I smoke briskets daily. Usually 4-5 a day. IMO fat side up is best however either way works. Definitely a good idea to test out your smoker. Get used to using your vents to regulate temps. Most of all have fun! Oh and drink beer!
Today's Smoke (Meat Edition)
- Thread starter Mossome
- Start date
luckysaturn13
Smoke it if ya got it!
Well the misses got me a 4# brisket and a big ole pork loin not sure what to think about the loin... and I ran out of time for my test run.. tomorrow will be interesting. .. picked me up some apple and cherry chips. Do you guys throw your chips in the water bucket or on the coals?
Brazos Hunter
The man, the myth, the legend
I love to BBQ/smoke brisket and do as often as I can. Here's from this past Memorial Day.
luckysaturn13
Smoke it if ya got it!
added a temp gauge and got me a meat thermometer! Ill get a nicer wireless one later in the year
Almi
Jim
I like to put my chips in tin foil and place on my coals. No water on the chips anymore cause I felt like it was a waste of time. You are trying to burn the stuff to make smoke and the first thing you do is wet it so it won't burn. Most of my apple comes from my trees so I all sorts of chunks and chips.
Just tossed the ribs on. Rubbed with a generous dusting if Doug's Rub over a mustard slather. I'll be using Jonny Trigg method and a modified 321. Chicjeb and smoked Mac and cheese will be joining the fire in about four hours.
PetersCreek
Brother Borealis
I brined & smoked two butts yesterday and vac-packed all but a bit that we'll have today. Three racks of babybacks and two brined turkey breasts are in the smoker now.
PetersCreek
Brother Borealis
I've been working on those language skills!
Lemmetellya, cooking those butts really drove home why BBQ can be expensive to eat out. I normally cook a small picnic shoulder for the wife and myself but I went big this time so I could put some in the freezer. I bought a 2-pack that totaled 18.84 pounds. Minus some water, a lot of rendered fat, and a bit of tough stuff, I wound up vac-packing a yield of 8 pounds, 15 ounces.
The ribs were a success, too, having come out pull-off-bone tender. I've got my turkey breasts dialed in pretty good, so the first bite I take just about makes me fall on the floor.
Oh...and this weekend let me reach back in time. I was stationed at Seymour Johnson AFB in Goldsboro, NC for 11 years and loved Carolina style 'cue since day one. Thinking about a pig pickin' makes my mouth water. Poking around Amazon a few weeks ago, I came across a bottle of Scott's sauce. I ate a lot of their BBQ in Goldsboro so I immediately ordered a bottle. Every bit as good as I remember and the wife really likes it, too. Now I just need to perfect my own.
If you like Carolina Style, Look up Pig Pucker Sauce, Easy to make and really adds a nice touch to a Pulled Pork Sandwich. I've never brined a Pork Butt, I normally just Rub with a nice Mustard Slather and then Add my Rub for an over-nite rest. My Turkey always gets a Brine and Lately, I've been Injecting my Brisket.
PetersCreek
Brother Borealis
I brine all my birds, too but this was the first time I soaked a butt. I was quite pleased with the result.
redneck_toy
Fuente Fanboy
Smoking some chicken halves and some
pork chops. Great day in the panhandle of Texas with 80* day!
Today is going to be a long one for me. I've got the annual family BBQ in 14 hours, so I'm pulling an all nighter right now.
Up first is a 10# brisket, and 15#s of pork shoulder. Just put them on the smoker. Next I have to prep 40 chicken legs and 6 racks of baby backs.
I've got nothing else to do, so more picks will be coming I'm sure.
Up first is a 10# brisket, and 15#s of pork shoulder. Just put them on the smoker. Next I have to prep 40 chicken legs and 6 racks of baby backs.
I've got nothing else to do, so more picks will be coming I'm sure.
Brisket and shoulder 6 hours in.
I've prepped both the chicken and the ribs. Ribs go on in a couple of hours.
Already one screw up. I thought I grabbed two packs of chicken legs, but of course it was only one. The good news is I don't have to lollipop another 20 legs.
