Who's smoking meat this weekend?

[unionrdr]

Canadian bacon cooking in the oven after a couple of cold smoke sessions with corn cob pellets.

Same batch of cure, but this is a sample of the buckboard bacon I made at the same time.

Love our oven with the temp probe, set it and walk away. Come back a few hours later and it's done and cooled!

Our new 3,600W induction smooth top has the convection settings for the oven as well. Haven't tried it yet though. I smoked a 12.71lb young turkey & half a ham for Christmas dinner.Turkey was rubbed with olive oil, then salt & Herbs de Provence. Then smoked with Kingsford & pin oak 6 hours...
@ 1 hour, 35 minutes;

Done, but what's left!...

 

[BaylessBrewer]

Not the weekend but I smoked 12lbs of bacon (pork belly) that has been curing the last 8 days in the fridgeView attachment ImageUploadedByHome Brew1451450634.349722.jpg

 

[BadDeacon]

Bowl Game Day!!!! Made a explosion last night for Breakfast this morning!View attachment ImageUploadedByHome Brew1451499460.766527.jpgView attachment ImageUploadedByHome Brew1451499480.059364.jpgView attachment ImageUploadedByHome Brew1451499490.513729.jpg

 

[JonM]

Just got a request for smoked pork butt - sliced rather than pulled - for NYE. I've done that in the past with great success. I just remove the bone, tie the roast, and rub with a little garlic and powdered Rosemary. Smoke over Apple wood until IT is about 170-180.

 

[wobrien]

Got a WSM for Christmas and did my first real smoke today. 5+ pound picnic shoulder. Turned out awesome!
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[banesong]

Here yah go. 15 hours done. No pic of the smoked duck.

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[weirdboy]

Did a pork butt this morning on the smoker, and there was still a bunch of fuel & heat so I put on a chicken after that and it's cooking now.

I thank this thread for the recommendation on the ThermoPro wireless thermometer, as it has completely transformed the way I use my smoker. I do agree about the clips. I don't know what equipment they were designed to work with, but they totally suck on my WSM. I can sort of get them to work if I fiddle with them, but I might end up making something myself.


EDIT:

I pulled the chicken off the smoker, and sticking it in the oven to crisp up the skin now. I forgot to take any photos of the pork butt throughout, and we've already eaten most of it for lunch, so this photo of the chicken will have to suffice.

 

[BrewinBromanite]

I've had a big 'ol pork butt burning a hole in my freezer for a few months now. Need to thaw that sucker out and get smoking!

 

[JonM]

Got a request to bring my smoker to a party and smoke a venison shoulder and backstrap.

I figure I'll smoke the shoulder until it can be pulled and we'll cut the backstrap into medallions, wrap in bacon and put them on the smoker just long enough to get a kiss of smoke, then finish on a hot grill.

 

[Bandit-brewer]

Doing baby backs and bacon wraped onion rings on my UDS this weekend. Not sure what i'll do as another side or two. Should be fun it's supposed to be -25C this weekend. I'll run the smoker while I brew a pilsner and a pale ale.

 

[weirdboy]

I have never heard of bacon wrapped onion rings and have no idea how you'd do that on a smoker, but I'm interested in hearing more.

 

[applescrap]

I have never heard of bacon wrapped onion rings and have no idea how you'd do that on a smoker, but I'm interested in hearing more.

I know. Stick it on there and smoke it. I want to do mac and cheese and lasagna too. I like hot dogs , hamburgers and potatoes on smoker. Onion rings brilliant!

 

[Bandit-brewer]

I got the recipe from bbq pitboys on youtube. They are large onions cut into rings then wraped in thin-regular cut bacon then low and slow on the smoker for an hour or two till the bacon is nice and constricted. Then let them cool, batter in a nice thick beer batter and fry till golden brown. Friggin awesome. Combined with baby backs and i'll probably do some beans in the slow cooker and veggies and salad. The wife makes some awesome homemade dressings. I've also done mac and cheese and lasagnas before. It's the only way turkey is done at my house. Spatchcocked and cooked at 350, perfect every time.

