Who's smoking meat this weekend?

[homebrewer_99]

I had a 12 hour (start to finish) smoke day today. I did a 10# ham butt and 2 half pork butts. When they cam off I smoked about 3 dozen jalapeno's (Chipoltle) and another 3+ dozen unknown hot peppers. I dehydrated 4-5 dozen of the hot ones last week. I still have at least that many in the garden.

I couldn't get the WSM down to 120F for the peppers, so I smoked them at 155F. I put them in the fridge and will start dehydrating them tomorrow.

I know most people smoke them whole, but I run a slice down the center all the way through and again at 90 degrees. They look like red squids when they're done.

 

[lschiavo]

I am. I'm smoking meat this weekend.

Two butts. They will be pulled and seasoned with a vinegar sauce. They will be made into a taco or sandwich...consumers choice.

I'm glad for my auto smoker cause I'm going to sleep now

 

[murphyslaw]

Got it on a bit later than I hoped, but it should be alright.

 

[GoeHaarden]

Some impromptu wings..

 

[murphyslaw]

Brisket turned out great. Had it on the grill for about 13 hours then put it in the oven for the last hour or two. Thanks for the tips!

 

[greywolf]

Just put on 100 lbs of butts for my neice’s wedding.

. Let the smoke roll. Later today 60 lbs of chicken goes on. The rest of the day is just sitting here kicking the fire and sipping on blonde ale.

 

[greywolf]

Making progress. 3 hours in.

 

[greywolf]

Here’s one of the beast.

 

[arturo7]

Nice rig!

 

[GoeHaarden]

Here’s one of the beast.

BEASTMODE!

 

[GoeHaarden]

And for today...

I can't compete with 100lbs @greywolf but it'll feed two!

 

[greywolf]

wish I had room for some ribs. Maybe next time. Nice looking rack.

 

[GoeHaarden]

It's impressive that you have that thing maxed out!! Next level smoking!

How often do you do that much or get close?

 

[greywolf]

Once a month or so. Usually have some briskets in there as well. There’s always a party around here. Lots of hungry people. I started home brewing so I could serve my bbq, my sauce, and my beer with it. So far the beer is just for me but that was the idea.

 

[Lax coach]

I also can't compete with greywolf, but I did just throw an 11 lb butt on the Kamado for lunch tomorrow. Pit should be up to temp shortly:

https://myflameboss.com/cooks/291744

 

[GoeHaarden]

Once a month or so. Usually have some briskets in there as well. There’s always a party around here. Lots of hungry people. I started home brewing so I could serve my bbq, my sauce, and my beer with it. So far the beer is just for me but that was the idea.

That's awesome. I wish I lived on your block.

 

[GoeHaarden]

I also can't compete with greywolf, but I did just throw an 11 lb butt on the Kamado for lunch tomorrow. Pit should be up to temp shortly:

https://myflameboss.com/cooks/291744

This thing is crazy. It's been fun checking in on your meat from time to time. Lol. Thanks for sharing. How do you like that controller?

 

[Lax coach]

This thing is crazy. It's been fun checking in on your meat from time to time. Lol. Thanks for sharing. How do you like that controller?

I absolutely love it. The Kamado does a pretty good job of maintaining temp on its own, but the controller makes it foolproof. Overnight it did get hotter than I'd like, due to the combination of a horrendous wind/rain storm, and the fact that I left the top vent open a touch more than I should have. In my defense, it was pitch black when I closed the lid (my patio light doesn't reach that far) so I guessed as best as I could. Had it been closed a little bit more (like it is now), temps would have stayed rock-solid between 248-252 like they do on almost all of my cooks. Like these spare ribs: https://myflameboss.com/cooks/244640

But overall, highly recommended. Skip the 100, which has all the intelligence but no wifi and isn't a whole lot cheaper. Mine is the 200, which is the same thing plus Wifi. There are two newer ones. The 300 is the same as mine, except you can use Y-cables to hook up multiple meat probes--say if you were doing ribs, brisket, and pork shoulder at the same time and wanted to monitor their temps separately. Finally the 400 is a simplified all-in-one unit, with no display (wifi only) and the electronics built into the fan.

If I were buying today, I'd probably get the 300, but the multiple meat sensors isn't a big enough deal to get me to upgrade. They're allegedly working on a replacement for the 200/300, so I'll take a look at that when it comes out.

 

[Lax coach]

Took it out at 194F, looks pretty decent.

 

[HoppyDaze]

Wings & ABTs!

 

[Chipf]

Ribs and homemade sauce. Made sauce with a porter I brewed couple months back found bottle hiding in beer fridge. Smoked on smoker for couple hours and then finished on my 3 embers grill with sauce

 

[applescrap]

Ribs on here too. Pork spare ribs. Trimmed nicely and rubbed with sugar, salt, pumkin pie spice, mustard powder, and onion powder. Franklin video helped with trimming them. Was going to wrap for 1st time ever but bailed. Had to cut them in half to fit. Was going to go 2hr at 275, 40 min wrap with sauce, and 20 minutes more. Amazing ribs has nice info on wrapping and i agree with his points that you dont want to overdo it and have mushy ribs.

 

[lschiavo]

Took it out at 194F, looks pretty decent.

View attachment 586516

Is that your normal temp? I couldn't remember what I pulled the last one at so I went to 200+ this time. Longest cook ever at 19 hours. Not sure why it took so long but the end product was good. Sorry, I always forget pics.

 

[DocDriza]

Venison sausage
Beef sausage
Brawts

 

[Lax coach]

Is that your normal temp? I couldn't remember what I pulled the last one at so I went to 200+ this time. Longest cook ever at 19 hours. Not sure why it took so long but the end product was good. Sorry, I always forget pics.

I usually shoot for anywhere between 190-195. This one was about 12 hours, but the temp overrun overnight probably helped me through the stall. Probably would have been 14-15 hours otherwise. I don't smoke at 225F anymore though. I don't perceive a discernible difference in taste or tenderness at 250F, and the difference in cook time is dramatic. I had a full packer brisket stall for damn near 9 hours once at 225!

 

[greywolf]

Here’s the second load. 60 lbs of chicken all rubbed and ready to go in.

. There are some real cooks on here. Mad skills. Love those ABT’s.

 

[arturo7]

pumkin pie spice,

ouch

 

[applescrap]

Its homemade with cinnamon, nutmeg and all spice. With the mustard, its nice guess mmv. Brought them in to finish at 325. Big hunk of meat on one end. Had a roast on top of it? Damn. Anyways they were good. But will sauce them next time.

 

[homebrewer_99]

Naked Ribs are good too. I prefer tasting the meat over tasting the sauce.

I think if my brisket is thawed out (in the fridge), the weather cooperates and SWMBO doesn't have anything on the agenda (went food shopping today) then I might get to the brisket tomorrow.

May as well pop on a rack of ribs or something to go with it. I know I have more jalapeno's I can turn into Chipotle. I already have 2 jars dehydrated and ground. Time will tell.

We have 2 of the greatgrandkids for an overnight on Sat...they gotta eat too.

 

[JonM]

Couple butts for a party at some friends’ house. Put them on at 6:00 last night, we leave at 2:00 this afternoon, so 20 hours should be more than enough.

Now off to the bakery for fresh buns.

View attachment 587207