Who's smoking meat this weekend?

[brewbama]

Smoking a pancetta wrapped pork tenderloin now.

 

[blackbeer]

smokin' a fatty, listening to some tunes.

 

[Homercidal]

Got a corned beef brisket for this weekend. Just need to make sure I have wood chips.

Sometimes I wish I had a meat slicer.

 

[JonM]

At a recent family get together at my parents' house, we had some unexpected (but very, very welcome) guests, and that required a menu change. Long story short, I acquired the 4lb bone-in standing rib roast that was originally on the menu.

That sucker's going on the WSM tomorrow. I figure 375 until it registers rare/medium rare in the center.

 

[jakesz28]

Just smoked some beans, a big fatty and a big old bird. The fatty is gone and I'm eating turkey sandwiches for lunch.

 

[BBQB]

Got a corned beef brisket for this weekend. Just need to make sure I have wood chips.

Sometimes I wish I had a meat slicer.

I have a slicer and love it. That being said, places like katz's hand slice their pastrami

 

[Cheesy_Goodness]

I have a slicer and love it. That being said, places like katz's hand slice their pastrami

Been looking into one too. What brand did you settle on?

 

[passedpawn]

Got a corned beef brisket for this weekend. Just need to make sure I have wood chips.

Sometimes I wish I had a meat slicer.

Me too, but I have so many appliances now, out of space.

I use an OXO mandoline to slice pastrami. It works fine. Get it really cold and slice against the grain of the meat. It works. (not as well as a hobart though!)

 

[vanishingpint]

Passed I know what you mean about space.I'm going to have to add a pantry for small appliances.Cheesy I have an Lem 7 1/2 inch slicer .Not ideal but once you get the hang of it it does a decent job for less than 100 dollars.I love it for french dip ,Cubans and rare roast beef.

 

[Genuine]

I had to fix my car this weekend so I figured that Since I didn't have wheels, I might as well throw some ribs on my new weber smokey mountain smoker 18.5" and get her all seasoned.

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I like this smoker so much more than my Bradley. Very easy to keep temps and seems it'll be less to operate.

 

[blaster_54738]

Didn't take any pictures but I made by far the best spare ribs I've ever made yesterday. Was a windy day and I was concerned about keeping temps up in my WSM but leaving the vent closed on the side the wind was coming from and the other two wide open left me with a constant 230 degrees.

 

[brewbama]

Smoked a ~8 lb turkey breast this afternoon.

 

[Reggie22]

No pics but smoked a rack of baby backs today. First time in a while. Good to break it out again.

 

[jason1973]

a couple packs of cigarettes

 

[johnmac22]

going to try my first brisket on my green mountain...

 

[uatuba]

Throwing on some baby backs in about 3 hours.

 

[corkybstewart]

I'm about to put a Boston butt on the Green Egg, slow smoked with pecan wood.

 

[brewbama]

Ribs and Cowboy Beans on the Kettle.

 

[johnmac22]

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Just pulled my first brisket off the Green Mountain

 

[smit70136]

Brewing a batch of SD-SLIM's lemon lime hefeweizen and smoking the pork ribs for a brew day snackView attachment ImageUploadedByHome Brew1427668972.453657.jpgView attachment ImageUploadedByHome Brew1427668985.490327.jpg

 

[Dixon9717]

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Just pulled my first brisket off the Green Mountain

Damn that brisket looks delicious. On a whim I smoked some turkey thighs today View attachment ImageUploadedByHome Brew1427674437.899635.jpgused Jamaican jerk rub.

 

[jammin]

Spares

 

[chisena]

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[adiochiro3]

My latest bacons...

 

[fantomlord]

some oxtails on the WGA that became a really nice stew...

 

[Clonefan94]

Just put together my Louisiana Grills Pellet cooker last night. I'm booked the next two nights, but plan on spending most of the day Saturday cooking away. Haven't decided on what to do yet, but I'm thinking a pork shoulder since they are usually pretty forgiving and I don't know the cooker yet. I'll post back this weekend.

 

[bigtex52]

Got a 3 bone-in prime rib to smoke on Sunday morning.

 

[brewbama]

I'm doing a brisket Sat AM for the family Easter.

 

[beernbourbon]

So I'm going to do an 11 lb turkey tomorrow. I've learned that too much "smoke" can be a bad thing. Probably personal preference, so let's go with that.
My question is: given an approximate total time of +\- 5-6 hours, non spatched, how long should I do the smoking part vs just the just plain cooking? I'm thinking only the first 2 hours maybe? More experienced weigh in please?

 

[GrogNerd]

Saturday will be first smoking of the year

Got a couple slabs of babybacks dryrubbed & chillin in the fridge