Smoking Again

[bballbaby]

Smoking some meats today. 17 lbs of boneless pork butt and 6 lbs of beef brisket to be exact.

More pics to follow

In the smoker at 8am set at 290 degrees.

 

[xFreebirdx]

Looks tasty!

 

[Red Raider]

Looks great! Would you recommend an electric smoker? If so, What type?

Making me hungry

 

[pbibby]

Wow! Looks goooooooood!!

 

[thejavaman]

Drooling...

 

[Alwayslit]

Got to love the butt.

 

[zama80]

Looking good brother.

 

[bballbaby]

Here's the brisket. Done after less than 9 hours. I had it at the top of the smoker so I'm guessing it was hotter at the top. Tastes pretty good even without the mop sauce.

 

[bballbaby]

Got two more that are going in tomorrow morning. It'll be just over 30 lbs when all 4 are done.

 

[bballbaby]

Final Product on ROund 1 of the pork shoulder. ONe of them fell apart when i tried to pick it up...I guess that's not a bad thing.



I think I like the bone-in pork butt better than the boneless. Maybe it's just the satisfaction of pulling that bone out with 2 fingers...

 

[SDShark]

Very nice! Full of flavor with the bone-in!

 

[bballbaby]

And the final pic...these 2 turned out with a beautiful bark on them

 

[mdwest]

I just threw about 6lbs of venison (elk) on the smoker...

I let the steaks soak in a home made marinade of red wine (chianti), olive oil, worstershire, minced garlic, salt, and pepper for 24 hours..

will continue to mop them with the marinade through the smoking process this afternoon..

should have time to get them cooked, let them rest for about an hour, and get them on the table just in time for dinner..

just gotta figure out what the best after dinner smoke and pairing is after a heavy meal of venison, potatoes, and fresh peas..