Who's smoking meat this weekend?

[Temptd2]

We'll be running the big Brinkmann smoker Friday. 6 racks of baby back ribs, cut in half and hung from the top racks; 2 whole boneless pork shoulders, rubbed; 2 corned beef briskets patted down really well with pastrami rub the night before. Anything else that catches my eye when I go to Costco tomorrow for the baby backs!

 

[Temptd2]

AAAAANDD the results are in!

Top, hanging - 12 half-racks of baby back ribs. Just below that, linguica and spicy Italian sausages. Next down, 2 pastrami-spiced corned beef flats. And last but not least, the 2 boneless pork shoulders.

 

[passedpawn]

my my Temptd. Are you expecting company (you better start expecting it with those kinds of vittles around)

 

[Temptd2]

LOL! I HOPE we're not having company, passedpawn! We run that smoker once or twice a year, what doesn't finish cooking through is finished up by another method (i.e., the pork shoulders are in the roaster oven with a bottle of homebrewed porter in the bottom and will cook til 185*; the pastramis are cooling in the fridge, and tomorrow I'll vacuum-seal and then sous vide them to 180*) and once everything is done and cooled, we use the vacuum sealer to pack 'em all up in portions and then freeze. That way we can enjoy the fruits of our labors deep into the winter months.

We seldom share them with company. BUT my Dad's 89th birthday is next week and he'll be getting a "care package" of baby backs, pastrami, and some homecanned sugarfree bread & butter jalapenos!

 

[PJM]

Fatties from last weekend. Gonna do some wings and ABTs tomorrow.

 

[bob1852]

Gonna do a quick high heat smoke on a brisket full packer tomorrow.

 

[PJoyce85]

I'm really putting off getting out of bed to throw on a pork neck I plan on smoking today.

Gonna do a quick high heat smoke on a brisket full packer tomorrow.

Thanks for saying that. I was worried I wouldn't have enough time to get the pork neck I have planned done before we have to go out to dinner with the in-laws. High heat it is for me today.

 

[GrogNerd]

on Sunday: pork shoulder, west Carolina sauce

 

[Cheesy_Goodness]

Smoked stuffed pork loin from this weekend.

Butterflied it and stuffed it with something resembling a paste made up of butter, onions, bread crumbs, cranberries, and some house cider.

Rubbed with brown sugar, a bit of cumin, and chipotle powder. Flavor was great but the texture was a bit funny. I don't think I trimmed as much fat as I would have liked.

 

[jammin]

21lbs of shoulder after 14hrs on the Memphis. Got em' sitting in the cooler waiting for the block party later -

 

[HoppyDaze]

That's it, next shoulder I do is going to be bone-in!

 

[jammin]

That's it, next shoulder I do is going to be bone-in!

it's the only way to go. i'll never buy bonelss again.

the meat cooks so much more evenly with bone it.

 

[BrewinBromanite]

21lbs of shoulder after 14hrs on the Memphis. Got em' sitting in the cooler waiting for the block party later -

That looks delicious. I'm going to have to try to find some of these as well. Bone-in anything is always better!


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[johngottshall]

What is a good rub to put on an Angus Brisket before the smoker. Thanks in advance

 

[Hammy71]

Beef Ribs. First time and probably the last. Came out tasty, but not sure they are worth the effort. In the smoker for almost 9 hours and you sure don't get a lot to eat from them.

 

[DrunkleJon]

Found a whole chicken in the freezer. Thawed it in the fridge and just took it off the smoker. 225° until it is 165. Less than 2 hours. Delicious.
I really like smoked poultry.

 

[AnonyBrew]

What is a good rub to put on an Angus Brisket before the smoker. Thanks in advance

I like to use the Wild or Brisket rub from Texas BBQ Rub

 

[Cheesy_Goodness]

Smoked chicken from last night.

Dry brined for abour 24 hours in the fridge. I believe it made a huge difference in the final product versus not brining at all.
Kept it low at about 225F until the internal temp was around 150F, then cranked the BBQ temp up to 325F to crisp up the skin. The pic almost looks like the skin would be rubbery, but it was incredibly crisp and delicious.

 

[betarhoalphadelta]

What is a good rub to put on an Angus Brisket before the smoker. Thanks in advance

Salt & Pepper. Measured 1:1 ratio *by weight*.

Want some heat? Throw some chili pepper powder in there. I've used cayenne, ancho, chipotle, or some combination therein. Add to taste.

 

[moscoeb]

Salmon grilled on kamado at 375-400, and a 5cheese mac, but in in oven.
Also did some asparagus, all excellent.


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[EHV]

Salt & Pepper. Measured 1:1 ratio *by weight*.



Want some heat? Throw some chili pepper powder in there. I've used cayenne, ancho, chipotle, or some combination therein. Add to taste.

This!!! Let the beef and smoke be the shining star. I also add garlic powder but keep it simple for brisket. A good coating may seem like a lot but it's also a large thick cut of meat. Pics!!??

 

[BadDeacon]

This!!! Let the beef and smoke be the shining star. I also add garlic powder but keep it simple for brisket. A good coating may seem like a lot but it's also a large thick cut of meat. Pics!!??

I usually use just 'Canadian steak seasoning'. It has some garlic in it. I'd throw in some garlic powder in as well if you have it.

 

[onetoeddogbrewery]

my weekend starts on a Tuesday

 

[jammin]

^i like where that is going

 

[onetoeddogbrewery]

It can only get better from here.

 

[onetoeddogbrewery]

came out pretty good for a rush job.

 

[Cheesy_Goodness]

Some pork belly that's been curing in the fridge for about 10 days right before it went in the smoker.

First time trying this. If it turns out any sort of good this will definitely be a regular thing.

 

[Cheesy_Goodness]

Smoked and sliced. Wish I had a meat slicer to take care of this, since it was a bit difficult to get straight cuts.
That taste though...this will definitely be a regular thing.
Canadian on the left, Asian on the right.

 

[brewbama]

Looks great. I love home cured bacon.


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[bob1852]

Gonna smoke some wings today. Tossed in butter and hot sauce before & after smoking, and I'll prop the door on the WSM when they're just about done to crisp them up.