Who's smoking meat this weekend?

[tom_gamer]

Smoking a 7-10lb pork shoulder this Saturday. I usually coat it in mustard and then load it up with some spices, then toss it on for 8 hrs. Then brewing 6 gals of Pumking clone Sunday.

Busy weekend.

The mustard coating sounds good. Do you use sweet or spicy mustard?

 

[nickmv]

I use standard French's yellow mustard.

The idea behind the mustard is simply to provide a sticky base for any rubs or seasonings to be applied. It's like a paste once they're combined, and sticks well to the meat. That being said, the mustard imparts a good flavor that's subtle. It's hard to describe, but it's delicious.

 

[JuanMoore]

The mustard coating sounds good. Do you use sweet or spicy mustard?

The mustard doesn't really impart much flavor, and is typically used more as a method to hold the rub spices in place. Most just use the cheapest yellow mustard they can find.

Edit: too slow.

 

[tom_gamer]

Thanks for the tip, I've done a brown sugar/mustard coating on salmon before but never meat. I'll try it next time.

 

[dfess1]

Myself and Dataz722 will be partaking in a BBQ competition this weekend at Fordham Brewering Co in Dover DE (only open to Ribs and Pulled Pork). The smoker will be loaded up with 3-4 pork butts, 2 chuckies, a fatty, and a bunch of ribs. We'll see how it goes, pics to follow

 

[Rob_B]

Hot smoked this duck with a Chinese five spice rub over cherry wood chips. Tasty goodness, going to use some of the leftovers for duck tacos with an Asian inspired slaw.

 

[Fusorfodder]

I found a pork picnic in the back of my freezer that's been there for 2 years. Here's hoping the smoke will save it! Covered in mustard then rubbed with Bad Byron's Butt Rub on hickory.

 

[jammin]

I found a pork picnic in the back of my freezer that's been there for 2 years. Here's hoping the smoke will save it! Covered in mustard then rubbed with Bad Byron's Butt Rub on hickory.

oh man! let us know how it turns out.

I have a picnic cushion hanging in the deep freeze as well. It's only been there a few months. Thinking about smoking it this week.

 

[mr_goodwrench]

Prepping brines for the chicken and pork chops I am smoking tomorrow. The chops for dinner tomorrow and the chicken for a recipe that the wife has planned for during the week.

 

[Genuine]

Smoked 2 racks of ribs and a 4lb brisket today. Everything came out amazing!

 

[Genuine]

Brisket!

 

[squonk32]

Did two briskets and a pork shoulder. Mmmm.

 

[Azurecybe]

Had my annual get together for siblings and cousins yesterday. Did up 2 butts with a mustard slather and rub. The bark on it is fantastic.

Also about 40 abt's for an app. I still find it amazing how quickly 20 adults can make those disappear.

 

[Brew-boy]

I smoked 2 pork butts yesterday 17lbs total. I used Hickory and Cherry wood it took 12 hours for this feast.

 

[Dixon]

Should be ready in about an hour and a half

 

[djt17]

The brisky is almost done. Have had a few hombrews while "watching" my fire.

 

[jammin]

Brisket!

View attachment 74262

 

[Fusorfodder]

oh man! let us know how it turns out.

I have a picnic cushion hanging in the deep freeze as well. It's only been there a few months. Thinking about smoking it this week.

It was a bit on the dry side, but the flavor and texture were ok. Not as good as one of the butts we usually do, but we were pleased with how it came out after the time in the freezer. After adding some vinegar sauce, the dryness issue all but disappeared.

 

[jammin]

Good to hear! Was planning on an East Carolina sauce myself.

 

[DrewBrew08]

Just threw on a rack of ribs. Only my second time to smoke! Excited!!!!

 

[Tnoodle]

Just pulled 2 venison back straps off. Did them with cherry wood and head country dry rub. They are awesome but now I have to wait till October 1st to get more.

 

[Genuine]

Gonna be doing some ribs and abt's this weekend. Might do some wings as well

 

[DirtyOldDuck]

Just rubbed 2 boneless 7 lb. pork butts this afternoon. I am going to smoke them tomorrow for a get together on Saturday with old law school friends who will be in town. I also brewed 10 gallons of BM's Centennial Blonde and am currently carbonating half of the 10 gallon batch for the get together. It's going to be a good couple of days.

 

[JonM]

Think I might do a pork butt rubbed with an adobo blend and then ... dunno. Maybe adobo carnitas tacos?

 

[Genuine]

Just smoked some ribs today. Did one with a dry rub that say over night and then put brown sugar all over it and smoked it for 6 hours. Came out amazing

 

[jmtwo]

A couple of weekends ago I got together with my brother-in-law, and we ended up smokin' and grillin' all manner of things. ABT's, bacon stuffed cabbage, brisket, etc. Good times, but the best was Hamburger Smoke Rings...

 

[dfess1]

I'm smoking quite a bit this weekend. Will be starting tonight with 2 butts for a friends block party tomorrow. Sunday morning I'll be bringing the smoker down to Yards Brewing Company for their amateur BBQ comp and Smoked Beer Festival. Plan to make around 120 "Moink Sliders" stuffed with Blue Cheese, and about the same in ABT's, along with some salt potatoes. Should be a good turnout. I'll try to remember pics...

 

[JeepDiver]

Got a pork shoulder on now for pulled pork tommorow for a gathering

 

[JonM]

Tackling my first packer brisket. I've done plenty of flats, but this is my first big 13 pounder. Wish me luck.

 

[jammin]

Tackling my first packer brisket. I've done plenty of flats, but this is my first big 13 pounder. Wish me luck.

Nice - Good luck!