IMPORTANT NOTE

BBQ SMOKING is a PLEASURABLE EVENT…and NOT a fast one. If you are in a hurry…don’t do it!

 
 
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SMOKE

SMOKE is THE MAIN PART of BBQ SMOKING. SMOKE comes from burning WOOD.

We use Oak and Pecan, and Hickory, on occasion. Why these woods, well, first they grow in the South, where we are. Second, the combination of heat and smoke from these woods creates the “smoke ring”, or “bark”, and flavor in Brisket, Pork Shoulder and Ham, Ribs and “Kluckers” that defines what Southern BBQ (Carolinas, Georgia, Alabama, Arkansas and Texas…and all in between) really is.

Oak comes in many varieties-

  • In Georgia we have Live Oak and Scrub or “Black Jack” Oak, and Water Oak.

  • In Texas there is “Post Oak”

  • In New York City there’s “wood pallets”

Pecan is, well, just Pecan.

Same for Hickory.

Out West, and up North, Apple and Cherry is popular.

HOWEVER….Wood (oak, hickory, pecan, etc.) used for good BBQ Smoke needs to be “seasoned”.  This means “not too green” and “not too dry”. “Too green” will produce smoke that’s overpowering, and the wood won’t burn evenly.“Too dry” will not produce enough smoke, and the wood burns too fast, and too hot.You will know it from the “sweetness of the smoke” and the “even burn” of the fire and temperature, when you get the right “seasoned” wood.No other information. Just keeping smoking until you find what works for you.

RUB

Every “Pit Master’s” REAL SECRET!

One Franklin Farms Receipt includes:

·       Paprika

·        Sugar Cane Sugar

·       Brown Sugar

·       Garlic Powder

·       Chili Powder

·       Kosher Salt

·       Black Pepper

·       White Pepper

·       Cayenne Pepper

Just mix it up in proportions that look right to you. Heavy on the Paprika, and Medium on the Sugars.

When to “rub it on” - After “Brining” (if applicable) and an hour or so before putting in the smoker.

What to use it on - EVERYTHING

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MOP

Now we are moving into “Competition Mode”

 Why MOP-

  • It helps keep the Brisket or Shoulder moist during the “wrapped cooking” (or un-wrapped cooking period for Ribs and “Kluckers”

  • It brings out the flavor the “final product” just before eating.

 When to put it on the BBQ-

  • After you get the right “Bark” on Brisket or Shoulder, and while you are “wrapping” for the final cook period

  • After you get the right “Bark” on Ribs or “Kluckers”, before the final cook period.

 

                  What is MOP-

One of Tom Franklin’s Receipts”-

·       4 parts Apple Juice (Martinelli brand preferred)

·       1 part White Vinegar

·       1 part Honey (Blueberry or Orange Blossom if you can get it)

WRAP

Don’t skip this step. It’s the difference between just BBQ… and GOOD BBQ

What to “Wrap” with-

  • Heavy-duty aluminum foil

  • Butcher Paper (un-waxed)

  • Both

When to “Wrap”

  • For Brisket, Pork Shoulder, Ribs and whole Ham- wrap after the “bark” looks like what you want. This is usually about half to two-thirds of the time for the whole cooking session.

  • For whole “Kluckers”- wrap after the skin looks like what you want, usually about half of the time for the whole cooking session.

  • Put MOP on before you close up the wrap.

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