When I asked my wife what type of celebration she wanted
for her 50th Birthday; she said it had to be with close family and
friends. Oh yea, everyone’s favorites smoked meats. We found country pork ribs
and skinless/boneless chicken thigh-drums. Sides are spiral mac salad with pepperoni
and sausage, and from scratch green/red coleslaw.
She decided to try Heinz Carolina Vinegar Style Tangy BBQ
Sauce. It does NOT have HFC and is 100% natural. I did the bag mix method to speed
up getting the meat covered evenly with sauce.
I am using apple wood chips for today’s smoke because it
adds a sweet light flavor to chicken and pork.
The smoker filled and ready. The guests are arriving at
11:30 am so I started the smoker at 7:00 am with 3 scoops of apple wood chips
and the temperature set at 200*F. I just set the time to 6 hours because I know
the smoke won’t take that long, but I don’t want the smoker to shut off too
early. I left the water pan empty and the air vent on top 3/4s closed. Having
it cracked open a little allows for the smoke to draft up past the meat.
After 1 hour I added another tray of apple wood chips. Remember
that an electric smoker can trap all the smoke so you don’t have to go heavy
with the chips. Electric smokers don’t have the burned propane taste of gas
smokers.
At 9:00 am I closed the air vent to hold in the moisture
because the meat is not thick. This method does not allow bark to form on the
meat so every bite is all completely tender.
I pulled everything at 11:15 am. As you can see, the
sugar in the BBQ sauce glazes on the surface of the meat at 200*F. It takes
225*F if you are using a non-sugar base sauce or rub. The picture was taken
after everyone filled their plates. I served in an electric roaster set on the
lowest setting to keep the meat warm.
My wife is still smoking hot 31 years after she married
me. She definitely does not look 50 years old.
