Who's smoking meat this weekend?

[jiggs_casey]

I got all fired up this afternoon about Alton Brown's terra cotta smoker. So, I made one! I figure tomorrow would be a perfect time to try it out.

https://www.homebrewtalk.com/f51/terra-cotta-smoker-254898/

 

[rothj617]

Smoking a rack of baby back ribs with Salt Lick dry rub, and brewing my first all-grain (oatmeal stout) tomorrow. Gonna be a great 4th....

 

[weirdboy]

Just got a Weber Smokey Mountain this past week and finally had a chance to crank it up.

Smoked a pork butt yesterday, and planning to do some atomic buffalo turds tomorrow. I cannot WAIT to eat those things. Last time I made them was in the oven with a bit of liquid smoke and they were fantastic.

 

[toolboxdiver]

My Chicken and Ribs Turned out Great as usual and got it all packed up for the Let Freedom Rock Fest in Camden NJ today On the menu Grilled Chicken, Smoked Ribs both with my Dry Rub and Home made BBQ Sauce, Tater salad, white wine berry spritzers and lots of cold beer

 

[dfess1]

I have two 5 lb briskets going right now, been chugging away since 3:30 this morning. At 11 will see 12 racks of Baby Backs going on. Around 12:30 will see 2 fatties going on, as well as a butt we did on saturday (to reheat). Around 1 will see 60 or so ABT's. Once everything comes off, we'll be throwing on 12 lbs worth of pig candy. Pretty much will be "grazing" all day long.

 

[DBbrewing]

The smoker is going with some baby back ribs with a Carolina dry rub.

 

[tobrew]

A couple of racks of baby backs almost done and will be filling the cooler with homebrews and heading to a friends house...

 

[jeepinjeepin]

Salmon

 

[azscoob]

I have a couple slabs of baby back ribs on the smoker, added some brined chickens a few minutes ago, and sausages will go on in a while so everything finishes on time.

 

[weirdboy]

ABTs ready to go on smoker:

 

[lschiavo]

ABTs ready to go on smoker:

Better on the smoker?

 

[lschiavo]

Salmon

That looksa perfect. I need to do more fish. Anybody ever try white fish like cod?

 

[strat_thru_marshall]

Dude that is AWESOME I will definatly be doing one of these soon, do you do it indirect at about 350 with a serious drip pan under lol

nah, did it on the UDS at 250 for 4 hours. all that bacon grease dripping into the coals gave the smoke some nice additional flavor.

It was the first thing completely gone at the party we went to.

 

[IrregularPulse]

Put this on Saturday night at 10:30. Pulled off at 6pm Sunday and ate at 7.

 

[weirdboy]

Better on the smoker?

Yes! These things are like crack.

 

[FromZwolle]

Yes! These things are like crack.

agreed.

 

[lschiavo]

My first brisket is going on the ugly drum in about 6 hours. Rubbed it this morning and I'm just now brewing up a mop. Would you guys recommend using a water pan or will mopping be enough?

 

[arturo7]

I wouldn't use either. I like the bark.

 

[lschiavo]

I think I would too. First time indecision...the mop is also meant to be a sauce so maybe I'll save it for that.

From what I've read the consensus seems to be fat up, no foil, no flipping and 225 for a long time. Does that sound right? I have a 13 pounder and was leaving an hour 15/pound for smoking with at least an hour rest.

I have mesquite and apple.....preference?

Thanks in advance.

 

[Sawdustguy]

Test cook for butt and brisket this weekend. Tweeking recipes before Battle of the BBQ Brethren contest in August. Going back to FAB B Lite injection for the brisket and FAB P injection for the pork both with a little doctoring.

 

[GilaMinumBeer]

Smoking some Beef Chuck Short ribs this weekend. Still working on the details.

 

[lschiavo]

Well here she is. Hopefully ready in 4 hours.

I hope this works out. Quite an investment of time and a few bucks. I'll be back with the final product.

 

[IrregularPulse]

regardless, you have cooked meat. How bad could it be!

 

[lschiavo]

regardless, you have cooked meat. How bad could it be!

Good point and I have yet to take anything off the smoker that was not good. I'm getting hungry...no food yet today. Is there a proper term for the fast before the feast?

 

[weirdboy]

Good point and I have yet to take anything off the smoker that was not good. I'm getting hungry...no food yet today. Is there a proper term for the fast before the feast?

Beer 30?

 

[lschiavo]

Beer 30?

I know that one well but I never starve myself first.

 

[Sawdustguy]

I think I would too. First time indecision...the mop is also meant to be a sauce so maybe I'll save it for that.

From what I've read the consensus seems to be fat up, no foil, no flipping and 225 for a long time. Does that sound right? I have a 13 pounder and was leaving an hour 15/pound for smoking with at least an hour rest.

I have mesquite and apple.....preference?

Thanks in advance.

For Brisket it's fat side down. Every one thinks that the brisket will absorb the fat if it is on top but it is just an old wives tail. The reason most go fat side down is because the fat cap will protect the bottom side of the brisket from direct heat so the brisket will cook more evenly. It is difficult to time a brisket every one cooks differently depending on the fat content of the brisket. Cook the brisket unitl you have 190* internal as measured with a good meat thermometer. Pull and foil the brisket and place into a warm cooler. When you remove the brisket it will be a 200* and holding. It will cook another 10* in the foil in the cooler and be very juicy.

 

[lschiavo]

For Brisket it's fat side down. Every one thinks that the brisket will absorb the fat if it is on top but it is just an old wives tail. The reason most go fat side down is because the fat cap will protect the bottom side of the brisket from direct heat so the brisket will cook more evenly.

Thanks but too late. Your explanation seems to make more sense though. I guess I'll have to adjust next time.

 

[dataz722]

Well I have two massive butts on. 12lbs each. I have never seen any close to this big before but I wasn't the one that bought them. It sucks because I am going to have to jack up the temp and probably foil too to get them done in time.

 

[funkadelicturkey]

I go fatside up on everything (maybe next brisket i'll try fatside down...). One iddy bitty 7.5 lb picnic on right now. 3 homebrews down and only 10 or so hours to go.