Originally Posted by glennpendlay
And the water really is important, ive tried it with and without. With water mades the meat much, much moister.
If you want moist meat I suggest a mop sauce. Apple juice + Guinness is mine.. Mop on meat every hour. More flavor = more goodness. It's how the pro's roll.
I prefer dry chips versus wet. I don't care how painful it is, I'll take a day of checking the wood smoker every 15 min versus a gas smoker anyday. I want to smell like I just lived through a forest fire of good hickory or mesquite by the end of the day, and its a good excuse to sit near the fire and drink beer.
Good red meat is done with a rub 24 hours prior. Rub is your choice of seasonings. Wrap tightly in plastic wrap and throw in fridge overnight.
Poultry if smoked should always be brined for at least 8 hours...24 is better. I smoked 4 racks of ribs and 2 chickens the other day....absolute perfection. Poultry instead of using mop sauce I prefer butter with apple juice, and put a pan underneath to catch drippings.
I smoke with apple, hickory, and mesquite. All work great for flavors. If you want you can always add liquid smoke to your mop sauce for a little cheat.