Who's smoking meat this weekend?

[HexKrak]

Someone at springfest recommended that if I don't need the water, that I fill the pan with sand to hold the heat instead. I imagine suspending an oven stone there would do something similar.

Good call on the tinfoil.

 

[strat_thru_marshall]

Ribs finishing up on the smoker!! WOO! I am so happy right now. I need another beer.

This is the weekend for me, btw. Sun-Mon = Weekend.

 

[thataintchicken]

Looks like you just had a flat, minus the upper 'Deckle' which is much fattier.
It looks good. Congratulations are in order.
This is coming from someone who has to pump out 10 + 'perfect' briskets daily. Good Job!!! :rockin:

Threw it on the smoker around midnight Friday, and had a great late lunch Saturday. It was the best brisket I've ever had. It wasn't nearly as fatty as some commercial places - I think I did a fine job getting the right amount of fat cut off...

 

[thataintchicken]

Someone at springfest recommended that if I don't need the water, that I fill the pan with sand to hold the heat instead. I imagine suspending an oven stone there would do something similar.

Good call on the tinfoil.

filling with sand will hold heat, but a liquid will add humidity -- which can really help in keeping your smoked items juicy. Liquid can also add flavor when you are smoking low and slow.

 

[schweaty]

I highly recommend wrapping the water pan in aluminum foil on the Weber Smokey Mountain. Get the heavy duty stuff and the extra long roll. The cost of the foil is well worth the headaches it prevents. Do the top part first and then the bottom part. This prevents water/drippings from going under the foil and into the bottom of the bowl. It makes cleaning up the WSM so much easier. This will also prevent the bottom from getting discolored or burnt. You just dump the water/drippings, take the foil off, and give it a quick scrub with some hot soapy water and you're done.

 

[schweaty]

Looks like you just had a flat, minus the upper 'Deckle' which is much fattier.
It looks good. Congratulations are in order.
This is coming from someone who has to pump out 10 + 'perfect' briskets daily. Good Job!!! :rockin:

How do you recommend serving a brisket? I've been to a local BBQ place that drenches it in sauce, but when I made one we ate it without and it was much more enjoyable.

 

[schweaty]

Thanks! It was painless - the WSM held the temp steady for the entire cooking time + another 5 hours for the burnt ends!

Burnt ends! I've got to try those next time I do a brisket. I've seen them before and they look so good. How did you serve them, with bbq sauce?

 

[bob1852]

Looks like you just had a flat, minus the upper 'Deckle' which is much fattier.
It looks good. Congratulations are in order.
This is coming from someone who has to pump out 10 + 'perfect' briskets daily. Good Job!!! :rockin:

Thanks thataintbrisket.

I did have the point on there, it's just hard to see because of the angle and how much fat I cut off.... (if the "deckle" is the same as the point. I'm new to this stuff!)

Burnt ends! I've got to try those next time I do a brisket. I've seen them before and they look so good. How did you serve them, with bbq sauce?

I threw the point back on the smoker after I had taken off the brisket, wrapped in foil, and rested for 30 minutes. ~4 hours later, I took off the point, let it rest in foil for a long time, then diced and served with Sweet Baby Ray BBQ sauce.

 

[thataintchicken]

How do you recommend serving a brisket?

With Beer!


My preference is to serve brisket with sauce on the side.

I only serve brisket with sauce if I chop it and sauce it for a sandwich.

 

[dfess1]

How do you recommend serving a brisket? I've been to a local BBQ place that drenches it in sauce, but when I made one we ate it without and it was much more enjoyable.

personally I served most everything with sauce on the side. I'd rather let you be the judge as to whether it needs something to help it along, or is it A-OK all on it's own. Hopefully it's the later..

 

[HexKrak]

Who needs to wait for the weekend?
1 whole chicken, 6 classic brats, 6 sun dried tomato and mozzarella brats, and 2 blocks of tofu in the smoker.

 

[strat_thru_marshall]

is that two rabbits on the top shelf??

 

[lschiavo]

is that two rabbits on the top shelf??

They do look like bunnies. Tofu eh? How's that smoked?

 

[HexKrak]

They do look like bunnies. Tofu eh? How's that smoked?

