Who's smoking meat this weekend?

[BamaProud]

Fathers day vittles Spatchcock Chickens and Babyback ribs:

Ribs:

I had to improvise when I added the Chickens. I raised the ribs up with a bakers rack on a cookie sheet.

 

[m3n00b]

That sounds great. More detail please. what is crisped pulled pork? Do you fry it?

...also why we are talking breakfast pulled pork omelets are fantastic.

Exactly!!! Fried it almost like carnitas. The pics not working?

 

[BamaProud]

yea pics are working, I just wasn't sure.

 

[m3n00b]

yea pics are working, I just wasn't sure.

Cool. Was worried if my android app was messing up again.

 

[JonM]

How'd the wild turkey turn out? I have always had to resort to some type of injection to keep my geese moist.I've smoked some venison but tends to lean towards a jerky type texture.

The turkey was pretty good. He brined it overnight in a simple salt/sugar brine then we wrapped in bacon. Seemed to hold the moisture pretty well.

 

[Melana]

Ribs!

 

[Marquez]

Just started mine today.

First time ever using a real smoker, and not a foil pack on the gasser.

 

[OhioBri]

I smoked some injected wings last night using the recipe from another forum.

http://www.smokingmeatforums.com/t/119306/scarbelly-wings-buffalo-style/120

Best wings that I have ever had. I finished them on the grill to crisp them up the way that I like them. No mess. Hot Sauce on the inside.

 

[jammin]

I've done scarbellys on several occasions. Not a bad way to go. I'd make them more often if I could buy creole butter locally.

 

[ISUBrew79]

Smoking a 13.5 lb Prime whole packer brisket on my Masterbuilt Electric Smoker today. The thing was huge and when whole wouldnt fit on the rack. I had no choice but to cut it in half and cook most of the flat as a separate hunk. I am 10 hours into the cook at 225 degrees. The IT of the thinner flat portion is stalled out at 165, but I am going to ignore the urge to foil wrap or bump up the pit temp. I want to see how well it turns out this way. I probably have 4 more hours left to cook.

 

[Pauly2X]

I'm still a newbie so only one rack of pork spare ribs on my brinkman smoke n pit. Still getting my technique dialed in.

 

[EHV]

Got some wings marinating in whatever fell in the bag and going to smoke them. Wanted to do the smoked hot wings but my daughter gave me that look when I said "hot".

 

[JeepDiver]

I haven't been able to make wild turkey taste much better than "OK" by injecting with butter. At least waterfowl have a little fat on them.

Best wild turkey I ever had was years ago. The cook put a picnic ham on the top rack, with the Turkey under it. Then put thick sliced country bacon on top of the Turkey. Damn that was a tastey bird

 

[JeepDiver]

Smoking a 13.5 lb Prime whole packer brisket on my Masterbuilt Electric Smoker today. The thing was huge and when whole wouldnt fit on the rack. I had no choice but to cut it in half and cook most of the flat as a separate hunk. I am 10 hours into the cook at 225 degrees. The IT of the thinner flat portion is stalled out at 165, but I am going to ignore the urge to foil wrap or bump up the pit temp. I want to see how well it turns out this way. I probably have 4 more hours left to cook.

Had a 19 lb one that took 24 hours one time. Hit two stalls that took multiple hours each. But it was dam good

 

[EHV]

Final product and excellent.

 

[finsfan]

wings look Good! so does that long hammer IPA haha good stuff you got there

do mind sharing what you did to the wings, recipe and what not, they almost looked fried, very delicious looking!

 

[JonM]

On my way to the butcher's to get two pork butts. I'll do one with a rub and take it to pulling temp. The other will get a rub of powdered rosemary, garlic, Kosher salt, and pepper, and we'll take that to only 180-190ish and cut it into slices.

 

[Melana]

I'm smoking a 10lb pork shoulder tomorrow.

 

[Veedo]

picked up a 10 pound brisket the other day, plan to toss it in the pellet smoker tomorrow. any pointers?

 

[smakudwn]

Took 2 10 lb pork butts off the smoker this morning, love the over night smoke.

 

[Xpertskir]

2 butts on Friday for a BBQ. First time smoking for a party, looking forward to flexing my muscle. Also looking forward to my friends drinking down my pipeline a bit.

 

[Genuine]

Gonna have a 7lb brisket on the smoker this weekend, along with a pork butt and some ribs. Trying to think up some quick and easy smoked appetizers as well!

 

[DirtyOldDuck]

My wife picked up two fresh racks of spareribs from the butcher today, about 5 pounds each. I just finished rubbing them and stuck them in the fridge until tomorrow. Were going to do the ribs with some smoked potato skins stuffed with twice baked potatoes with garlic roasted on the smoker. Mmmm. Oh, and wash it all down with some homebrew!

 

[ibbones]

I have 14 chicken leg quarters going right now with some pecan wood. Sure smells good.

 

[BamaProud]

35 pounds of pork for Independence Day festivities:

 

[ChefRibeye]

 

[ChefRibeye]

In the process of building my smoker.

 

[hunterlab]

In the process of smoking a brisket right now.

 

[EHV]

wings look Good! so does that long hammer IPA haha good stuff you got there

do mind sharing what you did to the wings, recipe and what not, they almost looked fried, very delicious looking!

Quite honestly can't remember all the additions to the bag. There was some red pepper flake, sat, paper, garlic salt, little lemon juice, sure some other things. The fried look is from a dusting of a rub I made from the Smoke and Spice cookbook. I ended up hitting them under the broiler for a few minutes to crisp them up.

 

[hunterlab]