My friend Mark Dudley makes the best smoked meats. I anxiously await my invitation to their home each year for the annual Christmas party or other holidays because I know that Mark will have prepared a smoked turkey, brisket or pork butt. I have learned from him that the art is in the slow cooking. He also makes a mean Sazarac…which was probably a survival strategy that evolved from the 8-12 hour cooking and waiting process.
Here is his simple, but tried and true, smoking method that he learned from his dad. After 45 years of smoking, he hopes to pass on this art and technique to his three sons.
1 Brisket and/or pork butt, 8-10 lbs, bone in
2. Tony Chachere’s
Rub the meats with a thick layer of Tony Chachere’s and place in the fridge overnight. Mark swears by his electric smoker. The trick is to never open it if possible. He uses hickory chips or cherry wood chips but not chunks, and follows the instructions for the smoker on how to add these. Fill the water pan to the top. Place the meats on the upper and lower levels of the smoker and cook the meats for 8-12 hours. If you hear the smoker sizzling, you may need to open it and add more water and wood chips, quickly. Some people use a thermometer that provides a constant reading outside of the smoker. When finished, remove meats from the smoker, place on a platter and cover tightly with foil. Let the meat rest for 30-60 minutes before slicing.
More barbecue articles and related recipes: