Smoked Meat

[rutang]

brisket is by far the hardest thing to smoke.

smoking meats is all about very slowly cooking meats exactly to the point that they start to break down and fall apart, but before you dry them out too much. brisket's "tender point" is the hardest to hit.

Halibut is by far the best fish to smoke. Eel is also amazing. Portabella mushrooms are great.

I brined and smoked a turkey last year for t-giving. (Brag: I also deep fried and baked turkeys for a 3 turk thanksgiving) and the smoked turkey was amazing. Be careful if you use Hickory on poultry - it tastes really good but you can easily over-flavor poultry with Hickory, and then it'll be ass.

Use Hickory for pork, mesquite for beef. if you are doing both, i'd stick with hickory.

I've heard of smoking lamb, but have never tasted or smoked it myself, so I don't know if it's any good.

have fun with your smoker!

if you only cooked your pork shoulder for 6 hours, you were cooking too fast at too high of a temp, unless it was REALLY small.