Today's Smoke (Meat Edition)

[navyvet]

Another edition of navyvet ribs... using 3-2-1 but figured i would change it up a little to perfect tenderness.... my new method worked a little too well might need to change that a little bit s

 

[navyvet]

 

[JG358]

Tri-tip

 

[EO80]

Tri-tip

I was thinking about doing that this weekend! Looks awesome!

 

[JG358]

Finished product.

 

[EO80]

Got the tri tip rubbed and resting while i wait on the rain to stop.

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[EO80]

Update...

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[EO80]

Finished product...

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[Lomey]

Finished product...

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Look at that smoke ring!!! Beautiful!

 

[EO80]

Almost buttery flavor. Not quite melt in your mouth but the pull test was just like a honey comb.

 

[GWBowman]

looks fantastic @EO80

 

[JG358]

 

[JG358]

Finished product

 

[Lomey]

One slab of baby backs and st. louis style ribs each, jerk thighs, and a couple of different types of wings. Smoked baked beans and mac and cheese will be going with it.

 

[EO80]

Pork tenderloins!

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[Ozark Rambler]

I'll just go ahead and reserve a spot here now.
I'm going to cook up a couple slabs of baby backs tomorrow.
Film at 11:00.

 

[Mossome]

We don't take reservations at this joint. This is strictly a walk-in establishment.

 

[Ozark Rambler]

We don't take reservations at this joint. This is strictly a walk-in establishment.

But, but I'm a VIP!!!!!

 

[BigSkySmoke]

I'll just go ahead and reserve a spot here now.
I'm going to cook up a couple slabs of baby backs tomorrow.
Film at 11:00.

Tomorrow is Brisket Thursday...We only do briskets...

 

[Ozark Rambler]

Tomorrow is Brisket Thursday...We only do briskets...

Can't go wrong with a well prepared brisket.
But seriously, do you never do ribs or pork shoulders???
And you're not even a Texan!?!