Meat Sweats - Our Favorite Meals and Smoking for Beginners

03/18/22 • 70 min

Smoking meats has long been one of our favorite hobbies. Even before we had the proper equipment, the buzz around the house on smoked brisket, chicken, or bologna day was something to write home about. We’ve gotten better at the skill and now its an integral part of our lives.

In this episode, the novel Meat Sweats series, Daniel is talking with Brian about their smoking rigs, what their favorite meats (and odd ball shit) are to cook, and some beginner advice for those ready to take the plunge!

Our Smokers and Accessories:

Brian is using a traditional offset smoker from Oklahoma Joes. He has made many mods to the smoker to help it be a better smoker.
- He’s added many heat retaining mods, along with diffuser plates to keep the heat moving.
Daniel uses a Traeger Ironwood 885 for the ease and perfection of the cook.
They both use instant temp probes (ThermoWorks ThermaPen One for Daniel) and Daniel uses a constant probe in the ThermoWorks Smoke X4.

Our Favorite Smokes:

Meats:
- Brian cooks brisket over 80% of the time, followed by ribs and pork butts. Brian lays out the 3,2,1 method of cooking ribs here.
- Daniel is a chicken cooking phenom (self proclaimed), but also enjoys briskets, burnt ends, and turkey.
- Brian makes his own rubs and barbecue sauce, but Daniel prefers the Fiesta lineup of rubs and spices.
Sides:
- Both cooks enjoy making barbecue beans, but go about it in different ways.
- Any veggies can be a favorite if you like veggies with your meat.
Odd Ball Shit:
- Pies
- Cobblers
- Eggs
- Cookies
- Jerky
- This list could be endless!

Smoking for Beginners:

2 Hours is really all you get to add smoke flavor, after that you’re just cooking the meat.
Wraps: Aluminum Foil vs Butcher Paper
- Use whichever you want. There isn’t a wrong answer.
- Foil = less bark, faster cook, and moisture
- Paper = BARK, slower cook, and you don’t get to catch your drippings
Fat side up vs fat side down debate:
- Put the fat towards the heat and protect what’s most important... your meat.
What meat to start on:
- Brisket is by far the most forgiving
- Chicken is quick and easy
Probing for tenderness:
- Your temp probe isn’t just to check the temp. If it’s sliding in without resistance, you’re probably done cooking.

Social Media:

Brian Stuart:
- On Facebook
Daniel Chamberlain
- @CoachChamboOK on twitter
- @UltHobbyist on twitter
- The Ultimate Hobbyist on Youtube

Thanks for joining us on this adventure, we’ll talk to you next time on the Ultimate Hobbyist.

Our Smokers and Accessories:

Brian is using a traditional offset smoker from Oklahoma Joes. He has made many mods to the smoker to help it be a better smoker.
- He’s added many heat retaining mods, along with diffuser plates to keep the heat moving.
Daniel uses a Traeger Ironwood 885 for the ease and perfection of the cook.
They both use instant temp probes (ThermoWorks ThermaPen One for Daniel) and Daniel uses a constant probe in the ThermoWorks Smoke X4.

Our Favorite Smokes:

Meats:
- Brian cooks brisket over 80% of the time, followed by ribs and pork butts. Brian lays out the 3,2,1 method of cooking ribs here.
- Daniel is a chicken cooking phenom (self proclaimed), but also enjoys briskets, burnt ends, and turkey.
- Brian makes his own rubs and barbecue sauce, but Daniel prefers the Fiesta lineup of rubs and spices.
Sides:
- Both cooks enjoy making barbecue beans, but go about it in different ways.
- Any veggies can be a favorite if you like veggies with your meat.
Odd Ball Shit:
- Pies
- Cobblers
- Eggs
- Cookies
- Jerky
- This list could be endless!

Smoking for Beginners:

2 Hours is really all you get to add smoke flavor, after that you’re just cooking the meat.
Wraps: Aluminum Foil vs Butcher Paper
- Use whichever you want. There isn’t a wrong answer.
- Foil = less bark, faster cook, and moisture
- Paper = BARK, slower cook, and you don’t get to catch your drippings
Fat side up vs fat side down debate:
- Put the fat towards the heat and protect what’s most important... your meat.
What meat to start on:
- Brisket is by far the most forgiving
- Chicken is quick and easy
Probing for tenderness:
- Your temp probe isn’t just to check the temp. If it’s sliding in without resistance, you’re probably done cooking.

Social Media:

Brian Stuart:
- On Facebook
Daniel Chamberlain
- @CoachChamboOK on twitter
- @UltHobbyist on twitter
- The Ultimate Hobbyist on Youtube

Thanks for joining us on this adventure, we’ll talk to you next time on the Ultimate Hobbyist.

Previous Episode

Gunpowder and Lead - Competitive Shooters

Competition shooting is a sport that isn’t as well known as one might believe in a nation with a strong support of the 2nd Amendment. Even members of the military aren’t always well aware of the fun, and addiction, that competitive shooting can be.

On this episode you’re introduced to the podcasts first Co-Host and long military (and best) friend of Daniel, Brian Stuart. Daniel and Brian discuss their first competition shoots, why they enjoy the sport, and what rigs/builds they use as competitive shooters.

First Time being Competitive Shooters

Brian bought a new Glock, and upon letting his friend know was invited to a pistol shoot THAT weekend.
Daniel joined Brian at a pistol match for competitive shooters in Arcadia, OK.
Daniel also went solo to a rifle match in Missouri as a part of the MOST (Missouri Steel Tactical) circuit.

Why do we choose to be competitive shooters

Brian enjoys the sense of competition that most people lose once their High School sporting days are over.
Daniel enjoys staying proficient for the military, the same competition that Brian is after, and chasing the greats that are online.

Competitive Shooters rigs and weapons, and the future

Brian loves his Glock, his recently added Battle Belt, and custom rifle in .308. He prefers 9mm when shooting pisols
Daniel uses a common chest rig with built in pouches, a Tikka T3X CTR in 6.5 Creedmoor, and shoots a M&P 2.0 in 40 Cal.
Daniel and Brian co-parent a 12-Gauge shotgun

You can follow the team at:
Facebook:
- Brian Stuart
Twitter:
@UltHobbyist
@CoachChamboOK
@BrianStuart405
YouTube:
The Ultimate Hobbyist
Thanks for joining us on this adventure, we’ll talk to you next time on the Ultimate Hobbyist.

Next Episode

Years Saved - Starting CrossFit and Our CrossFit Open Experience

We’ve only recently started to “feel” our age. Early 30s just hit different. So, we’re doing something about it and starting to get active again.

On this episode Samantha and Daniel discuss starting CrossFit, what it’s been like in their first month, and how the decision to join the CrossFit Open affected them.