Who's smoking meat this weekend?

[arturo7]

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.

Did you consider cutting them in half?

 

[dataz722]

I thought about it, but decided against it because I would have wanted to debone them and much prefer to cook bone in.

It actually came out ok. A little more mushy than I would have like by by bumping the temp and foiling I was able to get it off the pit in 16 hours.

 

[lschiavo]

It turned out quite good. One side of the flat did get a little crispy. I'll flip it next time. Here's a few shots:

 

[juvinious]

Broke in my UDS today with a chicken, a small cut of shoulder and some ABT's (I modified the recipe).
Everyone is pleased, including me I don't know how I've lived without a UDS.
Anyhow pr0n or didn't happen:

UDS:

Chicken and pork on:

ABT's:

Chicken:

Pulled pork:

Enjoy.

 

[malkore]

I have resurrected my brinkmann gas smoker, so I'll be trying some pork ribs for the first time this weekend.

technically i tried to do them with indirect heat on my gas grill a month ago, but it was mostly fail, so this is round 2 but done properly.

 

[weirdboy]

Last week I did another round of ABTs for a party, but someone else had brought some smoked chicken wings to that party that were pretty tasty, so I think I will try that this weekend. Maybe I will make up a hot sauce to toss them in, too.

Oh and I am going to do a brisket pretty soon too. I have next week off so maybe sometime Monday or something.

 

[toolboxdiver]

doing 4 racks of st louis cut and the enders and a few chickens

 

[c.n.budz]

I've got 3lbs of pork, caked in my dry rub, waiting for daylight. I learned a few things last weekend from the owner/chef/crazy-bastard where my girlfriend works and I can't wait to fire up my crappy brinkman R2D2 tomorrow morning.

 

[lumpher]

got 2 racks of ribs in dry rub already, and 5 lbs of chicken breast marinating or ready for conversion to grilled chicken/bacon/cheese wraps

 

[aerialmedical]

...uh....is, this the..."Who's smoking we'd this weekend?" thread....??? U...uhh...oh, sh*t..this is the "Who's smoking meat this weekend?" thread.....uh...yeah, like food's good and sh*t....I like it. .........meat.

 

[lschiavo]

Last week I did another round of ABTs for a party, but someone else had brought some smoked chicken wings to that party that were pretty tasty, so I think I will try that this weekend. Maybe I will make up a hot sauce to toss them in, too.

Oh and I am going to do a brisket pretty soon too. I have next week off so maybe sometime Monday or something.

Wings are awesome on the smoker. I make them quite often for something quick. Yeah, make a sauce. Mmmmm.....

 

[onthekeg]

Im smoking 4 butts and a bunch of chicken for the family tomorrow. Might make some ABT's as well.

 

[dwarven_stout]

I'm doing a pastrami and some bacon this weekend.

 

[lschiavo]

I'm doing a pastrami and some bacon this weekend.

My brother did a venison pastrami once. It was great. What meat are you using and what's your method?

 

[dwarven_stout]

My brother did a venison pastrami once. It was great. What meat are you using and what's your method?

Beef brisket. Venison sounds really good though!

I brine it for 3-4 days with the standard salt/brown sugar/pink salt and pickling spices + allspice and crushed red pepper. Then I cover it in cracked pepper and coriander and wrap it up in plastic overnight before smoking. I just have a Weber, so I stop up all the bottom vents and use the biggest piece of lump charcoal I can find, with a pie tin full of cherry chips on top. Works pretty well- I can usually keep it about 225 degrees with good smoke. I can't wait to build an actual smoker though.

 

[lschiavo]

Beef brisket. Venison sounds really good though!

I brine it for 3-4 days with the standard salt/brown sugar/pink salt and pickling spices + allspice and crushed red pepper. Then I cover it in cracked pepper and coriander and wrap it up in plastic overnight before smoking. I just have a Weber, so I stop up all the bottom vents and use the biggest piece of lump charcoal I can find, with a pie tin full of cherry chips on top. Works pretty well- I can usually keep it about 225 degrees with good smoke. I can't wait to build an actual smoker though.

Sounds like my next project. Post some pics when she's done!

 

[FromZwolle]

Beef brisket. Venison sounds really good though!

I brine it for 3-4 days with the standard salt/brown sugar/pink salt and pickling spices + allspice and crushed red pepper. Then I cover it in cracked pepper and coriander and wrap it up in plastic overnight before smoking. I just have a Weber, so I stop up all the bottom vents and use the biggest piece of lump charcoal I can find, with a pie tin full of cherry chips on top. Works pretty well- I can usually keep it about 225 degrees with good smoke. I can't wait to build an actual smoker though.

Sounds like my next project. Post some pics when she's done!

i buy the corned beef briskets. it's prebrined to a nice level. from there the process is the same. i would like to go through the process, but the corned briskets are way cheaper, and half the work.

 

[dwarven_stout]

i buy the corned beef briskets. it's prebrined to a nice level. from there the process is the same. i would like to go through the process, but the corned briskets are way cheaper, and half the work.

I get the brisket every time it goes on sale at the local resteraunt supply place. $1.99 for Choice-grade Angus is fine by me, and it's less fatty than getting the $1.49 corned beef at the post-St. Patty's sale. I always split the brisket and make corned beef from the flat and pastrami from the point.

 

[toolboxdiver]

doing 4 racks of St Louis Cut Ribs with all the enders just got done rubbing them down with my magic dust and they will go into the smoker about 9 tomorrow morning

 

[Pabst Blue Robot]

4 racks of spare ribs, 4 half chickens, and a butt load of poppers.

 

[Airborneguy]

^ wow

 

[passedpawn]

4 racks of spare ribs, 4 half chickens, and a butt load of poppers.

Yaaa-uuum.

 

[passedpawn]

i buy the corned beef briskets. it's prebrined to a nice level. from there the process is the same. i would like to go through the process, but the corned briskets are way cheaper, and half the work.

Brining is easy. Really. Garbage bag and spices, wait 5 days.

 

[FromZwolle]

Brining is easy. Really. Garbage bag and spices, wait 5 days.

you use that word, but i don't think it means what you think it means.

 

[passedpawn]

you use that word, but i don't think it means what you think it means.

incontheivable!

 

[lschiavo]

4 racks of spare ribs, 4 half chickens, and a butt load of poppers.

That is beautiful!

 

[jeepinjeepin]

My name is Domingo Montoya. You killed my father. Prepare to die.

 

[John Beere]

I will report back in 24 hours..

 

[Azurecybe]

Three full racks of ribs and three turkey legs on my Master Forge gas smoker from Lowes. I'm doing the 3_2_1 method for the ribs and experimenting with the turkey legs.

Whatever happens with the turkey legs, edible straight or not, I'll have a delicious starter for some greens. or maybe a turkey and bean soup.

 

[dwarven_stout]

Sounds like my next project. Post some pics when she's done!

Cut some of it right away for sandwiches:




I'll freeze the rest and then slice it real thin with a mandoline.