Who's smoking meat this weekend?

[Ruint]

I think I would only leave a pile of bones there, they all look great applescrap!

 

[user 263363]

Ribs. About 5 to 5.5 hours at 275. Pecan. 3 different rubs. One I made, penzies pike peak butcher rub and tonys meat market rub. Haha, ran out of each as I went. Not my normal 2 to 1 sugar salt rub. Was really good. The pikes peak butcher rub while not bbq per say was good to. You can see it in one of the pics. The tonys rub was good too. Has me thinking about buying a commercial rub. Killer hogs the rub maybe? Ribs were good, no wrap.6 baby back slabs, cut nicely in half. I think I will always cut them in half they cooked great. Well and dont fit full!View attachment 674305 View attachment 674306 View attachment 674307

If you like sugar forward rubs, check out Pitfacedbbq.com. Their meat massage is heavy on the brown and turbinado sugar while not being overly salty.

I like the meat massage on pork and the On Point on everything else.

 

[Ruint]

Fresh off the smoker! It is now under foil and some towels to rest...put it on the platter kind of fast because it started to break apart on the transition...

 

[CantWinThisGame]

Smoked an 11# beef brisket this weekend at my buddy's house. He ran a 40# batch... Gotta love brisket, cut into pieces and throw in the freezer for a quick meal later... My favorite is to cube it and make chili out of it.

 

[S-Met]

Yesterday I did pork spare ribs, sorry but no pics. Today some meaty beef ribs on the smoker.

 

[OG-wan Kenobi]

Fresh off the smoker! It is now under foil and some towels to rest...put it on the platter kind of fast because it started to break apart on the transition...

That's a nice looking butt looks juicy and tender with a nice smoke ring on it

 

[6th Street Brewer]

Made me a chicken bacon roll that turned out great

 

[JCasey1992]

Had the itch to smoke something today so I made some bacon wrapped jalapeno poppers with hickory. I normally use cheddar in the filling but was out so I used pepper jack this time. I may do it like this more often. Delicious!

 

[user 263363]

I did some wings on the ol Pit Boss today

 

[schematix]

Costco was as stocked as I've ever seen it today. Had my pick from 8 different USDA prime briskets and who knows how many pork shoulders. Anyways, picked up about 35lbs of tough fatty animal flesh for the smoker this weekend.

 

[betarhoalphadelta]

Costco was as stocked as I've ever seen it today. Had my pick from 8 different USDA prime briskets and who knows how many pork shoulders. Anyways, picked up about 35lbs of tough fatty animal flesh for the smoker this weekend.

Hoping Costco will be the same for me... We've been waiting weeks now to get chuck roast. I have 7# of frozen brisket point that I want to grind up with some chuck roast for burgers, and then need to buy an additional chuck roast for upcoming menu items. Then I want to grab a 10# pork belly for another round of bacon...

Costco is normally a weekly stop for me, but with social distancing, I want to make sure I get at least 2 weeks with this one. So with my normal meat x2, my normal beer x2, and then extra meat for these "projects", it's going to be a pricey trip lol...

 

[bleme]

@bwarbiany I just heard yesterday that my Costco is requiring facemasks to shop.

 

[betarhoalphadelta]

@bwarbiany I just heard yesterday that my Costco is requiring facemasks to shop.

Thanks for the heads-up... I already have one and was planning on it.

 

[jaymosbeershack]

Chuck roast seasoned with salt pepper garlic cayenne and coffee. Spritz with stout, beef broth, and worctestershire.

 

[Inkleg]

SAMS had a 20lb prime full packer brisket for $2.98/per. Didn't need to, but I have Kingsford and wood chucks that are bored too.
I'm smoking Saturday.

 

[jaymosbeershack]

Finished product. Almost as good as brisket and 1/3 of the time.

 

[schematix]

Started with 26.2 lbs of pork and brisket on the WSM.

Finished with about 16lbs

 

[GreenEnvy22]

Smoked a turkey in my air fryer today for Easter dinner.

 

[schematix]

How does one “smoke” on an “air” “fryer”? Seems like so much contradiction. Curious how to do that?

 

[Ruint]

In progress... 6 pound flat. Took this right before flipping it. Put a misting of applejuice, molasses, and honey on it before and after the flip. The rub was salt, pepper, onion, garlic, adobo, and thyme.

 

[Brew_Dude41]

Happy Easter all!

Smoked this ham today and threw in the oven to finish the glaze. Did some kielbasa on the side as well.

Since the family can't join I will be dropping off some to go containers on doorsteps after we eat.

 

[Ruint]

Finished at 6.75 hours, 208 degrees internal temp. Didn't trim extra fat off, as you can tell in picture. I was being lazy this morning, as well as running behind. You can really see how well the fat layer prevents the smoke from entering the meat though!

 

[GreenEnvy22]

How does one “smoke” on an “air” “fryer”? Seems like so much contradiction. Curious how to do that?

