Who's smoking meat this weekend?

[onthekeg]

Now that looks like the shiznet.

 

[weirdboy]

Well I have wings on the smoker today, but the wind is really gusty so it's been rough going so far. I might have to finish these up in the oven because the smoker has been going through charcoal like crazy and the temperature is all over the place depending upon which way the wind is blowing.

 

[Fusorfodder]

Just did up 4 Boston butts. Used Bad Byron's for the rub, which is a bit hotter and saltier than what I've used before, but in a good way. Anyhow, TTIWWOP so here you go!

 

[strat_thru_marshall]

That looks nice. I have a couple whole chickens on right now for lunchmeat this week, and I just threw a little tri-tip on with some salt-crust potatoes. The butcher shop only had a 1.5lb tri-tip, so I'm hoping I can get it smoked to med-rare in about an hour or so...

 

[bob1852]

kingsford charcoal absolutely sucks balls. It took almost a whole bag to smoke 18 chicken breasts at ~250 on a WSM. I won't use that **** again.

 

[strat_thru_marshall]

kingsford charcoal absolutely sucks balls. It took almost a whole bag to smoke 18 chicken breasts at ~250 on a WSM. I won't use that **** again.

dude yes. I love it for normal grilling because of it's cheapness on holiday weekends at the Depot ($5 for 2/20lb bags!!) but it certainly does suck on the smoker.

I used an entire 8lb bag of Tru Cue lump to smoke a shoulder last weekend, 15 hour smoke at 225 in the UDS.... Next morning I pulled my firebasket out and there was still a good 2/3rds of the charcoal left and almost no ash! I relit it this past weekend to do some chickens and beef, and I still have plenty of fuel left over. Amazing. Never using briquettes in the smoker again.

 

[weirdboy]

I have before pics of my wings, but forgot to take the money shot in my hunger.


They turned out awesome. I did most of them tebasaki style with a dry rub and then maybe 25% of them I did with Frank's and some salt & pepper. Finished in the oven at 500F for 10-15 minutes to get the skins nice and crispy, then tossed the Franks ones again in a fresh coating.

 

[AnonyBrew]

I have before pics of my wings, but forgot to take the money shot in my hunger.


They turned out awesome. I did most of them tebasaki style with a dry rub and then maybe 25% of them I did with Frank's and some salt & pepper. Finished in the oven at 500F for 10-15 minutes to get the skins nice and crispy, then tossed the Franks ones again in a fresh coating.

Love me some grilled wings!

 

[Evets]

I did a couple racks of baby backs in the wood fired oven yesterday.

 

[lschiavo]

Cut some of it right away for sandwiches:




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

Looks delicious! I will be trying this soon.

 

[AnonyBrew]

Grilled Meatballs! and Simcoe IPA homebrew off to the side.

 

[dfess1]

Only shot I got from this weekend:

After 16 hours the 4 Butts were done. The chicken (about 4 family packs of chicken drumsticks, roughly 80 drumsticks) took about 2 hours. Chicken skin crisped up a bit, which was nice. The butts shredded themselves.

 

[byzandula]

Here is my first smoke. Just started two butts. Can't wait to see how they turn out!

 

[dfess1]

where in PA are you?

I just went out and reloaded my coal chute. Been smoking 8 butts since 11pm last night. Didn't set my alarm and the chute was out of coal. Luckily, due to the insulation, it had only droped to 180 in there. It'll get back up to temp (220) in no time. Later this morning we'll be throwing on some ribs. I'll get pics then.

 

[byzandula]

I'm in Pottstown. How about yourself? I'm hoping these bad boys will be done in ~10 hours. We'll see... cooking at 225F.

 

[dfess1]

Down in the Ft. Washington Area. My butts last weekend took 14 hours. They also had now bone in them. My 8 today all have the blade in them, so I'm hoping they'll go a bit quicker.

 

[milldoggy]

I'm in Pottstown. How about yourself? I'm hoping these bad boys will be done in ~10 hours. We'll see... cooking at 225F.

I am in pottstown! Greetings fellow smoker and brewer!

 

[byzandula]

Yeah these are boneless shoulders from costco ~6lbs each. If it takes 14 hours there will be some hungry people up in arms.

milldoggy: how's it going Mike? This is Dayton from Bruclear.

 

[milldoggy]

Ah Dayton, did not know you where a smoker. Brewed up 20 gallons over the last two days. Want to fire up the smoker, but cant stand another day outside. To hot.

 

[byzandula]

First smoke was a success! Soooo juicy and delicious. I love this smoker.

 

[milldoggy]

Save me a piece!

 

[juvinious]

Put on two picnics this morning at 12:30am. Been holding roughly at 230-250 all night long. I love my UDS.

 

[mr_goodwrench]

Got my picnic on at 5:30 this morning... coming along nicely for some pulled pork goodness.

Today is my first smoke since replacing the coal pan in my Brinkmann cabinet smoker with a wok. I had drilled the pan previously with only minimum success. This morning had to close the vents almost completely off to get it down to 250.

 

[corkybstewart]

I put a small Boston butt on at 5:30 this morning, it'll cook all day at 185-200 and be ready for our "traditional" Sunday family dinner, a tradition my daughter invented a few months ago so I'll feed her at least one good meal per week.

 

[strat_thru_marshall]

It's going to be a good day at my house:

 

[juvinious]

Almost 12 hours after the start, the picnics are done. They are currently resting, they will get pulled and served a little later this afternoon.

 

[BulldogBrewer]

This should make for a nice dinner

 

[mr_goodwrench]

I forgot to snap an action shot in the smoker or during the rest, but here is is pulled and waiting to be devoured...

 

[_JP_]

Dang. Looks good.

I smoked a 6lb picnic today. Went in the (Brinkman H20) smoker at 7:00. Transferred to 250°F oven at 11:30 (cheating, I know, but I don't have to relight any charcoal this way). Pulled it out at 12:30. Chopped it up at 1.

Served it with Colonial white bread and homemade coleslaw.

Made a mustard/garlic sauce, but put 2 kinds of KC masterpiece on the table as well. Everyone's 1st sammich had some KC and some of mine. Their second only had mine, I noticed.

The 5 of use finished the whole thing.

 

[mr_goodwrench]

We have been discussing this slaw thing around here today... I am a Damn Yankee (coworker told me the difference between a Yankee & a Damn Yankee: Yankee comes down South and goes back up North, Damn Yankee doesn't go back!) and we don't slaw up there on pulled pork sammiches. Also, I noticed that pork gets chopped around here which is not bad, just different. And easier.

I started the smoker at 5:30 with the minion method and refueled once around 1:00. If I had gotten a deeper wok I wouldn't have had to refuel at all.