Who's smoking meat this weekend?

[Willy]

Making some baby back ribs. A 5 hour recipe - smoke at 225 for 3 hours. Then do a Texas Crutch for 2 hours (wrap the ribs in heavy duty foil with 1/2c apple juice and 1/2c brown sugar).
Finish off with some homemade bbq sauce and wait until you can't wait any longer. Supposed to be 45 min to an hour. Ha.

 

[catdaddy6676]

I'm going to trim up a brisket tonight so I can smoke it on Sunday. A small #12 one as my 18" Weber can't handle much more than that! After trimming it will be 9-10# I think

 

[Willy]

Knocked out a 10lb smoked turkey - some thin sliced breast for deli and a bunch of meat for dog food embellishment. 77¢ a pound is hard to beat.

 

[catdaddy6676]

Trimmed and in the fridge for smoking in the morning... Snake method on a Weber kettle with Cherry and Pecan. I trimmed off about 4.5# and it's 7.5# and ready for seasoning

 

[catdaddy6676]

About to start the coals and season the brisket.... Let's get smokin '!!!

 

[bailey mountain brewer]

Venison with a side of turkey. Maple and apple wood, I keep finding venison backstrap in my freezer, this pack had some tenderloin as well... yes please.

 

[cfrazier77]

Teaching my youngest to smoke chicken on his, and his brother's, grill. It was good.

 

[Dgallo]

Teaching my youngest to smoke chicken on his, and his brother's, grill. It was good. View attachment 862414View attachment 862415View attachment 862416

We spatch cock a chicken pretty much weekly. Can’t get enough. My boys, 5 & 3, call it “wish bone chicken” lol

 

[cfrazier77]

Rack of lamb, German helles, and being outside some peace a quiet.....

 

[catdaddy6676]

Going to smoke some pork belly and try to fashion burnt ends with a peach habanero glaze to finish them with...

 

[Dgallo]

Going to smoke some pork belly and try to fashion burnt ends with a peach habanero glaze to finish them with...

I’m doing smoked pork belly burnt ends for an appetizer on thanksgiving. I typically cube them before smoking. Gives more surface area and you get more crispy bits and more seasoning/smoke.

 

[betarhoalphadelta]

I’m doing smoked pork belly burnt ends for an appetizer on thanksgiving. I typically cube them before smoking. Gives more surface area and you get more crispy bits and more seasoning/smoke.

I've done the same. Cubing them first worked nicely.

Ended up doing it with three different flavor profiles for Super Bowl one year.

 

[OleBrewing]

Some bacon on apple and cherry.

 

[catdaddy6676]

Just ordered some rubs and sauces from Chuds BBQ and will be gifting them to my brother who started me on meat smoking train two years ago

 

[DBhomebrew]

 

[Kent88]

^ @Sailingeric

 

[catdaddy6676]

These went on the 18" Weber kettle thirty minutes ago... It's just able to fit. I need to get my 22" ready to go so space won't be a concern

 

[catdaddy6676]

Came out so tender!!

 

[Dimax]

Came out so tender!!

How is that Captain Rodney's Spicy Peach BBQ sauce?