Butterball oil free Turkey fryer. It's basically an electric convection BBQ, with a smoking tray inside.
It's certainly not real smoking, cooks ready to fast for that. I like how it makes a nice crispy turkey that is nice and juicy.

Sometimes I will actually smoke a turkey for several hours in one of my real smokers. But unless you finish it in the oven or over fire, you don't get that nice crispy skin.

 

[bleme]

I smoked a small corned beef on Easter. Soaked it in fresh water for 24 hours to de-salt it a bit then coated with mustard, pepper, brown sugar, paprika, onion and garlic powders. It made just enough extra to make plates for my mom and wife's grandmother, plus a sandwich for me today!

 

[hootowl]

Pork shoulder on Sunday. 225-250F for 10 hrs. Came out tender and juicy.

 

[applescrap]

Smoked a ham on easter with pecan. Made a neelys rub, the one with sugar salt mustard cummin ginger and cinnamon. It was good but man I missed the sugar coat. I will be sure to rub it with sugar next time. Then sprinkle rub?! I know I said this on the cooking thread, but I made mustard too. Goes so well with the smoked meats.

 

[betarhoalphadelta]

It's OK. I make lamb.

 

[GrogNerd]

BubbaQ2's 10 victim, first of the year

You can be envious of my butt, it's OK

sauce is perfection = ACV + ketchup + red pepper flakes & cayenne + splenda brown sugar + Frank's Original + Frank's Chili n Lime + King Street Blues Rib & Butt Rub, because McCormick stopped making the Grillmates Pork Rub

 

[JCasey1992]

Thinking I'm finally going to move on from my masterbuilt electric smoker. Does anyone have recommendations for a good charcoal smoker that I can get locally? Was planning on checking Lowes out on Monday when our stay at home order is lifted. So far, I'm intrigued by the Bronco Drum Smoker from Oklahoma Joe's. Any other recommendations?

 

[user 263363]

Thinking I'm finally going to move on from my masterbuilt electric smoker. Does anyone have recommendations for a good charcoal smoker that I can get locally? Was planning on checking Lowes out on Monday when our stay at home order is lifted. So far, I'm intrigued by the Bronco Drum Smoker from Oklahoma Joe's. Any other recommendations?

If you’re wanting charcoal and want something you can get at Lowe’s, you can’t go wrong with a Weber Smokey Mountain. Once my back patio is complete, I plan to add one to my arsenal.

You can’t beat the plug and play convenience of a pellet pooper or electric smoker, but there is something special about charcoal with a couple lumps of oak or apple.

 

[ChaosB]

I didn't smoke anything this weekend because I brewed. Though I have smoked and brewed at the same time before. I decided to do hot and fast 1 hour ribs which I am much less experienced with than my usual low and slow indirect method. Came out alright. Double wrapped 2 racks of baby back in foil and put directly over the coals bones up. probably should have flipped them at some point because they got a bit crispy on top but not more than I could deal with. Unwrapped after an hour, slathered with sauce and set over indirect to let the sauce set. Overall I'm pretty happy with them. Never going to compare to competition style but for the time investment, it was worth it. Still got the meat receding off the ends and flavor was there because I threw a couple oak chunks in for the last 10 minutes while the sauce set.

 

[Ruint]

Figured I would show y'all some foreplay!! Rain or shine, that has a date with the smoker tomorrow!!

that is a recipe I followed to make a St. Louis dry rub, and it smells fantastic! Hoping the flavor matches!!!

 

[Ruint]

Okay....changed plans...a little! On the smoker right now, I have 2 slabs of pork ribs, with a brown sugar rub. After they finish, the above Boston butt will be going on!!

 

[Ruint]

Almost had no proof of cooking....that is all that is left. Got so mesmerized with how they looked and tasted, it was all in when they got to the counter! Made a blueberry chipotle bbq sauce that was slap yer momma good to compliment them.

 

[Ruint]

Here is the finished butt. Wrapped in foil and towels now, resting before dinner time!

 

[JCasey1992]

In my search for a charcoal smoker, I finally decided to get the Pit Barrel Cooker. I've already tried a variety of foods and I gotta say... I love this thing!

Pork butt

Chicken cheesesteaks

Smoked mac and cheese

Chicken wings

I've also made stuffed burgers, jalapeno poppers and bratwurst but failed to get pictures. Everything has turned out amazing!

 

[OleBrewing]

First run on cabinet smoker. Worked good. Need to add some baffels to control air flow as there are warmer/cooler spots.

 

[Ruint]

7 pound brisket, was for dinner today. Started the smoker at 6:30 this morning and at 08:00 threw that slab of meat on. At 3:00, removed it, and wrapped it to let rest for an hour and a half. That was so damn tender and tasty!
Now on deck is a 9 pound butt.

 

[JCasey1992]

Made this up today on my pit barrel. A half pound burger stuffed with bacon wrapped jalapeno poppers and provolone cheese and topped with more provolone and some garlic aioli all on a a nice buttered roll. Delicious!

 

[Ruint]

This butt was rubbed with a mustard forward dry rub. Also made some mustard based bbq sauce that really complimented the finished butt.