 

[Jim_Holmes]

smoked a 5lb chicken with homemade rub today 6 hrs at 220*f and 5*f temp outside

 

[Rockn_M]

Pulled pork with homemade Jack Daniels bbq sauce.

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[corkybstewart]

I've got a 7 pound pork butt on the Green Egg. I smoked it over pecan for 2 hours at 275, now it's foil wrapped and will cook at 200 until I go to bed. Pork tacos tomorrow, asado dinner for Sunday.

 

[jafo28]

Post blizzard ribs, for football game. Just dry rub no foil.

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Snow made a great wind break for the WSM.

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[DrunkleJon]

I've got a 7 pound pork butt on the Green Egg. I smoked it over pecan for 2 hours at 275, now it's foil wrapped and will cook at 200 until I go to bed. Pork tacos tomorrow, asado dinner for Sunday.

I did the same thing while shoveling on Monday. Threw a butt on the smoker (though I went 250-260 for it). Does not seem as smokey as when I do it at 225 for 20 hours. Still good.

 

[BrotherBock]

Everytime I see this thread pop up I swear it says "who's smoking weed."

 

[wobrien]

Post blizzard ribs, for football game. Just dry rub no foil.

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Snow made a great wind break for the WSM.

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I also busted out the smoker while shoveling on Sunday. Seemed like a nice day for ribs and a summer beer
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[1977Brewer]

Seems like I snicker and say "your mom" to myself every time this pops back up.

So, *snicker*.

 

[slym2none]

Seems like I snicker and say "your mom" to myself every time this pops back up.

So, *snicker*.

Great - now that will pop up in my head every time I see this thread now, too.

 

[1977Brewer]

Great - now that will pop up in my head every time I see this thread now, too.

The fact that it already didn't proves you're a better man than me.

*snicker again. Heh, your mom. Hilarious.

 

[slym2none]

Damn you, '77! It worked!!!

 

[Super64]

Well, does 120 chicken wing pieces over the last 2 weekends count?

Brined for 3 hours, sweet rubbed, smoked for 2 hours at 220 degrees in a Masterbuilt Electric Smoker

20-30 minutes in a hot (400 degree) oven to crisp.

None of them lasted thru the second quarter of the games.

 

[Oldskewl]

Well, does 120 chicken wing pieces over the last 2 weekends count?

Brined for 3 hours, sweet rubbed, smoked for 2 hours at 220 degrees in a Masterbuilt Electric Smoker

20-30 minutes in a hot (400 degree) oven to crisp.

None of them lasted thru the second quarter of the games.

Details, Details! Care to share your Brine/Rub recipes? Any sauce afterwards?

I did some wings in the oven this weekend. Sprinkled with Dizzy Pig and California Cajun. 400 degrees for 45-60 min depending on wing size. Then the usual Franks Red Hot with a bit of extra cayenne mixed in. Meat almost falls off the bones.

 

[chisena]

Gonna through on some pork spare ribs, couple chicken birds, and roll some sausages on the barrel smoker Sunday. Have some neighbors over. Open taps.

 

[dstar26t]

Speaking of brined chicken...

I cure brined some wings and thighs for 48 hours, dry-rubbed them and then smoked/cooked them with charcoal and pecan. They come out really juicy, almost too juicy if that's possible. Going to modify the curing brine a little and do some drumsticks this weekend.

 

[jpb2716]

I just picked up my half hog from the butcher last night so I'm going to make some pulled pork tomorrow. I've made pulled pork a hundred times but never from an animal that was slaughtered just a few days prior. I'm interested to see the difference being it's so fresh.

 

[dstar26t]

Wow, that's awesome. You've got to make some bacon too while the belly is still fresh!