does not provide easy access to the fire pan. What i did, is turn the legs inside out, and put the fire pan on an old upside down pot I had. By doing this, all i do is lift the entire smoker off the fire pan, and I can fill the fire pan again.

second, I don't put any water in the water pan either, it just robs too much heat and does not do anything towards keeping the meat moist.

The biggest problem with these is airflow. I need to put a damper on the top of the dome and put a gasket around the lid, and another damper down on the fire pan. By doing this, you will have a much better control of your temps. Honestly, right now, I have a hard time getting the cooker over 170 degrees, and when i do, it is never up there for long.

I think I have narrowed it down to the offset smoker now, just for the ease of access to the firebox, and when adding wood to it, you are not losing any heat in the main box, thus keeping a much more even cooking temp. BBQ Galore has them for $229 I think too. the smoker I currently have is from bass pro, cost all of $50.

and yes, the JD barrel chips are the shit, i just love them!

*edited because i am sick and on some pretty powerful pain meds and sometimes i just type argle-bargle*

When it comes down to it, you're not having the best experience with "smoking" as you bought yourself an ECB...

As mentioned, there are things you can do to make it a reasonably competant smoker, but its never going to be as effecient or as easy to use as a Weber WSM

When it comes down having a successful "barbecue" is to have a good recipie and a source of indirect fire that maintains heat for the duration of the cook.

Think about it like having an oven w/ smoke...

For me, I've used offsets... and never have I had the success that I've had with the Weber WSM...

The Chargriller stuff is garbage, made of very thin guage material and if you ever look on reviews, have issues with heat retention especially with the firebox, leakage and many other issues. I think you may be able to find one at Walmart or CT on sale if you're so inclined

The Brandler is definatley a step up, and I've seen people who've used them to much success... but still they're the people who are up constantly looking at the thermometer during the night, where as I, with my WSM... can take a nap during much of the evening cook.

If you go to Barbecue's galore, most of them will agree that the WSM is the \way to go, unless you want to drop 3x4 times more on a Big Green Egg (I love the BGE, but it just doesn't cook enough food)

Wind is going to be an issue with almost all smokers, but the WSM & even your ECB has an advanatge to this, due to just the nature of its bullet design... no exposed firebox & you can always build a little wind shield around these relatively short smokers.

Anyways... if anyone is so inclined to learn more about smoking, I suggest reading a couple forums, the best being the virtual weber bullet and perhaps drop by the BBQ on the BOW in Aug this year.

oh & this is where I get my wood:
http://www.smokinlicious.ca/

[sputnik]

Next time.

Don't wrap the meat in plastic when you have it in the fridge. If your meat is going to lose any "juices" it will regardless of whether or not it is wrapped up. The only thing you are keeping is the wetness on the outside of the meat. However you don't want that on your meat anyways.

When I am smoking I leave my meat relatively uncovered. Generally nothing more than a cheese cloth. I also take it out of the fridge about an hour before it goes into the smoke to let the surface dry off and to let the meat come to room temperature.

Drying off your meat prevents your meat from "steaming" and bringing it up to room temperature helps it cook more evenly.

[r3ccOs]

Originally posted by sputnik
Next time.

Don't wrap the meat in plastic when you have it in the fridge. If your meat is going to lose any "juices" it will regardless of whether or not it is wrapped up. The only thing you are keeping is the wetness on the outside of the meat. However you don't want that on your meat anyways.

When I am smoking I leave my meat relatively uncovered. Generally nothing more than a cheese cloth. I also take it out of the fridge about an hour before it goes into the smoke to let the surface dry off and to let the meat come to room temperature.

Drying off your meat prevents your meat from "steaming" and bringing it up to room temperature helps it cook more evenly.

you don't need to bring your meat to room temp, before "low & slowing"

I've placed very well in comps, or with friends who use this technique:

Time is of the essence, depending on the category...
The meat has to be checked to ensure that it is sanitary, and untouched...

As such, like ribs & shoulder... I take it out of the wrapping, I do rince/dry it to clean it... but I'll just take the rub and rub it immediately (sometimes w/ a layer of mayo first), and then throw it right on freshly started "minion style" smoker to allow even further smoke penetration while the smoker gets to temp.

This gives probably an extra 40 minutes of not just smoke time, but an added depth to the smoke, as smoking cold meat will add much further smoke penetration.

just as a quick FYI... smoking has an element of steaming, I won't lie. Smoke is comprised of alot of humidity, and most who live in warm climates who happen to smoke, use water as their heatsink... Steam/water/humidity is a part of any fire based cooking, whether it be grilling over charcoal/propane or smoking.


As to "wrapping" up the meat... I do... I use tin-foil
Some say it affects the "bark" texture of the product... I call bullcrap.

I use tinfoil on ribs & brisket when I feel I have enough smoke flavor, color, and where its temp is at a point, where I can utialize the tinfoil to start its braising prosess. Tinfoil allows the meat to braise itself with its fat & colligan... which I'll leave on, until its my "ideal" texture.

By ideal, I love tender, fall off the bone meat... but at Comps, the judges are looking for still a bit more texture, so its all dependant on what you are looking to cook for.

I'll then finish up the product with a sauce (if I'm saucing) and carmelizing it back on the smoker for 45 more min, w/ more wood smoke.

I also like to rest the meat, specifically brisket as the more tender the better. I do this by either re-using the tin foil, or re-wrapping it and putting it into a cooler, where it can maintain its internal temp to further tenderize.