I'll let you know tomorrow!

 

[HexKrak]

The tofu is ok.
I think the next time I do tofu I'm going to marinade first, press the liquid out for a longer period of time before smoking, then smoke for more than 5 hours. It was ok, and definitely smokey, but I was hoping it'd be a little more chewy. After a 5 hour smoke it was about the consistency of baked egg. I think I might take this batch, cut it up and fry it. That might give it the edge it needs to feel "complete" this time 'round.

 

[TXCrash]

Put on a brisket last night. Smoker held at 210 (I was shooting for 205, 210 is fine) all night. Not bad for starting the smoker when drunk.

Will pull at 18 hours, maybe later.

 

[mr_goodwrench]

Got 2 racks of ribs in the smoker now. Also making a batch of bread and a gallon of pizza sauce for canning. And watching Man United v. Blackpool. SWMBO & daughter are out grocery shopping. Overall a good day!

 

[jetmechG550]

Wife and I had several friends over this weekend for a just because BBQ and Homebrew. 31lbs of butt:

 

[jeepinjeepin]

Wife and I had several friends over this weekend for a just because BBQ and Homebrew. 31lbs of butt:

Nice rack.

I'm helping cook this weekend for an annual Memorial day party. Last year it was a mix of boston butts and whole shoulders. It was enough meat to cover most of the rack in a big oil drum smoker. This year we should be doing a good bit more. We are going to be feeding our party goers plus wedding guests 2 weeks later. We are precooking, chopping, and freezing enough BBQ for the wedding reception.

 

[jeepinjeepin]

Just to prove I do cook, here are some chickens at my place a few weeks ago.

 

[jetmechG550]

Nice rack.

I'm helping cook this weekend for an annual Memorial day party. Last year it was a mix of boston butts and whole shoulders. It was enough meat to cover most of the rack in a big oil drum smoker. This year we should be doing a good bit more. We are going to be feeding our party goers plus wedding guests 2 weeks later. We are precooking, chopping, and freezing enough BBQ for the wedding reception.

Thank you

 

[passedpawn]

Wife and I had several friends over this weekend for a just because BBQ and Homebrew. 31lbs of butt:

Nice! (man I have egg envy)

 

[AnonyBrew]

I'm either doing pork butt or ribs or hey why not both this weekend. Probably burgers one day on the grill too.

 

[jetmechG550]

Thank you passedpawn

 

[lschiavo]

Put on a brisket last night. Smoker held at 210 (I was shooting for 205, 210 is fine) all night. Not bad for starting the smoker when drunk.

Will pull at 18 hours, maybe later.

I think we were doing the same exact thing at the sane exact time...including the drunk.

 

[schweaty]

Did a Boston Butt and Atomic Buffalo Turds on Sunday. If you've never heard of or done ABT's they are a halved/seeded jalapeño filled with cream cheese (I used chive) put a lil' smokey inside and wrap with bacon. Smoked for 2 hours, THEY WERE AWESOME!
I pulled the pork and mixed in a Carolina Red sauce with BBQ Sauce and put some slaw on the top. Also made homemade rolls that were pretty good. The guests were very ecstatic and I fed 10 people on an 8 lb. butt and had enough to send 5 sandwiches home and froze the rest. I couldn't imagine four butts like in the photo above. passedpawn, you must have been feeding an army!

 

[lschiavo]

Mmmm...smoked turds.

 

[Desert_Sky]

Taking the WSM to the lake for 5 days this memorial day. I have a brisket, 6 racks of ribs, 2 pork shoulders and the fixins for a whole mess of ABTs. Its going to burn non stop for the whole time Im thinkin

 

[Sawdustguy]

Taking the WSM to the lake for 5 days this memorial day. I have a brisket, 6 racks of ribs, 2 pork shoulders and the fixins for a whole mess of ABTs. Its going to burn non stop for the whole time Im thinkin

Are you doing the whole sholder or just the butt or picnic? I have never seen anybody fit a whole sholder on a 18.5" WSM. Maybe you have the 22.5" model.

 

[passedpawn]

passedpawn, you must have been feeding an army!

No me. I was replying. I've made 2 at a time... my grill won't do 4.