Smoking smaller cuts of meat (e.g. pork shoulder, brisket)
Posted: 01 Oct 2015, 11:26
Hi all, first post here so please be gentle
I got a GMG smoker a couple of months ago and have enjoys my first few experiments. Did a large pork butt for 30 people recently and I've got it pretty good. Also having fun trying to make my own rubs and BBQ sauce.
Only problem is cooking a 5kg pork butt means I end up throwing a lot away. I really want to try cooking for 2-4 people and don't mind wasting the pellets and taking the time, I just don't like cooking so much. So, my question is how well it works reducing the cooking times for smaller cuts?
I want to try a brisket with cajun rub next. I have a recipe/video which uses a whole brisket and have no idea how to divide the cooking time down, or whether to cook it on an even lower heat, or even whether it would work particulary well. Presumably the cooking time would only be a few hours so would it really have time to absorb the smoke/rub?
Sorry, a lot of questions there but basically I'm looking for advice on how to do smaller cuts of meat in my smoker. All suggestions welcome.
I got a GMG smoker a couple of months ago and have enjoys my first few experiments. Did a large pork butt for 30 people recently and I've got it pretty good. Also having fun trying to make my own rubs and BBQ sauce.
Only problem is cooking a 5kg pork butt means I end up throwing a lot away. I really want to try cooking for 2-4 people and don't mind wasting the pellets and taking the time, I just don't like cooking so much. So, my question is how well it works reducing the cooking times for smaller cuts?
I want to try a brisket with cajun rub next. I have a recipe/video which uses a whole brisket and have no idea how to divide the cooking time down, or whether to cook it on an even lower heat, or even whether it would work particulary well. Presumably the cooking time would only be a few hours so would it really have time to absorb the smoke/rub?
Sorry, a lot of questions there but basically I'm looking for advice on how to do smaller cuts of meat in my smoker. All suggestions welcome.